Homemade Plain Greek Yogurt Recipes
HOMEMADE GREEK YOGURT
Greek yogurt that's homemade so that you control everything - the thickness, the tartness, and the added sugar! The longer the yogurt cultures develop, the more tangy the yogurt will be. The longer the yogurt is strained, the thicker it will be. Strain overnight for a cream cheese consistency. Add fruit or fruit compote, etc.
Provided by APLETKA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 12h15m
Yield 8
Number Of Ingredients 3
Steps:
- Heat milk and cream until almost boiling, stirring regularly, about 5 minutes.
- Fill a large bowl halfway with ice and water. Place a smaller, sterilized bowl over the ice bath for the milk.
- Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 110 to 120 degrees F (43 to 49 degrees C).
- Place yogurt in a separate bowl; mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk; remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 110 to 120 degrees F (43 to 49 degrees C), until firm, 6 to 8 hours.
- Line a strainer with a coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 13.9 g, Cholesterol 41.6 mg, Fat 10.8 g, Protein 9.9 g, SaturatedFat 6.8 g, Sodium 126.5 mg, Sugar 13.5 g
MAYONNAISE MADE WITH GREEK YOGURT
A healthy twist on mayo - using Greek yogurt.
Provided by Rocco DiSpirito
Number Of Ingredients 6
Steps:
- In a small bowl, whisk the vinegar into the cornstarch
- Whisk 2/3 cup of the yogurt into the vinegar mixture
- Pour the yogurt and vinegar mixture into a small saucepan and cook over high heat, whisking constantly, until it comes to a boil
- (The yogurt mixture will thicken very quickly
- ) When it is very thick, scrape it into the bowl of a food processor
- Blend the yogurt mixture for about 1 minute
- Turn off the food processor and scrape down the sides of the bowl
- Continue to blend the yogurt mixture until it is slightly cool and very smooth, about 3 more minutes
- Add the remaining yogurt, mustard, sweetener, and salt to the mixture
- Blend for another minute
- Scrape down the sides of the bowl and blend for 30 more seconds
- Pour the mayonnaise into a plastic container
- Cover tightly and place in the refrigerator until it is cold and firm, about 2 hours
- The mayonnaise can be stored in the refrigerator for up to 1 week
HOMEMADE FROZEN YOGURT
Have you ever wondered how to make frozen yogurt? It's easier than you think! With just 3 ingredients you'll be swapping out those froyo shops for homemade frozen yogurt everyday!
Provided by Davida Lederle
Categories Dessert
Time 2h45m
Number Of Ingredients 4
Steps:
- In a large bowl combine all ingredients.
- Place mixed ingredients into your ice cream maker (I use the KitchenAid ice cream attachment)
- Mix for 35-40 minutes or until consistency is reached with your ice cream maker.
- Freeze for 2 hours.
- Remove for 1-2 minutes before serving
HOMEMADE PLAIN GREEK YOGURT
Learning how to make Greek yogurt at home is simple with this easy homemade Greek yogurt recipe. Start by making homemade yogurt by heating milk, combining with a little bit of already-cultured yogurt and letting it sit in a warm spot until the milk turns into yogurt. Making protein-rich Greek yogurt takes one more step than making regular yogurt: straining the yogurt to thicken it. You can add the leftover liquid--also known as whey--to smoothies, or you can use it in place of buttermilk in baking.
Provided by EatingWell Test Kitchen
Categories Diabetic High-Protein Breakfast Recipes
Time 18h
Number Of Ingredients 2
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.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 0.4 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 229.4 mg, Sugar 26.7 g
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