How To Make Greek Yoghurt At Home

 

Greek yoghurt is one of the favorite food ladies fancy a lot in fast foods joint. It has become a major choice in yoghurt consumptions within Nigeria.

The Greek yoghurt appears to the major and one of the expensive yoghurts around. The cost purchasing an already-made Greek yoghurt in fast-foods joints is not cheap and most of the consumers know little about the delicious food when it comes to its making.

Despite the costly price of Greek yoghurt, the demand for it still remain high in places selling the already-made Greek yoghurt. However, family consumption of already-made Greek yoghurt can be very expensive when buying from the market. That is why this post is going to be very useful.

 

The need to understand how this delicious meal can be prepared at home includes saving you lots of money ought to be use in buying the yoghurt from the supermarkets.

You need just few things to make the Greek yoghurt at home. For instance, you need:

Live Yoghurt culture

Fat milk

Saucepan

Measuring cup

Whisk

Yoghurt

Powdered milk

The use of these items are based on measured volumes/quantity. Assuming you want to make four cups of Greek yoghurt, you will need:
one large measuring cup

Two tablespoon of live yoghurt culture

Saucepan (big size)

Four cups fat milk

Yoghurt strainer or anything that can help to strain the yoghurt like clean cloth or towel

A whisk

You can put one-third or one-fourth cup of powdered milk, the choice is optional.

 

PROCEDURES

Preparing the Milk

Empty the fat milk into the saucepan

Place the saucepan on your cooking stove with the heating turned ON. Pasteurize the milk by heating it about 4 minutes depending on the heating temperature. It should be scalding hot before bringing it down from the stove. You should do that when the milk starts bubbling along the edges of the pan.

If you are using powdered milk, pour the powdered milk into the saucepan. Add warm water to it and dissolve the powdered milk in the warm water by mixing the two thoroughly. Place the saucepan on your stove and heat until the milk starts boiling. Do not allow it to boil too long, bring it down from the stove and allow it to cool to about 45Degrees Celsius.

 

Finally, use the whisk to remove any thin layer of milk formed on the surface of the saucepan.

 

 

Adding the Live Yoghurt Culture

Now you can empty the live yoghurt culture into the saucepan containing the pasteurized milk and use a whisk to stir until everything mixes very well.  In case you want to reduce mixing time of the milk and the live yoghurt culture, you can still mix little portion of the milk in the saucepan first then pour it into the saucepan to mix with others.

Now empty everything into a bow with tight cover. Cover the bow and wrap it with a nylon bag to retain the warmed nature.

Place the bow into your oven and set the oven to low heat just to keep the live yoghurt and milk combination inside the bow warm. The bow should stay with the warm temperature inside the oven for about eight to twelve hours. During this period, the yoghurt will cure and thickens with the milk inside it.

Bring it out and add flavor, sugar and any other ingredient in it.

Strain the yoghurt to thicken it. You can do that by using the yoghurt strainer or anything similar. The more the yoghurt stays in the strainer the more thick it becomes. The liquid that comes out of the yoghurt is called whey. It can be used in preparing other recipes.

At this stage your yoghurt is ready for consumption. You can keep it in the refrigerator to get the cold feeling of yoghurt or take it immediately.