Recipe Wednesdays Homemade Greek Yogurt 5/4/11

Homemade Organic Greek Yogurt

Today I'm starting a Series of Recipes that I love to make at home. Sure I could buy them at the store, but that would take away the fun of making them myself! Not only that, the price of Organic Greek Yogurt is pretty high for the amount I am making and that makes it worth the time and I love creating things and enjoy the process and the end results! 

I am adding a Youtube Video that really helped me understand how to make my Yogurt. My recipe is very close to the one on the video. It's up to you which one you want to use. Quick note: Yogurt starter and 1/2 cup of store bought yogurt are basically the same thing.

PLEASE: If you have any questions don't hesitate to ask??? Enjoy!

INGREDIENTS:

1/2 gallon (4cups) whole Organic milk (homogenized and pasteurized is ok, but NOT ultra- pasteurized)

1 Pint of Organic Half and Half

1/4 cup of Powder Milk (New Ingredient)

Large Pot (New Item) 

1/2 cup Organic plain Yogurt with live/active culture (once you've made your homemade batch, you can reserve 1/2 cup to use in your next batch instead of the the store-bought)

Crockpot


Cheese Cloth


Large Strainer

DIRECTIONS:  I normally start my yogurt making at around 3pm. At around 9pm it is ready to go into the garage or into the oven for overnight wrap. 

1. Pour 1 Pint of Half and Half, 1/4 cup of Powder Milk and 1/2 gallon of milk into a pot and Cook until it reaches 185 degrees F. Check with a Cooking Thermometer. This process will make your yogurt extra thick and rich!  (This will kill the bacteria and rearrange the protein).

2. Pour The Milk mixture into the Crock Pot and let sit for about 3 hours.

3. After the 3 hours (more or less), with a kitchen thermometer check temperature. It has to be 105 degrees F. but not below!

4. Mix 1/2 cup of plain Yogurt with 1/2 cup of the milk mixture. Little by little pour it in the crock pot. Cover the Crock pot tightly with Foil paper and wrap crockpot in a heavy bath towel. Put inside a pre-heated 100 degrees oven  overnight. With the heatwave we've been having, I put mine in the garage :) The longer you leave the yogurt the more sour it will be. The max I leave mine is 12 hrs.

If you want Regular Yogurt, after the 8 hours or the following morning you are done! You can add Honey, sugar, etc. Fresh fruit.

For Greek Yogurt, follow the directions below.

The following morning: (This is the time to save 1/2 cup for your next batch of Yogurt, BEFORE you strain the Yogurt!)

1. Put a coffee liner or cheesecloth in a colander and pour yogurt into it. Put inside the refrigerator for about 4 hours for extra thickness.

2. Remove yogurt from the cheese cloth into a large container. Whisk until all blended.

3. Done! The Greek Yogurt will be thick and rich. You can add honey, sugar, splenda, fresh fruit, nuts, etc. The choice is yours and the SAVINGS too!

Enjoy!

My Recipe is being featured at these Blogs. Check them out!