Greek Yoghurt 100% Homemade
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 70.0
- Total Fat: 0.3 g
- Cholesterol: 4.0 mg
- Sodium: 104.0 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 0.0 g
- Protein: 6.9 g
View full nutritional breakdown of Greek Yoghurt 100% Homemade calories by ingredient
Introduction
Wanna try your hand at homemade Greek Yoghurt? It's so simple and fast (and cheap) that you won't go back to store bought. This recipe is nonfat and gives 25% calcium in 100g serving.You will need a few items that you might not have on hand so prepare before hand to make it easy. Wanna try your hand at homemade Greek Yoghurt? It's so simple and fast (and cheap) that you won't go back to store bought. This recipe is nonfat and gives 25% calcium in 100g serving.
You will need a few items that you might not have on hand so prepare before hand to make it easy.
Number of Servings: 5
Ingredients
-
1 litre (or 1 quart) nonfat milk
2 tbsp plain natural yoghurt.
You can use any plain milk that is not fortified. Try organic milk to save even more off store bought yoghurt. I haven't tried nondairy milk but I bet it works on any milk.
As for the 2 tbsp yoghurt, just use what's left from the last pot you bought (I have used flavoured yoghurt but, if you do so, know it will slightly taint the flavour) or buy a single serve yoghurt to get started. Just make sure the labels says there are probiotics in the yoghurt.
Tips
You will need a sauce pan, candy thermometer, yoghurt maker or warm oven/hot water cupboard/radiator, strainer, and cheese cloth/muslin.
If you want to own a yoghurt maker try the local second hand store. People buy them but don't use them frequently. Or try online.
Directions
Make yoghurt.
1. Pour milk into sauce pan with candy thermometer and put on medium heat. Thin pans cause the milk to burn where as thick bottom pans will warm evenly. So stir occasionally to avoid burning. Heat milk to just before boiling (200F/95C).
2. Let cool to 110F/42C. If in a hurry fill sink with cold water to a level less than the height of the sides of the sauce pan. You don't want any water getting in your hot milk. Place sauce pan in cold water and leave until temperature hits about 110F/42C. This happens fast. Remove from water.
3. Stir in 2 tbsp yoghurt and combine completely. No lumps. Pour into sterilized glass jar and put a lid on it.
4. If using an electric yoghurt maker just follow their instructions. If using a nonelectric yoghurt maker pour only enough boiling water in the maker to come up to the base of the jar, don't let it submerge. If not using a maker find a warm spot and cover jar with tea towel. You can use the oven after it cools to 115F/42C and leave over night. Hot water cupboards, top of radiator if not too hot, any place about 100F/40C.
5. Yoghurt is ready when firmly set. If it jiggles a lot it isn't set yet. This can take from 4 hours to 12 hours. You can leave it up to 24 hours without refrigerating.
Now to take it from plain yoghurt to Greek yoghurt!
1. Place strainer over sink or large bowl to catch the whey. Line strainer with cheese cloth or muslin.
2. Pour yoghurt into strainer. Pull sides of cloth up and twist to press whey out of yoghurt. after first squeeze just leave a few minutes.
3. Once the yoghurt is about half its volume, or you use a bowl with measurements which show about 500ml/2cups whey you are at super creamy Greek yoghurt.
4. Open cloth. Spoon yoghurt into container. I like old yoghurt containers. Stir like mad to make it smooth and creamy. It will resemble cottage cheese otherwise. Store in fridge and eat.
The amount of fat in your milk will dictate how long you need to strain it. Nonfat strains within a few minutes. Full fat may take a few hours. If you save the whey you can add some back if it gets too thick for your liking. This is super thick yoghurt, like sour cream.
And remember to save 2 tbsp for the next batch!
Troubleshooting:
* Milk burnt/boiled - Sorry but it can't be used. Feed to cat.
* Milk cooled to well below 110F/42C - Reheat to 110F/42C
* Yoghurt was still like milk after 12 hours -
1. Check the original yoghurt used was fresh and had probiotics in it. The more natural, the better.
2. Check the area used to warm the jar of milk wasn't too hot. No boiling water touching, hot radiators or ovens. You want about 100F/42C.
3. But also make sure the area was warm enough...
Serving Size: Makes 5 x 100g servings
Number of Servings: 5
Recipe submitted by SparkPeople user CHARITY1973.
1. Pour milk into sauce pan with candy thermometer and put on medium heat. Thin pans cause the milk to burn where as thick bottom pans will warm evenly. So stir occasionally to avoid burning. Heat milk to just before boiling (200F/95C).
2. Let cool to 110F/42C. If in a hurry fill sink with cold water to a level less than the height of the sides of the sauce pan. You don't want any water getting in your hot milk. Place sauce pan in cold water and leave until temperature hits about 110F/42C. This happens fast. Remove from water.
3. Stir in 2 tbsp yoghurt and combine completely. No lumps. Pour into sterilized glass jar and put a lid on it.
4. If using an electric yoghurt maker just follow their instructions. If using a nonelectric yoghurt maker pour only enough boiling water in the maker to come up to the base of the jar, don't let it submerge. If not using a maker find a warm spot and cover jar with tea towel. You can use the oven after it cools to 115F/42C and leave over night. Hot water cupboards, top of radiator if not too hot, any place about 100F/40C.
5. Yoghurt is ready when firmly set. If it jiggles a lot it isn't set yet. This can take from 4 hours to 12 hours. You can leave it up to 24 hours without refrigerating.
Now to take it from plain yoghurt to Greek yoghurt!
1. Place strainer over sink or large bowl to catch the whey. Line strainer with cheese cloth or muslin.
2. Pour yoghurt into strainer. Pull sides of cloth up and twist to press whey out of yoghurt. after first squeeze just leave a few minutes.
3. Once the yoghurt is about half its volume, or you use a bowl with measurements which show about 500ml/2cups whey you are at super creamy Greek yoghurt.
4. Open cloth. Spoon yoghurt into container. I like old yoghurt containers. Stir like mad to make it smooth and creamy. It will resemble cottage cheese otherwise. Store in fridge and eat.
The amount of fat in your milk will dictate how long you need to strain it. Nonfat strains within a few minutes. Full fat may take a few hours. If you save the whey you can add some back if it gets too thick for your liking. This is super thick yoghurt, like sour cream.
And remember to save 2 tbsp for the next batch!
Troubleshooting:
* Milk burnt/boiled - Sorry but it can't be used. Feed to cat.
* Milk cooled to well below 110F/42C - Reheat to 110F/42C
* Yoghurt was still like milk after 12 hours -
1. Check the original yoghurt used was fresh and had probiotics in it. The more natural, the better.
2. Check the area used to warm the jar of milk wasn't too hot. No boiling water touching, hot radiators or ovens. You want about 100F/42C.
3. But also make sure the area was warm enough...
Serving Size: Makes 5 x 100g servings
Number of Servings: 5
Recipe submitted by SparkPeople user CHARITY1973.
Member Ratings For This Recipe
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GEORGE815
-
ROSSYFLOSSY
-
CD6913562
-
LAURALLANCE
