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Post by nerdymomma on Jan 9, 2013 9:37:06 GMT -5
Has anyone tried making homemade greek-style yogurt? I'm used to making my own whole-milk yogurt and always use store bought greek yogurt as a starter because it doesn't have other junk in it.
This time I'm using non-fat milk and the plan is to strain off a great deal of the whey through a tea towel once it is done in order to concentrate the milk solids.
Anyone know of a reason why this shouldn't work?
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Post by agirlnamedjody on Jan 9, 2013 11:33:10 GMT -5
can't wait to hear what happens
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Post by christineg on Jan 9, 2013 13:00:50 GMT -5
I think it would work. I find when I make regular yogurt, I can boost the thickness and protein content by adding 1 cup skim milk powder to the milk when I scald it. (I make 2 qts at a time.). That might be something to consider, too.
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Post by mickeylin on Jan 9, 2013 13:56:19 GMT -5
I skim the cream off my raw milk before making it into yogurt. Then I drip out the whey in the nylon bags from the paint store that the THM gals mention in their book. Love those! Way easier to clean than cheesecloth. I had posted a question on the facebook a while back and they said that worked fine for greek yogurt. Im trying to make kefir, but it is ripening real fast. I let it go too long last night, day and a half, and it was seperated into curds and whey. I had the hardest time getting the grains out of the firm curds. Ug. I like to make the neufchatel they have in the book. My cheesemaking book calls that formage blank. Then I dont have to heat it up. Pretty much tastes the same.
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Post by markmuffy on Jan 10, 2013 19:40:23 GMT -5
This works perfectly.I make my own yogurt too. Then I line a strainer with a flour sack tea towel and strain the yogurt for 2-3 hours or until about half of the whey has drained off. Then I whip it in my mixer(can also do it w/a hand mixer) and wala - Greek Yogurt.my Hubby eats it by the spoonful. I do 6 qts. of milk at a time and end up with about 3 qts. of yogurt for about $4.00.
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Post by cpd1302 on Jan 12, 2013 9:48:32 GMT -5
I was wondering the same thing, so thanks for posting. It can start getting costly buying all that greek yogurt. We have a wonderful organic raw milk source for a very good price so it would be ideal if I could just make my own greek yogurt. Where in the book does it talk about the nylon bags from the paint store? I remember seeing it in the book, but can't find it again.
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Post by agirlnamedjody on Jan 14, 2013 15:47:22 GMT -5
I think the nylon bags was mentioned in Serene's recipe for sourdough. I don't have my book with me to give you an exact page number-sorry.
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Post by mickeylin on Jan 17, 2013 23:06:01 GMT -5
Serene does mention the nylon bags for covering sourdough, but also driping kefir and yogurt. I found a crock pot yogurt recipe on the internet I used for a couple years until we needed bigger batches. We are milking 2 Jersey cows and with cold weather and illness we havent had our regulars pick up milk. So, I made 5 gallons of yogurt last Saturday. I am going to have to do it again. Good thing it is cold out. We are using the garage as a 3rd fridge since my second, which is in the garage, is full of milk. Ive not had any luck with cheesemaking. I tried and tried. Took an ecourse by GNOWFGLINS and still didnt have any luck. I can do yogurt and the Neufchatel, which my cheesemaking book calls Formage Blank. I really wanted to do Queso Fresco and Cheddar. Someone told me that Jersey milk wasnt the greatest for cheesemaking. Makes great cream, though!
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Post by cpd1302 on Jan 18, 2013 14:20:59 GMT -5
Jody Sorry I didn't get back sooner I am without internet for a little bit Thanks for the info, I can easily find it in the book now.
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Post by lanisanford on Jan 24, 2013 22:57:13 GMT -5
I don't have a raw milk source available, what % milk would I buy at the store to equal 0% yogurt? skim?
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Post by nicole on Jan 25, 2013 3:26:25 GMT -5
If you use raw milk for making yoghurt, do you have to skim the cream off the milk to make it good for an E? If you leave the cream on it would be an S?
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Post by Emily on Jan 25, 2013 23:56:20 GMT -5
If you use raw milk for making yoghurt, do you have to skim the cream off the milk to make it good for an E? If you leave the cream on it would be an S? Yes, that's right.
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Post by Emily on Jan 26, 2013 0:00:00 GMT -5
I don't have a raw milk source available, what % milk would I buy at the store to equal 0% yogurt? skim? 1% would probably be ok. Not 0%, but still low fat. Or you could just use nonfat milk. That would make it 0%.
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Post by mamatoto on Jan 26, 2013 0:05:46 GMT -5
Three questions: The book says to drain the whey in the fridge (when turning yogurt into Greek yogurt). Why the fridge? Does it need to stay cold? When I turn yogurt into cream cheese, I drain the whey on my counter. I usually have more room on my counter than the fridge I buy non-homogenized yogurt from our co-op. If I skim the tiny cream layer off the top, do you think I'd be left with non-fat yogurt? There is a clear separation, but it seems so thin that I'm not sure if that's all the cream or not. I tried turning regular yogurt into Greek yogurt today. The book says to strain 1-2 hours, but I stopped at 45 minutes today because I was getting so much whey I thought it would turn to cream-cheesy. After only 45 minutes, my 4 cups of yogurt was down to about 2 1/2 cups. Is that normal? That effectively doubles the real price I'm paying for my yogurt because I'm only ending up with about half the yogurt. I used a tea towel over a colander and ended up with more than half the whey I get when I make cream cheese (straining for 24 hours or more).
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Post by mamatoto on Jan 28, 2013 22:20:40 GMT -5
Anyone have insight into my questions?
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