Greek Yogurt

YOGURT

INGREDIENTS:

SERVES 6-8
1/2 gal. homogenized milk
1/2 cup yogurt (starter)** You can use up to one cup. (make sure plain yogurt container states "live
culture")
1/2  pint heavy cream (Optional for more richness)

METHOD:
Pour the milk into a saucepan and bring to a boil, stirring constantly. When it comes to a boil, add 1/2
pint of heavy cream, and pour into an earthen bowl or Pyrex dish. When it is lukewarm (105 -110
degrees), stir the mahdzoon starter with a spoon until it is smooth and dilute it with some of the warm
milk. Pour this mixture into warm milk and stir.

Wrap the warm milk (with yogurt starter), and leave it in a warm place, undisturbed, for at least 8 to
10 hours. Yogurt should be set by then.  Place pot in refrigerator until cold, and ready to serve.

**You can buy starter as plain yogurt in the supermarket,  or save a cup or two of your home-made
yogurt to use as a starter each and every time you want to make it again.