Project #1 of the weekend: Make my own greek yogurt. I’ve been meaning to try this for weeks now but for some reason or another I just hadn’t gotten around to it. Since I eat so much of the stuff, it gets pretty pricey, plus factor in multiple trips to the store to buy more when I run out…which is often. I buy Chobani or Fage, which are usually around $1.50 a pop. So I did some searching online and came across what seemed to be a ridiculously easy way to make my own. Well, it really was just that easy, and I’m super excited to try out my results (which will be in another 4 hours!)
Ingredients:
4 c. 2% Milk
2/3 c. nonfat dry milk
1/2 cup plain yogurt
To make:
Put milk and dry milk into a saucepan and wisk frequently, on medium heat until it reaches between 180-190 degrees. Really helps to have a thermometer, but if you don’t, watch for little bubbles to form on the sides. Make sure it never simmers!
Remove from heat and cool down to 120 degrees. (if no thermometer, it should be very warm but not hot to the touch) Stir in yogurt.
Pour into jars with lids, and place in a crock pot for 6-8 hours at a heat setting of about 100 degrees. You can do this in the oven too if your oven goes that low. Check the consistency and if its not thick enough yet keep it in the crockpot for up to 6-8 more hours, checking in every hour because you don’t want it to sit too long and become sour. Will thicken a little more once chilled.
Keep stored in the fridge for about 2 weeks. Save some for your next batch!
