Homemade Greekbalkan Style Yogurt Food

GREEK YOGURT

Greek Yogurt image

Provided by Food Network Kitchen

Time 12h5m

Yield 4 cups yogurt

Number Of Ingredients 0

Ingredients

Steps:

Make your own Greek yogurt: Line a sieve with a coffee filter and set it over a bowl. Place 4 cups plain whole-milk yogurt in the filter and refrigerate for 12 hours (you'll get about 2 cups thick yogurt). Divide among bowls; top with honey, dried fruit and walnuts. Serve with almond cookies.

Nutrition Facts : Calories 75 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 16 milligrams, Sodium 56 milligrams, Carbohydrate 6 grams, Protein 4 grams, Sugar 6 grams

JAMIE OLIVER'S HOMEMADE YOGURT

Jamie Oliver's Homemade Yogurt image

Homemade yogurt is easy, versatile and healthy. The uses are endless - marinades, baking, desserts, breakfasts, great on top of spicy lamb, curry, rice, couscous etc. The natural live cultures in the yogurt turns the natural sugar in the milk into acid; which again causes the milk to thicken and turn slightly sharp/tangy. Cooking time does not include the 6-8 hours needed for the yogurt to set.

Provided by Deantini

Categories Breakfast

Time 40m

Yield 4-6 cups, 12 serving(s)

Number Of Ingredients 2

Ingredients

4 1/2 cups whole milk
2 cups natural yoghurt

Steps:

Bring milk to a boil in a thick bottomed pot. Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt. Cover and leave at room temperature for 6-8 hours.
Place in the fridge to chill; it will keep for 1 week.

HOMEMADE GREEK/BALKAN STYLE YOGURT

Homemade Greek/Balkan Style Yogurt image

This is a recipe that I adapted from one I saw on YouTube. I have tried making homemade yogurt many times, using various methods and, BY FAR, this is the easiest way I've found. AND...It makes fabulous yogurt! I followed the directions on YouTube and mixed some with berries and honey. Yum!

Provided by HannahBoBana

Categories Greek

Time 14h30m

Yield 4 cups, 8-10 serving(s)

Number Of Ingredients 4

Ingredients

2 liters whole milk (that's about 1/2 a gallon for all y'all Americans!)
1 cup low-fat milk
1/3 cup powdered milk
10 g yogurt starter (I use yogourmet, from Quebec )

Steps:

Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly. This should take about 10 minutes.
Turn off the heat and let the milk sit until the temperature reads 110°F
Add the starter and stir to combine.
Put the lid on the pot and wrap the pot in a blanket. Put it in a warm place (I use my oven - turned off, of course!).
Leave it for at least 12 hours. When you check it, it should be solidified, but creamy when stirred.
Empty the yogurt into a colander lined with cheesecloth. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
Transfer the yogurt to the container and refrigerate.

Nutrition Facts : Calories 196.9, Fat 10.1, SaturatedFat 5.9, Cholesterol 32.5, Sodium 144.3, Carbohydrate 16, Sugar 16.7, Protein 10.6

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