Making Greek yogurt at home can save money. Avoid metal utensils and containers, don’t let the yogurt sit for more than 12 hours, and save a small amount for the next batch. Straining plain yogurt can also achieve the same consistency.
Greek yogurt can make a filling, healthy meal on its own or work as an ingredient in a variety of dishes; however, buying Greek yogurt from the store can get expensive depending on where you live. Some of the best tips for making this thick, rich yogurt at home include avoiding metal utensils or containers, and not letting the yogurt sit for more than 12 hours. Saving a small amount of yogurt for your next batch can allow you to make Greek yogurt with ingredients you already have on hand. If you don’t have much time, a good tip for making this dish is to strain pre-made plain yogurt, so it’s the consistency of Greek yogurt.
One of the most important tips for making Greek yogurt is to pay close attention to the type of pot, utensils and bowls you use during the cooking process. While a stainless steel pot is generally fine for scalding milk, the first step to making Greek yogurt, metal utensils and mixing bowls should be avoided. Yogurt is created by creating live cultures that ferment the milk, giving the dish flavor, texture and health benefits. The metal can interfere with the development of these cultures, spoiling the yogurt.
The sitting phase that occurs after the milk has cooled and added to the other ingredients is what grows the live cultures, turning the milk into Greek yogurt. Therefore, the longer the yogurt sits at room temperature, the tastier it will become. One of the best tips for making Greek yogurt is to not let it sit for more than 12 hours, as anything during that time will typically produce an unwanted taste. If you want even milder yogurt, eight hours is usually recommended.
Another good tip for making this type of yogurt is to plan ahead for the next time you want to make it, and set aside a small amount of homemade Greek yogurt for the batch. The first time you make Greek yogurt at home, you’ll probably need to use a small amount of pre-prepared yogurt to introduce live cultures into the scalded milk. After this initial batch, however, you can make it anytime you like with milk and a small amount of yogurt from the last batch.
If you’re short on time or just don’t want to go through the trouble of making Greek yogurt from scratch, a good tip is to strain plain and plain yogurt to get the same consistency. Placing the plain yogurt in a fine mesh colander over a glass bowl and placing it in the fridge overnight will allow most of the moisture to drain away. The solids left in the strainer will provide a relatively quick alternative to making Greek yogurt from scratch.
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