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
That way you control the quality of your Greek yogurt recipe and you will probably save lots of money as well.
Greek Yogurt Recipe and Crock Pot Homemade Yogurt VIDEO
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) Instructions:
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. Finally,
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 and Raw Milk Homemade Yogurt VIDEO
1 Quart Raw Whole 100% Grass Fed Milk (warm to touch) 2 Tbsp. of Yogurt Culture Instructions:
Pour warm (70 to 78 degrees F) milk into a quart sized mason jar and stir in the room-temperature heirloom yogurt culture. Cover mason jar with a non-toxic paper towel and use an elastic band to secure. Let sit on your kitchen counter at room-temperature for at least 24 hours (covered with a towel). Next, pour the yogurt into a sieve that's lined with 2 layers of fine cheesecloth - place on top of a bowl, Wrap cheesecloth around yogurt and tie close with an elastic band. Place in your refrigerator or leave on your counter to drain off the whey (for 3 hours to overnight).
The Many Uses of Whey
Many people don't know or weren't taught the many uses of whey and what to do with the whey that is a byproduct from making cheese or straining yogurt.
Fortunately, there are many food preparations that call for the use of whey. As well as other interesting uses for high quality leftover whey.
You can use whey to remove the phytic acid from your morning oatmeal cereal. You can also soak your beans in whey to help them be more digestible - less gassy! And you can use whey to soak your grains and nuts.
Did you know that you can make ricotta cheese with leftover whey? Use whey to make fermented pancakes or use whey to replace buttermilk in your baked goods.
Replace lemon juice in your salad dressings with whey. And you can use whey in your lacto-ferments like kimchi or sauerkraut. Drink whey by mixing it into your smoothies and some people just drink whey straight up.
And you can add whey to your pet's food which gives your pets extra-nutrition. You can also feed whey to your plants as it makes a great plant food (for some plants).
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