Lemon and Coriander Greek Yogurt

Name: Lemon and Coriander Greek Yogurt
Prep time: 5 min
Cook time: 10 h
Total time: 10 h 5 min
Yield: about 3 cups.
Ingredients: 2 quarts pasteurized whole milk; 2 teaspoons grated lemon zest; 1 teaspoon ground coriander; 2 tablespoons plain yogurt with live active cultures; Honey, optional

You'll be surprised how easy it is to make homemade Greek yogurt. Flavored with lemon and coriander, it's amazing on top of gyros or spread on a sandwich. —Taste of Home Test Kitchen

Ingredients

2 quarts pasteurized whole milk
2 teaspoons grated lemon zest
1 teaspoon ground coriander
2 tablespoons plain yogurt with live active cultures
Honey, optional

Directions

Add milk, lemon zest and coriander to inner pot. Cover with glass lid. Press yogurt function; set time to 10 hours. Start. Once the unit reaches 180°, it will stop heating and the display will show "cool." Remove glass lid. Once the milk reaches 110°, it will beep and the display will show "add."
Remove 1 cup milk from inner pot to a small bowl; add yogurt to bowl. Stir until smooth and return all to inner pot. Stir gently to combine. Cover with glass lid.
Press yogurt function; start. Incubate, undisturbed, for 4-10 hours. The longer it incubates, the thicker and more tangy the yogurt will be. A beep will sound when cycle is finished. Transfer inner pot, covered, to refrigerator; do not stir. Chill until cold. Strain yogurt through a double layer of cheesecloth or a coffee filter after chilling for 4-6 hours or until yogurt yields 3 cups. Serve with honey if desired.