Making Greek yogurt is a simple, economical, and tasty way to add a new twist to breakfast. It’s delicious plain or topped with chopped fruit and honey, and it’s also a great substitute for butter in recipes like almond milk pancakes or cottage cheese waffles.
Yogurt is made from milk that has been cultured (strainers and bacteria break down the lactose into protein and acids), and then allowed to ferment. The result is a creamy, slightly tangy, and more complex product. It’s also more digestible for those with lactose intolerance.
To make this easy homemade yogurt you only need a few ingredients and basic kitchen equipment. It’s a great way to save money and get better nutritional benefits than store-bought Greek yogurt.
How to Make Homemade Greek Yogurt
To start, you need a pot that can hold warm liquid and be easily cleaned. You can use a medium stainless steel pot or a non-stick one. If using a stainless steel pot, you will need to keep the milk at a low heat and stir frequently to prevent a skin from forming over the top.
If you’re using a non-stick pot, you can use the lid to cover the bottom of the pot while the milk heats up. This will help prevent the milk from burning on the bottom.
Once the milk is hot, remove it from the flame and transfer it to a large pot filled with cold water. The water should be about a foot above the milk. This will allow the temperature to gradually cool down to a point that won’t kill the starter culture.
The perfect temperature for making yogurt is between 36deg C and 43deg C, which is just below room temperature. Temperatures higher than this will cause the starter culture to die.
After the temperature has cooled to a safe level, add the yogurt to the pot of warm milk and whisk until it is completely incorporated. Let the mixture sit for 10 to 12 hours, or longer if you want to make thick, strained Greek yogurt.
Straining a bowl of yogurt requires patience and time, but it’s worth the effort. It produces a thick, rich, and luscious Greek yogurt.
You can strain yogurt at home using a fine mesh strainer or a muslin cloth. Depending on the size of the colander and the gauge of the muslin cloth, you may need to strain for several hours to achieve the desired thickness.
When the whey is separated from the yogurt, you can use it in your favorite dishes or freeze it for future consumption. It’s a great protein and has a tangy flavor that goes well with fruit or other sweets.
If you’re making a large batch of yogurt, consider straining it before adding it to your dishes to reduce the amount of whey that you need to use in recipes. Once you’ve strained your yogurt, you can store it in a jar or other container and enjoy it for up to 3 weeks.
