Greek yogurt is a thick, creamy and delicious variety of the traditional milk product.The only difference between Greek yogurt and "normal" yogurt is that the Greek variety concentrates the flavor of the yogurt.Greek yogurt is easy to make and almost impossible to mess with.Give it a try.
Step 1: The milk should be prepared.
Put 1 liter (14 gallon) of milk into a saucepan and let it heat up until it's almost boiling.Remove it from the burner when it reaches a temperature of about 176 F.
Step 2: Allow the milk to cool down.
You can either use an ice-bath or let it cool on its own.Transfer the milk into a glass or bowl when it cools down to a temperature of 115 F.Don't use it.Cool it down until it's warm.Why don't you use a piece of steel to hold the milk?Yogurt is made using cultures that need specific environments to survive.The metal can interfere with the culture.
Step 3: The yogurt or culture packets should be added.
The milk needs to be at the right temperature.Place your hands on the side of the bowl.If it has cooled down enough, you can whisk in live yogurt or a yogurt starter package.If you use plain yogurt in your milk, make sure it has a live culture.To make sure "live culture" is written on the yogurt packet, check the label.Some commercial yogurt products don't have a live culture.The manufacturer's directions about which proportions to use should be followed if you use a yogurt starter packet.
Step 4: The yogurt should be kept warm for 4 to 12 hours.
After covering your not-yet-yogurt with a clean towel, turn on the oven to its warm setting and rest for at least 4 hours.Try to set the oven's temperature so that it stays at a steady temperature for the entire time.Why does the milk have to be heated to make yogurt?The temperature at which the yogurt cultures begin consuming the Lactose in the milk is approximately108 F.The same process that makes beer from wheat or wine from grapes is used to make this process.
Step 5: The yogurt should be strained.
The yogurt should be white in color the next day.Place the cloth into the sieve with the bowl underneath.Allow the yogurt to strain until you get the consistency you want.It's best to put it in the fridge as the draining process will take a long time.The process gets rid of excess water and makes your yogurt more creamy.If you don't have any of the above, you can use an old t-shirt to strain the yogurt.
Step 6: It's time to serve.
Your yogurt is ready to eat when it reaches the consistency you want.It can be enjoyed plain, with nuts or honey, fruit, or even used for the base for sauces.Enjoy!
Step 7: Make use of it.
Find a use for the by-product of Greek yogurt instead of throwing it away.It may not taste very appetizing, but if you're really adventurous, you can drink it straight up.You can make use of your leftover whey by freezing it up in an ice cube tray and adding it to your smoothies for added nutrition.You can add it to your smoothie if you don't mind freezing it.It's a good idea to replace butter, milk, or water in your baking.Do you have a recipe that requires one of those three?Wouldn't it be better to try whey instead?You can use it to bake bread or pancakes.
Step 8: You should pay yourbacteria forward.
Once you make your own yogurt, you can use the cultures in it to start your next batches of yogurt.The third or fourth generation starter might not be as good as the first generation, so be sure to invest in some newbacteria after the 3rd or 4th batches of yogurt.
Step 9: Your yogurt can be used in many delicious recipes.
If it's homemade, yogurt is fantastic.If you accidentally make too much yogurt and don't know what to do with it, you can use it in a number of great-tasting recipes.You can make a tropical yogurt parfait, frozen yogurt cups, and sweet lassi.