How to Make Greek Yogurt
We eat a substantial amount of plain yogurt. I, like my mother before me, have trained my kids to eat it with just a little honey or jam stirred in. This cuts the sugar way down, especially if you make your own low-sugar freezer jam.
By making our own yogurt, we save a great deal on the grocery budget and can have delicious, probiotic breakfasts all week long. Topped with granola and some dried cherries, its the perfect start to any day.
Makes 2 quarts or 1 ½ quarts Greek-style
2 quarts whole milk (can substitute low-fat, but texture will be thinner)
2 Tbsp plain yogurt (must have live/active cultures)
Heat the milk in a saucepan or pressure cooker on yogurt setting, stirring often, until it reaches 180° F. Hold at that temperature for at least 2 minutes.
Allow milk to cool until it reaches 108-113°F.
Stir in 2 Tbsp yogurt and whisk until fully combined.
Strain, if desired.*
Remove from maker, cool and refrigerate.
*For Greek yogurt, strain using a bullion strainer or a colander/sieve lined with cheesecloth. Whisk to smooth out the texture after straining. You can save the whey for use in breads or as a probiotic beverage.
Options for a thicker yogurt:
- Strain (see above) the final product
- Whisk 1-2 tsp unflavored gelatin into the cold milk before heating
- Whisk ½ to 1 cup powdered milk to cold milk before heating (will change taste of final product)
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