BEST GREEK YOGURT WITHOUT ADDING ANYTHING EXTRA!

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

I like Chobani 100. 100 cals, good carb:protein ratio (usually 14:12) and 5 g fiber.

it's not. And it has "extra". Extra pectin, extra gum, extra gelatin. Nothing wrong, health wise with that but I like my yogurt to be a thick creamy thing, not a skimmed milk concoction.

Try Brown Cow or Stonyfield (in America) and report back. The whole milk, cream stuff.

bump

12 ounces each: 2 % milk and canned evaporated milk, 4 ounces heavy cream and 2/3 cup instant non-fat milk heated until just boiling, then cooled to the 10 second pinky test. Then add 6 ounce starter (the first time I used chobani plain, now I save back a jar from my previous batch.) The heavy cream adds calories, but gives a nice cream layer on top...like cheesecake!!! I just save room in my daily calorie count. I have a yogurt machine, but I hear you can do it in the oven or a cooler with hot water. I "cook" mine for 12-13 hours...makes It VERY thick. So yum!
Things I add. Canned pumpkin, dark cocoa powder, no sugar added preserves, honey...that's it so far...but mostly I just eat it plain!

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

^^ This. A billion times this.

I started making my own yogurt and haven't gone back to store bought stuff. It's SO easy. And now I use raw milk and it is hands down the best yogurt ever.

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

^^ This. A billion times this.

I started making my own yogurt and haven't gone back to store bought stuff. It's SO easy. And now I use raw milk and it is hands down the best yogurt ever.

:flowerforyou:

How many calories and protein?

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

^^ This. A billion times this.

I started making my own yogurt and haven't gone back to store bought stuff. It's SO easy. And now I use raw milk and it is hands down the best yogurt ever.

:flowerforyou:

How many calories and protein?

1 cup has 134 calories and 7g protein. That's per the "recipe creator" thing so I'm not sure how accurate it is.

12 ounces each: 2 % milk and canned evaporated milk, 4 ounces heavy cream and 2/3 cup instant non-fat milk heated until just boiling, then cooled to the 10 second pinky test. Then add 6 ounce starter (the first time I used chobani plain, now I save back a jar from my previous batch.) The heavy cream adds calories, but gives a nice cream layer on top...like cheesecake!!! I just save room in my daily calorie count. I have a yogurt machine, but I hear you can do it in the oven or a cooler with hot water. I "cook" mine for 12-13 hours...makes It VERY thick. So yum!
Things I add. Canned pumpkin, dark cocoa powder, no sugar added preserves, honey...that's it so far...but mostly I just eat it plain!

I do just under a gallon of whole milk with a cup of fat-free powdered milk added though if I don't have any powdered milk, I'll just use the whole milk, adding the powdered milk just makes it richer. Heat until frothy. Cool until it passes the pinky test (super super clean pinky only.. you don't want to add any harmful bacteria since you'll be purposely keeping your yogurt at prime bacteria growing temperature) To process, pitch it with my starter then put into a one gallon pickle jar into a water bath in my crock pot set to the "warm" setting. I cover with a towel. every hour or so, I double check the water temp... sometimes I turn the bath off for an hour if I'm afraid the water is getting too warm.. Too cool is better than too warm if you have to choose. The more times you use your yogurt starter the FASTER it will process. I find if I've used the same starter (saving from the previous batch) more than 5-6 times the yogurt processes VERY Fast but gets too sour for my taste. so I have to buy a new small yogurt to use as a starter from time to time. BEST YOGURT EVER.. I also strain a portion of the yogurt overnight (put into a cloth and tie it over a wooden spoon handle and lay it over a stock pot and leave like this in the fridge overnight) Add a bit of salt to what is left in the bag and use it like cream cheese.. Use the why in place of buttermilk. It makes great pancakes.

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

Do tell!