My Little old Greek Grandma's Greek Yogurt Recipe
I was asked by a member to post this again. Here is my Little Old Greek Grandma's Yogurt Recipe. This is they way she made it, please I don't need alternative methods. I don't make it any more I buy mine, so, OK I promised this so here it is:
How to make Greek Yogurt (Yaorti)
Heat 8 cups of milk to in a double boiler (so as not to burn the milk) and stir occasionally. Preheat your oven to 100 degrees or the coolest it can heat then turn it off. The yogurt needs to incubate at about 100 degrees after its mixed. Set out on your counter a container of at least 4 tablespoons of existing Greek yogurt to warm to room temperature. This will provide the yeast culture and you want a culture that's makes a good yogurt to strain. As in all things Greek this too is all in the culture. When the milk starts to froth replace the water in the bottom of the double boiler with cold water to cool the milk to luke warm or body (ours) temperature about 100 degrees. You can add a cup nonfat dry milk to up the protein. Add the 4 tablespoons of existing yogurt. Pour it into a clean container and cover with a tight lid. Place container in oven for 7 to 9 hrs depending on how sour you like your yogurt. The longer the sourer. Keep the door to oven shut, if your oven is gas with a pilot it will remain about 100 degrees, if not once and a while turn it on for a min then back off. If you have a thermometer then you can make sure it stays about 100 degrees. Most ovens will get too hot if left on all the time and kill the yeast. After 7 or 8 hrs check the mixture. It will be thick and have a cheese odor. Now you've made regular yogurt. Place in refrigerator over night.
To make into Greek Yogurt you will need a large square piece of a heavy cheese cloth. Drape cheese cloth over a pot that is large enough to hold more than the volume of the yogurt. The cheese cloth has to be big enough to wrap around all the yogurt that you are making. Push the cloth down into the pot draping the corners over the edge. Skim off any light fluid on the top of the yogurt. Pour your yogurt into the cheese cloth and then lift all four corners of the cloth and wring the ends down to enclose the yogurt into a ball at the bottom. Lift and squeeze out all the moisture that you can into the pot holding the cloth ball out of the liquid. Tie the cloth closed with a string and place in a strainer over a dish or pan and let drain over night in the refrigerator. Remove the next day and squeeze out any more moisture that you can. Empty the now Greek yogurt from the cheese cloth into a container and it is ready to eat or store in your fridge.* Wash and save the cheese cloth for making another batch.
Now for the last bit of Greek yogurt fact, I hate yogurt! I will eat it cause it's good for me but I hate it.
*As a child my recommendation would have been to then throw out the yogurt do not wash the strain cloth just hang it outside the house door to keep unwanted salesmen and guests away.
Nick
How to make Greek Yogurt (Yaorti)
Heat 8 cups of milk to in a double boiler (so as not to burn the milk) and stir occasionally. Preheat your oven to 100 degrees or the coolest it can heat then turn it off. The yogurt needs to incubate at about 100 degrees after its mixed. Set out on your counter a container of at least 4 tablespoons of existing Greek yogurt to warm to room temperature. This will provide the yeast culture and you want a culture that's makes a good yogurt to strain. As in all things Greek this too is all in the culture. When the milk starts to froth replace the water in the bottom of the double boiler with cold water to cool the milk to luke warm or body (ours) temperature about 100 degrees. You can add a cup nonfat dry milk to up the protein. Add the 4 tablespoons of existing yogurt. Pour it into a clean container and cover with a tight lid. Place container in oven for 7 to 9 hrs depending on how sour you like your yogurt. The longer the sourer. Keep the door to oven shut, if your oven is gas with a pilot it will remain about 100 degrees, if not once and a while turn it on for a min then back off. If you have a thermometer then you can make sure it stays about 100 degrees. Most ovens will get too hot if left on all the time and kill the yeast. After 7 or 8 hrs check the mixture. It will be thick and have a cheese odor. Now you've made regular yogurt. Place in refrigerator over night.
To make into Greek Yogurt you will need a large square piece of a heavy cheese cloth. Drape cheese cloth over a pot that is large enough to hold more than the volume of the yogurt. The cheese cloth has to be big enough to wrap around all the yogurt that you are making. Push the cloth down into the pot draping the corners over the edge. Skim off any light fluid on the top of the yogurt. Pour your yogurt into the cheese cloth and then lift all four corners of the cloth and wring the ends down to enclose the yogurt into a ball at the bottom. Lift and squeeze out all the moisture that you can into the pot holding the cloth ball out of the liquid. Tie the cloth closed with a string and place in a strainer over a dish or pan and let drain over night in the refrigerator. Remove the next day and squeeze out any more moisture that you can. Empty the now Greek yogurt from the cheese cloth into a container and it is ready to eat or store in your fridge.* Wash and save the cheese cloth for making another batch.
Now for the last bit of Greek yogurt fact, I hate yogurt! I will eat it cause it's good for me but I hate it.
*As a child my recommendation would have been to then throw out the yogurt do not wash the strain cloth just hang it outside the house door to keep unwanted salesmen and guests away.
Nick
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