The typical Greek yogurt, in Greece, is made out of sheep or cow’s milk.Greek yogurt is increasingly gaining popularity in all parts of the world. It is considered to be very good for the stomach, the lumbar regions, appendicitis and apotheosis. Thus, because of its nutritional value, it can very well be a regular part of your daily diet. Its creamy texture resembles that of sour cream. Almost everyone loves this creamy, thick, delicious, rich food. The cost is the only thing that many people resent. You would be astounded to know how easy it is to make one at home. It is very good for cooking since it won’t separate or go sour the way plain yogurt at times does. It is also a good cooking substitute for butter, cream or milk. Use it as extra creamy sauce or dips, or to make desserts extra delicious. While it can be enjoyed plain, it tastes heavenly when mixed with fresh fruit or maple syrup. Or you could go the extra mile and make a creamy Mascarpone just by straining it further. Continue reading for a few variations of Greek yogurt recipes.
Easy Greek Yogurt Recipes
Greek Yogurt Recipe 1
- 3 cups Milk
- 1 cup Cream
- ½ cup Starter Yogurt
- Bring a pot with water to boil and throw in your spoon to sterilize it.
- Now throw out the water and pour in the milk, taking the spoon out.
- Over a medium flame, heat the milk for about 10 to 15 minutes and stir it frequently.
- Then let it cool to 110 degrees F and gently stir in starter yogurt.
- To keep the yogurt warm while it ferments, pour it into a yogurt maker or cover the pot and put it into a pre-warmed oven and leave the pilot light on. This method can take anywhere from 8 to 12 hours.
- The best time to make this recipe is in the evening and leave it overnight. Place it in the refrigerator in the morning and enjoy it once it is cooled. You could also have it warm with maple syrup.
Greek Yogurt Recipe 2
- 1 quart Whole Milk
- 3 tablespoons Plain Yogurt with live cultures
- Boil the milk and let it simmer for two minutes.
- With a thermometer bring the temperature of the milk down to a 109 degrees F or put the pan in a sink filled with water until it becomes cool enough for you to put a finger in it for a count upto ten.
- Take a bowl and mix three tbsp of plain yogurt with warm milk.
- Now cover it with plastic wrap.
- Then wrap the bowl with a big blanket and place it in a breeze free area like an oven.
- Now pour the refined yogurt into a colander lined with sterilized cheese cloth and for about an hour or two, let it drip and then refrigerate it.
- This yogurt will last for about 2 weeks.
Greek Yogurt Recipe 3 (Non Fat Greek Yogurt Recipe)
- Take a medium size mixing bowl with cheesecloth and fix it in a way that it can hold the weight of the yogurt without dropping into the bowl.
- Now empty the container of yogurt into the cheesecloth and spread it out till it reaches the edge of the bowl.
- Cover the bowl with plastic wrap and place it on a dinner plate lined with minimum 4 numbers of doubled paper towels.
- Put it in the fridge for at least 24 hours or more, but less than 48 hours.
- Now from the top of the cheese cloth, remove yogurt with a spoon and store it in a different container.
- Your fat free Greek yogurt is ready! It almost has the same consistency as cream cheese. Also, it is the perfect base for tzatziki or fresh fruit salad.