Homemade greek yoghurt
Homemade greek yoghurt

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, homemade greek yoghurt. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Homemade greek yoghurt is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Homemade greek yoghurt is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook homemade greek yoghurt using 2 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Homemade greek yoghurt:
  1. Prepare 2 litres full fat milk
  2. Make ready 125 g Greek yoghurt

Making protein-rich Greek yogurt takes one more step than making regular yogurt: straining the yogurt to thicken it. How To Make Greek Yogurt At Home From Regular Yogurt? To make Greek yogurt you simply strain plain yogurt over several hours. Using a skimmer or slotted spoon, lift off the skin and discard it.

Steps to make Homemade greek yoghurt:
  1. I use my Thermomix (Bimby) but making it the conventional way is also easy. You will need a good food thermometer and a cheese cloth.
  2. If using thermomix - heat the milk for 20 mins at 85°C speed 2.
  3. Conventional way: Heat 2 litres of milk gently until it reaches 85°C stirring occasionally so it doesn’t stick to the bottom of the saucepan.
  4. I use full fat milk to get the really thick creaminess consistency.
  5. Let it cool down to 37°C -35°C. - Take 125g of good Greek yoghurt (not Greek style but authentic Greek yoghurt) and add to a jug with a few ladles of the cooled milk. Stir gently until you get a smooth paste. Add to the cooled down milk and gently stir.
  6. Now if you’re lucky enough to have an Instapot then select the yoghurt function and forget about it for 9 hours or so.
  7. If not, transfer to a bowl with a lid (you can seal with cling film) and place in a warming place for 9-10 hours. It is VERY important not to move the bowl whilst it’s setting. I used to put it in a fridge bag and place in the airing cupboard overnight.
  8. The next morning place the bowl - In the fridge to help it set. I tend to leave mine all day in there. Next step is to get a colander and a bowl and place a cheese cloth in it. Gently ladle the yoghurt into the cheese cloth to eliminate the whey. I leave mine in the fridge until all of the whey is drained. You can choose how long you want to leave it draining depending on the thickness you like your yoghurt.
  9. Enjoy 😊

Carefully ladle the yogurt into a sieve lined with a double layer of cheesecloth and refrigerate until much of the whey is. To make Greek yogurt with our freeze-dried Greek Yogurt Starter Culture you will need to first activate the starter culture. You can then use yogurt from the activation batch to culture yogurt on a regular basis. Keep in mind, to achieve the thick, Greek yogurt consistency, you will need to strain your yogurt after it's cultured. When ready to make another batch of yogurt, use a cup of the previous batch as the starter culture.

So that is going to wrap this up for this special food homemade greek yoghurt recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!