4
1 rating

Greek Style Yogurt

Thinkstock/iStockphoto

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. 

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
Servings4
Calories Per Serving306
Total Fat16g25%
Sugar25gN/A
Saturated9g47%
Cholesterol51mg17%
Protein16g32%
Carbs24g8%
Vitamin A228µg25%
Vitamin B122µg37%
Vitamin B60.2mg9%
Vitamin D6µg2%
Vitamin E0.4mg1.8%
Vitamin K1µg2%
Calcium569mg57%
Folate (food)25µgN/A
Folate equivalent (total)25µg6%
Iron0.2mg0.9%
Magnesium51mg13%
Monounsaturated4gN/A
Niacin (B3)0.4mg2.2%
Phosphorus423mg60%
Polyunsaturated1gN/A
Potassium666mg19%
Riboflavin (B2)0.8mg49.7%
Sodium216mg9%
Thiamin (B1)0.2mg15.2%
Zinc2mg13%