Greekyogurt Recipes

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GREEK YOGURT



Greek Yogurt image

Provided by Food Network Kitchen

Time 12h5m

Yield 4 cups yogurt

Number Of Ingredients 0

Steps:

  • Make your own Greek yogurt: Line a sieve with a coffee filter and set it over a bowl. Place 4 cups plain whole-milk yogurt in the filter and refrigerate for 12 hours (you'll get about 2 cups thick yogurt). Divide among bowls; top with honey, dried fruit and walnuts. Serve with almond cookies.

Nutrition Facts : Calories 75 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 16 milligrams, Sodium 56 milligrams, Carbohydrate 6 grams, Protein 4 grams, Sugar 6 grams

MAKE YOUR OWN GREEK YOGHURT



Make Your Own Greek Yoghurt image

Greek yoghurt is awesome stuff. Thick, creamy, rich beyond belief, but still lighter in fat than commercial sour cream, and a great sub for it. Now you can make your own! This is from gourmetsleuth.com. Time to make is approximate, as there is an overnight process involved.

Provided by evelynathens

Categories     Greek

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 2

1 liter full-fat milk
2 -3 tablespoons plain yogurt (room temperature) or 2 -3 tablespoons of home-made yoghurt, mixed with a few tablespoons of milk, to thin (room temperature)

Steps:

  • Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. Drain any excess liquid and store in the fridge.
  • To make a "thick" yoghurt, remove the skin on the surface of the yoghurt (this is edible, btw, and lovely sprinkled with a bit of sugar) and pour the yoghurt into a muslin or cheesecloth bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
  • Note: I have now made this recipe using 2% milk and have achieved very good results. Obviously, richness is lost, but so are calories (and fat). ;-).

Nutrition Facts : Calories 156.6, Fat 8.3, SaturatedFat 4.8, Cholesterol 25.9, Sodium 110.6, Carbohydrate 12.3, Sugar 12.9, Protein 8.1

GREEK YOGURT CAKE



Greek Yogurt Cake image

Provided by Martha Stewart

Number Of Ingredients 12

12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup fat-free Greek yogurt
1/4 cup honey
Orange supremes, for garnish
Toasted walnuts, for garnish

Steps:

  • Preheat oven to 350 degrees with rack in middle position. Butter and flour a 9-by-3-inch springform pan.
  • In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey.
  • Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture.
  • Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes.
  • Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. Slice and serve with orange supremes and walnuts.

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