ARMENIAN, GREEK, AND TURKISH YOGURT - HOW TO MAKE THE THICK TYPE OF YOGURT AT HOME AT A FRACTION OF THE PRICE YOU WOULD HAVE TO PAY FOR GREEK STYLE YOGURT AT THE SUPERMARKET

pour the milk into a saucepan and bring to a boil

pyrex dish. when it is

stir the yogurt starter

on the top of the milk. gently make a slit in the skin

in the skin into the 105°f milk

wrap the warm milk

place to hold the yogurt while it forms. the yogurt should be set by then. place the container

your yogurt in refrigerator until it is

made yogurt to use as a starter each and every time you want to make it again. you will

find that your starter will be better than the yogurt. each time

you make yogurt and save starter

when you purchase you yogurt

it will not make yogurt. if you

purchase a greek type yogurt the first time

away from the varieties ad they may not work as a bacterial starter

you now have a yogurt that is thicker than most yogurts you can purchase. to get the

a coffee filter

drain your yogurt overnight in the refrigerator. this will result in the whey being removed

your yogurt very and creamy. this is the ultimate yogurt and would cost you twice

what greek yogurt would cost you at the supermarket. it's worth the extra hours of wait time

undisturbed

cook's notes

two of your home

culture will be stronger

thank you lydia kupelian