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Reply to "I am so over Greek yogurt...anyone else?"
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[quote=Anonymous]The thread is so long I haven't read all of it, but I am sure I'm not the first one to suggest making your own. I make my own yogurt with 2% milk and strain out the whey by pouring it into a cheesecloth-lined strainer and leaving it overnight. You can also control how sour it is by putting it in the refrigerator as soon as the milk is coagulated. No additives, no extra fat, just pure Greek-style yogurty goodness! I make about 1/2 gallon of milk into yogurt at a time, we eat a lot of yogurt so I usually do this 2-3 times a week. It takes only about 5 minutes of active time, though you have to be around when the milk is heating so that it doesn't boil over/ burn. The milk takes about 4 hours to turn into yogurt in warm weather, about 6-8 in cold weather. I strain 2 cups at a time (determined by the size of strainer I have), to get a cup of Greek yogurt.[/quote]
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