Here it is!
This is SO easy. I started it with some Greek Yogurt I had.
I wanted to do this for a while because I am sick of throwing away all those little half eaten yogurt cups. This way I can control the serving size and use a lot less packaging. Also, I just wanted to try it!
Here’s all you need to get it started:
YOU NEED:
2 quarts milk (I used whole milk but you can try 1 or 2% if that’s all you have)
1 fine mesh strainer
1 candy thermometer (oops mine isn’t in the picture – we had it from deep frying a turkey a while ago)
cheesecloth/coffee filters or thick paper towels (I had the coffee filters)
2 teaspoons of plain yogurt (this will be your starter)
This is so easy! I recommend starting this an hour or two before you go to bed. Then the yogurt can incubate while you sleep…
1. Heat 2 quarts of milk (on medium-high heat) in a pot to 180 degrees F. Stir occasionally.
2. When temperature reaches 180, remove from heat and let cool down to between 110 and 120 degrees. Stir occasionally as it’s cooling. When it’s between those two temps, add the 2 teaspoons of yogurt whisking to combine.
3. Turn oven on for about a minute – just to take the chill out.
4. Pour milk into large bowl, cover with a heavy plate or lid and place in oven. Leave for 8-12 hours.
5. When you take it out, strain it into the mesh colander lined with cheesecloth, coffee filters or THICK paper towels. Do this over a shallow pan or bowl with a lip as the whey will drain out of your yogurt. Place this draining contraption in your refrigerator for a few hours, or until it seems to have stopped dripping. Honestly, I didn’t have room in my fridge so I just strained it on the counter for an hour (I think!) and then I poured the yogurt into a large plastic container, whisked it to combine & stored it in the fridge.
OPTIONS: add a couple of teaspoons of vanilla extract and/or honey or just toss fresh fruit on top. I love it with honey!
Making your own yogurt is soooo yummy! You can use it to replace sour cream or to cut the heat on spicy dishes. Think of all the plastic yogurt containers you save AND all the chemicals & added sugar you and your kids are not getting.
How to Make Greek Yogurt
Author: Christina Cox (Source: Annie’s Eats)
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 4-6
Make your own yogurt with NO special equipment! Great for toppings on spicy meals, baked potatoes, in smoothies, baking & just as a snack.
Ingredients
- 2 quarts milk (1%, 2% or whole)
- a fine mesh strainer
- cheesecloth, coffee filters OR thick paper towels
- candy thermometer (or any kitchen therm. that can measure liquids to 180 degrees safely)
Instructions
- Heat milk to 180 degrees F over medium heat.
- Take milk off heat and allow to cool.
- When milk cools to between 110 and 120 degrees, whisk in 2 teaspoons of plain yogurt.
- Turn oven on for about a minute just to take the chill out.
- Pour milk into oven safe bowl with lid (I used a ceramic plate as a lid) and allow to “incubate” for 8-12 hours.
- Line mesh strainer with the cheesecloth/coffee filters or paper towels and rest over a shallow pan. Pour yogurt into strainer and allow to drain for a few hours or until it’s done draining. The liquid that ends up in the pan is your “whey” which you can use or discard.
- Pour strained yogurt into a lidded container for the refrigerator.
Notes
Yogurt will be good in refrigerator for about a week.
Add a couple of teaspoons of vanilla extract if you plan to serve it with fruit etc.
Add honey to taste or fresh fruit. YUM!
Source: Annie’s Eats
