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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
To turn into Greek Yogurt, refrigerate yogurt for 16 hours. Line a sieve with cheesecloth and let drain for 4 hours. This will give you about 1/2 of a quart.
Keep yogurt from your last batch to make yogurt in the future. Always use the freshest yogurt. One cup of yogurt is enough to make 2 to 3 quarts of yogurt.
Make sure your yogurt starter contains active cultures.
Nutrition Facts
Per Serving:
97 calories; protein 4.1g; carbohydrates 9.3g; fat 4g; cholesterol 12.4mg; sodium 51.8mg.
Full Nutrition