Greek Yogurt.
I was given a basic recipe about three years ago. I did not like how runny it was, and varied it many, many, times. It took about a year to perfect. This one isn't real sweet, and has a little sugar and honey, for flavor. The honey I use is from the store. I have used raw honey, that I had harvested a few months ago, and it didn't work as well. I like the clover honey from the store. You can modify it, by halving the recipe.
Things needed:
Medium size Igloo container.
Electric heating pad. The ones that do not automatically shut off, and have a low setting. CVS pharmacy has them.
Candy thermometer
Large whisk.
Heavy bottom pot, to heat mixture.
Plastic containers to culture the yogurt. I use round 32 oz Ziploc containers.
Ingredients:
1 gallon whole milk(low-fat can be used)
2 cups heavy whipping cream(half and half can be substituted for less fat)
3 cups of powdered milk
1/2 cup sugar
1/2 cup honey. I like the clover honey.
1 small container Chobani unflavored Greek Yogurt. Kroger plain Greek Yogurt works well too, as a starter culture. Others don't seem to have as fresh of active cultures in them.
Here we go.
Put whole milk, powdered milk, and heavy cream in large heavy bottom pot. This keeps the mixture from burning. Turn the heat to a medium high, for electric. Medium flame for gas. Put the Candy thermometer on the pot, inside mixture.
Heat to 200° Fahrenheit, whisking ever so offer, at first, and constantly, when around 175°-200°.
When at 200°, remove from heat.
Add sugar and honey, mixing well. Add more sugar and honey to taste. Do not re-use the tasting spoon. Enzymes in saliva will inhibit the yogurt from forming.
Get some ice, and put it in the sink, I use the entire bin in the freezer. Cover the ice with cold water. Set the pot in the ice bath, about half way up the pot, and cool to 100°, whisking and moving the pot around to cool faster.
When cooled to 100°, remove from water and ice.
Mix in the starter yogurt well, with the whisk.
Transfer the mixture to the containers. Leave the lids loose or cracked, let it breath, slightly.
Put the heating pad in the bottom of the Igloo cooler. Turn to low heat. I preheat the entire container on high, while making the mixture.
While on low, put the yogurt onto the pad, in the Igloo.
Put a few towels on top of the containers, to help retain the heat.close lid and forget. No checking.
After about 6 hours, rearrange the containers, from one end to the other. There will be hot and cool spots on the pad.
After another 4 hours, take out, wiggle the containers, they should have the consistency of Jello. Put in the refrigerator. It will get thicker as it cools.
Looks time intensive, but the only pain is stirring the entire thing, to keep it from burning, or boiling.
Do not over incubate the mixture. The time might also depend on the pads heat, and altitude. We really like it mixed with fruit and granola cereal.
DaltonGang
P.S. low fat versions can work, it's just not as creamy.
I was given a basic recipe about three years ago. I did not like how runny it was, and varied it many, many, times. It took about a year to perfect. This one isn't real sweet, and has a little sugar and honey, for flavor. The honey I use is from the store. I have used raw honey, that I had harvested a few months ago, and it didn't work as well. I like the clover honey from the store. You can modify it, by halving the recipe.
Things needed:
Medium size Igloo container.
Electric heating pad. The ones that do not automatically shut off, and have a low setting. CVS pharmacy has them.
Candy thermometer
Large whisk.
Heavy bottom pot, to heat mixture.
Plastic containers to culture the yogurt. I use round 32 oz Ziploc containers.
Ingredients:
1 gallon whole milk(low-fat can be used)
2 cups heavy whipping cream(half and half can be substituted for less fat)
3 cups of powdered milk
1/2 cup sugar
1/2 cup honey. I like the clover honey.
1 small container Chobani unflavored Greek Yogurt. Kroger plain Greek Yogurt works well too, as a starter culture. Others don't seem to have as fresh of active cultures in them.
Here we go.
Put whole milk, powdered milk, and heavy cream in large heavy bottom pot. This keeps the mixture from burning. Turn the heat to a medium high, for electric. Medium flame for gas. Put the Candy thermometer on the pot, inside mixture.
Heat to 200° Fahrenheit, whisking ever so offer, at first, and constantly, when around 175°-200°.
When at 200°, remove from heat.
Add sugar and honey, mixing well. Add more sugar and honey to taste. Do not re-use the tasting spoon. Enzymes in saliva will inhibit the yogurt from forming.
Get some ice, and put it in the sink, I use the entire bin in the freezer. Cover the ice with cold water. Set the pot in the ice bath, about half way up the pot, and cool to 100°, whisking and moving the pot around to cool faster.
When cooled to 100°, remove from water and ice.
Mix in the starter yogurt well, with the whisk.
Transfer the mixture to the containers. Leave the lids loose or cracked, let it breath, slightly.
Put the heating pad in the bottom of the Igloo cooler. Turn to low heat. I preheat the entire container on high, while making the mixture.
While on low, put the yogurt onto the pad, in the Igloo.
Put a few towels on top of the containers, to help retain the heat.close lid and forget. No checking.
After about 6 hours, rearrange the containers, from one end to the other. There will be hot and cool spots on the pad.
After another 4 hours, take out, wiggle the containers, they should have the consistency of Jello. Put in the refrigerator. It will get thicker as it cools.
Looks time intensive, but the only pain is stirring the entire thing, to keep it from burning, or boiling.
Do not over incubate the mixture. The time might also depend on the pads heat, and altitude. We really like it mixed with fruit and granola cereal.
DaltonGang
P.S. low fat versions can work, it's just not as creamy.
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