Homemade Greek yogurt
This is a very, very simple recipe. If you make it once, you'll probably never be able to justify buying it again. The downside is it takes awhile (the steps take almost no time, the process takes awhile though)
Ingredients and equipment:
1/2 gallon milk (any fat percentage)
Clear gelatin (optional)
Dried nonfat milk (optional)
One 4-10oz container Greek yogurt, plain (any fat percentage)
Slow cooker
Strainer
Large mixing bowl
Paper coffee filters
A candy/meat thermometer (optional)
Containers (at least one small and one larger)
1) Pour milk into the slow cooker. Set the slow cooker on low, and let it run for two and a half to three hours. If using skim milk, you may want to add 3-4 Tbsp of dried nonfat milk (adds creaminess), and a packet of clear gelatin (makes it firmer). Experiment. I personally use 1% and haven't had to use either.
2) Unplug the slow cooker, and let the milk sit untouched for 3 hours. Check the temperature - it must be around 125 degrees F/51 degrees C before you continue.
3) Add the contents of the yogurt container. You don't have to use Greek yogurt, you can use any type. I personally started my yogurt using a container of Dannon plain and a container of Chobani, so it should have cultures from both types of yogurt. Whisk together until well mixed.
4) Wrap slow cooker with one or two large bath towels. Let it sit for at least 8 hours - the longer you let it sit, the more tart the resulting yogurt will be (also, the better set it will be).
5) After you're done letting it set, take the strainer and line it with the paper coffee filters. Putting a drop of water on each one will help hold it in place. Set the prepared filter into the large mixing bowl. Ladle in the yogurt, being sure not to knock aside the filters (this can be a bit frustrating the first time you do it). Put the whole thing in the fridge for the next few hours.
6) Periodically check on it. You will see mostly clear, thicker liquid dripping out of the strainer. This is whey. You can use it for making smoothies, breads - a lot of different uses. I personally poured it into ice cube trays that I have marked off and put them in the freezer.
7) After a few hours of straining, the yogurt will be far thicker. Pour what you can out into the larger container, and then scrape the rest off of the filters using a rubber spatula. You will probably get your hands covered with yogurt. Lick off your fingers.
8) Pour just enough to fill the smaller container (I usually use an 8 oz container from store bought hummus), and put it in the freezer. You can use that as your starter for the next batch of yogurt (the freezing doesn't kill the buggies that turn milk into yogurt) instead of buying more storebought yogurt.
9) Repeat ad infinitum. Brag to your friends about how easy it is to make your own yogurt. And enjoy the cheapness too - never having to buy store bought yogurt again, just some milk and coffee filters!
You can flavor it any way you want; I often use some vanilla extract and a packet of splenda. Or I eat it plain. I've been toying with adding some cocoa powder, vanilla extract, and mint extract to make a chocolate mint yogurt. Your imagination is the limit.
This keeps at least 7-14 days. I've yet to have it go bad, because my girlfriend and I both eat a ton of yogurt so your mileage may vary.
Also, you can make larger batches if you have a bigger slowcooker. I made a batch using 1 gallon of milk over the weekend, but I had to leave it on a little longer than a half gallon. The milk ended up scorching a bit and turning kind of brownish. It doesn't taste bad, but its kind of offwhite now. Usually its a pretty white.
Enjoy!
PS:
Apparently this can also be made vegan friendly. Instead of milk use soy, almond, hemp, or flax milk. Instead of regular yogurt, use Stonyfield Farm O’Soy. I have read that you may need to add sugar - so this may take some experimentation. I'm lucky and don't have any problem with dairy.
PPS: You can also do this with sheep or goat milk if you want!
Ingredients and equipment:
1/2 gallon milk (any fat percentage)
Clear gelatin (optional)
Dried nonfat milk (optional)
One 4-10oz container Greek yogurt, plain (any fat percentage)
Slow cooker
Strainer
Large mixing bowl
Paper coffee filters
A candy/meat thermometer (optional)
Containers (at least one small and one larger)
1) Pour milk into the slow cooker. Set the slow cooker on low, and let it run for two and a half to three hours. If using skim milk, you may want to add 3-4 Tbsp of dried nonfat milk (adds creaminess), and a packet of clear gelatin (makes it firmer). Experiment. I personally use 1% and haven't had to use either.
2) Unplug the slow cooker, and let the milk sit untouched for 3 hours. Check the temperature - it must be around 125 degrees F/51 degrees C before you continue.
