Homemade Greek Yogurt – A Delicious Recipe

It will help you reduce the number of calories and carbohydrates you eat. Yoghurt is also a food product that goes with almost anything and can be served for breakfast as an accompaniment or as a snack.

Yogurt has long been used in the cooking scene as a dessert, but you can use it for anything – it all depends on your taste and preferences. It is one of the healthiest foods recommended by nutritionists as an essential part of a balanced diet.

Greek yoghurt is made from the fermentation of cow or goat milk and must contain 9% or more milk fat because it is much creamier, denser and tasty than traditional yoghurt.

It is also better than traditional plain yogurt as the fermentation process is less automated and retains more protein and minerals. In other words, Greek yogurt is healthier and more nutritious than regular yogurt.

Although this type of yogurt is available in stores (much more expensive), some people prefer to make it at home. This is a much cheaper and more enjoyable way to eat Greek yogurt.

It is also better than traditional natural yoghurt. The fermentation process is less automated and retains more protein and minerals. In other words, Greek yogurt is healthier and more nutritious than its traditional counterpart.

Although this type of yogurt is available in stores (much more expensive), some people prefer to make it at home. This is a much cheaper and more enjoyable way to eat Greek yogurt.

How to make homemade Greek yogurt

The fermentation process of the milk is very important in the production of yogurt. Make sure you have a yogurt maker or an airtight jar and that you can store it in a warm place with a constant temperature.

Ingredients

• 4 ½ glasses of whole goat or cow’s milk (900 ml)
• ½ cup of cream (100 ml)
• ¼ cup of natural yogurt (50 ml)

Instructions if you are using a yoghurt maker

• If you have a yoghurt maker at home, it will be a much easier task. You just need to add all the ingredients together and let them ferment for at least eight hours.
• After this time has elapsed, drain the contents of the machine into a separate container and refrigerate for 4 hours.

Instructions for making yoghurt without using a machine

Preparing homemade Greek yoghurt the traditional way, as it has been done for centuries, is extremely simple. This requires a bit of patience as fermentation takes a long time. However, this is by far the healthiest form of yogurt.

• To start, combine all the ingredients in a pot, cook over medium heat and bring to the boil.
• The ideal temperature is around 85 ° C (185 ° F). It would be good to use a kitchen thermometer, if you have one. If you do not have this device, you can check the temperature with your finger by putting it in your milk. If you can leave your finger in the milk for at least 5 seconds, then the temperature is right.
• After boiling, let the milk cool for about 15 minutes.
• Then pour the mixture into a container with an airtight lid, put it in a warm place and let it ferment for 8-10 hours.

• After this time has elapsed, drain the yogurt into a separate container. To do this, use gauze or a thin cloth and strain the contents.
• You can also strain the yogurt in the refrigerator as this process can take a while.
• Finally, pour it into smaller jars to separate individual portions. The remaining liquid is whey: you can drink it or use it for other recipes.
• Now you can enjoy delicious Greek yoghurt at home.

Tips

• The oven is an ideal place for the fermentation process. You can warm it to a low temperature, then turn it off and put the yogurt jar inside.
• If you don’t have a jar with an airtight lid, you can just use a bowl, put a cloth over it and seal it with cling film or a plastic bag.
• If you want your yogurt to be thicker, add 1 or 2 tablespoons of powdered milk to it. This will give the mixture a higher density before fermentation.

• If you prefer a low-calorie version of yogurt, you can use lighter ingredients such as skim milk and low-fat plain yogurt.
• It is much easier to work with products with a volume of 1 liter.
• If you are using goat’s milk, the fermentation process time should be doubled, up to 20-24 hours.