Don’t know how to make Greek yoghurt? Try this recipe at home

If you are on the lookout for a healthy and delicious snack, then Greek yoghurt can be a nutritious option for you. A versatile component in cooking and baking, it contains protein and probiotics. Before you buy store-bought Greek yoghurt to stock up your refrigerators, you must know that that there is an easy way to make this thick, creamy, tangy snack at home. All that a simple Greek yoghurt recipe needs is a few ingredients and some patience. Here is one such recipe that will ensure that you get the ideal texture and taste. You can enjoy it plain, with fruit, or as a base for dips and sauces. So, get ready to gather your ingredients and try out this super delicious, and easy-to-make Greek yoghurt recipe.

What is Greek yoghurt?

Greek yoghurt is a strained version of yoghurt, meaning it goes through a process to remove the whey, the liquid part of milk. This produces a richer, creamier texture than plain yoghurt. According to a study released by Research Gate, the straining procedure, that is part of a traditional Greek yoghurt recipe, concentrates the protein content, transforming this superfood into a protein powerhouse. Besides being well-known for its tangy flavour and flexibility, there are numerous health benefits of Greek yoghurt. It is a popular choice among those looking for nutritious and delicious food. It is high in calcium and often contains probiotics, which are beneficial to your gut. Here is an easy Greek yoghurt recipe for you to try out at home.

 

How to make Greek yoghurt at home?

Making Greek yoghurt at home is a simple process that requires just a few ingredients. Here’s a step-by-step guide to a basic Greek yoghurt recipe:

Ingredients:

• 4 cups (1 litre) of milk (whole milk, 2%, or nonfat – whole milk will give the richest, creamiest yoghurt)
• 2 tablespoons of plain yoghurt with live and active cultures (as a starter)
• Large pot
• Thermometer (preferably instant-read)
• Whisk
• Clean jar or container with a lid
• Cheesecloth or a clean, thin kitchen towel
• Colander or strainer

Instructions:

1. Pour the milk into the large pot. Heat the milk over medium heat, stirring occasionally to prevent scorching. Heat the milk until it reaches 180°F (82°C). This process, called pasteurisation, helps kill any harmful bacteria. If you’re using ultra-pasteurised milk, you can skip this step, as it’s already been heated to a high temperature.

2. Remove the pot from the heat and let the milk cool down to 110-115°F (43-46°C). This is the optimal temperature for the yoghurt cultures to thrive. You can speed up the cooling process by placing the pot in a cold water bath.

3. Once the milk has cooled to the correct temperature, add the 2 tablespoons of plain yoghurt with live and active cultures. Whisk it in thoroughly until it’s completely dissolved. This starter yoghurt contains the bacteria that will ferment the milk into yoghurt.

4. Pour the milk mixture into a clean jar or container with a lid. The key now is to keep the yoghurt warm and at a consistent temperature (around 100-110°F or 38-43°C) for several hours while it incubates. There are a few ways to do this:

• Preheat your oven to the lowest setting (or just turn the light on) and place the covered container inside. Check the temperature to make sure it’s in the ideal range.
• You can also use a yoghurt maker. Follow the manufacturer’s instructions in this case.
• Wrap the container in a thick towel and place it in a warm place, like near a radiator or in a slightly warmed oven (turned off).

5. Let the yogurt incubate for 6-8 hours, or even longer for a tangier flavour. Check the yoghurt after 6 hours. It should have thickened and had a slightly tangy smell. If it’s still too runny, let it incubate for a few more hours.

6. Line a colander or strainer with cheesecloth or a clean, thin kitchen towel. Place the colander over a bowl to catch the whey (the liquid that drains out). Pour the yoghurt into the lined colander.

7. Let the yoghurt strain for 2-4 hours, or even longer for a thicker consistency. The longer you strain, the thicker the Greek yoghurt will become. The whey protein that drains out is full of nutrients and can be used for baking or in smoothies.

8. Once the yoghurt has reached your desired thickness, transfer it to a clean container and refrigerate. It will continue to thicken slightly as it chills. Enjoy your homemade Greek yoghurt.

Note: To follow this Greek yoghurt recipe at home, remember temperature control is vital for the bacteria to thrive. So ensure that the milk is cooled to the right temperature before adding the starter. Another thing to keep in mind while trying out this Greek Yoghurt recipe is to maintain a warm environment during incubation. Also, use good quality milk, preferably whole milk for a richer, creamier result.