Homemade Greek Style Yogurt Recipes

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 YOGURT

Steps:

• Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
• Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
• Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
• Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

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.

AUTHENTIC HOMEMADE YOGURT

Steps:

• On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
• Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
• Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
• Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
• Refrigerate yogurt several hours or overnight to chill completely.

HOMEMADE GREEK-STYLE YOGURT

Steps:

• Start with all ingredients at room temperature. Heat the milk just to the boiling point and pour into a non-metal container. Let cool to lukewarm (100-105-degrees). A skin will form on top. Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk. Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
• Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens. Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes. Carefully drain any excess liquid.* Refrigerate for 4 hours before using. Store in the refrigerator and use within 4-5 days.
• Don't forget to save a small amount to make the next batch! The yogurt can be eaten as is, along with the creamy skin on top. To make the thick yogurt used in many Greek recipes, follow these directions after step*.
• I set my yogurt in the oven overnight. We have cats and I don't want to tempt them by leaving milk only covered with a dishtowel. One of my favorite ways to eat this great yogurt is with walnuts and honey. So good and good for you too.