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This recipe was sent in from Ursula Weiland in Knoxville TN.

1 gallon whole milk
3 Tablespoons plain yogurt
Bring milk to a boil stirring, cool 1 hour and test with your finger for lukewarm temperature. Add the yogurt with a wooden spoon, put a lid on the pot and wrap with a towel.
Leave alone for 6-8 hours.
Store open in the refrigerator for 1 hour.
Place a paper towel on top and a linen or cotton towel on top of that. Wring the moisture out of towel every 1-2 hours for 1 day.
Keep paper towel on top, this will keep for 4 weeks. We enjoy this like yogurt, adding some homemade peach or strawberry preserves.

This is something my family has made for years, and we were taught to make it this way while living in Saudi Arabia. It is a little more labor intensive than doing it the way you mentioned, but I am sure the results are similar. It does however make a great deal so one must like yogurt. This is also good made up with garlic and herbs to make a yogurt dip for veggies.

Yes, the paper towel is on top of the yogurt, and then I just use cotton drying cloths on top of that, that is what you remove and wring out, then you can either replace the wrung out one, or put a dry one on. Once I have made this I just use 3 tablespoons in my next batch instead of buying more yogurt. The paper towel always remains on top, just lift and replace when serving.

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