I've posted a topic about Greek Yogurt before.... when I was just trying it for the first time. Now I have found that I love the stuff! It's a great snack with berries or just by itself.

One problem is, I can't find any brands that are full fat. They are all 0 or 2%. What's up with that???

I blame the big chain supermarkets for thinking we all want 0% or 2% fat greek yogurt :grumble:.

Full fat greek yogurt does exist - it just might take a bit of searching for. Fage make one http://www.fageusa.com/products/fage-total-classic/. I think in the US Trader Joe's and possibly Wholefoods have their own brand one too.

any specific recipe for making your own?

I used to make my own yogurt all the time. I bought a yogurt maker off of craig's list that had 6 cute little glass cups. But, if you have a gas stove (which I don't), you don't need a yogurt maker.

You heat full fat milk in a double boiler on the stove to 180. Use a candy thermometer and pay attention. Don't scorch the milk.

When it hits 180, remove the pan and submerge in cold water. I filled my sink with a couple of inches of ice and cold water. Keep the thermometer in the milk, and watch the temp decrease.

Have a small bowl ready with your yogurt culture starter. You can use plain yogurt as a starter too, but I never could get the best results when doing that, so I just always used the yogurt starter. You can find this at the grocery store, refrigerated. At Whole Foods, they have it where they sell the Kefir.

When your milk cools to 110 degrees, pour a few ounces into your bowl with the yogurt started. Stir gently with clean spoon to dissolve the culture. Pour the milk/starter back into the pan with the rest of the milk and stir gently.

Pour milk into glass jar(s). Put into your yogurt machine, or put into your oven if you have a gas stove. The residual heat from the pilot light makes your oven the perfect temp for yogurt.

You can do all this while making breakfast, or cleaning up dinner. It really only takes about 15 min.

Let it sit for 6-8 hours. The longer it sits, the more sour it will get.

I never did this, but if you want greek yogurt, you have to strain it through cheese cloth for an hour to let the liquids drain out, and you'll be left with thick creamy yogurt.

I used to make a quart of yogurt every week. But, my little glass jars broke, my yogurt maker seemed to lose it's temp control, and I stopped. I should get going again!