DIY Greek Yogurt

DIY Greek Yogurt ~ The Self Sufficient HomeAcre

 

Greek Yogurt ~What’s the Big Deal?

Ok, I’m seriously behind trends. Everyone has been blogging about Greek yogurt, except me. The biggest reason I’m behind on this trend is the price of Greek-style yogurt at the store. That, and the fact that I’m making my own yogurt. But I was curious why everyone seems to like this stuff well enough that our local Woodman’s added an entire display case, just for Greek yogurt.

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So I picked up the smallest container of plain Greek yogurt I could find at the store last week and used it to make my own batch. When I opened it, I was surprised to see whey had separated from the yogurt…then I noticed I had non-fat. Never checked that. I tasted the yogurt so I could compare it to mine. It had a rather ‘sour creamy’ texture and flavor.

DIY Greek Yogurt

I got busy and made two batches with two different recipes. Here’s what I did…

DIY Greek Yogurt #1

  • 1 quart whole milk
  • 1 tablespoon Greek yogurt as starter

Heat milk to 180 F and hold the temperature for 10 to 20 minutes. Cool milk down to 110 F and slowly mix a little milk with the yogurt in a bowl, gradually adding all the milk. Put in a yogurt maker or use your favorite method of incubating the milk.

This came out pretty thick, but there was some whey that settled to the bottom and rose to the top. The flavor was more mild and the texture was thicker than the yogurt starter. I liked it, but I poured off 2 or 3 tablespoons of whey.

DIY Greek Yogurt - The Self Sufficient HomeAcre

DIY Greek Yogurt #2

  • 1 quart whole milk
  • 1 tablespoon Greek yogurt as starter
  • 5 tablespoons non-instant, non-fat, powdered, organic milk

Heat milk to 180 F and hold the temperature for 10 to 20 minutes. Cool milk down to 110 and slowly mix a little milk with the yogurt and powdered milk to prevent lumps of dry milk. Gradually add all of the milk. Put in a yogurt maker or use your favorite method of incubating the milk

This came out much thicker and there was just a small amount of whey on the top, maybe a teaspoon. I just mixed it back in…no draining in a cheesecloth required. The flavor was even milder than the first batch and it was very thick. This was my favorite batch.

Update: I use 2 tablespoons of instant powdered milk from the grocery store for my yogurt now and it works well.

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Notes

For the creamiest homemade Greek yogurt (or any yogurt for that matter), use whole milk. I usually use organic 2% and I add 5 or 6 tablespoons of the powdered milk. The kind of powdered milk you use also has an effect on the final product.

I originally used a good sized plop (maybe 1/4 cup) of yogurt starter and thought I was doing a good thing by using more than the recipe calls for. Then I read that using too much plain yogurt as a starter can crowd the bacteria and cause a more sour flavor.

You can also use powdered Greek yogurt culture in place of the plain yogurt. I have used the powdered starter with good success too.

Do you make Greek-style yogurt? Do you like it better than regular?

 
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