GREEK-STYLE YOGHURT

A really thick and creamy yoghurt that is suitable for sweet and savoury dishes - served with granola and fresh fruit, made into flatbreads, topping falafels, soup, muesli, pancakes, adding into smoothies and so much more!
  
Ingredients for   GREEK-STYLE YOGHURT
 
Yield: 4 cups (1 Litre / 1 Quart)
Full Cream Milk,
Homogenised or UHT
4 cups
Powdered Milk,
Full Cream or Skim
1/2 - 1 cup
Calcium Chloride (Optional)
2 drops
Greek Style Yoghurt*
1/4 – 1/2 cup
*or 1 dose powdered yoghurt starter culture
  

METHOD:

1.  Clean jars and equipment by washing in hot soapy water and rinsing well before use.

2.   Pour milk into a pot then heat:

Homogenised milk: heat to 90°C (194°F) then cool to 40°C (104°F);

UHT milk: heat to 40°C (104°F).

3.  Add the powdered milk and calcium chloride (if using) and whisk well.

4.  Add the starter yoghurt (or sprinkle the powdered yoghurt starter onto the surface of the milk) and whisk well.

5.  Pour the milk mixture into a jar or container that fits into your yoghurt maker (if using). Keep warm at 40°C (104°F) for 12-24 hours in an electric yoghurt maker, dehydrator (on yoghurt setting, see your manual), or an insulated yoghurt container (this may need hot water changed halfway through to stay hot enough).

Note: live culture yoghurt to start your next batch is best collected after 12 hours in a separate jar to store in the refrigerator for up to 1 week, as the cultures may decrease in 12-24 hours.

6.  Once you are happy with the consistency of your Greek-Style Yoghurt, remove from the yoghurt maker and refrigerate.

7.  Portion into individual serves if desired

8.  Consume yoghurt within 2 weeks.

 
NOTES:
o   ALL milk used in this recipe is pasteurised (not raw) for food safety prior to making yoghurt;
o   Homogenised milk is the main type of milk found in supermarket refrigeration sections, and the lower in price. Choose full cream refrigerated milk for this recipe (or UHT full cream milk). If you’re unsure, check the label before purchasing. Homogenised means the fat layers have been churned together, so the cream doesn’t rise to the top (FYI, non-homogenised milk is also found in this refrigerator section, but the cream rises to the top of the non-homogenised milk cartons. Non-homogenised milk is used in cheese-making).
o   You can use a batch of previously made yoghurt (recommended within 1 week of making it to ensure it is live culture) or a store-bought live culture Greek Yoghurt (natural flavour) can be used;
o   Freeze dried / powdered yoghurt culture is available online and often labelled “mild” or “tangy” – we recommend tangy for Greek-style yoghurt (mild for natural yoghurt) or whichever is your preference. Powdered starter is ideal if you only make yoghurt now and again. For weekly batches, we recommend using a previous batch to save money.
o   Create flavoured yoghurts by adding fruit sauce, a spoonful of jam or stewed fruit into the base of single serving jars or containers, then add the yoghurt on top. Consume within 2-3 days if fruit has been added to the yoghurt.
 

 

 

 

Author: Megan Radaich          
Image Credit: Megan Radaich          
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