Homemade Thick Or Greek Style Yogurt Food

HOMEMADE GREEK YOGURT

Steps:

• Heat milk and cream until almost boiling, stirring regularly, about 5 minutes.
• Fill a large bowl halfway with ice and water. Place a smaller, sterilized bowl over the ice bath for the milk.
• Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 110 to 120 degrees F (43 to 49 degrees C).
• Place yogurt in a separate bowl; mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk; remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 110 to 120 degrees F (43 to 49 degrees C), until firm, 6 to 8 hours.
• Line a strainer with a coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.

GREEK YOGURT

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.

MAKING A BULGARIAN/ GREEK STYLE 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.

HOMEMADE STRAINED YOGURT (GREEK YOGURT)

Steps:

• Put the strainer over a large bowl. The bottom of the strainer shouldn't be touching the bottom of the bowl.
• Place the nut bag in the strainer. Pour yogurt into it. (Alternatively, line the strainer with two layers of cheesecloth or muslin, pour yogurt over them and bring the sides of the layers together and make a bundle.)
• Place a weight like a mortar on the bag or bundle. This will help the straining process.
• Put them together in the refrigerator and let them sit there overnight. Yogurt will drip its excessive liquid into the bowl. To make a creamy strained yogurt, also known as Greek yogurt, let it sit in the refrigerator. for 8-10 hours. To make super thick yogurt, also known as labneh or yogurt cheese, let it sit for 24-48 hours.
• Store it in a jar or another container in the refrigerator for up to 3 weeks.

MAKE YOUR OWN GREEK YOGHURT

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). ;-).

HOMEMADE YOGURT

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.