Greek Style Yogurt

Greek Style Yogurt
Staff Writer

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If you can boil water, you can make yogurt. This is so easy, the Accidental Locavore makes it once a week. This makes about 1 quart. 

4
Servings
16
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  gallon whole milk
  • 4  Tablespoons  whole milk yogurt

Directions

Mix 4 tablespoons of the milk and 4 tablespoons yogurt in an small bowl and set aside. Put the rest of the milk in a large saucepan and bring to a boil. Remove from the heat and cool until it reaches 100 degrees on an instant-read thermometer (this takes about 75 minutes). A skin will form on the milk; leave it alone. When the milk reaches 100 degrees, gently nudge aside the skin and pour the yogurt/milk mix into the milk (do not stir).

Cover the pot with a clean dishtowel. Put the covered pot in the oven with the oven light on and the door closed for 16 hours.

When it's done, take the skin off with a slotted spoon (or clean fingers). Ladle the yogurt into a colander lined with 2 layers of the cheesecloth (over a large bowl, or your pot) and refrigerate. How long you strain the yogurt will determine how thick it is. For Greek style, 4 hours, for more normal yogurt an hour or 2 is fine. Transfer the yogurt into a bowl or container, serve, and enjoy.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
5mg
1%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Phosphorus, P
9mg
1%
Sodium, Na
39mg
3%
Water
12g
0%

Greek Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.