Greek Yogurt Recipes and How to Make Homemade Yogurt
Greek yogurt recipes can easily be made when you first learn how to make homemade yogurt. And a homemade yogurt recipe really doesn't require that many ingredients or tools.
All you really need is good quality milk and a "real" yogurt culture. And you can use raw, vat-pasteurized, or pasteurized milk. There are also a few different ways to make a homemade yogurt recipe.
Learn how to make homemade yogurt instead of buying it from your grocery
stores. That way you control the quality of your Greek yogurt recipe and you will probably save lots of money as well.
Basic Homemade Yogurt Recipe - Using a Culture
If you want to make a more "Raw" homemade yogurt recipe, you would bring the temperature only up to 110 degree F.
This ensures that a raw foodist doesn't break any of their dietary laws - that is a raw foodist that eats raw dairy foods.
The trick to a thicker yogurt is keeping the yogurt
warm enough for the culture to do its work in the first few hours.
Raw yogurt has a tendency to be runny and not as thick as yogurt made from pasteurized milk for some reason??
To turn this basic yogurt into a Greek yogurt recipe, strain off the whey to create a thicker yogurt or yogurt cheese as some people like to call Greek yogurt recipes. Use a doubled cheesecloth or a flour sack (tied) above a glass bowl to catch the whey. This process will probably take 3 to 8 hours.
Greek Yogurt Recipe & Crock Pot Homemade Yogurt
1 Gallon Grass Fed Skim, Low Fat, or Whole Milk (do not use ultra-pasteurized)
1 Cup Grass Fed Whole Plain Yogurt (with active cultures)
Pour milk into appropriately sized lead-free crock pot. Put the lid on and turn on crock pot to the low temperature setting for 2 1/2 hours.
Then turn off your crock pot and unplug. Do not disturb or remove the lid for 3 more hours.
After 3 hours pass, remove the lid and stir in 1 cup of room temperature yogurt culture (should not be cold).
Put the lid back on and cover the crock pot with a thick towel. Let sit for 9 hours or overnight in a warm area of your kitchen.
strain yogurt with a sieve lined with a non-chlorinated coffee filter and put over a bowl (to catch the whey).
Put in your refrigerator for up to 8 hours to let the whey drain out of the yogurt (which thickens the yogurt). Then scrap the Greek yogurt off of the coffee filter and use in recipes.
Greek Yogurt Recipe & Raw Milk Homemade Yogurt
1 Quart Raw Whole 100% Grass Fed Milk (warm to touch)