3) Add the contents of the yogurt container. You don't have to use Greek yogurt, you can use any type. I personally started my yogurt using a container of Dannon plain and a container of Chobani, so it should have cultures from both types of yogurt. Whisk together until well mixed.
4) Wrap slow cooker with one or two large bath towels. Let it sit for at least 8 hours - the longer you let it sit, the more tart the resulting yogurt will be (also, the better set it will be).
5) After you're done letting it set, take the strainer and line it with the paper coffee filters. Putting a drop of water on each one will help hold it in place. Set the prepared filter into the large mixing bowl. Ladle in the yogurt, being sure not to knock aside the filters (this can be a bit frustrating the first time you do it). Put the whole thing in the fridge for the next few hours.
6) Periodically check on it. You will see mostly clear, thicker liquid dripping out of the strainer. This is whey. You can use it for making smoothies, breads - a lot of different uses. I personally poured it into ice cube trays that I have marked off and put them in the freezer.
7) After a few hours of straining, the yogurt will be far thicker. Pour what you can out into the larger container, and then scrape the rest off of the filters using a rubber spatula. You will probably get your hands covered with yogurt. Lick off your fingers.
8) Pour just enough to fill the smaller container (I usually use an 8 oz container from store bought hummus), and put it in the freezer. You can use that as your starter for the next batch of yogurt (the freezing doesn't kill the buggies that turn milk into yogurt) instead of buying more storebought yogurt.
9) Repeat ad infinitum. Brag to your friends about how easy it is to make your own yogurt. And enjoy the cheapness too - never having to buy store bought yogurt again, just some milk and coffee filters!
You can flavor it any way you want; I often use some vanilla extract and a packet of splenda. Or I eat it plain. I've been toying with adding some cocoa powder, vanilla extract, and mint extract to make a chocolate mint yogurt. Your imagination is the limit.
This keeps at least 7-14 days. I've yet to have it go bad, because my girlfriend and I both eat a ton of yogurt so your mileage may vary.
Also, you can make larger batches if you have a bigger slowcooker. I made a batch using 1 gallon of milk over the weekend, but I had to leave it on a little longer than a half gallon. The milk ended up scorching a bit and turning kind of brownish. It doesn't taste bad, but its kind of offwhite now. Usually its a pretty white.
Enjoy!
PS:
Apparently this can also be made vegan friendly. Instead of milk use soy, almond, hemp, or flax milk. Instead of regular yogurt, use Stonyfield Farm O’Soy. I have read that you may need to add sugar - so this may take some experimentation. I'm lucky and don't have any problem with dairy.
PPS: You can also do this with sheep or goat milk if you want!
0
Replies
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Thank you,
I have another very simple recipe for homemade Greek Yogurt, but not quite as cheap as you still need store bought yogurt but it will be cheaper than the Greek Yogurt.
Take a large bowl and cover loosely with a cheese cloth, pour your favorite plain yogurt on the cheese cloth, let it sit overnight to drain the water out, take the thick yogurt on top the cheese cloth and put it back in your yogurt container, and discard the water in the bowl.0 -
I don't really understand. What's the difference between regular and greek yogurt?0
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Thank you! I will have to try this. My kids and I love greek yogurt and it is expensive!0
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I don't really understand. What's the difference between regular and greek yogurt?
Greek Yogurt is higher in protein and much thicker, think a cross between whip cream and cream cheese or very similar to Jello pudding.0 -
Thank you,
I have another very simple recipe for homemade Greek Yogurt, but not quite as cheap as you still need store bought yogurt but it will be cheaper than the Greek Yogurt.
Take a large bowl and cover loosely with a cheese cloth, pour your favorite plain yogurt on the cheese cloth, let it sit overnight to drain the water out, take the thick yogurt on top the cheese cloth and put it back in your yogurt container, and discard the water in the bowl.
How would you figure the calories, etc. for that?0 -
Thank you,
I have another very simple recipe for homemade Greek Yogurt, but not quite as cheap as you still need store bought yogurt but it will be cheaper than the Greek Yogurt.
Take a large bowl and cover loosely with a cheese cloth, pour your favorite plain yogurt on the cheese cloth, let it sit overnight to drain the water out, take the thick yogurt on top the cheese cloth and put it back in your yogurt container, and discard the water in the bowl.
How would you figure the calories, etc. for that?
It is mainly water that you lose, so the volume would be smaller, measure your total mls or fl oz before and after and if you have 2/3 the volume everything would be around 1/3 higher assuming the same size portion.0 -
Thank you,
I have another very simple recipe for homemade Greek Yogurt, but not quite as cheap as you still need store bought yogurt but it will be cheaper than the Greek Yogurt.
