Home Made Greek Yogurt

As I end of the yogurt series with this recipe for a super easy but delicious greek yogurt, I wish you Happy Yogurt Making 🙂

This recipe follows the more traditional greek yogurt recipe so it is creamy on the tongue.

More Great Homemade Yogurts on my channel

How to make Yogurt – https://youtu.be/3OgBNlW8WZg

Fruit Yogurt – https://youtu.be/sY4wEOjwuiQ

Salted Caramel Yogurt – https://youtu.be/RIenidHpixU

Granola Yogurt – https://youtu.be/igvvN9t_rC0

Greek Yogurt

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How to make Greek Yogurt
Prep Time: 10 Minutes
Culture Time: Up to 24 Hours
Straining Time: 8 Hours or Overnight

Ingredients

• 1 pint / 475ml(USA) / 560ml (Imperial) of Full Cream Milk
• 1/3rd of a cup/ 75ml /2.5oz of Milk Powder
• 1 teaspoon Biodynamic or Active Yogurt

My flasks are Alladin and it’s a 24oz Flask

BUY a THERMOS/FLASK HERE 

For  products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. When you get to the end of your homemade yogurt, make sure that you keep a teaspoon of the yogurt. This is what you will use to make your next batch of yogurt..
2. Pour the milk into a saucepan and add the milk powder. Place onto the heat and gently heat, stirring until the milk powder has dissolved. Continue to heat the milk until you start to see bubbles appearing around the edge of the pan.
   The milk has now been scalded and it is time to remove it from the heat. Place the pan to one side to cool a little.
3. Sterilise the flask by pouring in boiling water and closing the lid.
   You want to allow your milk to cool to ‘Blood Temperature’ that means if you pop a clean finger into the milk it should still feel warm but not hot.
   Open the flask and remove the boiling water.
4. Spoon the Active yogurt into the milk and whisk through so it is disbursed throughout the milk. Now pour into your warmed flask and pop on the lid.
   Wrap the flask inside a towel and leave to one side. Somewhere where it will not be moved or disturbed.
5. The yogurt will take at least 7-8 hours to form but you can leave it up to 24 hours.
   Once your yogurt has set you will need to strain it using muslin or something similar. I use a sieve that I line with double layer muslin. I stand the sieve onto a container that is big enough to catch all the whey .
   Pour the set yogurt into the muslin and cover the top either with the muslin if it is big enough or a flat plate.
6. Place in the fridge for at least 8 hours or overnight to strain.
   Once the Yogurt has been strained all you have to do is remove it from the muslin and serve.
   I love this yogurt served with Honey. Yummy!!!

Greek Yogurt

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