Interested in making your own Greek yogurt from raw milk? Well here is a recipe so easy that the yogurt practically makes itself! I have spent a lot of time feeling discouraged by rather involved yogurt recipes. This is not one of them. Here is a list of things you will NOT need:
a yogurt maker
a cheese thermometer
a special yogurt culture
… I know, right?
3. Warm the milk over the stove till it reaches about 100 degrees Fahrenheit. You can heat it up higher, but you run the risk of pasteurizing the milk. I don’t know about you, but I am not interested in eating pasteurized yogurt. Read more about the health risks associated with pasteurized dairy here.
Option A – If you have an oven with a pilot light, you are lucky! Place the yogurt in your oven, without turning the heat on, for 10 – 15 hours, depending on how thick you want your yogurt.
Option B – This method is more involved but it works, if you don’t have an oven with a pilot light, or if you are planning to bake or cook on the stove top in the next 10 -15 hours. One of my dearest friends taught me this method. Thank you Nancy!
If you would like your yogurt to be really firm and creamy, change the water out with some more hot water after 5-6 hours. If the yogurt turns out kind of chunky but slightly runny at the same time, it will still taste delicious, but that means that it wasn’t warm enough.
I have found that the smoothest Greek yogurt I have gotten is by using Option A above, in the oven with a pilot light. Using Option B, you have to pay close attention to make sure your water doesn’t get too cool. Test it with your pinky. If it feels warm, the cultures are thriving. If it’s lukewarm, add hot water.
After fifteen hours of anticipation, there it is. Delicious, creamy Greek Yogurt. This time, with frozen blueberries and cinnamon. Recently, I have been taking it to work with me and mixing it with raw honey. It is perfect for snacks or breakfast on the run! Enjoy!
This was originally published in my blog: The Kitchen Rag: http://kitchen-rag.blogspot.com/