Cultured.

[IcePrincessKRS]

Homemade Greek yogurt. FTW.

[img]https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/430012_10151353421960343_818085342_23180941_1029121596_n.jpg[/img]

[i<3franciscans]

That is so amesome!

[IcePrincessKRS]

Papist, FP, and I were discussing it on one of Papist's status updates... I decided to move the discussion.

[i<3franciscans]

oh.

[IcePrincessKRS]

I did actually make that, though.

[PhuturePriest]

I was an inspiration for a thread and it's not about sensitivity. Whoo!

[i<3franciscans]

[quote name='IcePrincessKRS' timestamp='1338923884' post='2441299']
I did actually make that, though.
[/quote]How does one make greek yogurt?

[IcePrincessKRS]

[quote name='i<3franciscans' timestamp='1338924068' post='2441305']
How does one make greek yogurt?
[/quote]

You use a Greek yogurt culture (yes, there are different types). To make it really authentic you strain the whey out of it so it's really thick and creamy. I strain mine. It cuts 2 quarts of milk to about half that amount of yogurt once it's strained, but we like it better so it's worth it. My husband usually takes at least one cup of it to work to have with lunch every day. Generally we top it with blueberries (I buy them frozen and just put them in a bowl in the fridge to defrost... it's more economical than fresh). Sometimes I will make another fruit sauce to stir in, but the blueberries are my husband's favorite so I tend to stick with that since he eats most of it.

[Papist]

My wife's next batch, she is going to traditional Greek yogurt. I don't know the difference.

[IcePrincessKRS]

I bought my cultures from here: http://www.culturesforhealth.com/starter-cultures/yogurt-starter.html Once you get it started you can re-use some of your yogurt from the last batch to make the next one. You only have to buy more culture if you mess it up somehow.

[quote name='Papist' timestamp='1338924440' post='2441310']
My wife's next batch, she is going to traditional Greek yogurt. I don't know the difference.
[/quote]

Different yogurts actually have different bacterial cultures. Straining also makes a difference in texture.

[Papist]

[quote name='IcePrincessKRS' timestamp='1338924368' post='2441309']
You use a Greek yogurt culture (yes, there are different types). To make it really authentic you strain the whey out of it so it's really thick and creamy. I strain mine. It cuts 2 quarts of milk to about half that amount of yogurt once it's strained, but we like it better so it's worth it. My husband usually takes at least one cup of it to work to have with lunch every day. Generally we top it with blueberries (I buy them frozen and just put them in a bowl in the fridge to defrost... it's more economical than fresh). Sometimes I will make another fruit sauce to stir in, but the blueberries are my husband's favorite so I tend to stick with that since he eats most of it.
[/quote]

This is whey over my head.

[IcePrincessKRS]

http://www.amazon.com/Eurocuisine-2-Quart-Yogurt-Maker-YM260/dp/B002KBFO6C/ref=sr_1_3?ie=UTF8&qid=1338924591&sr=8-3

I bought this yogurt maker back in February, after having used other methods (like the crockpot and my turkey roaster). It's been worth every penny. Every batch has turned out perfect.

[Papist]

[quote name='IcePrincessKRS' timestamp='1338923655' post='2441294']
Homemade Greek yogurt. FTW.

[img]https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/430012_10151353421960343_818085342_23180941_1029121596_n.jpg[/img]
[/quote]

I like how you put the yogurt in little single serving containers.

[Papist]

[quote name='IcePrincessKRS' timestamp='1338924681' post='2441314']
[url="http://www.amazon.com/Eurocuisine-2-Quart-Yogurt-Maker-YM260/dp/B002KBFO6C/ref=sr_1_3?ie=UTF8&qid=1338924591&sr=8-3"]http://www.amazon.co...38924591&sr=8-3[/url]

I bought this yogurt maker back in February, after having used other methods (like the crockpot and my turkey roaster). It's been worth every penny. Every batch has turned out perfect.
[/quote]

That's cooI. Maybe I can get my cooIer back.

[IcePrincessKRS]

[quote name='Papist' timestamp='1338924837' post='2441315']
I like how you put the yogurt in little single serving containers.
[/quote]

It makes it easier for my husband to take to work. I have 2 different sizes as well, so I can make smaller bowls for the kids and bigger ones for him. I think they're 1 cup and half cup, but I don't fill them completely so that there's room to stir in fruit.

[Papist]

I just polished off 12oz, which my wife probably thought would be 2/3 days.

[IcePrincessKRS]

[quote name='Papist' timestamp='1338924927' post='2441316']
That's cooI. Maybe I can get my cooIer back.
[/quote]

If she's interested in getting one I highly recommend it. There were some mixed reviews so when I made my first batch I closely monitored it. Some people complained that it only heated to 90-something degrees. It's true. But, when you put in the 110 degree milk the yogurt maker keeps it at roughly 110 degrees the while culturing process (I kept testing it throughout the day to be sure). Like I said, I've been using it at least once a week (sometimes I make yogurt 2-3 days in a row to get my fridge really stocked) since February and every single batch has turned out great. I think I average about 5 hours culture time. Very creamy, slightly tart, and really thick once I strain it. If you culture longer it will become more tart, if you like it that way, but my family prefers to have less of a bite to our yogurt, especially since I'm not adding any sugars to it.

[IcePrincessKRS]

[quote name='Papist' timestamp='1338925347' post='2441321']
I just polished off 12oz, which my wife probably thought would be 2/3 days.
[/quote]

haha That's how it goes in my house, too. When I see we're down to 3 or 4 containers I start culturing again because I know that's only going to last 2 days at most.

[Anomaly]

Great. Now I need to stop at the store and the way home. Greek yogurt and granola is the bestest for breakfast.

[IcePrincessKRS]

I need to go check the yogurt I have straining... I think it's about time to put it in bowls.