Take a large bowl and cover loosely with a cheese cloth, pour your favorite plain yogurt on the cheese cloth, let it sit overnight to drain the water out, take the thick yogurt on top the cheese cloth and put it back in your yogurt container, and discard the water in the bowl.
How would you figure the calories, etc. for that?
Personally I've just been using the calories of what I started with (the yogurt). Its not going to be exact, but home cooking rarely is
As for the differences between Greek yogurt and regular, its usually different bacterial cultures that make it different. But yes it is higher in protein and a lot creamier. Its also a lot more tart. It's great to use in cooking as well as eating.0 -
Thank you,
I have another very simple recipe for homemade Greek Yogurt, but not quite as cheap as you still need store bought yogurt but it will be cheaper than the Greek Yogurt.
Take a large bowl and cover loosely with a cheese cloth, pour your favorite plain yogurt on the cheese cloth, let it sit overnight to drain the water out, take the thick yogurt on top the cheese cloth and put it back in your yogurt container, and discard the water in the bowl.
How would you figure the calories, etc. for that?
It is mainly water that you lose, so the volume would be smaller, measure your total mls or fl oz before and after and if you have 2/3 the volume everything would be around 1/3 higher assuming the same size portion.
Ok thanks. So why would i do this then if nothing changes?0 -
Thank you,
I have another very simple recipe for homemade Greek Yogurt, but not quite as cheap as you still need store bought yogurt but it will be cheaper than the Greek Yogurt.
Take a large bowl and cover loosely with a cheese cloth, pour your favorite plain yogurt on the cheese cloth, let it sit overnight to drain the water out, take the thick yogurt on top the cheese cloth and put it back in your yogurt container, and discard the water in the bowl.
How would you figure the calories, etc. for that?
It is mainly water that you lose, so the volume would be smaller, measure your total mls or fl oz before and after and if you have 2/3 the volume everything would be around 1/3 higher assuming the same size portion.
Ok thanks. So why would i do this then if nothing changes?
Two big reasons. First, making yogurt fills the yogurt with healthy, probiotic bacteria. That may sound scary, but its actually super good for you. They're needed for digestion, and they can have a lot of health benefits. That's why most store bought yogurt says its made with a "live culture." The second reason is since a lot of the proteins and sugars in the starter milk get broken down by the bacteria, it tends to be far more friendly to people who are lactose intolerant.
Beyond that there are more benefits of eating yogurt, I just don't know them off the top of my head.0 -
Thank you,
I have another very simple recipe for homemade Greek Yogurt, but not quite as cheap as you still need store bought yogurt but it will be cheaper than the Greek Yogurt.
Take a large bowl and cover loosely with a cheese cloth, pour your favorite plain yogurt on the cheese cloth, let it sit overnight to drain the water out, take the thick yogurt on top the cheese cloth and put it back in your yogurt container, and discard the water in the bowl.
How would you figure the calories, etc. for that?
It is mainly water that you lose, so the volume would be smaller, measure your total mls or fl oz before and after and if you have 2/3 the volume everything would be around 1/3 higher assuming the same size portion.
Ok thanks. So why would i do this then if nothing changes?
1. If you like Greek yogurt vs. regular. 2. You only need a smaller portion 3. Makes shakes thicker then regular yogurt.0 -
Gotcha. Thanks!0
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I don't really understand. What's the difference between regular and greek yogurt?
Greek Yogurt is higher in protein and much thicker, think a cross between whip cream and cream cheese or very similar to Jello pudding.
But then straining it doesn’t change the protein content, it's just the consistency so why do it?0 -
I don't really understand. What's the difference between regular and greek yogurt?
Greek Yogurt is higher in protein and much thicker, think a cross between whip cream and cream cheese or very similar to Jello pudding.
But then straining it doesn’t change the protein content, it's just the consistency so why do it?
Say you have a container with 24 ounces of plain yogurt. You strain it, and lose a quarter of the water content out of it. What's left still has all of the same nutritionals as the original 24 ounces, but crammed into the remaining 18. So the protein per unit volume is higher. Hope that makes sense.0 -
Bump0
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Sounds like it could be good for me. I need protein.0
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:flowerforyou:0
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Here it is! Like I said, I scalded the milk a touch, hence the off-white color. Still tastes wonderful!
0 -
sugar is added to regular store-bought yogurts.
Greek Yogurt is also less in sugar and fermented a touch longer.0
This discussion has been closed.
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