Make your own tangy & delicious Greek Yogurt. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker, Instant Pot or alternate heating method. Reusable- by reserving a bit from each batch, you can continue to make Greek Yogurt over & over!
Greek yogurt was originally made with sheep's milk (oxygala, or "sour milk"), but is now most often made with cow's milk. The term "Greek yogurt" refers to two different things. One is "Greek-style", which refers to yogurt that has been strained to remove most of the whey, making it very thick & creamy. It's what you most often find in grocery stores, but is not necessarily made with a Greek yogurt culture. The second is Greek yogurt made using the specific bacteria for Greek yogurt. This heirloom variety can be strained too, but can also be used repeatedly with proper care. Great for making traditional tzatziki, dips, smoothies & more.
You will receive:
2 packets of Greek Yogurt starter culture and instructions
You will need:
saucepan to heat the milk
wooden or plastic spoon
yogurt thermometer
yogurt maker
1 quart milk
1 packet Yogurt starter culture (save 2nd packet in freezer for future use)
Activate your starter culture:
Stirring frequently, heat 1 quart milk to 160° F. Clip yogurt thermometer to side of saucepan to monitor temperature. Once heated to 160° F., allow to cool to 110° F.
Pour the cooled milk into yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in yogurt maker for 5-12 hours. Check after 5 hours to see if it has set (when set, it will move away from the side of the container in a solid mass, instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes.
Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch.
Making the next batch:
Heat 1 quart milk to 160° F. Cool to 110° F.
Pour cooled milk into yogurt maker insert. Add 1/4 cup finished yogurt and mix well. Cover & incubate in yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours.
Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter.
For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!).
Ingredients:
organic whole milk, Greek yogurt bacteria
Probiotic bacteria found: S thermophilus and L. bulgaricus.
