<http://schema.org/recipeInstructions>
" Spoon 2 tablespoons of milk into a bowl and stir in the yogurt. In a saucepan, bring the remaining milk to a boil. Let stand off the heat without stirring, until it registers 100 degrees F on an instant-read thermometer, about 15 minutes; a skin will form on the surface. Using a table knife, make a small opening in the skin and carefully pour the yogurt mixture into the milk in the saucepan. Cover the pot with a kitchen towel and transfer to an oven. Turn the light on and close the oven door. Let stand for 16 hours. Using a skimmer or slotted spoon, lift off the skin and discard it. Carefully ladle the yogurt into a sieve lined with a double layer of cheesecloth and refrigerate until much of the whey is drained and the yogurt is thick, at least 4 hours. Transfer the yogurt to a bowl and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a12299/homemade-greek-yogurt-recipe-fw0810/?src=shelter_footer>