I Got Your "Greek Style" Right Here!

The creamy-tart confection pictured here is a fresh, whole organic cow's milk yogurt that was thick enough to pipe in to the ramekin. 

I might have been able to sculpt it in to a bust of Athena, had I been so inclined.  What's more, it is TEEMING with pro-biotics. One might say that an entire civilization lives within its billowy star tipped majesty. At any rate, please find my recipe below, for the epically tart, extra thick bio-dome of a yogurt.

Ingredients
2 quarts of organic, very fresh, raw if possible, whole cow's milk.  (2% can work here in a pinch)
Cultures:  Streptococcus thermophilus, Lactobacillus bulgaricus, most of which can be obtained here.

Instructions
In a 3 qt. or larger pan, heat the milk to 180.  Allow the milk to cool to 110.  This can be sped up with the help of an ice bath.  

Inoculate the cooled milk with
cultures.  Place in a yogurt maker, insulated container, or homemade yogurt incubator ( I use a Yogotherm).  Five hours later place the yogurt in to two layers of butter muslin or a "yogurt strainer".  In approximately 3 more hours it will be very thick, in 8 hours, it will be of cream cheese consistency.  

Fresh Lemon-Bluberry Compote
3 cups fresh organic blueberries
1 cup sugar
zest from one lemon
juice from one lemon

In a heavy 2 qt. saucepan, heat all of the ingredients over medium heat.  Gently crush the berries, leaving some intact.  Simmer for 10-15 minutes until thickened slightly.  Allow to cool and then refrigerate.  Serve cold spooned over ice cream, oatmeal, yogurt, or granola.    

Makes about 2 1/2 cups of compote