Greek yogurt is an ideal, viscous dairy product with a neutral flavor. You can serve it with sweet cereal for breakfast, or you can season it with a vegetable salad.
By doubling or tripling the proportions, you can prepare this family-friendly dairy product every day if you like fresh, thick and viscous yogurt. The product is ideal, low in calories, tasty and fresh. You can store it for about 2-3 days after preparation.
Purpose: For breakfast / For afternoon tea / Inexpensive
Main ingredient: Dairy products / Milk / Yogurt
Dish: Sauces / Desserts / Salad dressings
- Milk - 400 Milliliters (any fat content)
- Yogurt - 200 Milliliters (classic)
How to make Greek Yogurt at Home
Prepare the indicated ingredients. Use milk of any fat content, cow or goat. Best of all - farm, not store. Yogurt can be of any fat content, but always classic, no additives! Before cooking, remove food from the refrigerator for half an hour to warm up. The yogurt should not be drinkable, but thick, in a small mold. Pour the milk into a ladle, a saucepan and heat it on the stove to 40-50 degrees, turn off the heating and cool the liquid to 30 degrees. Put a little milk on the back of your hand, it shouldn't burn! Pour the warm milk into a deep bowl and add the yoghurt. Mix everything thoroughly. Pour the whole mixture into small jars. We need small containers, since in a 0.5 liter jar, yogurt will not become so thick. Cover them with lids, wrap them up with a warm towel,a scarf or a blanket - whatever you find. Leave it on for 3-4 hours. After that, without opening, place the jars in the refrigerator overnight. In the morning, you will get a thick Greek yogurt, the main thing is to drain some clear whey from the very top, and then enjoy the delicate taste of yogurt.