Homemade Greek/Balkan Style Yogurt

• 2 liters whole milk (that's about 1/2 a gallon for all y'all Americans!)
• 1 cup low-fat milk
• 13 cup powdered milk
• 10 g yogurt starter (I use yogourmet, from Quebec )

1. Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly.
2. This should take about 10 minutes.
3. Turn off the heat and let the milk sit until the temperature reads 110F
4. Add the starter and stir to combine.
5. Put the lid on the pot and wrap the pot in a blanket.
6. Put it in a warm place (I use my oven - turned off, of course!
7. ).
8. Leave it for at least 12 hours.
9. When you check it, it should be solidified, but creamy when stirred.
10. Empty the yogurt into a colander lined with cheesecloth.
11. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
12. 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.
13. Transfer the yogurt to the container and refrigerate.

liters, lowfat milk, powdered milk, starter

Taken from www.food.com/recipe/homemade-greek-balkan-style-yogurt-303823 (may not work)