Make Your Own Greek Yoghurt Recipes
HOMEMADE GREEK YOGURT
Easy to make homemade Greek Yogurt (strained yogurt) with only 2 ingredients
Provided by Karon Grieve
Categories Dairy
Time 10m
Number Of Ingredients 2
Steps:
- Heat the milk to 85C/185F and then remove from heat and allow to cool to 43C/110F.
- Spoon the yogurt into a clean jug and stir in a few tablespoons of the warm milk then add all the rest and stir well.
- Pour into a large jar with a lid and wrap in towel and place in a warm area for 24 hours.
- Strain this yogurt through a muslin lined plastic sieve over a bowl in the fridge overnight.
- Ladle the thick creamy Greek style yogurt in the sieve into a jar and it will keep for up to 1 week in the fridge.
Nutrition Facts : Calories 134 kcal, Carbohydrate 11 g, Protein 7 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 95 mg, Sugar 11 g, ServingSize 1 serving
HOMEMADE FROZEN YOGURT
Have you ever wondered how to make frozen yogurt? It's easier than you think! With just 3 ingredients you'll be swapping out those froyo shops for homemade frozen yogurt everyday!
Provided by Davida Lederle
Categories Dessert
Time 2h45m
Number Of Ingredients 4
Steps:
- In a large bowl combine all ingredients.
- Place mixed ingredients into your ice cream maker (I use the KitchenAid ice cream attachment)
- Mix for 35-40 minutes or until consistency is reached with your ice cream maker.
- Freeze for 2 hours.
- Remove for 1-2 minutes before serving
INSTANT POT® GREEK YOGURT
Making homemade yogurt in your Instant Pot® is so easy! Try this thick, rich, and creamy Greek yogurt made with only 3 basic ingredients.
Provided by Fioa
Time 9h50m
Yield 6
Number Of Ingredients 3
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
- Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
- Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 30.6 g, Cholesterol 52.4 mg, Fat 12.9 g, Protein 21.5 g, SaturatedFat 8.2 g, Sodium 267.5 mg, Sugar 30.6 g
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.
Provided by evelynathens
Categories Greek
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Bring 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.
- To 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.
- Note: 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). ;-).
Nutrition Facts : Calories 156.6, Fat 8.3, SaturatedFat 4.8, Cholesterol 25.9, Sodium 110.6, Carbohydrate 12.3, Sugar 12.9, Protein 8.1
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