EXHIBITOR NEWS: Recipe for homemade greek yoghurt
Yogurt is highly nutritious, and it’s an excellent source of protein – especially for vegetarians. Like most foods, if you want the best tasting yogurt, you should to make it yourself. And we’ll let you in on a little secret: Making homemade organic yogurt is extremely easy!
- 6 cups Koita Whole Milk
- 1/2 cup whole plain organic yogurt
- Cooking thermometer
- A medium sized pan
Step 1: Warming up the Milk
Put the milk in a medium sized sauce pan. Clip the thermometer to the rim of the pan, making sure it’s touching the milk. Warm up the milk to 180 degrees F and immediately remove from heat.
Step 2: Adding the Yogurt to the Milk
Cool down the milk to 120 degrees. The milk will quickly cool down if you put the milk saucer in a pan with cold water. Once the milk reachers 120 degrees, stir with a wooden spoon and then add the 1/2 cup of plain yogurt and mix with a wooden spoon for a couple of seconds to evenly distribute the yogurt bacteria.
Step 3: Allow the Yogurt Bacteria to Incubate
With a clean dish towel cover your yogurt and leave overnight. The yogurt needs to stay at a temperature of around 80 to 100 degrees. If you’re doing this in the winter time you can place a heating pad under the saucer. If you don’t have a heating pad you can warm up water to 100 degrees and put it in a cooler and place the saucer with the yogurt in the cooler, close and leave overnight. Allow the yogurt bacteria to incubate with the rest of the milk for 12 hours.
Step 4: Refrigerate the Yogurt and then Serve
After 12 hours, mix the yogurt and then refrigerate for at least 2 hours. After 2 hours the yogurt is ready to be served. If you like your yogurt thick then strain it through a cheese cloth after it has been refrigerated and you’ll get a greek yogurt like consistency. Keep the yogurt refrigerated at all times and use within two weeks.