Comments on: DIY Greek Yogurt

By: Pamela

Pamela — Sat, 19 Dec 2015 23:56:09 +0000

I have a tip for making Greek style yogurt. I had some powdered skim milk when I was making yogurt one day and I decided to add about a third of a cup of skim milk powder to the milk I was using to make the yogurt. What I did was take a little bit of the milk separately and heat that separately and add the skim milk and keep stirring until there was no powder or lumps left. Then I added all of the skim milk mixture with the regular milk and heated that to 180°F which is 83°C. I have read in several places that it is important not to boil the milk so using a thermometer is important. Then you cool the milk to 120°F or 49°C.

Once the milk has cooled to the proper temperature, I add a little bit of previously made yogurt. I have a container that has Styrofoam on the inside sort of like your cooler idea. And I leave the jar in there for 4 to 8 hours. After that I always chill the yogurt in the refrigerator for at least 8 to 10 hours.

When it is done, it is thick like Greek yogurt but you don’t have to do any extraction of the whey. It doesn’t get watery or anything. The addition of that one third of a cup of skim milk really thickens it up. And it doesn’t change the flavor or the taste of the yogurt either. That’s what I do when I want to make a really thick Greek yogurt style of yogurt.

By: Antonio Pedulla

Antonio Pedulla — Fri, 07 Dec 2012 04:29:46 +0000

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By: Kristi @ 30 Pounds of Apples

Kristi @ 30 Pounds of Apples — Sun, 30 Sep 2012 02:13:29 +0000

In reply to sarah. It's interesting the things that different people have... I have never owned a thermos, but I've always had a mini cooler in the house.

By: Kristi @ 30 Pounds of Apples

Kristi @ 30 Pounds of Apples — Sun, 30 Sep 2012 02:12:42 +0000

In reply to Eileen. Definitely try it, it felt magical!

By: Kristi @ 30 Pounds of Apples

Kristi @ 30 Pounds of Apples — Sun, 30 Sep 2012 02:12:22 +0000

In reply to sarah. I've been wanting to try adding vanilla to mine... and maybe I'll give that brand a go as well!

By: Eileen

Eileen — Sat, 29 Sep 2012 22:24:34 +0000

Hooray for yogurt! I usually buy big tubs of plain yogurt and just strain it in a fine mesh sieve, but making it all from scratch sounds like so much more fun!

By: sarah

sarah — Sat, 29 Sep 2012 14:58:26 +0000

In reply to sarah. -I turn the oven off after preheating.

By: sarah

sarah — Sat, 29 Sep 2012 14:57:23 +0000

I preheat my oven for about 3 minutes, just to hop up the temp a bit, then leave the light on. This is warm enough for the yogurt to sit overnight.

My husband LOVES yogurt and I started making it years ago and divying it into 1 cup reusable containers, sweetened and flavored with vanilla.

The Greek Gods yogurt gives me the thickest yogurt of any brand. I do not stain the yogurt; I use 1 gallon milk to 1/2 container of Greek yogurt.

By: sarah

sarah — Fri, 28 Sep 2012 14:53:03 +0000

I make our yogurt, the method is almost identical (including draining it!) but I pour the milk mixture into 48 oz thermos containers, as recommended in the book Milk. It works perfectly! So if anyone wants to try but doesn’t have a cooler, the thermos method works just as well.