Apple and Pear Fruit Salad with Greek Yogurt

Ingredients

• 2 tbsp plain greek yogurt (with live active cultures, as starter)

Instructions

1. 1

   Heat the milk

   • Pour the milk into a large, heavy-bottomed pot.
   • Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F (82°C). Use a thermometer for accuracy.
   • This step pasteurizes the milk and denatures the proteins, which helps create a thicker yogurt.
2. 2

   Cool the milk

   • Remove the pot from the heat and let it cool down to between 110-115°F (43-46°C).
   • This temperature is crucial; too hot and it will kill the starter cultures, too cool and they won't activate.
   • To speed up cooling, you can place the pot in an ice bath.
3. 3

   Inoculate the milk with starter

   • Scoop about 1 cup of the warm milk into a small bowl.
   • Add the 2 tablespoons of starter yogurt and whisk until completely smooth.
   • Pour this tempered mixture back into the main pot of milk and stir gently to combine everything evenly.
4. 4

   Incubate the yogurt

   • Cover the pot with a lid. Find a warm, draft-free place for it to sit undisturbed.
   • An oven with the light turned on (but the oven itself off) is a perfect spot.
   • Let it incubate for 8 to 12 hours. The longer it sits, the thicker and tangier it will become. Do not stir or jiggle it during this time.
5. 5

   Strain the yogurt

   • After incubation, the yogurt should be set like a soft pudding. It's now regular yogurt.
   • To make it Greek yogurt, line a large colander with a few layers of cheesecloth and place it over a deep bowl.
   • Gently pour the set yogurt into the cheesecloth-lined colander.
6. 6

   Refrigerate and finish straining

   • Cover the colander and bowl with plastic wrap and place it in the refrigerator.
   • Let it strain for 2 to 4 hours. For an extra-thick yogurt, you can let it strain for up to 8 hours.
   • The clear or yellowish liquid that collects in the bowl is whey. You can save it for other uses.
7. 7

   Store the yogurt

   • Transfer the thick, creamy Greek yogurt from the cheesecloth to an airtight container.
   • Stir it for a smooth consistency. It will be very thick.
   • Store in the refrigerator for up to 2 weeks.