Cushie, just stop reading.
I made Greek style yogurt for Tabby to thank her for watching Blue while I was out of town.
She said it is the best she’s ever had and that’s after I made her promise to be honest with me.
I mean, I don’t want her telling me she loves it only to be polite when she actually thinks it’s gross but she’s just being nice so I keep making it and she keeps choking it down.
Despite making presents for Tabby, I like to be as much of an asshole as possible when it comes to making fun of the way she talks.
Making yogurt is super easy, you just need to have a little time on your hands (to babysit the heating and cooling process) and the ability to follow directions.
I made a video and my voice is all high and stupid. You can skip it and just read the instructions if you want.
The best way to make yogurt is to do it while you are working on other things. Invest in a oven probe thermometer such as this one so you can drop the probe in the pot and set the alarm to go when it comes up to temperature. You will still need to stir the milk to prevent scorching, but you won’t have to constantly check the temperature.
You can make high-quality Greek yogurt for a fraction of the cost, especially if you are using Manager’s Special milk which means it is nearing it’s sell-by date and is price reduced for quick sale. Turning it into yogurt will extend its life and save you $$$.
Don’t be intimidated by the instructions, aside from the heating and cooling phase (about 30 minutes) the rest of it is largely hands-off.
- 1 gallon milk (whole or 2 or 1%)
- 1 packet fat free dried milk if you are using low-fat milk (to boost the protein content and thicken)
- 1 small container of live culture plain yogurt
- Heavy bottom pot with lid
- Cheese cloth
- Digital thermometer
- Heating pad (like you use for a sore back)
Clean the pot, lid and thermometer thoroughly with soap and hot water. Fill pot about 1/3rd full with water and heat to a boil and sterilize all your instruments (except thermometer) for about five minutes**
Mix dried milk and lowfat milk (skip this step if you are using whole milk) in the pot and heat the mixture to precisely 185 degrees over medium heat, stirring frequently to prevent scorching. Remove from heat.
Let the milk stand to cool down to 110 degrees or quickly cool it by setting the pot in a bath of ice water. When the milk reaches 110 degrees, remove from ice bath and stir in the starter yogurt. Cover and place on top of the heating pad and wrap a towel around the sides and top of the pot to maintain the temperature.
Let it sit (with the heater on) for 7-9 hours. Do not open the pot to check on the yogurt. The culture will not survive cool temperatures.
Transfer yogurt to a strainer lined with two layers of cheesecloth, placed over a bowl to catch the liquid. Set in refrigerator and let sit for several hours until it reaches the desired consistency and transfer to a storage container.
*You can use a yogurt maker instead of the cooler and heating pad. My pad turns off after an hour so I check on it from time-to–time to make sure it is still on. Check the internet for alternate methods for heating the yogurt, such as crock-pot and oven.
**It is very important that your equipment is perfectly sterile. If you introduce any other bacteria to the yogurt it will spoil the end result, making it slimy and nasty.