Homemade Thick Or Greek Style Yogurt Food

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GREEK YOGURT



Greek Yogurt image

Provided by Food Network Kitchen

Time 12h5m

Yield 4 cups yogurt

Number Of Ingredients 0

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

HOMEMADE YOGURT



Homemade Yogurt image

Provided by Food Network Kitchen

Time 7h25m

Yield about 2 quarts

Number Of Ingredients 7

6 tablespoons plain Greek yogurt (must contain live or active cultures)
4 cups half-and-half
4 cups whole milk
small insulated cooler
five 1-quart plastic containers or glass jars with lids
kitchen thermometer
cheesecloth (optional)

Steps:

  • Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture.
  • Fill three 1-quart plastic containers or glass jars with hot tap water (about 115 degrees F); cover. Place the containers in a small insulated cooler and pour in enough hot water (115 degrees F) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115 degrees F); set aside.
  • Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180 degrees F to 190 degrees F) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching.
  • Remove from the heat and allow the temperature to drop to 115 degrees F. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115 degrees F) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115 degrees F.)
  • Remove the yogurt from the cooler and refrigerate until cold, about 2 hours.
  • For thicker, Greek-style yogurt, line a fine-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until it's as thick as you like, or up to 2 hours.
  • Honey-Nut
  • Mix in honey and toasted sliced almonds.
  • Ambrosia
  • Mix in chopped mandarin oranges and toasted coconut flakes.
  • Banana Split
  • Mix in sliced bananas and chocolate syrup.

MAKE YOUR OWN GREEK YOGHURT



Make Your Own Greek Yoghurt image

Greek yoghurt is awesome stuff. Thick, creamy, rich beyond belief, but still lighter in fat than commercial sour cream, and a great sub for it. Now you can make your own! This is from gourmetsleuth.com. Time to make is approximate, as there is an overnight process involved.

Provided by evelynathens

Categories     Greek

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 2

1 liter full-fat milk
2 -3 tablespoons plain yogurt (room temperature) or 2 -3 tablespoons of home-made yoghurt, mixed with a few tablespoons of milk, to thin (room temperature)

Steps:

  • Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. Drain any excess liquid and store in the fridge.
  • To make a "thick" yoghurt, remove the skin on the surface of the yoghurt (this is edible, btw, and lovely sprinkled with a bit of sugar) and pour the yoghurt into a muslin or cheesecloth bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
  • Note: I have now made this recipe using 2% milk and have achieved very good results. Obviously, richness is lost, but so are calories (and fat). ;-).

Nutrition Facts : Calories 156.6, Fat 8.3, SaturatedFat 4.8, Cholesterol 25.9, Sodium 110.6, Carbohydrate 12.3, Sugar 12.9, Protein 8.1

MAKING A BULGARIAN/ GREEK STYLE YOGURT



Making a Bulgarian/ Greek Style Yogurt image

Equipment needed: clean glass jars with airtight lids; thick bottomed large pot ; whisk; cooking thermometer; thick blanket or ice cooler;

Provided by Nadia Melkowits

Categories     < 60 Mins

Time 35m

Yield 5 jars, 30 serving(s)

Number Of Ingredients 2

1 gallon organic milk
1/2 cup plain yogurt

Steps:

  • Using a large pot, heat the milk to about 195-200 F (~91- 94 C). This is for two reasons:. One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt. Two: It changes the milk protein in a way that allows it to culture and firm up.
  • Let it cool down to 110-115F (43-46C).
  • Wisk in the yogurt culture into the milk gently.
  • Transfer into the yogurt jars and close the lids.
  • Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
  • After 6-8 hours the yogurt should be firm. Test by gently turning it to see if it keeps its shape. Transfer jars to the refrigerator.

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  • In a large saucepan, bring 1 1/2 inches of water to a boil. Set a large stainless steel bowl over the saucepan and add the milk; do not let the bowl touch the water. Turn the heat to low and gradually heat the milk, whisking, until it registers 180° on a candy thermometer. Keep the milk at 180° for 30 minutes, adjusting the heat as necessary.
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  • In a saucepan, bring the remaining milk to a boil. Let stand off the heat without stirring, until it registers 100° on an instant-read thermometer, about 15 minutes; a skin will form on the surface.
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