How To Make Greek Yogurt - Mind Over Munch Episode 20. Learn how to make homemade Greek yogurt! It's a healthy snack & a healthy cooking substitute for sour cream or mayo!
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What to do with that excess whey:
You will need:
1/2 gallon of milk (I used skim, but any fat content will work)
About 3 oz Greek yogurt as a "starter"
A large pot
Large glass or ceramic bowl
Strainer or colander
Cheese cloth or an old T-shirt
STAGE 1, The Night Before
Pour milk into the large pot, and bring heat to medium. Allow to heat until temperature reaches 180F.
Stir regularly so it does not burn at the bottom
Check temperature regularly.
Pour milk into a glass or ceramic bowl, and allow to cool to about 105--110F. I aim for 108F.
This should take around 45 minutes. **Many people leave their milk in the stainless steel receptacle at this stage, however I've read that a stainless steel environment can interfere with the bacteria culture, so I choose to transfer to glass/ceramic.
Leave completely uncovered at this stage. **If you're braver than me----Other sources say----you can test the milk temperature to find if it's cool enough simply by inserting your fingertip into the milk-- if you can hold it for 10 seconds without burning, it should be good. (I've never done this-- I trust my thermometer more than myself)
WHILE the milk is cooling, heat your oven to 110F. If your oven does not have 110F setting (mine does not) you can just turn to it's lowest setting and turn off when you've got about 15 minutes of cooling time left (I turn mine off when the temperature of the milk reaches about 120F). If your oven has a warm setting, you can use this and leave it on all night.
Once milk reaches 108F, stir in 3oz (1/2 of a single serving cup) Greek yogurt as your starter culture.
Make sure your yogurt contains "live cultures"-- it should say it on the label!
Whisk to combine well.
STAGE 2, Overnight
Cover the pot with a lid or foil, and cover top and sides with towels. Transfer to warm oven.
Leave in warm oven 10--12 hours. SLEEP! **Some people leave theirs for as little as 5 hours. If you want your yogurt creamier, I'd suggest leaving it longer. I've found 12 hours to be the right amount of time for the mixture to thicken and congeal to my liking. **(108 is approximately the temperature that yogurt cultures begin consuming the lactose in the milk (fermentation - the same process that produces beer from wheat or wine from grapes)-- this is why we leave the oven at a warm 110F temperature.)
STAGE 3, In the Morning
12 hours later, remove from oven. Pour off when that has moved to the top, and stir remaining yogurt. THIS IS NOW REGULAR PLAIN YOGURT. You can stop at this stage if you do not want Greek yogurt.
For Greek yogurt, transfer your stirred yogurt to a colander/strainer that is lined with 2--3 sheets of cheesecloth (or a T-shirt if you have one you don't care about), and sits on top of a bowl or pot to catch the excess whey. Transfer to the fridge.
Allow to drain for about 3 hours, removing the whey from the bottom of the bowl as necessary.
Check out some of my related recipes!
Homemade Almond & Coconut Milk
Homemade Almond Cheese
Pumpkin Spice Latte
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