LC Greek Yogurt
Mar 31, 2008 14:38:35 GMT -8
Post by barbogold on Mar 31, 2008 14:38:35 GMT -8
LC Greek Yogurt I love this. barbo
1-quart whole milk
¼ c. Greek Yogurt starter
I bring my milk (pasteurized) up to 185 degrees. Then I bring the heat down to 110, in an ice water bath. I strain it in a fine mesh strainer. Take a cup and blend in the culture then add it back to the main milk and put into my Yogurt Maker. Let it stay on for
12 hours. Remove to the refrigerator to get it good and chilled.
Then I will make the Greek yogurt by lining my sieve with either a double layer of cheesecloth if I have it or will use coffee filters. Then I pour my yogurt into the lined sieve, set the sieve over a bowl or stainless steel large saucepan and cover it with plastic wrap. After a few hours, I will add a saucer and a lg. can of tomatoes to sit on the saucer in order to allow it to drain even more. I drained mine about 4 hours and it released 2 c. liquid.
Play with the amount you want to drain out in order to control consistency. My yogurt was not too sour and it is thick and very creamy. Very pleased with this recipe. Easy to make. If you get it thick enough you can make “Boursin Cheese.”
24 oz. Greek Yogurt here in my town = $4.59
1 Quart whole milk = 2.00
Next time I shall try using 2/3 milk, 1/3 cream.
My serving size is 1/3 c. and I add a couple tbs. homemade sf jam.
1-quart whole milk
¼ c. Greek Yogurt starter
I bring my milk (pasteurized) up to 185 degrees. Then I bring the heat down to 110, in an ice water bath. I strain it in a fine mesh strainer. Take a cup and blend in the culture then add it back to the main milk and put into my Yogurt Maker. Let it stay on for
12 hours. Remove to the refrigerator to get it good and chilled.
Then I will make the Greek yogurt by lining my sieve with either a double layer of cheesecloth if I have it or will use coffee filters. Then I pour my yogurt into the lined sieve, set the sieve over a bowl or stainless steel large saucepan and cover it with plastic wrap. After a few hours, I will add a saucer and a lg. can of tomatoes to sit on the saucer in order to allow it to drain even more. I drained mine about 4 hours and it released 2 c. liquid.
Play with the amount you want to drain out in order to control consistency. My yogurt was not too sour and it is thick and very creamy. Very pleased with this recipe. Easy to make. If you get it thick enough you can make “Boursin Cheese.”
24 oz. Greek Yogurt here in my town = $4.59
1 Quart whole milk = 2.00
Next time I shall try using 2/3 milk, 1/3 cream.
My serving size is 1/3 c. and I add a couple tbs. homemade sf jam.