peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
|
Post by peacenjoy on Oct 24, 2016 12:40:28 GMT -5
I'm not a big fan of Greek yogurt, but it's so useful as a protein based snack that I eat it anyway. Now I've found a way to love it! I simply stir in a little bit of super sweet blend and a tablespoon or 2 of peanut flour/peanut butter powder, depending on how big my serving of 0% Greek yogurt is. It's so rich and creamy and decadent tasting. I've also discovered that it's surprisingly easy to make my own Greek yogurt here at home, and I feel it's better than store bought (not to mention cheaper). The tang is less harsh and I can make it as thick or thin as I please. And when I'm feeling like a big treat, I make it with whole milk and enjoy it as an S food. If anyone is interested, when I have a little more time I'll post how I go about it.
|
|
|
Post by Blessed Beyond Measure on Oct 25, 2016 7:36:32 GMT -5
That sounds awesome! Love to hear.
|
|
peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
|
Post by peacenjoy on Oct 31, 2016 11:40:07 GMT -5
Ingredients: 1 gallon milk and 1 cup yogurt with live cultures (make sure it has both l. bulgaricus and s. thermophilus). You'll need store bought yogurt for your first batch, but from then on you can save out a cup of your homemade yogurt each time to use for the next batch.
I begin by heating the milk to 180 degrees. It takes about 15 minutes over high heat, stirring frequently. Stir constantly in the last 5 minutes or so to avoid scorching.
Remove from heat and pour into a large crockpot that is NOT plugged in. Allow to cool uncovered to 110-115 degrees. This takes about 60-80 minutes.
Stir in cup of starter yogurt. Do this by first stirring a small amount of the milk into your starter until smooth. Gradually add more milk; your goal is to avoid lumps. Once the yogurt is fairly thin, stir this mixture into your remaining milk.
Cover your brew and wrap the UNPLUGGED crock pot with a large towel to hold the warmth in. Allow to sit 10-12 hours. Do NOT turn on your crock pot, or you will make a caramel colored soft cheese (which actually isn't bad if you add herbs, garlic and salt. I made some by accident once when my DH helped me by getting out the crock pot, lol. He plugged it in and it happened to be on the "Serve" setting.)
At this point you have made regular yogurt. To achieve Greek yogurt, you simply strain out the excess whey. Line a colander with cheesecloth. Place a small glass bowl upside down in a large glass bowl. Place colander on the small bowl, fill with your yogurt, cover lightly with plastic wrap and allow to sit for 3-4 hours. The time will vary depending upon the gauge of your cheesecloth and how thick you like your yogurt.
A gallon of milk produces about a half gallon Greek yogurt. You can discard the whey, or save it to use in smoothies or other things that call for water or broth, like soups. It's a good source of protein.
I typically start this process in the evening after dinner, let it sit overnight and strain it when I get up the next morning.
I learned how to do this from the Daring Gourmet website.
|
|
queen
Junior Member
no more hunger-no more fear
Posts: 199
|
Post by queen on Nov 5, 2016 9:25:00 GMT -5
Great idea to just wrap up your crockpot.
I was just reading about how you can use the leftover whey to make ricotta cheese.
|
|
peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
|
Post by peacenjoy on Nov 8, 2016 12:51:13 GMT -5
Oh cool! I'd love to try making ricotta with the whey. Where did you find that Queen?
|
|
queen
Junior Member
no more hunger-no more fear
Posts: 199
|
Post by queen on Nov 8, 2016 18:26:39 GMT -5
|
|
|
Post by stacylynn on Dec 29, 2016 10:09:15 GMT -5
Yahoo! Yogurt success! I plan to make ricotta cheese from the recipe found at the salad in a jar site next. I'll let you know how it turns out...
Thank you, mamas!
|
|
peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
|
Post by peacenjoy on May 12, 2018 10:56:56 GMT -5
stacylynn, did that whey to ricotta cheese recipe work for you? I tried one a while back that I found online, and it was a total fail.
|
|
peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
|
Post by peacenjoy on May 12, 2018 11:16:52 GMT -5
I've found that if I set my yogurt in the refrigerator while it drains, it turns out less tart. I like that! I often make Greek yogurt as a gift for my Bible study leader, and she loves the tartness of Greek yogurt so I let her batches sit on my counter at room temperature while draining.
|
|