Homemade Greekbalkan 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.

MAKING A BULGARIAN/ GREEK STYLE YOGURT

Steps:

• Using a large pot, heat the milk to about 195-200 F (~91- 94 C). This is for two reasons:. One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt. Two: It changes the milk protein in a way that allows it to culture and firm up.
• Let it cool down to 110-115F (43-46C).
• Wisk in the yogurt culture into the milk gently.
• Transfer into the yogurt jars and close the lids.
• Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
• After 6-8 hours the yogurt should be firm. Test by gently turning it to see if it keeps its shape. Transfer jars to the refrigerator.

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/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.