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If you find that your yogurt starts to get too thin or have a funny taste, your culture is becoming too weak to set properly. Simply start your next batch with a new scoop of store-bought yogurt. You only need a little bit of yogurt to use as a starter, and milk for the ingredients. It’s important to purchase plain yogurt that contains live and active cultures. I don’t recommend using low-fat or skim milk.
Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, then cover and refrigerate for 8 to 24 hours, depending on how thick you want it. Greek yogurt is simply regular (most often full-fat) yogurt that has been strained — so that a bit, or a lot, of the whey is drained away.
Add Starter Culture
Dump the yogurt into a bowl and stir it with a whisk to smooth out any lumps. At this point you'll have a lovely regular-style yogurt that's ready to eat. The remaining whey in the first bowl can be refrigerated in a small glass mason jar for about 6 months. It can be added to smoothies for a raw whey boost or used in a variety of fermented foods recipes. Allow the liquid whey to drip into the bowl for about 10 minutes.
The whey contains the carbs and the minerals. And yes, yogurt is pretty much yogurt if you examine it from a probiotic perspective. Making Greek yogurt from regular yogurt is an easy process that takes a few minutes with no special equipment to save you money with no loss of nutrition. You could buy Greek yogurt strainer which has a finer mesh than the standard kitchen sieve.
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The probiotics in Greek yogurt keeps your gut healthy resulting in the smooth functioning of the digestive system. Protein keeps your skin healthy, promotes cell growth, muscle growth and repairs tissues. Vitamin B12 is vital for energy and healthy brain function and Greek yogurt is full of it. As Greek yogurt is low in sodium but high in potassium, it balances out the sodium content in our bodies.
Because heavy cream is too low in lactose to support an heirloom culture, be sure to refresh the starter in whole or 2% milk after 2-4 batches. When the yogurt is held at a higher temperature for an extended period of time, it becomes firmer. Making a creamy yogurt with milk should be done slowly. There are several vegan yogurts available in the supermarket, but Pectin from Pomona is the best.
How To Make Greek Yogurt At Home
If you take probiotics in capsule form, you can simply empty a couple of capsules into your mixture, as in this Homemade Probiotic Cashew Yogurt. Allow the milk to cool to about 110°F (43°C). In a small bowl, stir together the yogurt with a few spoonfuls of the warm milk, then scrape the yogurt mixture into the pot of lukewarm milk. Stir well to distribute the yogurt culture. If you want a thick, spreadable yogurt like labneh or Greek yogurt, you'll want to strain it after it's fully set. To do this, spoon the yogurt into a fine-mesh strainer lined with cheesecloth or a large coffee filter and set it over a bowl.
I usually stick to honey and granola, but sometimes I add fresh strawberries. I've also been known to pour maple syrup on it. I'm always up for new ideas, though, so if you've got a favorite topping, share it with us. A temperature-controlled water bath is the ideal method for keeping your yogurt at the exact temperature.
Place the jars in a large pot and fill them with water to cover. Bring the water to a boil for 10 minutes, then turn off the heat. You can do this step up to 30 minutes before you are ready to fill your jars, so they stay nice and warm before you fill them with yogurt. Slowly but surely, this milky mix will become yogurt.
This means that when the milk startles to curdle, and the proteins start to stick to each other, there will be a more even distribution of fat throughout the yoghurt. I also experimented with only heating the milk to 155ºF (68ºC) vs. 185ºF (85ºC). The yogurt made with milk heated to 185ºF was less smooth but thicker. The yogurt made with the milk heated only to 155ºF was more runny, slightly more sour, and took 2–3 hours longer to set. Once the milk reaches the desired temperature, turn off the heat, cover, and let cool to 105ºF. It is critical that you allow the milk to cool, otherwise the heat will kill off the good bacteria in the yogurt.
I’ve always thought Greek yogurt was so overpriced. Tie up the ends of the cloth with a rubber band and attach to the knob or handle of an upper kitchen cabinet with the glass bowl directly underneath. If you like Greek yogurt for breakfast you can have it with granola or oats topped with fresh fruits, such as berries or melons, or mix in chia seeds, nuts or both. Regular yogurt is thinner and slightly sour and Greek yogurt is much thicker and a slightly more sourer. Not only is it healthy, it's cheaper to make at home than buying it. It's so good, you'll never go back to store bought.
Beyond fat percentage, there's the milk's origin and processing to consider. You can use raw milk, if available, or pasteurized milk; grass-fed milk or milk from cows raised on feed; homogenized milk or creamline milk . Just like that, Homa's hocus-pocus had transformed my results. Using tried-and-true techniques are a big part of the process, as is using one's senses to observe the culture and adjust accordingly.
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