No Strain Greek Yogurt at a Glance.

Simple Greek Yogurt Recipe

  • 4 tablespoons plain Greek yogurt (no preservatives or additives)
  • 6 cups milk
  • ½ cup powdered milk
  • Stainless Steel Pot
  • Thermometer

1. Let yogurt come to room temp (this makes it easier to incorporate.)

2. Add powdered milk and milk to pan. Heat to 110F over medium heat. Stir regularly to prevent scorching. Smooth out any powdered milk lumps with spoon.

3. Once 110F is reached, add the yogurt and remove from heat. Try to completely incorporate the yogurt and work out any lumps.

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4. Transfer to sterilized containers for incubation.

5. Maintain 110F for 6-12 hours (longer incubation creates tangier flavor). This is easiest  to do in a cooler with 120 degree water added to it or in a crock pot, turn the heat on and off as needed to maintain temp. (Test the temperature of your crock pot before using. Many will run to hot, even on warm, to leave it turned on.).

6. Chill for 6 hours and enjoy!

This is what your finished product should look like. There may be a little whey sitting on top, but overall, it should be thing and move away from the jar as a blob.

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7 thoughts on “No Strain Greek Yogurt at a Glance.

    • The dried milk fortifies it – basically adds more milk solids like protein – so you get a thicker product without straining it. I’ve found straining products like yogurt is more trouble and also waste full (I have a whole article/post about it https://fermenton.wordpress.com/2013/05/02/make-greek-yogurt/). With this method once it’s incubated and chilled it’s ready to go straight out of the jar! You can fortify other soft cheeses like mascarpone for the same effect.

      • I’m so glad to see people making cheese at home! I actually haven’t made kefir yet, which is strange because it has 2 of my favorite things – cultures and yeast. Do you have a post about kefir? I’d be interested in reading it 🙂

      • Not yet…we usually use the leftover straining from the yogurt to make kefir. We made cheese but didn’t yield enough to post about it yet. It is a great catalyst for fermenting ginger beer though and we do ginger beer a lot.

      • I saw your comment about whey ricotta. In my classes I’ve heard the same thing so I tried a few times. I’ve used leftover whey from 2 gallons of hard cheese and the yield was still low and I thought the texture was poor compared to the whole milk kind. It is possible, but I put the whey to other uses. If you’re interested I have a fool-proof easy ricotta recipe here https://fermenton.wordpress.com/2013/12/15/easy-ricotta/.

        Ginger beer sounds fun! I’m not a huge fan of ginger but I’m very eager to try making soda.

        Thanks for your comments!

      • Thanks I’ll try that. The ginger beer is not as gingery if you add a fruit juice, we just did a hopes batch this time but other soda is pretty easy to do too.

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