homemade greek style yogurt
if you like greek yogurt as much as I do, you will definitely fall in love with this easy homemade greek style yogurt
I have been making yogurt since Charlie and Stella were little. And not that you need one, but my yogurt maker is probably the best $30 I ever spent. It makes yogurt-making pretty much fool proof, keeping the jars at just the right temperature.
Since starting Weight Watchers a few weeks ago, plain yogurt (anything with flavor is far too high in sugar and points) with fruit has been my go-to breakfast. But I definitely prefer plain Greek yogurt to regular yogurt. Because I have been eating a lot of it, and it is pricey, I decided it was time to make my own. And while it make take some time to make, it could not be any easier.
Start by making a batch of yogurt. My yogurt maker has 7 jars, so I use 4 cups of milk (whole milk works the best, but you could use 2%, 1%, or even fat free) to 1/4 cup of plain yogurt; you could also use a yogurt starter. Once your milk comes to temperature (180 degrees) , remove it from the heat and allow it to cool to about 110 degrees (for me this took just about an hour). Once the milk cools, stir in the yogurt (or starter).
Pour the milk into jars. I leave my jars in the yogurt maker for 8 hours, but it could safely be left overnight. If you do not have a yogurt maker you could use a thermos or even pour the milk into a covered container and place in the oven with the light on to keep it between 110 and 115 degrees, but not warmer than 118 degrees.
Once your yogurt is made, place a clean tea towel over a large bowl and secure with a rubber band. Pour yogurt into the tea towel to strain. Let your yogurt stain for at least 2 hours, but I love mine nice and thick so I let it sit in the refrigerator overnight.
homemade greek yogurt
- 4 cups of milk
- 1/4 cup of yogurt (or yogurt starter)
- heat milk over medium until it reaches 180 degrees (stir to prevent skin from forming and scorching)
- remove milk from the heat and allow to cool to 110 degrees
- once milk has cooled, stir in the yogurt (or starter)
- pour milk into thoroughly cleaned and dried jars, and place in yogurt maker (or thermos, or oven), do not disrupt during this phase
- after incubation, I always leave mine for 8 hours (at least 5 hours and up to overnight) place your clean towel over a large bowl, and secure with a rubber-band
- spoon yogurt into the towel and allow to strain for at least 2 hours, but the longer you strain the thicker your yogurt will be
- scoop greek style yogurt into container, cover, and keep in the refrigerator for up to 2 weeks
One bite and I knew I wouldn’t be buying greek yogurt anymore. This is by far the most amazing yogurt I have ever had, and far superior to any store bought variety.
It may seem a little time intensive, but after the first few batches you will be a yogurt making pro. So wile I may miss my pancakes every now and then, I look forward to my homemade greek yogurt with fruit and granola every morning.