Ok, I want to get something straight first. I remember buying yoghurt at Costco the other day, 6 tubs of 0% Greek yoghurt. The cashier turns to the person next to her and said " I don't know what's wrong with these people buying non-fat yoghurt...don't they know that fat is actually good for the body". I didn't say anything but I was upset..no furious actually (how dare her). I eat it not for the calories but for taste. I'm really sensitive to the fat content in milk, to the extent that I can tell the difference between skim and 1%. A little bit of fat overwhelms my pallet and it's a feeling like "I can no longer taste anything except for these thick layers of things stuck deep inside my taste buds". When milk is made into yoghurt, the fat concentrates and a 2% yoghurt almost tastes like it's made from heavy cream.
If you don't like the thickness of a Greek yoghurt then simply skip the straining process and enjoy right after it sets.
I use 4 L of milk each time which makes out to be 6 cups (1.5L) of Greek yoghurt. It's not bad considering milk costs $4.50 and 1 tub (.5L) of Liberte Greek yoghurt is $4.99. Sometimes I get the Costco brand at $9/3 tubs. The homemade version is sweeter and lighter. The only problem I have is that it turns really grainy after I strain it. The texture is almost like ricotta cheese. This can be fixed by giving it a quick whip using a mixer.
4 L of milk
1/4 cup of yoghurt with active cultures
You should probably get a thermometer for this, but if you don't then use your senses. The milk needs to reach 160-180 degrees. If you stick your finger into the milk at this point it should feel hot but not to a point that you can't stand. Then place the pot in your sink filled with cold water and let the milk drop to 110-120 degrees. It should feel just luke warm to the touch.
Wrap it in a large towel and place it in the oven for 8 hours. I preheat my oven for it to reach 115 F then turn it off. The residual heat should last a while and I would repeat this step every hour or so.
It should be chunky when you cut into it and some liquid will appear. Simply pour off the liquid and enjoy.
I strain mine for a thicker and creamier texture. You can use a cheese cloth or a coffee filter. If you are using a coffee filter then be prepared to do this in batches. This is the most time consuming part of this recipe.
Pour away the water and repeat with the remaining yoghurt.
After straining all of the yoghurt, pour everything into a stand mixer and mix on high until the texture becomes creamy instead of grainy. Serve with yoghurt or fruit or both. Enjoy!