Love greek yogurt....

[Quatsch]

I've been making yogurt tonight - I just packed two gallons of milk+yogurt into glass jars and put them in coolers with hot water to incubate. I'm using Oikos as my starter culture (for the first time), though I've had good results with any brand I've used. I may just let them go till I get up tomorrow, though I usually let it incubate for 6 hours. Its always so sad when you get all these jars of yogurt out and think "oh I made so much!" and then I strain it and my yield is maybe half the volume of the milk I used.

+1 on the tea towel recommendation.

I think my favorite way to eat it may be with fig jam.

 

[upstarter]

I'm Greek and it's incredibly easy to make "Greek" Yogurt. My mom makes it every once in a while, and it's obviously cheaper than FAGE.

Also, FAGE in Greece is super cheap and considered a very average brand. It's hilarious that they've marketed it here as being high end.

 

[Eason]

Is love greek yogurt anything like greek love yogurt?

 

[Reggs]

I would make it all the time and put it into protein shakes.

I would simply line a collender with a paper towel to strain it. If you leave it long enough, the yogurt will be so dense that it completely separates from the paper towel and there is no waste. It also makes a great condiment. I use it on waffles.

 

[ektaylor]

Originally Posted by Quatsch

I've been making yogurt tonight - I just packed two gallons of milk+yogurt into glass jars and put them in coolers with hot water to incubate. I'm using Oikos as my starter culture (for the first time), though I've had good results with any brand I've used. I may just let them go till I get up tomorrow, though I usually let it incubate for 6 hours. Its always so sad when you get all these jars of yogurt out and think "oh I made so much!" and then I strain it and my yield is maybe half the volume of the milk I used.

+1 on the tea towel recommendation.

I think my favorite way to eat it may be with fig jam.

More on this, please.

 

[Stavros]

I'm Greek and have always been eating authentic, good quality Greek yogurt. FAGE is the closest to that in the American market, but the full-fat version, not the 2% fat, or even more so the 0% which tastes like crap. Yogurt is naturally a low-calorie, albeit extremely nutritious, meal. Mix it with honey or dried fruit and you have the perfect dessert.

 

[Quatsch]

Well its pretty easy but a little time consuming. You start off with milk heating in a pot or pots - the quality of the milk is a key factor - and you heat it to 185 Fahrenheit and hold it there for about half an hour. Then you cool it to around 110, probably a little hotter, and whisk in some store-bought yogurt as a starter culture. 2 tablespoons per gallon of milk is probably sufficient. Pack the milk/yogurt into containers of some sort and find a way to keep it at about 110 degrees for roughly 6 hours. My method is to pack it into large glass jars (which you should sterilize before using) and put those in a cooler and fill the cooler with water thats about 115-120 degrees. You'll have to do some adjusting to the water temperature 4-5 hours in. I usually just take some out, microwave it, and add it back, raising the overall temperature. Its pretty obvious when its done, you should have a small amount of whey separated out at the top of the jar. I don't care for yogurt at that consistency, so I strain mine afterwards.


Edit -I always use 2% milk. I've read that using nonfat milk is somewhat more problematic to get things working properly, though I don't know why.

 

[instyle]

Yeah, indeed delicious... Just add some cucumber, garlic and salt'n pepper and you have a great Tzatsiki to dipp fresh vegetables in!

 

[celery]

Originally Posted by instyle

Yeah, indeed delicious... Just add some oil, vinegar, cucumber, garlic and salt'n pepper and you have a great Tzatsiki to dipp fresh vegetables in!

ftfy

 

[CunningSmeagol]

Originally Posted by Quatsch

Well its pretty easy but a little time consuming. You start off with milk heating in a pot or pots - the quality of the milk is a key factor - and you heat it to 185 Fahrenheit and hold it there for about half an hour. Then you cool it to around 110, probably a little hotter, and whisk in some store-bought yogurt as a starter culture. 2 tablespoons per gallon of milk is probably sufficient. Pack the milk/yogurt into containers of some sort and find a way to keep it at about 110 degrees for roughly 6 hours. My method is to pack it into large glass jars (which you should sterilize before using) and put those in a cooler and fill the cooler with water thats about 115-120 degrees. You'll have to do some adjusting to the water temperature 4-5 hours in. I usually just take some out, microwave it, and add it back, raising the overall temperature. Its pretty obvious when its done, you should have a small amount of whey separated out at the top of the jar. I don't care for yogurt at that consistency, so I strain mine afterwards.


Edit -I always use 2% milk. I've read that using nonfat milk is somewhat more problematic to get things working properly, though I don't know why.

Dammit n00b. This post belongs in SW&D!

 

[Sartorial1]

Another fan of Greek yogurt.
I really like the tartness.
Yes, I know this is yogurt,
but Greek yogurt is not "just" yogurt.
It's a nectar of the gods.

I usually eat it at breakfast,
but honestly I could eat it as a dessert.

I mix mine with bananas & berries,
(strawberries, blueberries, or blackberries).
A bit of cerial is another option.

 

[CunningSmeagol]

Originally Posted by Sartorial1

Another fan of Greek yogurt.
I really like the tartness.
Yes, I know this is yogurt,
but Greek yogurt is not "just" yogurt.
It's a nectar of the gods.

I usually eat it at breakfast,
but honestly I could eat it as a dessert.

I mix mine with bananas & berries,
(strawberries, blueberries, or blackberries).
A bit of cerial is another option.​

 

[brlfvr]

I'm also a fan of it with honey and also walnuts as a desert or snack.

 

[impolyt_one]

put a little cucumber and tomato, and some ground cumin in that ****, you raita ballin

 

[Homme]

^ love it with diced cucumber + some chopped mint in summer