A recipe in a modern canning book my wife had caught my eye. Homemade Greek yogurt. It looked so easy to make, and we love Greek yogurt I had to give it a try. Here are the simple steps:
- Heat 1/2 gallon of milk (whole, 2% or fat free) up to 170F, stir occasionally
- Cool milk to 110F, place in a sink with cool water, stir occasionally
- Place 2 tablespoons of all natural Greek yogurt (I used Fage) in a bowl and whisk about 1/2 cup of the 110F milk with the yogurt
- Place this whisked yogurt/milk back into the original pan with 110F milk and mix gently
- Ladle the milk mixture into prewarmed 1/2 quart mason jars, seal tightly
- Place the 2 (1/2 qt) jars of milk into a small cooler along with another jar or two of hot water and fill all space with towels.
- Close up the cooler and set aside untouched for 8-10 hours.
- After the 8-10 hours, place in a refrigerator to cool.
- You now have 1/2 gallon of great tasting, cheap Greek yogurt
I just finished this process up and am waiting my 8-10 hours. I will report back in the next day on the quality and taste of this yogurt.
I will report back in the next day on the quality and taste of this yogurt.
UPDATE: Well, the taste test is in. After 11.5 hours I put these in the fridge, I could tell they cooled down considerably even though they were in a small cooler wrapped with towels.
After refrigerating overnight I tried this morning and the texture is just slightly thinner than the original yogurt, the taste has just a little less ‘bite’ (sour) to it as well. I can imagine this could be due to not maintaining a high enough temp for long enough.
Overall, this is very good and I will try it again. You can’t beat $1.99 for a half gallon of Greek yogurt!