Monday, March 18, 2013

Monday Morning in the Kitchen: Greek Yogurt

I've jumped on board the Greek yogurt bandwagon.  I love the thick, creamy texture and the high protein content.  The price does not impress me, however.  Time to make my own!



After doing a little bit of research, I decided to use a regular yogurt recipe, add extra powdered milk, and strain the yogurt through a cheesecloth to get a thick Greek yogurt. 



While I've read of several different methods to incubate the yogurt, I went with a fail-safe method; I used a yogurt maker.  My yogurt maker makes one quart, but after the straining, I ended up with half of a quart.  I might need to make it fairly frequently, but because it is so easy, it shouldn't be a problem. 

Greek Yogurt
Combine 1 quart water and 1-1/6 cups powdered milk (I measured 1/2 plus 2/3 cups.)  Heat on stove until steaming hot, then cool to 110 degrees.  Take a small amount of the warm milk, and add a couple of spoonfuls of plain Greek yogurt (with active cultures) as a starter.  Stir yogurt mixture into the pan of milk, then keep warm (in a yogurt maker or by another method) for 10 hours.  Then strain yogurt through a cheesecloth for several hours in refrigerator. 
When the yogurt is strained, it is ready to eat.  Before you add sweetener and/or fruit, though, be sure to save some to use as a starter for the next batch!

Thanks for simple, yummy foods.



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8 comments:

  1. I had no idea there was such a thing as a yogurt maker, let alone know how to turn regular yogurt to greek. For some reason, I've never been a yogurt eater. My kids love it, though.

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  2. Ooooh great recipe and the yogurt looks delicious! I haven't had that much Greek yogurt but really want to start incorporating it more into my diet. Thanks for the link!

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  3. Wow!! I don't think I could attempt that.. mine would come out umm not so nice looking. ... yours looks professional gourmet and delicious!

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  4. I, too, love Greek yogurt. It's yummy!

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  5. This is how I make Greek yogurt also except I start with regular 2% milk and add extra powder milk to add more protein and thickness. Thanks for the yummy picture of yogurt goodness. If people understand how easy this is they will save soooo much money.

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  6. Making yogurt is on my list for 2013. I used to have a yogurt maker that had 6 little containers and a warmer. It was so easy... So, what kind of yogurt maker do you use?
    ~Blessings from Becky (TFADOK)

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  7. Sounds yummy! Saw your post on Farmgirl Friday :)I would love to have you share this on The Creative HomeAcre Hop today!
    http://www.theselfsufficienthomeacre.com/2013/03/the-creative-homeacre-hop-8.html

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  8. How much of the greek yogurt do we need to start with?
    Jean C.
    djcogdill@q.com

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Thanks for making this a conversation. I love to hear your comments!