Homemade Thick Or Greek Style Yogurt Recipes
HOW TO MAKE THICK RICH GREEK YOGURT
How to make thick ,rich tasty Greek Yogurt quickly simply and easily. This Greek Yogurt recipe yields a lush creamy yogurt that is far better than anything you can buy in a store. You also have the additional benefit of avoiding additives such as stabilizers and thickeners that are in most commercially prepared yogurts. This yogurt is wonderful as a treat by itself but is also fantastic to use when making frozen yogurt or yogurt dips and sauces like tzatziki. Yogurt has many health benefits and making it yourself will not only save you money, it will give you a far better taste experience.
Provided by mkef35
Categories Greek
Time 12h10m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- In a sauce pan heat milk to 110 degrees. Have oven preheating to 110 degrees at the same time.
- When milk is heated add yogurt and whisk well.
- Cover mixture and place into a second container, cover that as well, or wrap with a towel . Turn oven OFF and place covered mixture in and allow to sit for 8 to 10 hours.
- After 8 to 10 hours remove from oven.
- Place strainer over a saucepan and pour in yogurt -- as it is in the strainer and over a saucepan place in fridge and allow to strain for several hours. When done transfer to bowl ,stir and serve.
- Suggestion: A great way to serve this is with a dollop of honey and some finely chopped walnuts.
Nutrition Facts : Calories 139.9, Fat 7.9, SaturatedFat 5, Cholesterol 30.5, Sodium 106.9, Carbohydrate 10.2, Sugar 1.1, Protein 7.2
HOMEMADE GREEK-STYLE YOGURT
You don't need a yogurt maker or any special equipment to make yogurt at home. Just follow the easy directions and you too can have good thick Greek-style whenever you want.
Provided by Marsha Gardner @mrdick1950
Categories Other Sauces
Number Of Ingredients 3
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.
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