Making Greek Yogurt

[LastTango]

I tried my hand this weekend at making Greek yogurt. I used skim milk and some Greek yogurt I bought at the store. After draining it, I think it is pretty close to the store version...maybe a bit more custard-like even. The taste is similar too.

I am wondering about the nutritional values. I'm going to use the same values as what is on the store-bought version since that is what I used to make it (it's a low fat version ).

Has anyone had any experience out there making yogurt??

 

[marmalade]

I make a big batch of yogurt every two weeks or so. I use 1/2 gallon 1% milk and add 1.25 cups nonfat dry milk powder to it. The added milk powder ups the protein content a bit, and makes it much thicker without straining. It also makes it less likely to separate or curdle, even when you cook with it (I do a lot of Indian). Mine comes out thick enough to almost cut with a knife. If I do strain it (which isn't often, I'm lazy that way), it's intensely thick and Greek-yogurt-y.

As to nutrition content, I know the whey that drains off when you strain has B-vitamins, protein, and calories, but I'm not sure how much. I just use the amounts of the ingredients I put in (the milk and milk powder,mostly, the yogurt starter is just a couple Tbs) -- I figure the estimate is high, and what the hell, overestimating for once on calories will be more likely to help than hurt.

 

[morningstar]

I tried my hand this weekend at making Greek yogurt. I used skim milk and some Greek yogurt I bought at the store. After draining it, I think it is pretty close to the store version...maybe a bit more custard-like even. The taste is similar too.

I am wondering about the nutritional values. I'm going to use the same values as what is on the store-bought version since that is what I used to make it (it's a low fat version ).

Has anyone had any experience out there making yogurt??

I guess I don't understand - you used Greek yogurt to make Greek yogurt????

How the heck do you make Greek yogurt anyway?

 

[banslug]

How the heck do you make Greek yogurt anyway?

I'm wondering the same thing! I'd love to find out!

I've just been taking a big container of the f/f plain yogurt and straining it thru cheese cloth....I LOVE this stuff!

 

[LastTango]

If I understand it correctly, Greek yogurt is nothing but plain yogurt with all the liquids removed. It is much thicker than regular yorgurt, and has a more tart, sour taste. I used skim milk, and added no sugar, so it's low-fat and low-sugar.

I just used as a starter, some Greek yogurt that I bought at the store. After it was finished, I strained it to remove all the excess liquid. It is very thick and has a similar taste to the store bought version.

Next time I make it, I am going to try adding the powdered milk to it, to boost it a little more.