GREEK YOGURT ROOM TEMPERATURE RECIPES

Name: Greek Yogurt
Cook time: 8 h
Total time: 8 h
Yield: 8
Cuisine: Greek
Ingredients: ½ gallon milk (whole, 2%, 1%, or skim milk); ½ cup plain store-bought yogurt (with live active cultures, or 2 packets starter culture)

GREEK YOGURT | ZAVOR®

Greek Yogurt | ZAVOR® image

Provided by Elena Maria Thomas

Categories Breakfast Snack

Total Time 480 minutes

Cook Time 480 minutes

Yield 8

Number Of Ingredients 2

Ingredients

½ gallon milk (whole, 2%, 1%, or skim milk)
½ cup plain store-bought yogurt (with live active cultures, or 2 packets starter culture)

Steps:

Take the starter yogurt out of the refrigerator so that it has time to get closer to room temperature while you heat the milk.
Pour the milk into the removable cooking pot. Place the lid on the cooker, turn the pressure regulator knob to STEAM, and heat the milk to 180°F-185°F by using the first step of the YOGURT function (HEAT).
Once the milk reaches the proper temperature of 180°F-185°F, the unit beeps and goes to standby mode. Use a thermometer to make sure that the proper temperature has been reached. If needed, rerun the HEAT program again to get to the proper temperature.
Remove the removable cooking pot from heat using a kitchen towel or oven mitts and allow the milk to cool to anywhere between 100°F-110°F.
To accelerate the cooling down process, place the removable cooking pot in cold water. Do not let it cool below 90°F. Use a thermometer to make sure that the proper temperature has been reached.
Once the milk has reached the proper temperature, stir in the starter yogurt or starter culture packet and use a silicone whisk to mix it with the milk until the consistency is smooth with no lumps remaining.
Place the cooking pot back in the cooker and close the lid. Turn the pressure regulator knob to STEAM and use the second step of the YOGURT function to incubate your yogurt for 8 hours (YGRT).
Depending on the flavor of yogurt you like best, you can adjust how long to cook the yogurt. You can increase or decrease the time by a half-hour. The longest cooking time is 24 hours. With a longer cooking time, the yogurt will have a tarter flavor. With a shorter time, the yogurt will have a milder flavor.
Once the incubation process begins, the unit begins to count down in 1-minute increments.
When the cooking time ends, the unit will beep to let you know that the function is over, and it will switch back to standby mode.
Remove the lid; there may be some yellowish liquid on top of the yogurt. This is whey, a watery part of milk that remains after curds form, mix it back into the yogurt.
Place a strainer or a cheesecloth inside a container, making sure it doesn't touch the bottom of the container to allow for better drainage.
Pour the homemade yogurt into the strainer or cheesecloth and cover. Put it in the refrigerator to strain and chill for at least 2 hours. The longer the time, the thicker the yogurt becomes.
Gently remove yogurt from the strainer or cheesecloth by turning the strainer or cheesecloth upside down on a container.
Put it back in the refrigerator to chill for another few hours before serving.

Nutrition Facts : Calories 154 kcal, CarbohydrateContent 12 g, ProteinContent 8 g, FatContent 8 g, SaturatedFatContent 5 g, CholesterolContent 26 mg, SodiumContent 109 mg, SugarContent 13 g, UnsaturatedFatContent 3 g, ServingSize 1 serving

HOMEMADE GREEK YOGURT RECIPE | ALLRECIPES

Homemade Greek Yogurt Recipe | Allrecipes image

Greek yogurt that's homemade so that you control everything - the thickness, the tartness, and the added sugar! The longer the yogurt cultures develop, the more tangy the yogurt will be. The longer the yogurt is strained, the thicker it will be. Strain overnight for a cream cheese consistency. Add fruit or fruit compote, etc.

Provided by APLETKA

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes

Total Time 12 hours 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 3

Ingredients

½ gallon milk
½ cup heavy whipping cream
1 cup plain yogurt

Steps:

Heat milk and cream until almost boiling, stirring regularly, about 5 minutes.
Fill a large bowl halfway with ice and water. Place a smaller, sterilized bowl over the ice bath for the milk.
Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 110 to 120 degrees F (43 to 49 degrees C).
Place yogurt in a separate bowl; mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk; remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 110 to 120 degrees F (43 to 49 degrees C), until firm, 6 to 8 hours.
Line a strainer with a coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.

Nutrition Facts : Calories 191.8 calories, CarbohydrateContent 13.9 g, CholesterolContent 41.6 mg, FatContent 10.8 g, ProteinContent 9.9 g, SaturatedFatContent 6.8 g, SodiumContent 126.5 mg, SugarContent 13.5 g

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