I'm a big fan of thick, slightly tart, creamy Greek-style yogurt. Two problems: I can't find any in the city I live in AND I'm sure that if I did find it, I'd have to part with more coin than I want. So I taught myself how to make yogurt (with lots of help from Google) about a year or two ago. Parking this recipe here for future reference. This ones fits in both lifehacks and yummies. Win-win.
You'll need:
- 1.5 liters of fresh, preferably whole milk
- 1/4 cup of yogurt (buy some then always save some for future batches)
- A food thermometer
- Glass jars + a cooler bag OR a slowcooker OR thermos (either way, they need to be big enough to hold 1.5 liters liquid)
- Hot water (enough to fill your jars)
- A pot
- Spatulas
- Stove
- Colander lined with a dishtowel
- Bowl
How-to:
- Heat the milk to 82-85 degrees Celcius.
- While the milk is heating, add hot water to the jars and place in the cooler bag to warm it up. If you're using a thermos or slow cooker, put the hot water in and close the lids. Set aside.
- When the milk has reached 82-85 degrees, take it off the heat. Cool it 42-45 degrees Celsius. If you've got places to be and people to see, set your pot in another pot or container filled with ice water. This'll speed the cooling up.
- Grab your yogurt starter and thin it a bit with some of the milk. When the milk is at 42-45 degrees Celsius, add your yogurt - stir for a bit to mix well.
- Pour the water out of your incubating dish. Add the yogurt and milk mixture and close the lid. Go live your best life for at least 6 hours. Et voila - after at least 6 hours your yogurt is ready.
- Once the yogurt has set, pour it into the colander lined with a dishtowel. Cover and come back in 4+ hours. Scoop the mixture into a bowl and whisk for a minute or so to make it smooth and creamy. Put it in a jar and keep in the fridge until you're ready to eat. That's it.
Back Story
In short, desperation leads to creativity. Slightly longer version here >>> I started making my own yogurt because I had to travel 1-1.5hrs if I wanted fresh, unsweetened and unflavored yogurt. I was living in Zomba at the time and had to go to the next town over to get some fresh yogurt. When I did get my hands on the yogurt, it was too watery and not tasty enough. Since traveling that far for something I didn't really like wasn't working for me, I took to google. After lots of trial and error, I figured out how to make the yogurt to my liking.
There are tons of ways to use yogurt! I make a batch every week or two. I typically have mine with a teaspoon of honey, occasionally I'll add fresh fruit. I've also added it to overnight oats, smoothies or marinades. More recipes coming at some point soon.
There are tons of ways to use yogurt! I make a batch every week or two. I typically have mine with a teaspoon of honey, occasionally I'll add fresh fruit. I've also added it to overnight oats, smoothies or marinades. More recipes coming at some point soon.