Homemade Greek-style yogurt with strawberry-habanero jam
Inspired by an April 2012 primer by Megan O. Steintrager on epicurious.com, I recently made several batches of homemade yogurt. Without specialized equipment (apart from a good thermos), I was able to turn out yogurt that tasted the way it did when I was a kid (and didn't like it): really really tangy.
I started, as recommended, by making a batch of whole-milk yogurt with pasteurized (not ultra) organic milk. The taste was great but it was too liquid to be very useful. Next I made a batch of Greek-style yogurt from the same milk, and it came out beautifully creamy with the same wonderful tang. The Greek-style variation involves straining the milk through a cheese-cloth lined colander overnight in the refrigerator. (For a somewhat more liquid version, stop the straining after one hour.)
Emboldened by my earlier success, I made a batch of Greek-style using 2% organic pasteurized milk. Perfect texture, although the taste (not surprisingly) was less creamy than for the whole milk version; still, it's a good compromise.
I am not swearing off Greek-Style yogurt from the supermarket (my favorite is Fage), which is very good and comes ready-made. However, if I have the small amount of time it takes to make it, I plan to keep a supply of homemade yogurt on hand.