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How to make thick and creamy Greek Style Yoghurt Recipe

thick and creamy greek yogurt
Yields1 Serving
What you need
 A yoghurt maker, or a jar large enough to hold one litre of milk
 A stainless steel pot, or glass jug if planning to heat the milk in a microwave
 Dairy thermometer
 An esky to put the jar in, an EasiYo or Hansells or a blanket and a warm spot if you do not have a yoghurt maker
 1 Litre of full cream milk
 1/3 cup powdered milk
 1 dose of Dairy Yoghurt Starter Culture - Tangy or Mild
Note: The amount of culture used for one litre is VERY SMALL
THIS RECIPE MAKES A REALLY THICK, GREEK STYLE, POT SET YOGHURT USING USING OUR MILD, TANGY OR NON-DAIRY YOGHURT CULTURES.
1

Follow these directions carefully, using regular full cream, homogenised and pasteurised milk, add our Yoghurt Starter Culture, and you will have the best homemade yoghurt ever...no added sugars, preservatives or additives. Low fat milk can also be used, although the yoghurt may not be as creamy and thick as the "full cream" version.

2

Add the milk powder to your milk, and heat treat to 90° C for ten minutes, stirring constantly.

3

Allow the milk to cool to 40° C. Add your starter culture and mix well to ensure the culture is evenly distributed.

4

Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.

CHECKING YOUR YOGHURT
5

To check if your yoghurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

6

Chill for a few hours, then mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps.

7

Place into a 1 Litre Sinchies Reusable Food Pouch.

A NOTE ABOUT YOGHURT MAKERS
Green Living Australia sell Yoghurt Makers which have been built to maintain the correct temperature range indefinitely.

A thermos style yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture. You can use a 1 litre Sinchies reusable pouch to make your yoghurt in and then place it in a Hansells thermos to set. Using a 1 litre pouch makes filling your smaller Sinchies easier.

If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.

Ingredients

What you need
 A yoghurt maker, or a jar large enough to hold one litre of milk
 A stainless steel pot, or glass jug if planning to heat the milk in a microwave
 Dairy thermometer
 An esky to put the jar in, an EasiYo or Hansells or a blanket and a warm spot if you do not have a yoghurt maker
 1 Litre of full cream milk
 1/3 cup powdered milk
 1 dose of Dairy Yoghurt Starter Culture - Tangy or Mild
Note: The amount of culture used for one litre is VERY SMALL

Directions

THIS RECIPE MAKES A REALLY THICK, GREEK STYLE, POT SET YOGHURT USING USING OUR MILD, TANGY OR NON-DAIRY YOGHURT CULTURES.
1

Follow these directions carefully, using regular full cream, homogenised and pasteurised milk, add our Yoghurt Starter Culture, and you will have the best homemade yoghurt ever...no added sugars, preservatives or additives. Low fat milk can also be used, although the yoghurt may not be as creamy and thick as the "full cream" version.

2

Add the milk powder to your milk, and heat treat to 90° C for ten minutes, stirring constantly.

3

Allow the milk to cool to 40° C. Add your starter culture and mix well to ensure the culture is evenly distributed.

4

Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.

CHECKING YOUR YOGHURT
5

To check if your yoghurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

6

Chill for a few hours, then mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps.

7

Place into a 1 Litre Sinchies Reusable Food Pouch.

How to make thick and creamy Greek Style Yoghurt Recipe

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