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Homemade greek yogurt. This process is a little different from mine, I find cooling the hot milk in an ice water bath in the sink down to 115 degrees makes for thicker yogurt. Also I leave mine for 12 hours, wrapped in an electric blanket and covered in a wool sweater.
homemade yogurt ..... THEN strain it to reduce he sugary carb rich whey!!! Duh- I've made yogurt. I strained reg yogurt to ake Greek. But straining my homemade will make it lower in carbs & higher protein-which is WHY I like Greek yogurt. So I'll try making it again from scratch. Much cheaper.