This is a basic recipe for homemade yogurt using commercial full fat milk. The yogurt is delicious as is, but can be made into the thick yogurt in a couple of hours in the comfort of your home.You don’t have to visit your supermarket in case it runs out.
Try thick Greek yogurt with:
thyme honey (with or without chopped walnuts)
pomegranate seeds,the yogurt can be eaten as is, with some honey or any other syrup, with fresh fruits, make desserts, marinate meat, accompanying pasta and pilaf dishes or it can be used in so many other ways.Share this:
- Prep Time: 2 to 3 hours
- Cook Time: overnight
- Ready Time: 2
Ingredients
- 1 quart (32 ounces) of full fat sheep or cow's milk (pasteurized) 2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures 2 tablespoons of full fat milk (same type) medium-large mixing bowl cheesecloth or clean white dishtowel commercial or homemade full-fat, low-fat, or fat-free yogurt, plain unflavored string strainer or colander
Recipe Steps:
- Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel. Dump a container of plain (unflavored), yogurt into the center of the cloth. Bring the four corners of the cloth together and lift the yogurt. Over the bowl or sink, twist the corners to squeeze out the liquid (it will drain through the cloth).
- Continue squeezing, putting the yogurt under pressure, to force the liquid out. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string. Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain).
- Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours. After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string)
- Place the palms of your hands on the bag and press down to force out any remaining liquid. Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use. Note: How thick is thick? The yogurt should be at least as thick as sour cream.
- Straining will reduce the volume of yougurt by half, perhaps more, so plan accordingly. One quart of low-fat yogurt (4 cups) will yield 2 cups or slightly less of strained yogurt. Using fat-free yogurt will reduce the quantity a little more, and it will not be quite as thick as using full-fat or low-fat yogurt, but it is a reasonable option for low fat diet
