Saffron Greek Yogurt

  • Level: Easy
  • Total: 3 hr 50 min (includes resting time)
  • Active: 20 min
  • Yield: 2 cups
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Ingredients

8 cups whole milk plus 2 tablespoons, room temperature

Ice, for chilling

2 tablespoons yogurt with active cultures, room temperature

Pinch saffron threads

Directions

  1. Pour 8 cups of the milk into the top of a double boiler, and heat to 185 degrees F, stirring with a spoon or wire whisk until it gets a very thick consistency, about 30 minutes. Pour into a glass bowl. Fill a separate larger bowl with equal parts ice and water, and set the yogurt bowl over, letting it cool to 110 degrees F, stirring occasionally.
  2. Stir together the 2 tablespoons milk and the yogurt until smooth. Once the milk has reached 110 degrees F, carefully pour in the milk and yogurt mixture and stir to combine. Cover with plastic wrap and a lid and wrap the bowl in a blanket. Let rest undisturbed in a warm dry place for 3 to 4 hours. Scoop the yogurt into a strainer to remove the liquid, and then pour the strained yogurt into a bowl. Mix in the saffron until incorporated.

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