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How to make Greek Yogurt

Ingredients, equipment, and an easy technique to make delicious Greek-style, extra-thick yogurt treats. Recipe: 1) Stirring continuously so it doesn’t scald, heat 1/2-gallon organic milk (4% fat or better) to a temperature of 185°F (84°C) or when small bubbles-froth appears on surface of the milk or just before it boils; 2) Let milk cool to a luke-warm temperature of 108-112°F (42-44°C), then mix in 1/2-3/4-cup of plain yogurt (eg, my daughter calls this step “immortalizing” the yogurt) and/or 10 grams (2 tsp) of yogurt starter into the luke-warm milk. 3) Cover milk mixture and place in a 100°F oven for 6-to-14 hours. 4) Afterwards, the yogurt has “set”, but I prefer it thicker and creamier. So I pour the yogurt into a cheese-cloth-lined collander within a large bowl and strain out the whey (clear milk liquid). 4b) Optional– For Greek Yogurt (????????), I put the collander/bowl set-up in the oven at 100°F for 30-to-90 minutes to strain out more whey. This optional step makes the yogurt extra thick and creamy or “Greek-style”. 5) Pour yogurt from collander into a container (with a tight lid); cover and refrigerate. I like to stir or mix the yogurt at this stage which makes it extra creamy in my opinion. Yogurt will thicken even more in the refrigerator. Use within two weeks after refrigerating. NOTE: Greek Yogurt is traditionally flavored with honey and fruit, but this Greek-American prefers adding Mexican agave nectar and Canadian blueberries to flavor our yogurt. ????
Video Rating: 4 / 5

22 Comments
  1. Choc yogurt recipe..
    1 heaped table spoon of G.yog / 1 tsp of drinking choc (sugared) / 1.5 tsp of brown sugar / Wisk = OMG.

    Just up the number of dollops and other ratios for greater quantity.

    DON’T put hot liquids into plastic containers btw..
    Unless you want to poison yourself. BPA is only one of the many chemicals used in plastics.
    Ok to use Tupperware for cold stuff but.. No need to go overboard on the paranoia.

  2. I’m from Greece, and you know what I’m sick and tired of people saying Greek yogurt when its origin extend from Turkey. I mean come on how pathetic can people get. To be honest I’m not proud to be called “Greek” as a nation we are weak minded and pathetic. All we have are myths :(

  3. @bigbutslover

    So Zeus was never real?

  4. @MrEmretti My daughter’s fiance was born in Turkey of good Kurdish stock, and I think he likes me. So there.

  5. @ACombineSoldier Nah, I have no talent what so ever.

  6. @walkerkm1 Ah, you flatter and I blush.

  7. @IdentityHero Oh pooh, soy milk contains phyto-estrogens (think man boobs, or Moobs) and can do a number on your thyroid–as many woo-women of the ’60’s are finding out in their ’50’s. I believe: “Everything in moderation” as it was carved over the entrance to the Oracle of Delphi almost 3000 years ago. Milk is nutricious, even for the lactose-intolerant once it’s fermented to yogurt, kefir, or cheese.

  8. @Metsada007 Nope, I pasteurize (to 180°F) raw milk to denature the whey proteins, yielding a better texture to the finished yogurt.

  9. @weegiewarbler Yeah, she’s right but I’m so happy with my MOOBs (aka Man Boobs). Soft plastic made with the xeno-estrogen BPA is a major concern to many, as BPA can indeed leach into foods/liquids at warm temperatures especially under acidic conditions. Listen to the weeg and prepare your yogurt in glass, metal, or wood containers. But I like to astound pretty women, and will continue growing my Moobs.

  10. @zlobcho19 Agreed, the Bulgarians are brilliant about lacto-fermentation, and in my humble opinion make the best yogurt on the planet. Their women are hot too.

  11. @tjcrebs

    BTW, yogurt is a 100% Turkish invention, not Bulgarian or Greek. The word ‘yogurt’ is a Turkish word. The best yogurt is to be found in Turkey, especially in certain regions where it’s still made in authentic fashion. I don’t care much for those common supermarket yogurts. Having said all this, I too like “Bulgarian” (but also Greek) yogurt. In the meantime, I have learned how to make yogurt from my mother. Now I always make my own. Organic and home made, delicious.

  12. @zlobcho19

    Yogurt is a Turkish invention, we invented it thousands of years ago. Kefir is also Turkic.

  13. @tjcrebs u r right… most of geometry and trigonometry were first introduced by Turkish scientists in central asia.. the Greeks brought them to Europe later by giving them greek names and claiming that they are their contributions… as you see nothing changed today, the Greeks try to own anything Turkish :(

  14. TJCrebs,

    I tried making your recipe. It came out great and I enjoyed it, but I noticed it was very mild and bland, almost like a type of mild cheese. Is there any way to make it more “sour” like the store brands Fage or Chobani? If, on the other hand, your recipe normally produces “sour” tasting yogurt, do you have any idea what I might be doing wrong?

    Thanks.

  15. @MrRoggy1 Good questions–the sour or tart taste of yogurt is primarily caused by lactic acid. The lactobacillus (yogurt bacteria) convert milk lactose to lactic acid. Therefore you need milk with lactose, bacteria, time, and the correct temperature. Temperatures <80°F cause the bacteria to go to sleep. Time is very important--I ferment for up to 16 hours and I use whole milk. To increase "sour" use the freshest whole milk, change your starter, keep temperature above 90°, & ferment longer.

  16. hÎhi_i_fËel_sò_lÕnÊlý_tÕÐâÿ

  17. thank you for this very clearly articulated video recipe. i like this “fusion” version, building on Greek/Turkish yogurt with Canadian, Mexican, and American ingredients.
    the lumberjack hat is also a nice touch!

  18. i dont know more thief nation than greeks.You claimed baklava,turkish delight,kebab doner then now yoghurt?Stop these bulshit .Yoghurt is made by turks,even we used to make? it in central asia before come anatolia

  19. “We’re Greeks. We don’t follow rules.”
    No wonder you’re in financial trouble and need bail-out.

  20. YO?URT TURK?SH NOT GREEK

  21. I enjoyed watching Crebs make yogurt his way.I’ve been making yogurt for years and am always fascinated how much one can learn just seeing something from another point of view.

  22. @joyjoslyn Okie-dokie, Pretty Lady,? your turn. Post your video on how you make Japanese-American yogurt. So I can learn your techniques. Thanx & Hugs, T.

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