Monday, October 20, 2008

Oh, and Greek Yogurt too!

In Greek: γιαούρτι, pronounced yee-ah-OOR-tee

This is a basic recipe for homemade yogurt using commercial full fat milk.

* 1 quart of full fat sheep or cow's milk (pasteurized)
* 2 tablespoons of previously homemade yogurt or plain unflavored yogurt at room temperature
* 2 tablespoons of full fat milk (same type) at room temperature


1. Heat the milk just to the boiling point and pour into a non-metal container.
2. Let cool to lukewarm (100-105F). A skin will form on top.
3. Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk.
4. Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
5. Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.
Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
6. Carefully drain any excess liquid.
7. Refrigerate for 4 hours before using.
8. Store in the refrigerator and use within 4-5 days.
9. Don't forget to save a small amount to make the next batch!

The yogurt can be eaten as is, along with the creamy skin on top.

To make the thick yogurt used in many Greek recipes, follow these directions after step 6.

# Dump a container of plain (unflavored), yogurt into the center of the cloth.
# Bring the four corners of the cloth together and lift the yogurt.
# Over the bowl or sink, twist the corners to squeeze out the liquid (it will drain through the cloth).
# Continue squeezing, putting the yogurt under pressure, to force the liquid out.
# When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.
# Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain).
# Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours.
# After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string).
# Place the palms of your hands on the bag and press down to force out any remaining liquid.
# Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use.
# Note: How thick is thick? The yogurt should be at least as thick as sour cream.

Great ideas from site visitors:

* Use a coffee filter to strain (forum discussion)


Professor Marvel said...

I would like to nominate Greek yogurt for some kind of award.

Is there a Nobel prize for foods?

Paid Intern Marvel, please research.

xbasket said...

I'm not scared of yogurt, I swear (it).

King of Balls said...

Honey. Needs honey.

Anonymous said...

What does it mean when you crave yogurt? Every day I want more and more yogurt. If it weren't for the Greeks I am certain I wouldn't be feeling this way.

Anonymous said...

Probably means you're anxious about midterms or something, Professor. It will pass - to everything there is a season. No moss grows on a penny earned.

Postillion said...