What’s for snack time Wednesday? Homemade Greek Yogurt

10 Aug

I just made my own homemade greek yogurt.  I am not exactly Betty Crocker so am still shocked at the fact.  I had heard of people making their own cheese and yogurt at home and was always intrigued.  I finally decided to try it after paying $7 for a small container (17 oz) of Fage Greek Yogurt and realizing it’s not even organic.  And the results were well worth it! It was fun and tastes delicious!

Making yogurt at home costs considerably less. I am able to make about twice the amount in a Fage container for about $2 .  Since it is double the amount, that is $2 cost vs $14 which is an 85% savings. (that’s for non-organic yogurt made with regular milk).  To make the same amount of organic yogurt, it costs $3-4 depending on the price of organic milk.  That is more than 2/3 the savings as compared to the price for Fage– and it’s organic (which Fage isn’t!)

Making homemade yogurt is very easy.  It only takes a little patience because it has to sit 7-8 hours.  AND….it tastes the SAME!  It is incredibly delicious and if I was blindfolded I would never be able to taste the difference between my homemade yogurt and store bought.

So here’s how to make your very own healthy organic greek yogurt ( Adapted from the Joy of Cooking):

- 1/2 gallon of milk (I used 2% but any preferred type can be used)

- 2 1/2 tablespoons plain prepared yogurt

- Cooking thermometer

- Cheesecloth, enough for 4 layers in strainer (I found cheesecloth at Whole Foods)

Pour all except 2 tablespoons of milk into a double boiler or heavy bottomed pan. (I used a heavy bottom pan) and turn the heat to medium.  Watch the milk very closely making sure the bottom does not burn.  Stir constantly.

Heat the milk to 180 degrees F using a candy thermometer.

Immediately remove the pot from the stove and pour the hot milk into a glass or ceramic bowl.

Leave the dish uncovered and let cool until the milk reaches a temperature between 105-110 degrees.  This took almost an hour for me.

Once temperature is reached, turn on the light to your oven.  Light only, no temperature.  The oven light is sufficient heat to keep the yogurt at the correct temperature for the bacteria to develop.

Now add the 2 tablespoons of milk to the 2 1/2 tablespoons prepared yogurt in a separate bowl. This is called the “starter”. It seems crazy to add such a small amount of yogurt as a starter but that is all it takes to make the correct bacillus. According to the Joy of Cooking, if more is used, the bacillus can become crowded and will make a sour watery product.

Mix well.

Once the milk temperature has reduced to 105-110 degrees, mix the starter in with the milk very well.

Then put the lid on the dish and cover with a towel.  Place in oven and leave the light on.  Make sure the towel is not near the oven light bulb.  Leave in oven for 7-8 hours.   I left mine in overnight.

In the morning, I was so surprised — MAGIC appeared!  I thought I had a bowl of milk…

but when I placed my spoon inside what an amazing thing to see – YOGURT!!  Creamy thick beautiful yogurt!

(If yours is not quite thick, place back in oven for one more hour.)

If you want regular yogurt, you can stop here.  Place in fridge, chill and then enjoy.

However if you want thick Greek yogurt, it is necessary to do one more step that involves straining:

Chill yogurt in fridge for two hours.  Then line strainer with 4 layers of cheesecloth.  Sit strainer inside another bowl and pour yogurt in. Allow to chill for one to two hours in fridge.  After doing so, there will have liquid called “whey” in the bowl that can be discarded.

Transport the top portion of creamy yogurt into a container and store in fridge.

That’s it to making your own Greek yogurt!  Great with fresh fruit or honey!




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6 Responses to “What’s for snack time Wednesday? Homemade Greek Yogurt”

  1. Jessica August 29, 2011 at 11:28 am #

    That is impressive!

  2. Kelley Gambee August 7, 2012 at 7:36 pm #

    I always like the taste of Greek yogurt. Most of the time i use it as a substitute for sour cream. ‘.,”"

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  3. Osvaldo Migues March 29, 2013 at 5:24 am #

    Even though you have made the decision to adapt a healthier diet, that doesn’t mean that you have to give up on sweets and desserts. There are some healthy alternatives that you can eat. Frozen Greek yogurt is a healthy and tasty alternative treat that you can enjoy any time of the day or night. You don’t have to worry about any high sugar content or whether or not it will disrupt your digestive system if you happen to have a lactose intolerance. It comes in a wide variety of flavors and it is very inexpensive as well. `

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  4. Penny Teaff May 23, 2013 at 7:21 pm #

    Lactose is the main carbohydrate or sugar found in milk, and in varying quantities in dairy products made from milk including yoghurt, ice cream, soft cheeses and butter. Lactose (milk sugar) intolerance results from an inability to digest lactose in the small intestine.Back in the cave-days, the only time a person would ever ingest lactose would be when they were infants getting milk from their mothers. During their adult lives milk was never consumed. Only with the invention of agriculture has milk become readily available to adults. Lactose is unique in that only in milk does it exist as a free form, unattached to other molecules.;.;*

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  5. Leatrice Flegal June 24, 2013 at 12:09 am #

    Lactose intolerant individuals have insufficient levels of lactase, an enzyme that catalyzes hydrolysis of lactose into glucose and galactose, in their digestive system. In most cases this causes symptoms which may include abdominal bloating and cramps, flatulence, diarrhea, nausea, borborygmi (rumbling stomach), or vomiting after consuming significant amounts of lactose.^’,*

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  6. Marla January 28, 2014 at 6:39 am #

    I’m going to try this ~ thanks for sharing! One question: how long will the yogurt keep after it’s made? Will it last to the best before date that was on the milk, or longer? Can it be frozen?

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