Tuesday, June 5, 2012

Creamy Dreamy Greek Yogurt

My friend Teresa gave me this recipe a couple of weeks ago.  I was a bit leery at first because I went through a yogurt making phase last year and tried using a recipe that a Greek friend of mine gave me.  It involved the oven, a candy thermometer and several "Turkish towels" to sop up the whey.  It turned out thin and tangy.  We hated it.  So, I wasn't really sure I wanted to try again until Teresa gave me a taste of her last batch.  Yummm!  It wasn't tangy at all and it was so thick and delicious.  I had to try it and I'm glad I did.  I've made two batches now and we love it.  We've started using it instead of sour cream because it's so rich.  And I make mine with non-fat milk!  Teresa tells me that the recipe is quite forgiving.  She forgot her last batch for 5 hours as it merrily bubbled along in her crockpot, but it was still just fine.  Try this soon.  If you like Greek yogurt...and judging by the huge variety at the grocery store many people do...you won't be disappointed.  It's easy.

Creamy Dreamy Greek Yogurt

Put 2 quarts (8 cups) of milk (you can use any variety) in your crockpot.  Turn it on high, cover and let it heat for two and a half hours.

After it has heated for the two and a half hours, turn off the crockpot and let it all just sit on the counter for another three hours.

After that time is up, dip out two or three cups of the milk and whisk 1/2 cup Greek yogurt (from the store or from a previous batch) into it.  Add this all back to the rest of the milk in the crockpot.

With the pot off and unplugged, wrap a thick towel or blanket around it.  I use an old down comforter.  Let it all sit snuggled up in the blanket overnight or 14 - 16 hours. 

Line a colander with a piece of fabric.  I cut up an old white T-shirt.  Place the colander into a pan or bowl that will support it with enough room for the whey to drain into without touching the bottom of the colander.  Cover with plastic wrap or aluminum foil, then put it in the fridge for about 6 hours.  If it's thick enough for you at the end of that time, spoon it into a container and cover. 

Mine seems to get too thick and I end up stirring some whey back into it.  I get a little over 3 cups of yogurt plus a whole bunch of whey.  If anyone has a good idea of what to do with the whey, please let me know.  I hate pouring it down the sink, but rationalize that making the yogurt is sooooo much cheaper than buying it at the store that it's okay. 

1 comment:

  1. I forgot to say that you should start with new yogurt from the store every 5 or 6 batches.