Breakfast

Greek Yogurt (1% milk 1 gallon) makes about 48 oz after 2 hours of straining in the refrigerator is for Breakfast, Snack.

Greek Yogurt (1% milk 1 gallon) makes about 48 oz after 2 hours of straining in the refrigerator takes several minutes to prepare.

Greek Yogurt (1% milk 1 gallon) makes about 48 oz after 2 hours of straining in the refrigerator takes several minutes to cook.

Greek Yogurt (1% milk 1 gallon) makes about 48 oz after 2 hours of straining in the refrigerator makes 7 servings.

The ingredients for Greek Yogurt (1% milk 1 gallon) makes about 48 oz after 2 hours of straining in the refrigerator are:

1 gallon milk and 1/4 ts yogurt cultures makes about 48 ounces after 2 hours of straining in the refrigerator

Here is how you make Greek Yogurt (1% milk 1 gallon) makes about 48 oz after 2 hours of straining in the refrigerator:

http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html1. Pour 1 gallon milk into large crock-pot: Cover and cook on low for 2 1/2 hours or until the milk reaches 185?F.2. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours or until 120?-125?F. 3. When 3 hours have passed or mixture reaches 120?-125?F, you can either .... * stir in your dry active cultures per packet instructions (mine is 1/4 teaspoon for the gallon of milk)or*scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought PLAIN live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.4. Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.5. Go to bed, or let it sit for 8 hours. When using dry active cultures I let sit for 12 hours or overnight. 6. In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt if you leave it unstrained. To make the servings of greek yogurt, I strain all of the yogurt in soft cheese cloth. I line a colander with several layers of the cheese cloth and tie up the top. I let this colander sit on top of a bowl and drain in the refrigerator for 60-120 minutes until desired thickness is achieved. http://www.cheesemaking.com/store/p/301-Yogurt-Sample-Pack-Y1-Y4-Y5.html (under recipe tab) is the site for the cultures I use. Serving Size:?makes about 48-49 ounces after 2 hours of straining in the refrigerator, I seperate into 5-6 oz servings, the nutrition is put in to be similar to FAGE 2% plain greek yogurt. My research found that the carbs are mainly in the whey so much are lost upon straining. Be sure to add in the nutrition for anything you mix into your yogurt.

The nutritional information for Greek Yogurt (1% milk 1 gallon) makes about 48 oz after 2 hours of straining in the refrigerator is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 150.0

• Total Fat: 4.0 g
• Cholesterol: 10.0 mg
• Sodium: 65.0 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 0.0 g
• Protein: 20.0 g