5/10/10

11 Homemade Greek Style Yogurt

Ahem....I don't like yogurt.  Why?  It is just too....um....tangy.  Tart.  My boys love yogurt.   I have heard that Greek style yogurt is less tangy and more creamy.  It may even be healthier than regular yogurt.

When I saw this post on Fab Frugal Food and saw how EASY it was to make, I jumped at the chance.  Making your own yogurt costs less.   I love knowing that it has less sugar and salt than the store bought variety.



To make yogurt, you need to buy yogurt.

Look for PLAIN yogurt with LIVE bacteria.


Take 3 Tablespoons out and get it to room temperature.

Two percent milk goes in a medium saucepan.

Skim milk can be used.

Add powdered milk, stir till dissolved.  This will help thicken the yogurt.




Heat milk over low heat to 190º-210º.


Remove from heat and let cool to 110º-115º.




You will notice a "skin" on top of the milk.


Use a spoon and skim it off.  Discard.






Remember the 3 T. of yogurt?

Mix about 1/3 c. of the warmed milk into the yogurt.

Stir until creamy.

Stir yogurt mixture back into the warmed milk.  Mix well.



Pour into a 1 1/2 quart container or individual containers that have lids.







This is the part that excited me the most:  You DO NOT need a YOGURT MAKER.  Did I yell?  Sorry.

You can also use:
 a thermal blanket,
 heating pad,
 or crock pot, set on WARM.




These babies need a constant temperature of about 110º.



If you have a convection oven, (mine is a Kitchen Aid)
check and see if you have a "Bread Proof" setting or a "Dehydrate" setting.




Push and hold Convection Bake for 5 seconds...



and Dehydrate "pops" up.


I can adjust the settings from 100º-195º.


For yogurt, it's 110º.




These containers go into the over for anywhere from 4-6 hours.  The longer it sits, the more tart it will be.

I checked at four hours.

Five hours.

Six hours.  Still not set.  I'm getting a little worried.

Seven hours.  What did I do wrong?

Eight hours.  


I stuck a spoon in the middle.


It looked like a thick custard.

Success!!!



Put the container(s) in the fridge for at least 6 hours to chill.

Doesn't that look good?

I took a teeny taste.

Hmmm...creamy.  Smooth.

Not tart at all!  Very, very mild....


I used my immersion blender  to whip up some frozen raspberries into the homemade yogurt.







The verdict?

The best yogurt my kids have ever tasted!

I will be setting aside some of this plain yogurt to make my next batch.

I think I will make some frozen yogurt.....



Homemade Greek Style Yogurt
(4x6 recipe card download)   (full page printable recipe)
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