Friday, August 12, 2011

Making Greek Yogurt





All that lovely fresh Jersey milk has inspired me -- it's been years since I made yogurt and when I did, it was with one of those weenie little yogurt makers that produces about five cups.  I wanted QUANTITY!  And besides, that weenie yogurt maker is nowhere to be found.


So after a consultation with Mr. Google, this is what I did.
 First I heat a gallon of milk (I'd skimmed off most of the cream) to 185 F and hold it at that temperature for 15 minutes, stirring frequently so it doesn't stick on the bottom of the pot.

Cool to about 110 F (the specially marked yellow thermometer came with the weenie yogurt maker)  then stir in starter yogurt. In the blue bowl is about a cup of store-bought Greek yogurt that I'm using as the starter.
Get the statrter well mixed into the warm milk then pour the mixture into clean quart jars. Put the jars (four of them for a gallon of milk) into a cooler and fill two more jars with hot water from the tap. Add those to the cooler, cover with a towel, close the cooler and let the yogurt incubate for 7 -8 hours.
I was amazed, when I opened the cooler after 8 hours, at how well it had retained the heat. 
And now I had four quarts of yogurt.

  But I wanted Greek yogurt which is thicker, so I first poured off the whey that had risen to the tops of the jars then lined a colander with a clean white handkerchief and dumped in the drained yogurt to let even more whey escape. (I saved the whey to moisten the dogs' kibble -- the dogs call this a good idea.)
After draining the whey, my four quarts of yogurt had become two quarts of Greek yogurt.

And the next morning. . .
Greek yogurt, sliced South Carolina peaches, and cereal . . . with a side of coffee and mystery.


Courtesy of the Jersey girls.

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21 comments:

Desiree said...

I love Greek yoghurt, but seldom buy it because I thought it was full fat. I mostly buy low fat plain yoghurt. Yours looks yummy and being homemade probably tastes even yummier, too! Our dogs also love a treat of yoghurt now and then! I have never thought to add it to their kibble. They have their yoghurt plain, but I always cook up meat and veggies to mix into their kibble along with some rice, too, on occasion. Your jersey girls are lovely!

Desiree said...
This comment has been removed by the author.
Ms. A said...

I don't think I've ever had Greek yogurt. I love yogurt, but have never made any. Might end up poisoning myself.

Martin H. said...

Another instructive and delicious post, Vicki.

Pat in east TN said...

I love your large quanity of yogurt, but being as I don't have a cow, I use store bought milk and a Greek yogurt starter and a weenie little yogurt makers (7 cups in this one, bought online) and waa laa, in a few hours I too have yummy yogurt to use for cooking or to add homemade jams too.

So simply, so tasty!

Friko said...

I am totally in awe of your limitless talents and drive!
Compared to you I am a sloth.

But I won't be making yogurt, Greek or otherwise, I'm intolerant to dairy. Wonder what your Jersey girls would make of me?

Brian Miller said...

i really need to learn this...my boys love yoghurt...and making my own would surely save me tons of money...

Vicki Lane said...

Desiree -- Over here there is o fat Greek yogurt -- and full fat too.

Brian -- I used to make yogurt using reconstituted powdered skim milk -- really cheap and surprisingly good.

Carol@The Writers Porch said...

Ahhhhh farm life, there you go feeling all smug again! Bet that yogurt is awesome! XO

Kathryn Stripling Byer said...

Ah Vicki, you do make me feel like a sloth! But wait--I'm about to go into my cluttered kitchen to can tomatoes, make more pickles, and put away a batch of okra I brought back from Ga. But, alas, it won't be as beautifully rendered as your post.
I LOVE Greek yogurt. It's the only kind I buy anymore. Even my husband likes it. Amazing.

JJ Roa Rodriguez said...

You are amazing!

JJRod'z

Bouncin' Barb said...

I keep saying it. Where would we be without the Jersey girls? It's true!!

Tammy said...

Ah...living the good life! I've thought about making it in a crockpot (have a recipe around here somewhere), but alas, it would have to be with store bought milk. Yours looks really good, especially with that breakfast (mystery included).

I've always fed the puppies a little yogurt on their food each time and they seem to have remarkably good digestive systems!

Tammy

Mama-Bug said...

Vicki, you are truly a lady of many talents! That yogurt looks wonderful.

Thérèse said...

Great! and you are ready for Tsatsiki too...

Star said...

I love yoghurt too but I have a hard time finding what I like in America because it's all too sweet. So, like you, I make my own. When I'm in Tennessee I make it in a thermos flask. I make it at night and it's ready in the morning and the best thing is, I can add my own sweetness, like banana, sultanas, brown sugar or my favourite - honey.
Your yoghurt looks like cottage cheese to me, which I also love! A very healthy breakfast and a wonderful choice of book. I LOVE P.D. James's novels. Can I join you tomorrow?
Now I fancy some yoghurt so I'm off to the fridge to get me some!

Darla said...

This was so cool to watch and read your process; I love Greek yogurt. My favorite way to eat it is to sprinkle a bit of cardamom powder and cinnamon on top, then add walnuts and drizzle it with honey. Yum!

But I'm in the 'sloth' category with a few others who posted... ;-)

jennyfreckles said...

There just doesn't seem the same fun or cachet involved in making it with a couple of pints of milk out of a plastic supermarket bottle. But it looks delish.

NCmountainwoman said...

Greek yogurt seems to be more and more popular. I'll have to give it a try...especially with some of those lucious peaches we are getting.

Vicki Lane said...

Tzadziki is a favorite around here -- and I'm thinking about making some frozen yogurt. maybe with a bit of honey and cardamon, Darla.

Star -- I've been on a little PD James rampage recently -- rereading all of her novels. Such talent!

Kath said...

Okay. Adding Greek yogurt to the grocery list. That's a considerably better breakfast than my half a dry bagel and coffee.