1/1 Photo of Make Your Own Greek Yoghurt
Greek yoghurt is awesome stuff. Thick, creamy, rich beyond belief, but still lighter in fat than commercial sour cream, and a great sub for it. Now you can make your own! This is from gourmetsleuth.com. Time to make is approximate, as there is an overnight process involved.
My Private Note
Units: US | Metric
- 1Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. Drain any excess liquid and store in the fridge.
- 2To make a "thick" yoghurt, remove the skin on the surface of the yoghurt (this is edible, btw, and lovely sprinkled with a bit of sugar) and pour the yoghurt into a muslin or cheesecloth bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
- 3Note: I have now made this recipe using 2% milk and have achieved very good results. Obviously, richness is lost, but so are calories (and fat). ;-).
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Nutritional Facts for Make Your Own Greek Yoghurt
Serving Size: 1 (171 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 156.6
- Calories from Fat 75
- Total Fat 8.3 g
- Saturated Fat 4.8 g
- Cholesterol 25.9 mg
- Sodium 110.6 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 0.0 g
- Sugars 12.9 g
- Protein 8.1 g