Today is your lucky day. I’m sharing my mom’s recipe for making homemade Greek-style yogurt. I’ve seen people lament that they cannot find good Greek yogurt or some have even invested in a yogurt maker.
Forget about it! All you need is some homogenized milk, some plain yogurt and containers for your finished product.
Giaourti (yogurt) is an integral part of Greek cuisine. It’s part of a Greek breakfast, eaten as a snack or dessert and it’s used to make the famous Greek Tzatziki dip.
I longed for homemade yogurt and summoned the mom to impart her recipe. A funny side note on this recipe is that after the milk came to a boil, she lowered the heat to a simmer and she dropped a ramekin into the milk. I asked her why she did this and she said, “that’s the “pethera” or mother-in-law watching that the milk doesn’t overboil”.
“Huh” I asked? You see the mother-in-law never does any work and the bride (nifi) had the burden of all the house chores. The mother-in-law would do nothing other than menial tasks so, you get her to watch over the milk so that it doesn’t overboil.
Bingo! I just learned that an earthenware utensil (ramekin) will prevent overboiling and another mother-in-law slur!
Homemade Greek Yogurt
4 litres of homogenized (whole) milk
1/2 cup of plain yogurt (containing active live cultures)
- In a large pot, bring your milk to a boil. Reduce the milk to a simmer and place a ramekin into the pot to prevent overboiling. Simmer for 15 minutes and take off the heat (do not cover with a lid).
- Allow the milk to cool until you’ve reached a temperature between 110 – 115F (you may use a candy thermometer for this. Your milk should be warm enough to hold your finger in it for 12 seconds.
- Take some warm milk and mix it with your starter yogurt. Now add it to the rest of your milk and mix well.
- Set your oven to “warm” or about 200F. Your ideal “incubation” temperature is 110F. Start ladling your milk into plastic containers with lids. You may place the containers of yogurt in the oven (oven turned off) OR place a blanket on the counter and lay your closed tubs of yogurt on it and cover with another good blanket. Your yogurt should set in 8-12 hours.
- Refrigerate your yogurt for at least 4 hours. Your yogurt will be good for up to 2 weeks. Enjoy!
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