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Homemade Greek Yogurt

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Recipes posted a year ago:

I was recently lucky enough to speak with Dr. Allison Siebecker for a few minutes about gut health.  You can check out her website on SIBO (Small Intestine Bacterial Overgrowth) here.  She mentioned to me that she makes her own Greek yogurt.  It is a very simple process although prep to finish takes about a day.

Gather Up:

  •  Yogurt maker (I ordered mine online here as I went to three different stores and could not find one) – There are different types too, this is just what I chose 🙂
  • Half-gallon of organic milk
  • Yogurt starter.  I used Yogourment which you can find in grocery stores on the shelf OR in the refrigerated section. I have seen it in both areas. You can also use your favorite Greek yogurt (plain) as a starter.
  • Cheesecloth (usually in baking aisles at the store)
  • Strainer, mesh-like

The nice thing about the yogurt maker is that it came with a thermometer that is marked with blue and red at the exact temperatures that I need.  How handy!  Pour the milk into a saucepan and heat on low at first.  Stirring fairly constantly if needed so as not to burn the milk.  Heat up until the temperature is 180, according to the thermometer.

Once the temperature is reached, take it off the burner and let cool to 110 degrees.  Scoop out about a cup or so of the milk.  Pour in the Yogourmet according to package directions (one packet per quart).  Stir.

Pour this mixture back into the saucepan with the rest of the milk and stir.  Pour all of this into your yogurt maker.  Plug in your yogurt maker and wait!  Dr. Siebecker recommends letting the yogurt ferment for 24 hours.  This is to get rid of the majority of the lactose.

If you are forgetful like me, you can place a note next to the maker, telling you when it will need your attention next.  Once 24 hours are up, you will see that it is fairly yellow and liquidy.

Place it into the refrigerator for at least an hour to cool.  When you are ready to strain it, cut some cheesecloth long enough to go over the strainer.  Place the cheesecloth in boiling water to sanitize it.   Place cheesecloth over the strainer and then place the strainer onto a bowl, making sure the strainer cannot fall into the bowl. 

I have to strain my yogurt in batches as my strainer is not big enough to hold all the yogurt.  Pour yogurt into the strainer about 3/4 full.  Then place strainer/bowl, and the extra yogurt you have not strained yet, back into the fridge for about an hour.  This allows most of the whey to drain out.  Dump the whey out and then “peel” the yogurt from the cheesecloth, which should be really easy.  Put that yogurt into a separate bowl and then pour the second batch of yogurt into the strainer and repeat the process.  You will notice that you have about half of the yogurt you started with.  Geez, the whey takes up a lot of room!

Put both batches of yogurt together and place in fridge for about a half-hour and then  strain one last time.  The yogurt is now finished! It will keep for at least a week, but probably no more than two.  Mine never lasts past a week because we eat it all 🙂 .  Put about 1/2 cup into a blender with half banana or your favorite fruits/veggies/spices and mix for delicious smoothies.  You can also use it for dressings; just add your favorite spices!

Delicious mixed with a banana!


Homemade Greek Yogurt
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Yogurt maker
  • Thermometer
  • Half-gallon of organic milk
  • Yogurt starter such as Yogourment. You can also use your favorite Greek yogurt (plain) as a starter.
  • Cheesecloth (usually in baking aisles at the store)
  • Strainer, mesh-like
Instructions
  1. Pour the milk into a saucepan and heat on low at first. Stirring fairly constantly if needed so as not to burn the milk. Heat up until the temperature is 180, according to the thermometer.
  2. Once the temperature is reached, take it off the burner and let cool to 110 degrees.
  3. Scoop out about a cup or so of the milk. Pour in the Yogourmet according to package directions (one packet per quart). Stir.
  4. Pour this mixture back into the saucepan with the rest of the milk and stir. Pour all of this into your yogurt maker. Plug in your yogurt maker and wait! Let yogurt ferment for 24 hours. This is to get rid of the majority of the lactose.
  5. Once 24 hours are up, you will see that it is fairly yellow and liquidy. Place it into the refrigerator for at least an hour to cool.
  6. When you are ready to strain it, cut some cheesecloth long enough to go over the strainer. Place the cheesecloth in boiling water to sanitize it. Place cheesecloth over the strainer and then place the strainer onto a bowl, making sure the strainer cannot fall into the bowl.
  7. You may have to strain the yogurt in batches depending on how big your strainer is. Pour yogurt into the strainer about ¾ full. Then place strainer/bowl, and the extra yogurt you have not strained yet, back into the fridge for about an hour. This allows most of the whey to drain out. Dump the whey out and then “peel” the yogurt from the cheesecloth, which should be really easy. Put that yogurt into a separate bowl and then pour the second batch of yogurt into the strainer and repeat the process. You will notice that you have about half of the yogurt you started with.
  8. Put both batches of yogurt together and place in fridge for about a half-hour and then strain one last time. The yogurt is now finished! It will keep for at least a week, but probably no more than two.
  9. Put about ½ cup into a blender with half banana or your favorite fruits/veggies/spices and mix for delicious smoothies. You can also use it for dressings; just add your favorite spices!

 

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