Comments on: Recipe: Greek-style yogurt

By: Owlhaven

Owlhaven — Mon, 25 Oct 2010 14:16:40 +0000

I’d add the vanilla when I add the culture, after the milk has cooled to 120…

By: Sandi

Sandi — Mon, 25 Oct 2010 13:50:29 +0000

If I want vanilla yogurt, do I add the flavoring at the same time I add the cultures, or do I not flavor it until after it has set?

By: owlhaven

owlhaven — Tue, 02 Mar 2010 22:53:32 +0000

Yes if the temp is above 125 or so, it will kill the cultures.

By: wayside wanderer

wayside wanderer — Tue, 02 Mar 2010 22:47:50 +0000

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.

By: owlhaven

owlhaven — Tue, 02 Mar 2010 14:08:16 +0000

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.

By: Dana

Dana — Tue, 02 Mar 2010 12:56:10 +0000

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?

By: Dana

Dana — Fri, 26 Feb 2010 22:23:27 +0000

I think you are a mind reader. Greek yogurt was on my list of recipes to find. Thanks so much. I love your site!

By: owlhaven

owlhaven — Wed, 24 Feb 2010 19:31:24 +0000

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)

By: Elizabeth

Elizabeth — Wed, 24 Feb 2010 19:28:40 +0000

So, what exactly is the difference between regular yogurt and Greek yogurt? Taste? Thickness?

By: Amy

Amy — Wed, 24 Feb 2010 06:37:14 +0000

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.