Greek Yogurt

Thick, creamy, and decadent Greek-style yogurt is easy to make at home for a fraction of the cost of commercial varieties. Beyond the superior consistency, Greek-style yogurt contains more protein per gram (due to the removal of a large portion of the whey) and can be used in place of cream cheese or sour cream in most recipes. This yogurt is naturally free from added sugar, so you can top it with natural toppings you love, like natural honey and walnut, and cinnamon and apple. Or, for a deliciously savory spread, season it with herbs, salt, and pepper.

Things You Need

Ingredients

1 litre of Whole Milk
1 sachet of Greek Yogurt Starter
( remove sachet from freezer 30 minutes prior to use to help bacteria reach normal room temperature.)

Equipment

Small Pot
Stirring Spoon
Muslin Cloth
Colander
Bowl

Best Milk

Whole-Fat milk will produce a thicker, creamier Greek-Style yogurt.

Higher the fat = Creamier the Yogurt.

Goat’s milk can also be substituted for whole-fat milk.

Do NOT use UHT Milk.

Instructions

Thoroughly sterilise all the equipment with boiling water.

Pour the milk into a pot and boil it. Let it cool down till it reaches almost 40-45°C.

If you do not have a thermometer, just test the temperature by touch. Bend your first finger and dip your knuckle into the milk. You should be able to hold your finger for 5 seconds comfortably. If not, then milk is still hot. Leave it to cool a little longer. For best results, use a Thermometer.

In a separate small bowl, dissolve the starter culture in a small quantity of milk. Mix this with the remaining milk so as to avoid lumps.

Cover with a lid and leave to ferment for 4-6 hours at 40- 45°C. The actual amount of time is largely dependent on the temperature and how firm & tangy you want your final yogurt.

Once the yogurt is set, transfer it into the refrigerator for about 4-5 hours.

Take it out, and whisk it well till it reaches a smooth consistency.

Place a colander over a large bowl, and line the colander with a muslin cloth. Pour the yogurt from the pot into the colander. Pull the corners of the muslin cloth together and hang to drain the yogurt.

Allow the yogurt to drip for 30 min to 2 hours, or until it reaches the consistency you desire. The choice is yours and this is maybe the biggest reason to make your own greek yogurt at home.

Store the yogurt in the refrigerator & enjoy for up to 2 weeks.

For the next batch, use 2 tablespoons (for every 500ml milk) of the prepared yogurt as a starter to make new yogurt.

Tips

For the freshest taste, add any fruit, jam, sweetener, or flavoring right before serving.