So Many Have Asked....here is the recipe!

Strained Yogurt

Ingredients:

½ gallon milk,  milkfat of your choice

½ cup purchased Greek-style yogurt

Supplies:

Slow-cooker/crockpot, whisk, warm blankets, colander and bowl, cheesecloth (Hyvee sells)

                Pour milk into a 4-quart cooker set to low. Allow the milk to heat for 2 hours, hten turn off the cooker and whisk in the purchased yogurt.

                Wrap the entire slow-cooker in warm blankets. The writer used a large fleece blanket and wrapped it twice—place it in a non-drafty location. Leave it like this for 12 hours or overnight.

                In the morning, line a colander with cheesecloth and place over a bowl. Be sure that this setup is large enough to handle all of your yogurt. Pour the warm yogurt into the cheesecloth. It will be runny but not runny enough to go through the cheesecloth quickly. At this point you can refridgerate the yogurt. Leave it like this for several hours or until its convenient to do something with it.

                How quickly your yogurt strains completely will depend upon its consistency when placed in the fridge and the temperature of your refridge, as well as how thick you want the finished project to be.

                When yogurt is ready, enjoy it as you usually would.  The author likes hers drizzled with honey. ( I like it with Kashi granola with black currants. )She also suggests putting it right into your ice cream maker to make frozen yogurt. Yum!

Source:  HowStuffWorks.com

(I used the whey product to make instant pudding!)

Cooks notes: 

For creamier yogurt, replace some of the milk with half and half. Be aware that increases your fat content of your yogurt.

 (Beware this makes only 4 servings of yogurt but its delicious!)

Enjoy! 

This was published in The Radish