Greek Style Yogurt

Staff Writer
Greek Style Yogurt
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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
306
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.

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.

Nutritional Facts

Total Fat
16g
25%
Sugar
25g
N/A
Saturated Fat
9g
47%
Cholesterol
51mg
17%
Protein
16g
32%
Carbs
24g
8%
Vitamin A
228µg
25%
Vitamin B12
2µg
37%
Vitamin B6
0.2mg
9%
Vitamin D
6µg
2%
Vitamin E
0.4mg
1.8%
Vitamin K
1µg
2%
Calcium
569mg
57%
Folate (food)
25µg
N/A
Folate equivalent (total)
25µg
6%
Iron
0.2mg
0.9%
Magnesium
51mg
13%
Monounsaturated
4g
N/A
Niacin (B3)
0.4mg
2.2%
Phosphorus
423mg
60%
Polyunsaturated
1g
N/A
Potassium
666mg
19%
Riboflavin (B2)
0.8mg
49.7%
Sodium
216mg
9%
Thiamin (B1)
0.2mg
15.2%
Zinc
2mg
13%

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