Flavored Homemade Greek Yogurt--who makes their own

How do you make it? Sorry I can't answer your question.

that's ok. It's actually real easy and cheap. Buy a gallon of milk, heat it up to 180*, then let it cool to around 110-120*, then add 2 tblsp of yogurt that has "live active cultures" then sit it in a warm area to keep it around 110*. I put it in my oven with the oven off and the light on and it does good. Then let it sit overnight and then it's done with making it, you just need to strain off the whey, I use a flour sack towel in a strainer. I just let that set for a few hours and done. The actual prep for it is 20 mins, the rest of the time is just letting it set. I hope that makes sense.

Thank you! That actually does sound pretty easy and inexpensive :flowerforyou:

Add your favors just before you eat it if you are using RAW fruit otherwise you will get some strange reactions. If you are using extracts for flavoring then it can be added after it is strained otherwise you will lose flavor when you remove the whey.
Any of the unsweetened all fruit jams work well as add ins but I always liked to make a batch and then pick the flavor of the day depending on what was on hand. Coco, honey, coffee granules are good add ins as are nut butters and diced fresh fruit.

For those starting out in the homemade yogurt biz remember to save a bit of your last batch to act as the starter for the next batch. The longer you keep the culture going the more distinctive the flavor will become - some true Greek and Turkish yogurt cultures have been in continuous use for hundreds of years. It's part of what gives them the sharpness that is so different from unflavored regular yogurt.

If you double drain you cultured milk - as in squeeze it out or press it in the cheese cloth after it has drained over night you will get a nice farmers style soft cheese that is good plain but can also be mixed with herbs and garlic to use as a spread.

Do not forget to use the whey - it still has a lot of good nutrition in it and can be used to make ricotta cheese. It is good in soups or as the liquid in yeast or quick breads.

OP: I like to just make plain greek yogurt and then add a small bit of raw honey, chipped nuts and berries when I get ready to eat it. I never liked that goopy mess when they added the fruit (which looks like jelly) in the store bought stuff.



I make greek yogurt in the crockpot..............super easy.

Ingredients:

1 Gallon) of raw milk (I use whole, raw milk).........any kind of milk can be used EXCEPT for ULTRA PASTEURIZED
1 Cup store-bought natural plain yogurt. (I used 1 small cup of Fage greek yogurt plain, full fat for starter and then save a bit of your own for a next starter)

1. Add the milk to your crockpot and heat on low for 2 /12 hours.

2. Using a thermometer, check the temperature of the milk, when it reaches 180 degrees, turn off crockpot, remove the lid and let it sit for about an hour or so. Allow the temp of the milk to decrease to between 105-110 degrees.

3. When the milk has reached that temp, scoop out 1 to 2 cups of the warmish milk and whisk in 1 cup of store-bought yogurt. Then pour the mixture back into the crock pot. Wisk to combine.

4. Put the lid back on your crock pot, wrap a heavy bath towel around the crock for insulation, and place in the oven with the oven light ON.

5. Leave the yogurt undisturbed for 7 or 8 hours, or overnight.

6. In the morning, carefully take the crock out, unwrap it and remove the lid, and check to see whether the milk has turned to yogurt.

(If your batch isn’t quite thickened, return it to the oven and check on it again in an hour.)

7. Now here’s the part that makes it GREEK yogurt: refrigerate the yogurt for at least three hours to allow it to completely cool and thicken. Line a large strainer with four layers of damp cheesecloth and put inside a bowl. Pour the yogurt in; refrigerate for one hour. Pour out the liquid that has accumulated in the bottom of the bowl; this is the whey. Return the bowl to the refrigerator for one more hour, strain the liquid again and the yogurt should now look thick and creamy.