Homemade Greek Yogurt

Directions

1. 1
   Pour milk into a large sauce pot over medium-high heat.
2. 2
   Heat the milk, stirring occasionally, until it reaches 180 degrees.
3. 3
   Remove from heat and cool to between 110-120 degrees, still stirring occasionally.
4. 4
   Once the temperature reaches that range, add the yogurt and milk powder.
5. 5
   Whisk until smooth and then pour into a bowl with a lid.
6. 6
   Wrap in thick kitchen towels and place in a preheated oven. (You can preheat it to any temp, you just want the oven to be warm to keep the yogurt warm).
7. 7
   Allow it to sit undisturbed in the oven for 8-12 hours (I left it for a little over 13 hours with no problem).
8. 8
   Remove it from the oven and strain in a mesh strainer or colander lined with a coffee filter or paper towels (you can also use cheese cloth, I just never have any).
9. 9
   Drain for about an hour or two depending on how dry you like your yogurt.
10. 10
    Place in a lidded storage container and keep in the fridge for up to a week.