Homemade Nonfat Greek Yogurt Recipe

Homemade Plain Greek Yogurt EatingWell

WEBApr 18, 2024 · Place in a very warm place and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate …

1. Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
2. Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
3. Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
4. Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.

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How to Make Greek Yogurt Homemade Greek Yogurt Fat Free

WEBMar 28, 2019 · Instructions. Combine the milk and powdered milk in your crock pot. Heat on high for around 2 to 2 1/2 hours until the milk is at least 180 degrees. Leave the cover on …

1. Combine the milk and powdered milk in your crock pot. Heat on high for around 2 to 2 1/2 hours until the milk is at least 180 degrees.
2. Leave the cover on (or a skin will form on top) and allow the mixture to cool about 2 hours until it is around 110 degrees but be sure it is below 120 degrees or it will kill the active yogurt cultures you are about to add. It helps to occasionally open the lid as it cools and stir to allow the heat to escape faster.
3. Remove a couple ladles of the warm milk mixture and whisk in the store bought yogurt until smooth. Add this mixture into the warm milk in the crock and whisk until completely mixed. Promptly cover your crock and wrap your crock pot with a thick blanket or two. Your desire is to keep this mixture warm for as long as possible. Allow it to sit 8 – 12 hours.
4. You can now either eat your yogurt as is or strain it in some cheesecloth or coffee filter to remove some of the excess whey. That will result in a thicker yogurt. I carefully transfer it to a rubbermaid container without mixing it. As it sits, the excess whey will rise to the sides which you can then remove with a spoon. Each time I get some yogurt out, I remove any whey that has pooled.

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How To Make Greek Yogurt You Will Dream About

WEBJan 30, 2023 · Step 5: Cover milk (loosely) and incubate. Step 6: When the yogurt sets, remove it from incubation. Step 7: Chill yogurt or strain it …

1. Fill a Pyrex 2-qt microwave-safe bowl or pitcher with milk. Alternatively, pour milk into a heavy-duty pot to heat on the stove.
2. Heat in the microwave until bubbles begin to appear around the edge. The temperature should reach 170-180˚F after you stir it. (In my microwave, it takes 17 minutes on HIGH). Check at 15 minutes.
3. If a skin forms, remove it.
4. Allow your milk to cool until the temperature drops to between 100-110˚F.

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