REAL Food Recipe – Greek Style Yogurt

 

Making your own yogurt is super simple.  Using ingredients you purchase at the grocery store and a few “high tech” supplies you probably have hanging around in your house or know someone who does you can make some delicious and very nutritious healthy yogurt for you and your family.

To get started you will need: 

One small picnic cooler or a small plastic tote with lid and a comforter to wrap it in

One large pot

One small sauce pan

One candy thermometer

One wooden spoon

One whisk

Measuring cups

Measuring spoons

Four pint size jars and one half pint jar with lids and rings or similar size jars and lids you’ve recycled.   

Prepare your equipment by filling the pot with water and bringing it to the boil.  Place your clean jars in the sink and fill with the boiling water.  You can also run the jars through your dishwasher if you prefer.  Put your lids and rings in the small sauce pan and cover with the remaining hot water to just to soften the seals on the lids.

 

Now assemble your ingredients: 

1 half gallon of organic whole milk

1/2 cup cane sugar or monk fruit sweetener (optional)

1 Tbs. pure vanilla extract (optional)

1 6oz. container Fage whole milk yogurt 

You will only need to buy the yogurt cup this one time to use as a starter.  Place the milk in the pan and stirring constantly over medium heat bring it up to 185°.  Do not let it boil and DO NOT scorch it.  Once the milk reaches temperature remove from heat.  Fill your sink a few inches with cold water.  Carefully set the pot in the cold water careful not to let water get in the pot.  Allow milk to cool to 120°.  Remove the pot from sink and add sugar, vanilla and yogurt starter.  Use a whisk and thoroughly combine.  To make plain yogurt omit the sugar and vanilla.

 

If you are not using canning lids fill cooler to just under
the lid on the jar you are using as it may not have a watertight seal

Pour yogurt into your jars and put the lids on tightly.  Place jars in cooler.  Was and refill the pot warm tap water that is120°.  Pour water into cooler to cover up jars.  Close lid on cooler and place cooler in draft free place for 3 hours. Do not move the cooler or open the lid during this time.  At the end of three hours remove jars from cooler, wipe dry and place in refrigerator overnight.  Enjoy!

 

NOTE:  Be sure to save the half pint jar of yogurt as the starter for your next batch.  There are no preservatives or additives in this yogurt so you will want to consume within two weeks.