How to make homemade gravy the old fashioned way with the drippings that is so rich and thick that Grandma would be very proud.
Blend flour and yogurt thoroughly in a bowl. Cover and leave on the counter overnight.
The next day, use this mixture to thicken and make the gravy with the meat drippings from your Thanksgiving turkey.
Pour meat juices including all the fat into a large frypan. Place on a burner on the stove and turn on to medium heat.
Add soaked flour mixture to fill a mason jar to about half to at most two-thirds full. Pour in whole milk until the flour mixture is just covered.
Fasten mason jar lid tightly and shake vigorously until the mixture is smooth. This may take a few minutes.
Pour milk/flour mixture into the warm juices in the frypan and stir until well blended. If any lumps remain, press them out immediately with a wooden spoon.
Bring the meat juice mixture slowly to a boil stirring constantly to prevent lumps from forming. This will take about 6-8 minutes of stirring at medium heat.
Once a few bubbles start to form on top indicating that the mixture is boiling, turn the heat down to medium-low heat and continue to stir and cook for another 5 minutes until thickened.
If the mixture becomes too thick, add some filtered water or more whole milk to thin it down to the desired consistency.
Add sea salt and pepper to taste.
Serve immediately and refrigerate any leftovers once cooled to room temperature.
Sprouted flour may be used instead of plain flour which eliminates the soaking step above (sources).