Yogurt

Homemade Thick Greek Yogurt

While scrolling through my blog late last night, (with the hopes of narrowing down a banana bread recipe..) I couldn’t help but notice a recurring trend in my food photos.

They all look the same – and not in a good way. 

Yeah, that’s not conducive to attracting readers, I know, but let’s be honest…. no one is coming here for my photography skills.

However, they might be tempted to come for this outstanding recipe of extra thick and tangy Greek Yogurt:

IMG_0903

After doing a bit of (read: extensive) research on yogurt making methods, I have come to the conclusion that boiling the milk for 30 minutes really does make a difference. Now my opinion is somewhat biased, as I prefer my yogurt super thick. If that isn’t your preference, you might want to try the original method I posted here.

Homemade Greek Yogurt – adapted from Epicurious

  • 1 gallon milk – I used nonfat with excellent results
  • 1 cup plain yogurt (purchased or homemade)

Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn’t boil over. Set the timer for 30 minutes and keep the milk at a steady boil, again watching and stirring it every now and then so it doesn’t boil over. Remove the milk from the heat, and allow it to cool to 110°F to 115°F. In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously. Cover the pot, wrap a towel around it to keep in insulated, and leave it alone for 24 hours.  Don’t peek or move the pot!

After 24 hours, line a fine mesh strainer with fine weave cheesecloth or a layer of paper towels and set it in a larger bowl. Carefully spoon the yogurt into the strainer, cover with plastic wrap, and allow to drain in the refrigerator for another 24 hours. Transfer the thickened yogurt into a glass container for storing. Reserve the liquid (the whey) in the bowl – it can be used as a substitute for buttermilk.

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