Home Made Greek Yogurt recipe
Ingredients
Ingredients
- 1/2 gallon of milk (2% normally)
- 1 small cup of store bought yogurt for the starter (Should have active yeasts and cultures, You can use Dannon)
- a little more milk to blend the starter yogurt in.. (u can reserve some from the 1/2 gallon)
- a big pot for warming up the milk
- a big stainless steel bowl for making the yogurt
- a big colander and a cheese cloth for straining..
- another big bowl to capture the strained juices.
- thermometer for temp reading
- medium sized cloth (table cloth) to cover the yogurt
- lid for the stainless steel bowl
- a refridgerator
Procedure
- Warm up the milk on medium high and aims for 120 degrees. To be safe, if you were to keep the yogurt in the fridge for more than 10 days, I would warm it up to 160 and then let it cool down.
- Meanwhile, mix the starter yogurt with the reserved milk, with a whisk so its creamy. this will allow you to blend it more easily in the main pot.
- When the milk reaches 120 degrees, carefully pour it into the stainless steel bowl.. this is done so you don't get all the brown and sticky gritty milk from the bottom of the hot pan.
- Immediately add the starter yogurt to the milk and stir it in well.
- Set it aside and cover with the table cloth . Let is chill out for 7 hours at room temp.
- prepare the big bowl with the colander inside of it and with the cheesecloth lined into the colander..
- Add the yogurt/milk mix into the colander.
- Cover the colander/bowl combo with a table cloth and then a lid on top of that.
- Refridgerate for a few hours/overnight or until the target consistency is achieved. Keep an eye on the excess water in the bottom bowl. discard the juices.
- store in a glass pyrex or tupperware and enjoy for 10 days..
The sourness is tricky to nail down. The variables are the temperature of the milk when yogurt culutres are added, the temperature of the room when you let it sit for 7 hours and the actual yogurt amount and culture strength..
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