Tips For Making Greek Yogurt

For yogurt lovers experimenting with yogurt is one thing that they always are determined to do and one can’t go wrong with Greek Yogurt. For this kind of yogurt it’s all about getting the process right. With some attention to detail, you will realise that it’s easy to make this yogurt. In addition to this, this article will help you know the tips for making Greek Yogurt.

The first tip is the ingredients, the more the fat the better hence you will need milk and live culture yogurt. The second tip is the equipment needed, and in this case you will need plastic or glass measuring cup that has a lid. Part of the Greek Yogurt making process involves straining and the one thing that has proven to work well for those without a Greek Yogurt strainer is an old tee shirt. Never forget to have saucepans and a whisk in line when it comes to preparing Greek Yoghurt. Another tip that can always work for you is doing some research on Greek Yogurt, there are various blogs and chefs that have recipes that can help you on their posts.

Remember the milk that you bought that was around four cups, it is now time to put it into use by taking it through the milk pasteurization process which involves bringing the milk to an almost boil in your sauce pan and as the bubbles start to rise you cover it without a lid. For Greek Yogurt the more the fat the better, hence you can add some powdered milk to the mixture. Take the milk tightened with a lid and place it in a place where it can cool down for almost one hour. At this point you will have to add the live culture yogurt. The number one thing that will make the Greek Yogurt work is the temperatures in which you keep it and for this reason, always ensure that you are able to keep the temperatures at 115 degrees to 118 degrees and nothing above. In 12 hours with a temperature of 118 degrees you should be having your Greek Yogurt ready.

A ready yogurt will move away from the measuring cup once you hit it from the side, this is a tip that will let you know if your venture is successful. The thicker the yogurt the better and it’s the straining process that determines this thickness, always use the cloth that you created from an old tee as a strainer and use a bowl to hold it and let it strain in a refrigerator. After these procedures, now sit down and have the time of your life.
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