Greek yogurt has become a main staple in my diet. It's got as much protein as cottage cheese, without the baby-vomit taste and texture. Don't get me wrong, I eat a fair bit of cottage cheese, but greek yogurt has such a dreamy taste and texture. But it's expensive! Fage was costing my household about $20/week! We've got to start making this stuff at home! How hard can it be? Turns out, not hard at all.
Ingredients-
1 gallon milk (we usually use 2%)
1 cup nonfat dry milk powder
powdered yogurt starter or cup of yogurt with active cultures
Directions-
1. in large pot, stir together milk and powdered milk
heat milk to 170F
2. remove from heat, allow milk mixture to cool down to between 107-112
(you can do this in a cool water bath, in the fridge, or simply set on counter)
3. mix in yogurt starter
4. pour into quart sized canning jars and cap
5. place in oven at about 110 degrees (you may need to double check temp with digital thermometer to make sure temp holds between 107-112)
6. the other option is to place jars in a cooler filled with hot water, or in the sink with hot water (again, you'll have to check water temp periodically and add warmer water)
7. yogurt should set up in 3-5 hrs
**Here's where the magic happens... "Greek" yogurt is simply yogurt that has had the whey strained out. So to do this, simply dump a jar of yogurt into a flour sieve, or into a coffee filter inside of a colander, place over a bowl and allow to drain until desired consistency.
Nutrition info (if made with 2%)
per 8oz
calories-150
protein-20g
fat-4.5g
No comments:
Post a Comment