Greekyogurt Recipes
HOMEMADE GREEK YOGURT
Greek yogurt that's homemade so that you control everything - the thickness, the tartness, and the added sugar! The longer the yogurt cultures develop, the more tangy the yogurt will be. The longer the yogurt is strained, the thicker it will be. Strain overnight for a cream cheese consistency. Add fruit or fruit compote, etc.
Provided by APLETKA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 12h15m
Yield 8
Number Of Ingredients 3
Steps:
- Heat milk and cream until almost boiling, stirring regularly, about 5 minutes.
- Fill a large bowl halfway with ice and water. Place a smaller, sterilized bowl over the ice bath for the milk.
- Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 110 to 120 degrees F (43 to 49 degrees C).
- Place yogurt in a separate bowl; mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk; remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 110 to 120 degrees F (43 to 49 degrees C), until firm, 6 to 8 hours.
- Line a strainer with a coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 13.9 g, Cholesterol 41.6 mg, Fat 10.8 g, Protein 9.9 g, SaturatedFat 6.8 g, Sodium 126.5 mg, Sugar 13.5 g
GREEK YOGURT
Provided by Food Network Kitchen
Time 12h5m
Yield 4 cups yogurt
Number Of Ingredients 0
Steps:
- Make your own Greek yogurt: Line a sieve with a coffee filter and set it over a bowl. Place 4 cups plain whole-milk yogurt in the filter and refrigerate for 12 hours (you'll get about 2 cups thick yogurt). Divide among bowls; top with honey, dried fruit and walnuts. Serve with almond cookies.
Nutrition Facts : Calories 75 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 16 milligrams, Sodium 56 milligrams, Carbohydrate 6 grams, Protein 4 grams, Sugar 6 grams
HOMEMADE PLAIN GREEK YOGURT
Learning how to make Greek yogurt at home is simple with this easy homemade Greek yogurt recipe. Start by making homemade yogurt by heating milk, combining with a little bit of already-cultured yogurt and letting it sit in a warm spot until the milk turns into yogurt. Making protein-rich Greek yogurt takes one more step than making regular yogurt: straining the yogurt to thicken it. You can add the leftover liquid--also known as whey--to smoothies, or you can use it in place of buttermilk in baking.
Provided by EatingWell Test Kitchen
Categories Diabetic High-Protein Breakfast Recipes
Time 18h
Number Of Ingredients 2
Steps:
- Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
- Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
- Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
- Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 0.4 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 229.4 mg, Sugar 26.7 g
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- Lemon Yogurt Cake with Lemon Caramel Sauce. Photo Credit: www.abakingjourney.com. Light, fluffy, tangy and oh-so easy to make, this Lemon Greek Yoghurt Cake is the perfect way to finish a meal or to enjoy with your afternoon tea.
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From wellandgood.com
Estimated Reading Time 6 mins
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Reviews 2Category BreakfastServings 2Estimated Reading Time 6 mins
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4.8/5 (129)Total Time 18 hrs 1 minCategory Breakfast, Condiment, Ingredient, SnackCalories 144 per serving
- IF USING A STOCK POT: If you're in a hurry or don't have a slow cooker you can use a stock pot. Simply heat the milk in a large stock pot over low to medium heat. Just be sure to stir it regularly, especially as it gets hotter, to prevent the milk from scorching. Then follow the rest of the instructions as written.IF USING A SLOW COOKER: Pour the milk into a slow cooker set to HIGH and close the lid. It will take 2-3 hours before the temperature of the milk is up to 180 degrees F. Check it with an instant-read thermometer. Once it's at 180 degrees, turn off the slow cooker, close the lid, and let the milk cool to 110 degrees F. This will take another 2-3 hours. Once the temperature is between 110 and 115 degrees F, add some of the warm milk to the plain yogurt, stir to combine, and then gently but thoroughly stir the mixture back into the milk in the slow cooker using up and down, left and right motions (not circular).
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- Heat Milk: Place milk in a medium pot and heat to 185-200°F (85-93°C), stirring frequently to preventing a skin from forming.
- Cool Bath: Transfer the pot with milk to an ice bath (I filled my sink with ice and water), to cool milk to 100-110°F (37-43°C).
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