I love Greek yogurt.
I eat it every single day. No exaggeration.
When Matt and I went to my best friend’s wedding in Chicago, we went to this little Greek diner for breakfast one morning and I ordered up a delicious bowl of homemade Greek yogurt. It was the best yogurt I have ever had. Ever. It was thick, creamy, and not at all tart like most plain store-bought yogurts.
Ever since then, I have been wanting to make my own yogurt from scratch. But…I never did. I thought I needed some fancy yogurt maker, it would be some tedious process, and then in the end…it wouldn’t turn out.
None of the above is true. Everything I used I had in my kitchen. It was actually quite easy. It turned out fabulous. AND it is a ridiculously cheap alternative to store-bought Greek yogurt, major bonus!
This yogurt is packed with protein and low in sugar, making it a fabulously healthy breakfast or snack. If you are anything like me-it’s officially time to give up the holiday cookies and have a fresh start for the new year!
Wishing you a happy and healthy 2014!
*Makes about 4 cups of Greek yogurt
1/2 gallon whole milk (2% would work also)
1/2 cup plain yogurt
2 teaspoons vanilla bean paste
1. Heat the milk
Pour milk into a saucepan. Over medium-low heat, heat the milk until just below 200 degrees Fahrenheit. I used a candy thermometer to monitor the temperature. If you do not have a thermometer, heat until it is too hot to touch, but isn’t yet boiling. You do not want the milk to boil. Continually stir the milk to prevent scorching. Once milk has reached temperature, stir in vanilla bean paste.
2. Cool the milk
Remove saucepan from heat. Cool milk to 112-115 degrees Fahrenheit (about 20 minutes).
3. Inoculate the Milk
Pour about a cup of the milk into a small dish and whisk with 1/2 cup of yogurt. Once smooth, pour into saucepan of milk and whisk to combine. Once you have your own yogurt made, you can use your own for this step!
4. Incubate the Milk
Goal: Keep the milk warm. I poured the yogurt into a 9×13 glass pan and placed it into an insulated bag made for that pan. If you don’t have this, you can either wrap the saucepan in heavy towels or pour milk into a dish that fits into an insulated cooler (still wrapping the dish with towels). Place in an oven (turned off) or microwave and leave for 8 hours.
5. Strain the Yogurt
Your yogurt is good to go at this point-however if you like a thicker yogurt, follow this additional step to remove the whey (making Greek Yogurt):
Line a mesh strainer with paper towels or a cheese cloth and set over a bowl. Scoop the yogurt into the strainer. Top with more paper towels. Place the dish in the refrigerator and let strain for at least one hour. After an hour, you’ll find that most of the whey has drained from the yogurt and what’s left is thick, deliciously creamy Greek yogurt.
Recipe inspiration from fellow blogger Simply Scrumptious By Sarah
I’ve been taking Tank for daily walks, plus some light lifting for arms/legs.