Best Homemade Greekbalkan Style Yogurt Recipes
HOMEMADE GREEK/BALKAN STYLE YOGURT
This is a recipe that I adapted from one I saw on YouTube. I have tried making homemade yogurt many times, using various methods and, BY FAR, this is the easiest way I've found. AND...It makes fabulous yogurt! I followed the directions on YouTube and mixed some with berries and honey. Yum!
Provided by HannahBoBana
Categories Greek
Time 14h30m
Yield 4 cups, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly. This should take about 10 minutes.
- Turn off the heat and let the milk sit until the temperature reads 110°F
- Add the starter and stir to combine.
- Put the lid on the pot and wrap the pot in a blanket. Put it in a warm place (I use my oven - turned off, of course!).
- Leave it for at least 12 hours. When you check it, it should be solidified, but creamy when stirred.
- Empty the yogurt into a colander lined with cheesecloth. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
- When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
- Transfer the yogurt to the container and refrigerate.
Nutrition Facts : Calories 196.9, Fat 10.1, SaturatedFat 5.9, Cholesterol 32.5, Sodium 144.3, Carbohydrate 16, Sugar 16.7, Protein 10.6
EASY HOMEMADE YOGURT
This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.
Provided by ParsiCook
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY
Time 6h45m
Yield 16
Number Of Ingredients 2
Steps:
- Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
- Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
- Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g
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