Makeyourowngreekyoghurt Food

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EASY GREEK YOGURT



Easy Greek Yogurt image

I have this for breakfast most mornings. The extra calcium is a plus. I add honey and granola for a delicious and filling breakfast. You can use your imagination with additions such as fresh fruit, preserves, or even chopped nuts. I have made this with flavored yogurt, but I prefer plain. You can even use the yogurt fluid (whey) instead of water in baking recipes.

Provided by donna

Categories     100+ Everyday Cooking Recipes

Time 16m

Yield 6

Number Of Ingredients 2

coffee filters, or as needed
1 (32 ounce) container plain yogurt

Steps:

  • Line a colander with coffee filters and set it in a large bowl. Add yogurt and cover with a clean kitchen towel. Place in the refrigerator for 6 hours to overnight; the fluid from the yogurt will collect in the bottom of the bowl.
  • Scoop yogurt out of the coffee filters and back into the original container for storage. Discard accumulated fluid or reserve for other use.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 10.7 g, Cholesterol 9.1 mg, Fat 2.3 g, Protein 7.9 g, SaturatedFat 1.5 g, Sodium 105.9 mg, Sugar 10.7 g

HOMEMADE PLAIN GREEK YOGURT



Homemade Plain Greek Yogurt image

Learning how to make Greek yogurt at home is simple with this easy homemade Greek yogurt recipe. Start by making homemade yogurt by heating milk, combining with a little bit of already-cultured yogurt and letting it sit in a warm spot until the milk turns into yogurt. Making protein-rich Greek yogurt takes one more step than making regular yogurt: straining the yogurt to thicken it. You can add the leftover liquid--also known as whey--to smoothies, or you can use it in place of buttermilk in baking.

Provided by EatingWell Test Kitchen

Categories     Diabetic High-Protein Breakfast Recipes

Time 18h

Number Of Ingredients 2

4 cups nonfat or low-fat milk
¼ cup nonfat or low-fat plain yogurt

Steps:

  • Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
  • Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
  • Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
  • Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 0.4 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 229.4 mg, Sugar 26.7 g

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

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