GREEK YOGURT
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
MAKE YOUR OWN GREEK YOGHURT
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
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
AUTHENTIC HOMEMADE YOGURT
Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure a successful recipe every time. It's fast, easy and economical! I always try to keep some on hand, but this recipe is so versatile and delicious, it's sometimes hard to keep up with the demand!
Provided by Sherylann Hope Sharoian
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 8h45m
Yield 10
Number Of Ingredients 4
Steps:
- On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
- Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
- Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
- Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
- Refrigerate yogurt several hours or overnight to chill completely.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 10.5 g, Cholesterol 113.9 mg, Fat 33.3 g, Protein 7.9 g, SaturatedFat 20.4 g, Sodium 106.3 mg, Sugar 5.2 g
More about "makeyourowngreekyoghurt recipes"
HOW TO MAKE YOGURT AND GREEK YOGURT AT HOME - SERIOUS …
From seriouseats.com
- Choose Your Milk. The milk you use will have a huge impact on your final yogurt. Let's start by looking at the obvious variables, like fat percentage.
- Choose Your Starter. The starter is the set of bacterial cultures that will ferment the milk's natural lactose sugars into lactic acid, thickening the milk and souring it at the same time.
- Scald the Milk. With your ingredients chosen, the first actual step in the process of making yogurt is to scald the milk by bringing it up to about 180 or 190°F (82 to 88°C).
- Cool the Milk. If you were to add your starter culture to the hot milk, you'd kill it and then you'd have no yogurt. So you need to let the milk cool down to a temperature zone in which the lactose-eating bacteria can survive and thrive.
- Add the Starter. Freeze-dried starter cultures can be stirred right into the milk. If using yogurt as your starter, it helps to thin it first with some of the warm milk so it can disperse evenly, then stir that into the pot.
- Incubate. This is the big moment, when your liquid milk transforms into thick cultured yogurt. To make it happen, you merely need to give the milk and bacteria the opportunity they need to do their thing.
- Strain (Optional) If you want a thick, spreadable yogurt like labneh or Greek yogurt, you'll want to strain it after it's fully set. To do this, spoon the yogurt into a fine-mesh strainer lined with cheesecloth or a large coffee filter and set it over a bowl.
- Refrigerate. Once you have a well-cultured, fully set yogurt, it should finally go into the fridge. The cooler temperatures will slow down the bacterial activity, ensuring the yogurt doesn't over-sour, and will keep the yogurt in good condition for longer.
- Repeat. Save a few tablespoons of your batch so that you can inoculate your next one. After all, that's the whole point! Eat the yogurt on its own, or incorporate it into your next cooking project—we love baking with Greek yogurt, but there are plenty of recipes for unstrained yogurt, too.
HOMEMADE PLAIN GREEK YOGURT RECIPE - EATINGWELL
From eatingwell.com
4/5 (1)Total Time 18 hrsCategory Diabetic High-Protein Breakfast RecipesCalories 184 per serving
- 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.
