Homemade Greek Style Yogurt Recipes

HOMEMADE GREEK YOGURT

Steps:

• Heat the milk to 85C/185F and then remove from heat and allow to cool to 43C/110F.
• Spoon the yogurt into a clean jug and stir in a few tablespoons of the warm milk then add all the rest and stir well.
• Pour into a large jar with a lid and wrap in towel and place in a warm area for 24 hours.
• Strain this yogurt through a muslin lined plastic sieve over a bowl in the fridge overnight.
• Ladle the thick creamy Greek style yogurt in the sieve into a jar and it will keep for up to 1 week in the fridge.

GREEK YOGURT

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.

HOMEMADE PLAIN GREEK YOGURT

Steps:

• Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
• Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
• Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
• Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.

HOMEMADE GREEK YOGURT

Steps:

• Pour milk into a large sauce pot over medium-high heat.
• Heat the milk, stirring occasionally, until it reaches 180 degrees.
• Remove from heat and cool to between 110-120 degrees, still stirring occasionally.
• Once the temperature reaches that range, add the yogurt and milk powder.
• Whisk until smooth and then pour into a bowl with a lid.
• Wrap in thick kitchen towels and place in a preheated oven. (You can preheat it to any temp, you just want the oven to be warm to keep the yogurt warm).
• Allow it to sit undisturbed in the oven for 8-12 hours (I left it for a little over 13 hours with no problem).
• Remove it from the oven and strain in a mesh strainer or colander lined with a coffee filter or paper towels (you can also use cheese cloth, I just never have any).
• Drain for about an hour or two depending on how dry you like your yogurt.
• Place in a lidded storage container and keep in the fridge for up to a week.

HOMEMADE GREEK/BALKAN STYLE YOGURT

Steps:

• Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly. This should take about 10 minutes.
• Turn off the heat and let the milk sit until the temperature reads 110°F
• Add the starter and stir to combine.
• Put the lid on the pot and wrap the pot in a blanket. Put it in a warm place (I use my oven - turned off, of course!).
• Leave it for at least 12 hours. When you check it, it should be solidified, but creamy when stirred.
• Empty the yogurt into a colander lined with cheesecloth. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
• When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
• Transfer the yogurt to the container and refrigerate.