HOMEMADE GREEK YOGHURT RECIPES

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TRADITIONAL HOMEMADE YOGURT RECIPE | ALLRECIPES



Traditional Homemade Yogurt Recipe | Allrecipes image

Making creamy, rich homemade yogurt is easier than you think (and cheaper than buying it at the store). Enjoy it within 2 weeks.

Provided by ChefJackie

Categories     Canning and Preserving

Total Time 12 hours 20 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 quarts

Number Of Ingredients 2

½ gallon pasteurized whole milk
½ cup unflavored yogurt with live active cultures

Steps:

  • Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 180 degrees F (82 degrees C). Turn off heat and let milk cool, stirring often, to 115 degrees F (46 degrees C).
  • Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yogurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yogurt into clean glass jars and cover loosely with lids.
  • Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yogurt thickens, 12 to 24 hours.
  • Move the jars to a refrigerator to cool.

Nutrition Facts : Calories 155.7 calories, CarbohydrateContent 11.7 g, CholesterolContent 26.4 mg, FatContent 8.4 g, ProteinContent 8.4 g, SaturatedFatContent 4.9 g, SodiumContent 104.6 mg, SugarContent 11.7 g

YOGURT CAKE RECIPE - NYT COOKING



Yogurt Cake Recipe - NYT Cooking image

This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy.

Provided by Melissa Clark

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 7

Butter, for greasing the pan
4 large eggs, separated, at room temperature
1/2 cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 2/3 cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)

Steps:

  • Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
  • Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
  • In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
  • Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
  • Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

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