HOW TO MAKE GREEK YOGHURT: 9 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 239K
HOW TO MAKE GREEK YOGURT – THE EASY WAY - CHOCOLATE COVERED …
From chocolatecoveredkatie.com
MAKE YOUR OWN GREEK YOGURT - FOODLINE.MY
From foodline.my
HOMEMADE GREEK YOGURT RECIPE - LAUREN'S LATEST
From laurenslatest.com
HOW TO MAKE YOUR OWN YOGURT | MCCORMICK
From mccormick.com
MAKE YOUR OWN GREEK YOGURT | NYC EVENT CATERING
From relishcaterers.com
HOW TO MAKE YOGURT AT HOME - CONSUMER REPORTS
From consumerreports.org
HOW TO MAKE GREEK YOGURT | ALLRECIPES
From allrecipes.com
OVER 50+ HEALTHY RECIPES USING YOGURT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
HOW TO MAKE YOUR OWN GREEK YOGURT | HUFFPOST LIFE
From huffpost.com
HOW TO MAKE YOUR OWN GREEK YOGURT—IN 5 EASY STEPS
From simplemost.com
HOW TO MAKE YOGURT—AND GREEK YOGURT! - THE PIONEER WOMAN
From thepioneerwoman.com
5-MINUTE HEALTHY GREEK FROZEN YOGURT - JUST A TASTE
From justataste.com
HOW TO MAKE GREEK YOGURT (NO SPECIAL EQUIPMENT)
From liveeatlearn.com
22 HEALTHY DINNER RECIPES WITH YOGURT AS THE STAR - BON APPéTIT
From bonappetit.com
EASY DIY GREEK YOGURT - MOMMY MOMENT
From mommymoment.ca
HOMEMADE GREEK YOGURT | RICARDO
From ricardocuisine.com
HOW TO MAKE HOMEMADE GREEK YOGURT - A SIDE OF SWEET
From asideofsweet.com
HOW TO MAKE GREEK YOGURT AND THE BEST EVER PASTRY RECIPE
From countrytrading.co
26 RECIPES YOU CAN MAKE WITH YOGURT - EAT THIS NOT THAT
From eatthis.com
MAKE YOUR OWN GREEK YOGURT - IT'S SO EASY! - WOMAN
From woman.hudo.com
HOW TO MAKE GREEK YOGURT YOU WILL DREAM ABOUT (+ VIDEO)
From saladinajar.com
HOW TO MAKE GREEK YOGURT, THE CHEAP WAY | HUFFPOST LIFE
From huffpost.com
HOW TO MAKE GREEK YOGURT AT HOME - RECIPE POCKET
From recipepocket.com
HOW TO MAKE YOGURT - THE DARING GOURMET
From daringgourmet.com
HOW TO MAKE HOMEMADE GREEK YOGURT: A STEP-BY-STEP TUTORIAL
From cookist.com
HOMEMADE YOGURT - MOMMY MOMENT
From mommymoment.ca
28 HEALTHY YOGURT TOPPING AND COMBINATION IDEAS | BON APPéTIT
From bonappetit.com
HOW TO MAKE PLAIN YOGURT TASTE GOOD! - NUTRITION IN THE KITCH
From nutritioninthekitch.com
40 RECIPES TO MAKE WITH YOGURT | TASTE OF HOME
From tasteofhome.com
THE BEST HOMEMADE GREEK YOGURT WITH ONLY 2 INGREDIENTS ( HIGH …
From youtube.com
YOGURT, MAKE YOUR OWN YOGURT, YOGURT RECIPES - PINTEREST
From pinterest.ca
EASY HOMEMADE YOGURT RECIPE (+ HOW TO MAKE GREEK
From naturesnurtureblog.com
HOW TO MAKE FULL-FAT GREEK YOGURT AT HOME [IN A
From autumnellenutrition.com
9 DELICIOUS WAYS TO USE YOGURT - BEST RECIPES EVER
From cbc.ca
HOW TO MAKE YOGURT: A STEP-BY-STEP GUIDE | FOOD NETWORK
From foodnetwork.com
MAKING YOUR OWN YOGHURT | KETOHH | HOW TO MAKE NATURAL YOGURT …
From ketohh.com
HOW TO MAKE YOGURT AT HOME (AND SAVE A TON OF MONEY)
From tasteofhome.com
DIY HOMEMADE YOGURT {NEW AND IMPROVED + UPDATED TUTORIAL}
From melskitchencafe.com
14 EASY WAYS TO USE UP GREEK YOGURT | WHOLE FOODS MARKET
From wholefoodsmarket.com
HOMEMADE GREEK YOGURT RECIPE & HOW-TO VIDEO - CULTURES FOR …
From culturesforhealth.com
HOW TO MAKE YOGURT AT HOME | HOMEMADE YOGURT RECIPE
From youtube.com
IS MAKING HOMEMADE YOGURT *REALLY* WORTH IT? WE TRIED IT
From chatelaine.com
You'll also love