Greek yogurt, four ways to make it at home with and without yogurt maker
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Total: 12 h Diners: 8 pcs
If you are one of those who prefer Greek yogurts before any other, you may have noticed that these days they do not have them in many supermarkets. Do not torture yourself, it is not that you have arrived late and others have taken them away, it is that many supermarkets have chosen not to bring them and thus be able to bring more basic references. Therefore, so you do not have to miss the pleasure of tasting such creamy yogurts we teach you how to make them at home.
Ingredients
Whole milk at room temperature, 500 ml Whipping cream at room temperature, 400 ml Natural yogurt at room temperature, 125 g Whole powdered milk at room temperature, 60 g (optional)
How to make Greek yogurt with a yogurt maker
If you have a yogurt maker lying around in your kitchen cupboard, this is the most convenient option. Take it out of that cupboard, wash each of the cups and their lids and you’ll see what game it will give you for the next few days.
Step 1
If you have powdered milk, dissolve it in the whole milk, add the cream and yogurt and mix everything with a spoon.
Step 2
Pour it into the cups of the yogurt maker, cover it, turn it on and let it run overnight. In the morning turn it off, let the yogurts cool and leave them in the fridge for at least four hours before consuming.
Can you make Greek yogurt without a yogurt maker?
To make homemade Greek yogurt all you need to do is get your yogurts to hold at about 45ºC for a few hours for fermentation to occur and that is easier to achieve than you think, you can use from a thermos in which you can make at once as much yogurt as capacity has the thermos to a Thermomix type food processor, or using the residual heat from the radiators of the heating in winter, or inside the oven using the residual heat after baking a cake or bread.
How to make homemade yogurt using a thermos
The first thing we have to take into account is the capacity of our thermos to recalculate the quantities of ingredients if necessary.
Step 1
Mix the powdered milk, milk and cream until it reaches a temperature of 50ºC -without overdoing it, because if we go above that, the bacteria in charge of making the yogurt will die and we will not get anything-. When the mixture is at 50ºC, add the natural yogurt that should be at room temperature -about 20ºC- and mix gently.
Step 2
Immediately transfer the mixture to a thermos, close it and leave it overnight in a warm place in the house. A good place is usually near the engine of the refrigerator.
How to make homemade yogurt with a food processor
It is also very easy to make homemade yogurt using the steaming accessory of any food processor such as Monsieur Cuisine Plus, Connect or Thermomix. It is very easy, because do not think that you will have to be with the machine running for hours, you only need it to put them at the optimum temperature and then it will be a matter of keeping them well wrapped in tea towels and, if possible, in a thermal bag of those frozen, which in the same way that keep the cold, also retain heat.
Step 1
Introduce the milk, cream and powdered milk in the glass. Mix for 40 seconds/speed 1.
Step 2
Heat for 4 minutes/ 37ºC / speed 1. Add the yogurt. Mix again for 40 seconds/ speed 3.
Step 3
Pour the mixture into glass cups. Add 1 liter of water in the glass and put the yogurt cups in the steamer. Program 12 minutes/ 100ºC/ speed 1.
Step 4
Step 4
.Once these 12 minutes have passed, we remove the steamer and, with the yogurt cups inside, we wrap it in kitchen towels and, if possible, we introduce it in a thermal bag that we will place somewhere warm for at least eight hours.
Step 5
When these 8 hours have passed, our yogurts will be set. We let them rest in the refrigerator for at least 5 more hours before serving them to eat.
How to make homemade low-fat Greek yogurt
And finally, a twist, if we want to make a low-fat yogurt that has the consistency of a Greek yogurt, all we have to do is put a clean cotton cloth over a strainer and on it a few natural low-fat yogurt for at least an hour to drain some of the whey. As you can see it is very simple. In fact, if you let it drain for several hours you will have a texture similar to that of cheese spread that is great with a little salt and spices.
