Best 4 Homemade Greekbalkan Style Yogurt Recipes
Homemade Greek or Balkan-style yogurt is a thick, creamy, and tangy yogurt that can be easily made at home with just a few simple ingredients. This traditional yogurt is a staple in many Greek and Balkan cuisines, and it is often used in dishes such as tzatziki, moussaka, and spanakopita. Greek or Balkan-style yogurt is also a healthy and delicious snack or breakfast option, and it can be enjoyed on its own or with fruit, honey, or nuts. If you are looking for a delicious and nutritious yogurt that you can easily make at home, then this is the recipe for you!
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HOMEMADE GREEK YOGURT
Easy to make homemade Greek Yogurt (strained yogurt) with only 2 ingredients
Provided by Karon Grieve
Categories Dairy
Time 10m
Number Of Ingredients 2
Steps:
- Heat the milk to 85C/185F and then remove from heat and allow to cool to 43C/110F.
- Spoon the yogurt into a clean jug and stir in a few tablespoons of the warm milk then add all the rest and stir well.
- Pour into a large jar with a lid and wrap in towel and place in a warm area for 24 hours.
- Strain this yogurt through a muslin lined plastic sieve over a bowl in the fridge overnight.
- Ladle the thick creamy Greek style yogurt in the sieve into a jar and it will keep for up to 1 week in the fridge.
Nutrition Facts : Calories 134 kcal, Carbohydrate 11 g, Protein 7 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 95 mg, Sugar 11 g, ServingSize 1 serving
MAKING A BULGARIAN/ GREEK STYLE YOGURT
Equipment needed: clean glass jars with airtight lids; thick bottomed large pot ; whisk; cooking thermometer; thick blanket or ice cooler;
Provided by Nadia Melkowits
Categories < 60 Mins
Time 35m
Yield 5 jars, 30 serving(s)
Number Of Ingredients 2
Steps:
- Using a large pot, heat the milk to about 195-200 F (~91- 94 C). This is for two reasons:. One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt. Two: It changes the milk protein in a way that allows it to culture and firm up.
- Let it cool down to 110-115F (43-46C).
- Wisk in the yogurt culture into the milk gently.
- Transfer into the yogurt jars and close the lids.
- Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
- After 6-8 hours the yogurt should be firm. Test by gently turning it to see if it keeps its shape. Transfer jars to the refrigerator.
HOMEMADE PLAIN GREEK YOGURT
Learning how to make Greek yogurt at home is simple with this easy homemade Greek yogurt recipe. Start by making homemade yogurt by heating milk, combining with a little bit of already-cultured yogurt and letting it sit in a warm spot until the milk turns into yogurt. Making protein-rich Greek yogurt takes one more step than making regular yogurt: straining the yogurt to thicken it. You can add the leftover liquid--also known as whey--to smoothies, or you can use it in place of buttermilk in baking.
Provided by EatingWell Test Kitchen
Categories Diabetic High-Protein Breakfast Recipes
Time 18h
Number Of Ingredients 2
Steps:
- Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
- Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
- Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
- Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 0.4 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 229.4 mg, Sugar 26.7 g
HOMEMADE GREEK/BALKAN STYLE YOGURT
This is a recipe that I adapted from one I saw on YouTube. I have tried making homemade yogurt many times, using various methods and, BY FAR, this is the easiest way I've found. AND...It makes fabulous yogurt! I followed the directions on YouTube and mixed some with berries and honey. Yum!
Provided by HannahBoBana
Categories Greek
Time 14h30m
Yield 4 cups, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly. This should take about 10 minutes.
- Turn off the heat and let the milk sit until the temperature reads 110°F
- Add the starter and stir to combine.
- Put the lid on the pot and wrap the pot in a blanket. Put it in a warm place (I use my oven - turned off, of course!).
- Leave it for at least 12 hours. When you check it, it should be solidified, but creamy when stirred.
- Empty the yogurt into a colander lined with cheesecloth. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
- When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
- Transfer the yogurt to the container and refrigerate.
Nutrition Facts : Calories 196.9, Fat 10.1, SaturatedFat 5.9, Cholesterol 32.5, Sodium 144.3, Carbohydrate 16, Sugar 16.7, Protein 10.6
Tips:
- Choose the right milk: For the best results, use whole milk or 2% milk. Skim milk will not produce as thick or creamy yogurt.
- Use a yogurt starter: A yogurt starter is a live culture that helps to ferment the milk and turn it into yogurt. You can purchase a yogurt starter at most grocery stores or online. If you are using a yogurt maker, it may come with a yogurt starter.
- Maintain the proper temperature: Yogurt needs to be incubated at a warm temperature in order to ferment properly. The ideal temperature is between 110°F and 115°F. If the temperature is too low, the yogurt will not ferment properly. If the temperature is too high, the yogurt may become sour.
- Let the yogurt ferment for the proper amount of time: The amount of time it takes for yogurt to ferment will depend on the temperature and the type of yogurt starter you are using. Generally, yogurt will take anywhere from 6 to 12 hours to ferment.
- Check the yogurt for doneness: Once the yogurt has fermented, check it for doneness. The yogurt should be thick and creamy, and it should have a slightly tangy flavor. If the yogurt is too thin, let it ferment for a longer period of time.
- Strain the yogurt (optional): If you want a thicker yogurt, you can strain it through a cheesecloth-lined colander. This will remove the whey from the yogurt, leaving you with a thicker, creamier product.
- Flavor the yogurt: Once the yogurt is strained (if desired), you can flavor it with your favorite fruits, nuts, or herbs. You can also add honey or sugar to sweeten the yogurt.
Conclusion:
Making homemade Greek or Balkan-style yogurt is a simple and rewarding process. With a little patience and care, you can create a delicious and healthy yogurt that is perfect for breakfast, lunch, or dinner. So next time you're looking for a healthy and satisfying snack, try making your own homemade yogurt. You won't be disappointed!
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