Lemon and Coriander Greek Yogurt

Directions

1. 1

   In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent milk from scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.)
2. 2

   Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Stir in lemon zest and coriander. Transfer mixture to warm, clean jars, such as 1-quart canning jars.
3. 3

   Place jars, covered, in oven; turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.)
4. 4

   Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks. If desired, serve with honey.