Recipe: Greek-style yogurt
Today I posted my recipe for greek style yogurt over at myrecipes.com
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9 Responses to “ Recipe: Greek-style yogurt ”
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Mary Ostyn
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owlhaven at aol dot com
Thanks for sharing, Mary! This is the most straightforward recipe for making yogurt I’ve ever read. I have a question that might seem a little silly: How long does the yogurt keep refrigerated?
When we hang the yogurt to drip (for making cheese cake, cream cheese, etc.) then we use the whey in cooking rice. It gives the rice a nice cheesy flavor.
So, what exactly is the difference between regular yogurt and Greek yogurt? Taste? Thickness?
Greek-style yogurt has much less whey, which makes it thicker, richer-tasting, and less likely to separate. It is also often made with a mixture of cream and milk. (My recipe just uses milk, however)
I think you are a mind reader. Greek yogurt was on my list of recipes to find. Thanks so much. I love your site!
Ok. So I made this and I had just one small problem. The bottom of the pan had a coating of browned milk and when it ended up on the bottom of the jar of yogurt. What should I do different next time?
YOu just heated the milk a bit too fast. Next time keep the temp of your burner a little bit lower, heat the milk a little bit more slowly, and stir more frequently. If you still do get a little bit of brown on the pan after heating, try to leave it undisturbed on the bottom of the pan as you are pouring the milk out into jars.
I tried making this yesterday evening but my yogurt did not thicken. What could I have done wrong? The only thing I was thinking was that maybe my thermometer was not working and it was still too warm when I stirred in the yogurt? I did wait for it to go down to 110.
Yes if the temp is above 125 or so, it will kill the cultures.