Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients
4 cups of milk (whole milk or 2% milk)
2 tablespoons of Greek yogurt with live active cultures (store-bought cultures will also work)
Making Greek yogurt at home is a simple process that requires just a few ingredients and some patience. Here’s a basic method for making Greek yogurt:
Banane Ki Vidhi
Heat the Milk:
- Pour the milk into a pot and place it on the stove over medium heat.
- Heat the milk gradually while stirring occasionally to prevent scorching. Use a cooking thermometer to monitor the temperature. Heat the milk until it reaches around 180°F (82°C). This helps to denature the proteins and improve the yogurt’s texture.
- Cool the Milk:
- Once the milk reaches the desired temperature, remove it from the heat and let it cool down to luke warm. You can do a finger method.
- Inoculate with Yogurt Starter:
- In a small bowl, mix 2 tablespoons of plain yogurt with a small amount of the cooled milk to create a smooth paste. This will help evenly distribute the yogurt cultures.
- Add the paste back to the pot of cooled milk and gently whisk to combine.
- Incubate the Mixture:
- Pour the milk and yogurt mixture into a clean container. Cover the container with a lid or plastic wrap.
- Place the container in a warm and draft-free place to allow the yogurt to ferment. You can use an oven with the light on, a yogurt maker, or simply wrap the container(s) in a warm blanket.
- Allow the mixture to ferment for 6 to 12 hours. The longer it ferments, the tangier and thicker the yogurt will become. Check the consistency and taste after 6 hours to see if it has reached your desired level of tartness.
- Check and Refrigerate:
- After the incubation period, check the yogurt’s texture and taste. It should be thickened and have a tangy flavor.
- Once satisfied, refrigerate the yogurt for a few hours to chill and further set.
- Strain for Greek Yogurt (Optional):
- If you want to make Greek yogurt with a thicker consistency, strain the yogurt through a cheesecloth-lined fine-mesh strainer or a yogurt strainer. Place the strainer over a bowl to catch the whey.
- Allow the yogurt to strain for a few hours or overnight in the refrigerator. The longer you strain, the thicker the yogurt will become.
- Serve and Enjoy:
- Once strained (if desired), transfer the Greek yogurt to a clean container and refrigerate.
- Serve your homemade Greek yogurt with your favorite toppings, such as fresh fruits, honey, or nuts.
