Homemade Greek Yogurt

Greek yogurt that’s homemade so that you control everything - the thickness, the tartness, and the added sugar! The longer the yogurt cultures develop, the more tangy the yogurt will be. The longer the yogurt is strained, the thicker it will be. Strain overnight for a cream cheese consistency. Add fruit or fruit compote, etc.

Step: 1

Heat milk and cream until almost boiling, stirring regularly, about 5 minutes.

Step: 2

Fill a large bowl halfway with ice and water. Place a smaller, sterilized bowl over the ice bath for the milk.

Step: 3

Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 110 to 120 degrees F (43 to 49 degrees C).

Step: 4

Place yogurt in a separate bowl; mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk; remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 110 to 120 degrees F (43 to 49 degrees C), until firm, 6 to 8 hours.

Step: 5

Line a strainer with a coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.

Per Serving: 192 calories; protein 9.9g; carbohydrates 13.9g; fat 10.8g; cholesterol 41.6mg; sodium 126.5mg.

Deciding stay in and make food your food instead of dining out is good a process in the best way if you’re focusing on eating healthier. There’s no better way to know exactly what’s going into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .