Food recipes
Homemade Greek Yogurt
Homemade Greek Yogurt Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, greek, plain, nonfat Directions: You will also need cheesecloth or a tea towel, and a whisk. 1. Reserve and set asi...
Homemade Greek Yogurt
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
You will also need cheesecloth or a tea towel, and a whisk.
1.
Reserve and set aside 1/4 cup (59 ml) of the milk for later.
Take the remainder of the milk and pour it into a large pot Make sure you have a lid a available for the pot youre using.
2.
Bring the pot almost to a boil, and then turn of the heat.
Let it cool until the temperature reaches 105118 degrees F (4048 degrees C).
Meanwhile continue with the next step.
3.
Mix together the plain Greek yogurt and the reserved 1/4 cup (59 ml) milk from step 1.
4.
When your big pot of milk has reached 105118 degrees F (4048 degrees C), remove the film on the top.
Then throw in the yogurt/milk mixture.
5.
Whisk well and gently, then cover the pot with a lid.
6.
Wrap the pot in a towel and leave it in your oven overnight with the oven light on (between 9 and 16 hours).
This will keep the milk incubated at 100110 degrees F (3843 degrees C).
7.
After the time is up, your yogurt is ready!
8.
Now its time to make this yogurt Greek!
Use a cheesecloth or tea towel and start draining it inside a colander.
You should let the yogurt strain at room temperature.
9.
Squeeze the towel every few hours to make it drain faster.
10.
After about 6 hours, your Greek yogurt is ready!
11.
Put the yogurt refrigerated in an airtight container.
Dont throw away the whey thats left from the straining process, it can be useful for other recipes.
See the related blog post if you have any questions.
I have an FAQ section there!
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
You will also need cheesecloth or a tea towel, and a whisk.
1.
Reserve and set aside 1/4 cup (59 ml) of the milk for later.
Take the remainder of the milk and pour it into a large pot Make sure you have a lid a available for the pot youre using.
2.
Bring the pot almost to a boil, and then turn of the heat.
Let it cool until the temperature reaches 105118 degrees F (4048 degrees C).
Meanwhile continue with the next step.
3.
Mix together the plain Greek yogurt and the reserved 1/4 cup (59 ml) milk from step 1.
4.
When your big pot of milk has reached 105118 degrees F (4048 degrees C), remove the film on the top.
Then throw in the yogurt/milk mixture.
5.
Whisk well and gently, then cover the pot with a lid.
6.
Wrap the pot in a towel and leave it in your oven overnight with the oven light on (between 9 and 16 hours).
This will keep the milk incubated at 100110 degrees F (3843 degrees C).
7.
After the time is up, your yogurt is ready!
8.
Now its time to make this yogurt Greek!
Use a cheesecloth or tea towel and start draining it inside a colander.
You should let the yogurt strain at room temperature.
9.
Squeeze the towel every few hours to make it drain faster.
10.
After about 6 hours, your Greek yogurt is ready!
11.
Put the yogurt refrigerated in an airtight container.
Dont throw away the whey thats left from the straining process, it can be useful for other recipes.
See the related blog post if you have any questions.
I have an FAQ section there!