Make your own Greek yogurt at home!

Earlier this week I published an article highlighting 10 probiotic rich foods and why to eat them. Yogurt is definitely one of those fabulous foods, and YOU can make your own!

I’ve been experimenting a lot lately with traditional cooking techniques and fermentation, including fermented dairy. I’ve dabbled with piima milk, sour cream, and kefir. I’ve even made my own soft cheese, See this video below:

I’ve also made delicious water kefir, such as the concord grape water kefir in the video below. Isn’t it fun!

So far, it’s been fairly easy, as long as you have the patience to wait several days for the product. When it came time to make my own yogurt, I wasn’t worried too much. The process was a bit more complicated than kefir, piima or even sour cream. But I was convinced I could handle it.

I discovered making yogurt, at least for me, wasn’t as much fun as the other fermented foods with which I experimented. Though I used my instapot slow cooker to keep it at the proper temp, I still over fermented the yogurt once before I got it right. See the final result below:

INGREDIENTS & EQUIPMENT

For one quart jar of yogurt

  • 1 quart of non-homogenized milk (AKA: Cream top) I used THIS brand – You want to use “cream top” milk, as it’s much healthier than ultra pasteurized versions. Do not used the “ultra pasteurized” milk found in most grocery stores. It won’t ferment properly
  • 1 packet of Starter culture or 2-3 tbs yogurt from a previous active batch. I used “Cultures for Health Greek Yogurt Starter Culture” FOUND HERE, for my first batch. Even though I “over fermented” my first batch, the cultures were still good and active for my second and successful batch. You can even use store bought. If you use store bought yogurt, make sure you buy ORGANIC, GRASS-FED YOGURT WITH ACTIVE CULTURES or it won’t work. (the less processed the better)
  • A clean jar. Or a clean Instapot, if that’s what you’re using. I used an instapot. Personally, I don’t think it was any easier with an instapot. I’m planning on using my dehydrator next time.
  • Thermometer
  • 4 cup size liquid Measuring cup
  • A way to incubate the yogurt, if you’re not using an instapot. You’ll need a yogurt maker, dehydrator or other way to keep the yogurt at a constant, 110 degree temp. If you don’t have a yogurt maker, instapot or dehydrator, here’s a tip:

Wrap the slow cooker insert in a large towel and very carefully transfer the slow cooker to your oven. Make sure your rack is placed low enough that the slow cooker or at least the slow cooker insert and lid will fit. You don’t want to be knocking it around. Turn the light on in your oven. This will keep the temperature nice and warm so the milk can make that magical transformation into yogurt….tada

https://www.momontimeout.com/how-to-make-yogurt-in-a-slow-cooker/

Step by step:

(For Instapot: simply follow instructions in the manual)

  1. Heat milk to 160 degrees in a pan on the stovetop
  2. Pour milk into a 4 cup glass measure and allow to cool to 110 degrees
  3. Add starter culture or yogurt previous batch and GENTLY stir
  4. Pour yogurt into yogurt maker, or a 1 quart glass jar and incubate for a minimum of 5 hours and up to 12 hours. Trust me when I say you’ll want to check every 30 minutes after that 5 hour mark to prevent over fermenting the milk. It’s done when the yogurt is thick and “pulls away” from the sides of the jar. You’ll know if you over fermented it if the milk solids separate from the whey. This simply means the probiotics are out of food and hungry. It’s still edible, but may taste bitter. I used my over fermented first batch to make my 2nd batch
  5. Allow to cool for 2 hours, then refrigerate for 6 hours prior to eating.
  6. To make a thick, Greek yogurt consistency, you’ll need to drain off the whey like in the above photo above. To do this, line a mesh strainer with cheese cloth or a cotton dish towel and place over a bowl. Pour finished, chilled yogurt into the lined strainer and allow to sit for 1-2 hours or longer, depending on the consistency you want.

Greek Yogurt Demo

from Cultures for health

Closing thoughts!

Save the liquid whey!

The liquid whey that is a result of the draining process should be saved. It is a probiotic powerhouse and can be used in dressings, mayonnaise, baking, or even probiotic lemonade!

This is a wonderful way to get reluctant family members to eat probiotic food.
☑️In a 1/2 gallon mason jar add 1/2 cup sugar, and a bit of hot water to dissolve the sugar.
☑️ Add 1/2 cup lemon juice and fill the jar 3/4 way with clean filtered water.
☑️ add 1/2 cup of liquid whey.
☑️ let sit covered for about 3 days. Taste after 2 days. It’ll be done when most of the sweetness is gone.
I recommend 1/2 cup a day.

For more ideas on what to do with the whey, follow this link to the article: 43 Surprising Everyday Uses for Whey That Will Blow Your Mind

Let me know if you try it! Bon Appetit! Namaste my friends!

43 Surprising Everyday Uses for Whey That Will Blow Your Mind

I’ve been taking cooking classes with the Traditional Cooking School by Gnowfglins. So, along with delicious sourdough, I’m making my own cheese and yogurt, which leaves me with wonderful liquid whey, as seen below. Isn’t it gorgeous? So today, I looked for things to do with this liquid gold, as I now have 3 quarts.

I wanted something besides adding it to baked goods, bread or smoothies. I wanted unique ideas such as LIQUID WHEY PIE, GJETOST/MYSOST (Sweet cheese), or LACTO-FERMENTED APPLE SAUCE. This article contains the usual suggestions, such as soaking, baking and fermenting, but it also contains some unique ideas as well. I hope you enjoy this article I’m sharing with you today. I’ve got my eye on the Mysost cheese recipe. I’ll let you know if I make it!