Ah, the Internet

[r_wolfcastle]

I have just finished reading 397 articles (give or take a few hundred) about how to make homemade Greek yogurt. Here is what I learned

Comments

[gomijacogeo]

From my casual perusal:
Voskos is a strained yogurt.
High heat is mandatory for raw/unpasteurized milk.
High heat is in general a good idea for any growth medium before inoculation unless you are positive about the sterility of everything after pasteurization.
High heat is also used to drive down the water content in many yogurts.
I'm seeing 43-44 C (so 110-112ish F)
Jogurt desserts have sugar, honey, fruit, etc added to them (for human flavor, not bacteria nutrition).
Addition of milk solids seems another way of balancing water and fat content.

[gomijacogeo]

How It's Made: http://goo.gl/oIxvM

[shadowsmark]

This is why there are cookbooks. The set of cookbook authors is much smaller and less random than the Internet!