BALKAN YOGURT MAKER RECIPES

Steps:

• Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly. This should take about 10 minutes.
• Turn off the heat and let the milk sit until the temperature reads 110°F
• Add the starter and stir to combine.
• Put the lid on the pot and wrap the pot in a blanket. Put it in a warm place (I use my oven - turned off, of course!).
• Leave it for at least 12 hours. When you check it, it should be solidified, but creamy when stirred.
• Empty the yogurt into a colander lined with cheesecloth. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
• When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
• Transfer the yogurt to the container and refrigerate.

Steps:

• Pour milk into a slow cooker. Cover and cook on Low until hot, 2 1/2 to 3 hours.
• Unplug slow cooker; keep lid on. Wrap slow cooker completely in a large, thick beach towel for insulation. Let sit for 3 to 4 hours.
• Whisk plain yogurt together with 1 cup of hot milk from the slow cooker in a bowl. Return mixture to the slow cooker and stir to combine. Rewrap slow cooker with the towel. Allow to sit at least 8 hours to overnight.
• Line a large colander with 4 layers of cheesecloth and place over a bowl. Ladle yogurt into the colander; let whey drain into the bowl below. Let sit for 30 minutes, so the yogurt comes out quite dry. Store yogurt in a covered container in the refrigerator for 7 to 10 days.