Greek Style Yogurt with Saskatoons

4 liters milk, 2% or 3% use part half & half if you have it

1 cup plain yogurt with no thickeners or fillers (I use Astro Plain)

1. Scald milk in Dutch oven or similar pot.

2. Cool quickly in fridge until 43-46 degrees Celsius.

3. Very gently stir in the yogurt.

4. Cover the pot and place on a heating pad set at medium to high temperature. Snug the pad around the pot and wrap the whole thing up with a blanket. Try and keep it at temperature of 42-44 C. Do not stir.

5. After about 4 hours, gently scoop the yogurt with a spoon: it should be thick and leave an indentation in the top. If not, let it sit longer. May take 5 or more hours.

6. Once set, refrigerate over night.

7. Transfer the yogurt in batches to a colander lined with 2 layers of moistened cheesecloth. (I use a J cloth) Leave to drain about 2 hours or longer if you like it really thick like I do.

8. Transfer to containers and refrigerate. Makes about 1.25kg. and will keep for a long time.

9. If you like you can save the liquid (the whey) in breads or whatever.

10. When ready to eat add fresh or thawed berries or use the saskatoon sauce below.

 

Saskatoon berry sauce. 

1 1/4 cups water 

1/2 cup sugar

2 tsp lemon juice

5 cups saskatoons, divided

2 TBSP cornstarch

1 tsp almond flavouring 

 

Instructions:

 

1. Boil water, sugar, and lemon juice and 2 cups of saskatoon berries for 10 minutes or less.

2. Add a little cold water to cornstarch and add to berries. Cook for another 5 minutes until thickened.

3. Add the remaining 3 cups saskatoon berries, stir in well.

4. Add almond flavouring.

Submitted by Sylvia C.