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Thick Greek Yogurt
Description
Besides the luxurious consistency, the combination of methods and ingredients produces a sweeter-tasting final product, even though there are no added sugars!
Prep time: 35 minutes
Total time: 24h hours and 35 minutes
Yield: 1/2 to 3/4 quarts of yogurt
Special equipment: yogurt maker, kitchen thermometer, ultra-fine cheesecloth.
Ingredients
Instructions
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Add the milk powder to the liquid and mix well to combine.
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Gently heat the milk mixture to 185°F over medium low heat.
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Remove it from the heat and allow it to cool to 112°F.
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Off heat, add starter to the milk to inoculate it. Stir thoroughly.
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Transfer the mixture into a large glass jar or a couple smaller ones and close with a lid. Place it in your yogurt maker or keep it in a warm spot with a controlled temperature. Allow it to sit undisturbed for 10 to 12 hours.
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Let the yogurt cool for an additional 2 hours at room temperature.
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Refrigerate the yogurt for at least 6 hours.
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After chilling, strain the yogurt through an ultra-fine cheesecloth over a sieve to remove some of the liquid. Place it in the fridge and leave it for 3-6 hours.
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When you’re happy with the consistency, scoop your now-thick yogurt back into clean glass jars and keep in the fridge.
Equipment
Note
Notes:
- The recipe’s yield varies according to how long you drain the yogurt for. The thicker it gets, the more whey is lost, so you will have less volume.
- If this is not your first time making this recipe, you can substitute the direct-set culture for 1/4 cup of your previous batch of yogurt.
- The non-fat milk powder is optional, but especially helpful for making thicker yogurt.
- The straining technique employed in Greek yogurt eliminates not only excess whey but also some of the lactose as well. Which means that people who have a mild sensitivity to lactose may actually tolerate it better. Not applicable in case of allergy or severe intolerance.
Tips:
- Your milk choice is particularly important for this recipe. While you can make yogurt with whole, 2%, or non-fat milk, if thickness is what you are after, stick to whole milk only, as a high fat content is essential. Additionally, steer clear of ultra-high-temperature pasteurized (UHT), this process normally breaks the protein chains that help set milk into yogurt.
- Don’t skip the extra steps called in for a longer initial heating and fermentation time. These are meant to balance thickness and tartness.
- Do not pour the leftover whey down the drain! You’ll find it to be pretty useful stuff. This acidic liquid is full of gut-health-promoting probiotics! While it’s not necessarily palatable on its own, it makes an excellent addition to smoothies. Use the whey instead of some or all of the liquid called for in your recipe for a creamy tang and an extra dose of vitamins and nutrients
yogurt, probiotic, homemade, greek yogurt
User Reviews
I love my homemade Yogurt making kit from Bloom! These tips at the end were especially helpful.