Making Greek Yogurt - Oster Mykonos Greek User Manual

You will also need:
• Timer (if unit has on/off toggle switch)
• Thermometer
• Whisk
• High sided saucepan or large microwave safe measuring
cup
• Liquid Measuring cup
• Measuring spoon
To begin:
Using boiled milk: (This results in firmer yogurt)
NOTE: This method is not suggested for Soy and Almond
Milk.
1. Add milk to straight sided saucepan or microwave safe
measuring cup.
2. Heat over medium high heat to boil or heat in microwave,
whisking milk occasionally. Watch milk carefully. As milk
begins to boil it will rise quickly up the sides of the pan or
measuring cup. Remove immediately to avoid run over.
NOTE: If using raw milk allow milk to boil several minutes,
stirring constantly, to avoid run over.
3. Set milk aside and allow it to cool to 95 - 110⁰ F ( 35 - 43⁰ C).
If desired, place milk in bowl of cold water to quicken the
process.
4. Using a whisk, gradually blend half of the cooled milk to the
milk starter culture until very smooth and well blended.
NOTE: If using previously prepared yogurt from the yogurt
maker use within 3 or 4 days.
5. Add to remaining milk and whisk until fully blended and no
lumps remain.
6. Pour into clean jars up to just below the threads of the jar
and/or into rectangle plastic box without the plastic mesh
strainer.
6
www.oster.ca