Loi Greek Yogurt
- 1 litre organic milk (2% or whole)
- 1 cup yogurt (2% or full fat)
- Heat 1 liter of milk to 195 degrees Fahrenheit. You will need a thermometer, but if you do not have one, turn off the heat just before the milk boils (just as it begins to simmer).
- Remove the pot from the heat and wait until the temperature drops to 110 degrees Fahrenheit. If you don’t have a thermometer, you can try my grandmother’s old trick to get the right temperature: keep your pinky in the milk and count quickly to 20; if your pinky is burning at 20, let the milk cool off a bit longer.
- Dilute 1 cup of yogurt in the lukewarm milk and stir.
- Cover the pot with a blanket to maintain the temperature and keep warm for at least 6 hours. Note that you should not move or shake the pot during this process.
- Move the yogurt from the warmth to the refrigerator.
- Leave the yogurt for 24 hours in the refrigerator without moving, and your yogurt will be ready to enjoy. It will be good for ten days refrigerated.
- Strain the yogurt in cheesecloth and hang to drain for several hours, until the draining stops. This is the real Loi Yogurt that my grandmother used to make – all the whey is removed. This process adds another week of life to your yogurt.
- Make sure you boil and cool the milk at the right temperature.
- Don’t be anxious to move the yogurt until it’s ready.
- Use high quality milk with no added water, and do not use skim milk.