Recipe: Homemade Greek Yogurt (Yiaourti)
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HOMEMADE GREEK YOGURT (YIAOURTI)
3 quarts (12 cups) whole or 2 percent milk
1/2 cup plain yogurt with live bacteria, for starter
Place milk in a large deep pot. Bring to a boil stirring occasionally so it does not scorch. Boil about 5 minutes. Remove from heat and cool. (Greek tradition says if you can hold your little finger in the milk and count to eight, the temperature is right.)
In a separate bowl, thin the plain yogurt with some of the cooled milk. Beat well and put the mixture in the pot with milk. Cover with a lid and put in a warm place. Cover with a woolen blanket and allow to sit overnight.
Pour the mixture into a bowl. If it is watery, dampen a clean terrycloth towel and squeeze out all the moisture. Place the towel over yogurt and place in the refrigerator. As the cloth absorbs the water, wring it out and repeat the process until yogurt is desired thickness.
Serve drizzled with honey, topped with granola or fruit, or use in dips, dressings and sauces.
Remember to save 1/2 cup as a starter for the next batch.
Makes about 2 quarts
Source: The Greek Cookery Marin by the Ladies Philoptochos Society of Novato, Califonia
3 quarts (12 cups) whole or 2 percent milk
1/2 cup plain yogurt with live bacteria, for starter
Place milk in a large deep pot. Bring to a boil stirring occasionally so it does not scorch. Boil about 5 minutes. Remove from heat and cool. (Greek tradition says if you can hold your little finger in the milk and count to eight, the temperature is right.)
In a separate bowl, thin the plain yogurt with some of the cooled milk. Beat well and put the mixture in the pot with milk. Cover with a lid and put in a warm place. Cover with a woolen blanket and allow to sit overnight.
Pour the mixture into a bowl. If it is watery, dampen a clean terrycloth towel and squeeze out all the moisture. Place the towel over yogurt and place in the refrigerator. As the cloth absorbs the water, wring it out and repeat the process until yogurt is desired thickness.
Serve drizzled with honey, topped with granola or fruit, or use in dips, dressings and sauces.
Remember to save 1/2 cup as a starter for the next batch.
Makes about 2 quarts
Source: The Greek Cookery Marin by the Ladies Philoptochos Society of Novato, Califonia
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