I’ve been making my own Greek yogurt every 10 days or so for several years, starting with 2 gallons of milk. Heat it to 180 degrees, cool it to 110 degrees, add a cup of Fage as the starter. Keep warm in 100 degree oven for 8 to 12 hours. Drain in fridge through cheesecloth for 24 hours. Flavor with chocolate or vanilla or blueberry or mango and put into 10 or 12 individual 8 or 10 ounce containers with lids. Higher in protein, lower in sugar, lovely mouthfeel.
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