Greek Yogurt is the hottest food craze now because of its rich, creamy taste and wonderful health benefits. With a few simple ingredients and, no, you don't need a yogurt maker, it really is a simple process. The only problem is that you will never want to go back to store bought yogurt again. This is an authentic Greek recipe passed down from generations of real Greek YiaYias (grandmothers). So, let's get started.
Here are the basic ingredients, just 3, plus a teaspoon of salt. So, 1 gallon of Milk. I use whole milk, but 2% will work if you watching out for calories. 1 Quart of Half & Half, and 8 heaping tablespoons of plain store bought yogurt (Don't use any kind that is flavored.). After the 1st batch, you can use your homemade yogurt as a base for the next batch.
I use a stockpot that has been rinsed with cold water. This is a little trick that keeps the milk from burning on the bottom of the pot. So, go ahead and add the milk to your pot.
Now stir in the quart of Half & Half. Turn the heat on to Low.
Add 1 teaspoon of salt. Stir. Isn't this easy?
While your waiting for the milk mixture to come to a boil, take the yogurt out of the fridge to let it get to room temp....In a separate bowl, add 8 heaping tablespoons.
Stir the milk occasionally and make sure the heat is low enough that it is not burning on the bottom of the pot. With heat on low, it usually takes about 1 hour for mine to get to "just below the boiling point"....and that is the time to turn it off. Now the wait begins to cool the milk down to 120 degrees. ...probably another hour. It takes time, but really, isn't this easy? I check the temperature with a candy thermometer till it comes down to 120 degrees. Skim off any film that is on the top of the milk.
Add a ladle-full of the cooled down milk to the yogurt (and stir) to bring it to a warmer temperature, and then pour the yogurt mixture into the pot. Give it a few stirs and cover with the lid.
Now, cover with a big bath towel. Set it in a safe place,
like maybe your oven or somewhere it won't be disturbed.
Now, leave it alone overnight...no peeking!
The next morning you're going to find a big batch of delicious Greek yogurt.
But wait! There is one more step to making it the thickest, creamiest yogurt you've ever tasted. First, find a place in the refrigerator for this pot. Then take a big spoon and cut into the middle of the yogurt. Take this spoonful of yogurt and move it to the side of the pot. Then wait a few hours for the liquid to accumulate.
With a turkey baster, remove the excess liquid several times a day for 3-4 days. The more liquid you remove, the milder the flavor. Now....taste its delicious creaminess! Share your homemade Greek yogurt with friends and family. It will be milder in flavor than store bought yogurt, not nearly as tart. Add some honey or fruit, or it is wonderful just plain. It will be well worth the time! And, remember to save 8 heaping tablespoons for the next batch.
