Anyone Make Their Own Greek Yogurt?

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  • dabearo
    dabearo Posts: 57 Member
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    Easy to do.
    Big mason jar
    1 of those little cups of plain yogurt. What ever brand you like.
    Fill the far with whatever milk you like. Low fat or 1/2&1/2, I use 1/2&1/2
    Shake
    Place in oven with the oven light on. Or my oven has a proofing feature for bread. Perfect temp.
    12 to 18 hours. Shake every once in a while.

    Strain with strainer and coffee filter if handy

    Don’t wash jar, fill up with what ever milk you use, shake, add repeat steps,
    You will always have fresh tangy yogurt. Very cheap, also.
  • MsCzar
    MsCzar Posts: 1,042 Member
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    FINALLY made my first batch of homemade yogurt. It set up perfectly overnight in my old skool oven that has a 24/7 pilot light. I made it with whole milk Greek yogurt. There was a wee bit of liquid on top, but the rest had a nice smooth texture with no separation. I will definitely be making more!

    Question: Does anybody know if frozen whole milk can be used?
  • MsCzar
    MsCzar Posts: 1,042 Member
    edited July 2021
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    OK - Homemade yogurt is the absolute BEST! But it is soooo incredibly delicious that I am thinking it MUST somehow have more calories than store-bought. It isn't as simple as merely adding up the calories in all the ingredients and dividing by servings yielded since there is a good bit of liquid that drains off after the yogurt thickens.

    Does anybody know? I've been logging it as Greek yogurt.

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