Opa (Greek Yogurt Recipe)

Make Your Own Yogurt or Greek Yogurt Recipe!

I love making my own Greek yogurt. It’s delicious, healthy, and a great snack. Not only that, it’s a great substitute for ice cream. It’s high in protein, vitamins, and can be eaten with fruit, granola, or used as a substitute for sour cream in dip recipes.

What you need:

1.Milk with some portion of fat 1%, 2%, etc… I use organic 2%. I have not tried this with skim milk, not sure what the outcome would be if you tried it.

2. Candy Thermometer (only costs about 4 bucks at the grocery store)

3. 1 small container of yogurt. I use organic non fat yogurt. This is your starter. Make sure it contains active cultures. I recommend using plain instead of flavored.

4. Strainer (mesh screen). Can be picked up at grocery.

5. Large bowl with lid

6. Large towel.

7. Cheese Cloth or Coffee Filters

Supplies for making yogurt

Directions:

Place milk in a large pot on the stove. I make 1/2 gallon batches at a time. You can make more if you wish.

Heat milk to 180 degrees F. Keep watch on it so it does not burn. I leave the candy thermometer in the pot while it heats up.

Heat milk to 180F.

Once the milk reaches this temperature (180 F) remove from the stove and allow it to sit uncovered until it reaches 105 to 110 degrees F.

Once milk reaches 105 to 110 degrees F, pour contents into your large bowl. Add 2 to 3 tablespoons of your store bought yogurt. Mix together. If you use too much yogurt from your starter your yogurt will turn out runny.

Add 2 to 3 Tablespoons of yogurt with live cultures. Don’t add more or your yogurt will be runny.

Cover your bowl with a lid. Wrap your bowl in a towel. Place in your oven with the oven light on. Make sure the towel is not touching your light. Leave for 6 to 8 hours undisturbed.

Place lid on the bowl, wrap in a towel, place in the oven with the light on. Make sure the towel doesn’t touch the oven light.

At the end of the 6-8 hours remove your bowl from the oven. You have yogurt! The cultures should have multiplied and created a thick creamy yogurt. Refrigerate for 2 to 3 hours.

You have regular yogurt! If it’s not thick enough you can place back in the oven for a few hours.

Now, if you want Greek Yogurt you need to separate the curds from the whey. Remove yogurt from the fridge and follow the steps below. If you want plain yogurt, eat as is. You’ll have 1/2 gallon of it or whatever amount you started with.

Greek Yogurt:

Take your strainer and place it in another bowl with enough room for liquid to drain.

Line your strainer with cheese cloth or a few coffee filters. I use two coffee filters.

Pour your yogurt into the strainer.

Staining separates the curds from the whey. Once it’s strained you’ll have Greek Yogurt.

The whey (liquid part of the yogurt) will strain off. What’s left in your strainer is Greek yogurt. The longer you allow it to strain, the thicker and creamier your yogurt will be. The liquid whey can be added to soups, stews, used to make rice or beans. It’s high in protein.

Once you make a batch you can save some of what you’ve made to make another batch(as your starter). What you make is chemical free, fresh, and you can add any flavor you want once it’s made and you can make it as thick as you want. I make mine thick enough to be confused with whipped cream cheese. Hope you like it! I just made a batch this week, so the photos are from yesterday and today. Enjoy. More recipes to come.

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Categories: Recipes | Tags: , , , , | 1 Comment

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