Greek yogurt is a type of traditional yogurt that is thick, creamy and very flavorful. The only difference between "normal" yogurt and Greek yogurt is that Greek yogurt does not use whey and emphasizes taste. Luckily, Greek yogurt is pretty easy to make, and almost impossible to fail. Try!
Step
Method 1 of 2: Making Greek Yogurt From Scratch
Step 1. Prepare the milk
Pour 1 liter of milk into a clean saucepan and heat until almost boiling. When it reaches an ambient temperature of 176 °F (80 °C), remove it from the stove.
Step 2. Let the milk cool
You can use an ice bath if you want, or just let the milk cool on its own. Once the milk has reached 108-115°F (42-46°C), transfer it to a glass or clay bowl. Do not use stainless steel. Let it warm.
Why not use stainless steel as the housing? Yogurt is made using bacterial cultures that require a very specific environment to survive and reproduce. Using metal (stainless steel) can interfere with this endeavor
Step 3. Add yogurt or culture packets
First, check that the milk has cooled to the right temperature. Feel the sides of the bowl with your hands. If cool enough, beat 3 tablespoons of live yogurt or a packet of yogurt starter until thoroughly combined.
- If you add plain yogurt to your milk, make sure it contains live cultures. Check the yogurt package label to make sure it has "live cultures" in it. (Some commercial yogurt products do not contain live cultures.)
- If you are using a yogurt starter pack (which contains the necessary bacterial cultures), follow the manufacturer's directions for serving.
Step 4. Let the yogurt warm for about 4 to 12 hours
Cover the unfinished yogurt with a clean towel, turn the oven to a warm setting, and let it sit for at least 4 hours but preferably overnight. If possible, set the oven to remain stable at 42°C at all times.
Why do bacteria need heat to make yogurt from milk? 42°C is the temperature at which the yogurt culture begins to consume the lactose in the milk. This process is called fermentation, and it's the same process as making beer from wheat or wine from grapes
Step 5. Drain the yogurt
The next morning, the yogurt should look like a firm, white custard. Next, place cheesecloth or muslin in a colander with a glass bowl underneath. Dip the yogurt into a cloth and let it drain until it's the consistency you want.
- Since the drying process can take several hours, you should transfer it to the refrigerator. This process will remove any excess water and make the yogurt thicker and thicker.
- If you don't have a muslin or cheesecloth to drain the whey from the yogurt, use an old T-shirt instead.
Step 6. Serve
When the yogurt reaches the desired consistency, it is ready to be consumed. Yogurt can be enjoyed straight, added nuts or honey, fruit, or even used as a base for sauces such as tzatziki. Enjoy!
Method 2 of 2: Other Considerations
Step 1. Take advantage of whey
Apart from removing the whey that is characteristic of Greek yogurt, you can use it. If you want, you can drink the whey straight away, although it may not taste very good. Here are some ideas for using leftover whey:
- Freeze in ice cube trays and add to smoothies for extra nutrition. If you don't want to bother freezing them, you can add them straight into your smoothie.
- Replace buttermilk, milk, or water with whey in baked goods. Your recipe calls for one of these three ingredients? Try replacing it with whey. Use whey to bake bread or even pancakes.
Step 2. Pass on the existing bacteria
After making your own yogurt, you can use the bacterial culture in it as a starter for the next group of yogurts. Third- or fourth-generation starters may not taste as good as first-generation ones, so make sure you use new bacteria after the third or fourth group of yogurt.
Step 3. Use yogurt in other delicious recipes
Yogurt tastes fantastic, especially when you make your own, but it can also be used in other recipes if you've made too many groups of yogurt and don't know what to do. Here are some ideas for you:
- Making tropical yogurt parfaits
- Making frozen yogurt
- Making sweet lassi
- Making blueberry yogurt cake
