Homemade Greek Yogurt Recipe
User Reviews
4.9
Homemade Greek Yogurt Recipe
Description
Homemade Greek Yogurt Recipe calls for heating milk until almost boiling, then cooling it down to around 110°F to create the proper environment for yogurt cultures. Adding a cup of existing yogurt introduces live cultures that ferment the milk. Covering the mixture and keeping it warm without disturbance for at least six hours allows the yogurt to thicken. After refrigeration for a full day, the yogurt firms up into a creamy texture suitable for eating plain or with sweet or savory accompaniments.
This yogurt works well served with honey and walnuts or as a tangy side to dishes like barbecue carrots, utilizing its thick consistency and mild flavor. The culturing method ensures a fresh yogurt with traditional taste, and proper temperature control is key to success.
The recipe notes that the yogurt remains good refrigerated for up to ten days. Cooling and incubation times are essential steps, and care should be taken not to shake the pot during the fermentation phase to maintain texture.
Ingredients
- 2 litre milk 2% or whole, organic
- 245 g yogurt 2% or full fat
Instructions
Maria Loi’s Greek Yogurt Recipe
- Heat 1 liter (4¼ cup) of milk to 195° F/ 90° C. You will need a thermometer, but if you do not have one, turn off the heat just before the milk boils (just as it begins to simmer).
- Remove the pot from the heat and wait until the temperature drops to 110° F/43° C . If you don’t have a thermometer, you can try my grandmother’s old trick to get the right temperature: keep your pinky in the milk and count quickly to 20; if your pinky is burning at 20, let the milk cool off a bit longer.
- Dilute 1 cup (245 g) of yogurt in the lukewarm milk and stir.
- Cover the pot with a blanket to maintain the temperature and keep warm for at least 6 hours. Note that you should not move or shake the pot during this process.
- Move the yogurt from the warmth to the refrigerator.
- Leave the yogurt for 24 hours in the refrigerator without moving, and your yogurt will be ready to enjoy. It will be good for ten days refrigerated.
How To Make an Authentic Greek Yogurt at Home
- You can eat the yogurt like this, but if you want to make my grandmother’s authentic recipe, you need to take one more step:
- Strain the yogurt in cheesecloth and hang to drain for several hours, until the draining stops. This is the real Loi Yogurt that my grandmother used to make – all the whey is removed. This process adds another week of life to your yogurt.
Common mistakes to avoid when preparing a Greek Yogurt
- Make sure you boil and cool the milk at the right temperature.
- Don’t be anxious to move the yogurt until it’s ready.
- Use high quality milk with no added water, and do not use skim milk.
Notes
- Use whole or 2% milk and choose yogurt with active cultures to start the fermentation.
- Keep the mixture warm and undisturbed during incubation for best thickening results.
- Refrigerate the yogurt for 24 hours after incubation to enhance texture and flavor.
- Store the finished yogurt in the refrigerator and consume within ten days.
- Try serving with honey and walnuts or as an accompaniment to dishes like barbecue carrots.
User Reviews
Overall Rating
4.9
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