8 servings (1/2 cup each)
Ingredients:
2 L (1/2 gallon) 0% ultra-filtered milk (like Lactose Free or Fairlife)
2 tbsp plain fat free greek yogurt (with active cultures)
Directions:
Make sure the pot in your yogurt maker is clean.
Pour the milk into the pot of your yogurt maker.
Add the 2 tbsp yogurt starter and whisk to mix well.
Cover with a lid and press the Yogurt button.
Timer will start to count up. The yogurt usually sets around 6.5 hours. Try not to disturb it until then.
The longer the yogurt ferments, the tangier it gets. Once it reaches your desired tangy level (I like 8 hours) remove the pot and pour the contents into a strainer or into a colander lined with cheesecloth, cover and put into the fridge for 8-12 hours.
Don't throw away the whey right away.
You can whip up your strained yogurt with an electric mixer to make it creamy. If it seems a little too thick you can add a little of the separated whey back in to get it just right.
Store in a covered container in the refrigerator.
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