Here is a simple recipe I use every two weeks to create Greek style yoghurt.
Tools and Utensils:
- 1 Salton YM9 1-Quart Yogurt Maker
- 2 Cuisipro Donvier Yogurt Cheese Maker
- Measuring cup
Ingredients:
- 1 quart of pasteurized milk (From supermarket)
- 1/4 cup powdered milk
- 1 container of plain yogurt with live and active cultures
How it’s done:
- Add powdered milk to measuring cup
- Stir in yogurt into powdered milk, adding milk to smoothen the mixture. With pasturized milk there is no need to sterilize beforehand.
- Pour mixture into the yogurt maker container
- Add remainder of milk to container
- Plug in yogurt maker and cover
- Wait 9 hours
- Unplug yogurt maker
- Put container in fridge to cool for 4 – 8 hours. This will make the yogurt thicker.
- Pour thickened yogurt into Cuisipro Donvier Yogurt Cheese Makers, cover and place in fridge to strain 1-4 hours depending on desired thickness. You may have to restrain as sometimes the curds as may fall through. Just add the curds on top of remaining yogurt in the cheese maker.
Note:
- Goat’s milk and goat’s milk plain yogurt have less lactose and will often not be as thick. Use 1/2 cup of powdered milk instead.
- Warming the yogurt in the yogurt maker for more than 9 hours can make the yogurt very tart.
- The more fat the milk has, the creamier the yogurt, but the likelihood of creating a tart yogurt increases.
- After hour 8 in the yogurt maker, test the mixture to make sure it isn’t too tart. Plain yogurts and starter cultures from different manufacturers can cause the taste to vary significantly.
Let me know if you have any comments or suggestions
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