Greetings from the beautiful Mediterranean! I’m Adonis, and today I’ll guide you through the process of making one of Greece’s most beloved staples — Greek yogurt. While it’s readily available in stores, there’s something uniquely satisfying about making it from scratch. Greek yogurt is not just a breakfast item; it’s a cornerstone of Greek cuisine, used in everything from tzatziki to desserts. With just a couple of ingredients and some patience, you can bring a bit of Greece into your kitchen.
Why Greek Yogurt?
Greek yogurt is known for its creamy texture and rich, tangy flavor. It’s packed with protein, probiotics, and healthy fats, making it a nutritious option for any meal of the day. Whether you serve it with honey and nuts, fresh fruit, or even as a savory dip, it’s incredibly versatile.
Ingredients
- 1 liter of whole milk (for the richest texture, use full-fat milk)
- 2 tablespoons of plain yogurt with live active cultures (this will act as your starter)
Steps to Make Greek Yogurt
- Heat the Milk
Start by pouring the milk into a saucepan and gently heating it to 85°C (185°F). Stir occasionally to prevent a skin from forming. This step helps create the right texture for your yogurt. - Cool the Milk
Remove the saucepan from the heat and let the milk cool down to 43°C (110°F). I recommend using a thermometer to get it just right—too hot, and you’ll kill the beneficial bacteria. - Mix in the Starter
Take your plain yogurt and mix it with a small amount of the cooled milk. Once smooth, pour it into the rest of the milk and stir well. This step is crucial as it introduces the live cultures that will ferment the yogurt. - Incubation
Pour the mixture into a glass or ceramic container, cover it, and keep it warm. You’ll want to incubate it at around 43°C for 6-12 hours. You can place it in an oven with the light on or wrap it in towels to maintain the warmth. The longer it incubates, the tangier your yogurt will be! - Strain for the Greek Style
After incubation, you’ll notice the yogurt has set. For the thick, creamy consistency of Greek yogurt, strain it using a cheesecloth or fine mesh strainer. Let it sit for a couple of hours to drain off the whey. - Enjoy and Store
Transfer the strained yogurt to a container and refrigerate. It will last up to 1-2 weeks. I personally enjoy mine with a drizzle of Greek honey and a handful of almonds!
Pro Tips from Chef Adonis
- Consistency: If you prefer a thicker yogurt, let it strain longer or use more starter.
- Flavor: You can add a pinch of salt or even a touch of vanilla to enhance the flavor.
- Saving Starter: Be sure to save some of your homemade yogurt as a starter for the next batch!
Greek yogurt is not only healthy but incredibly satisfying to make. Once you try it homemade, you’ll never want to go back to store-bought. Whether served as a simple breakfast or used in a recipe, this creamy delight is sure to bring a taste of Greece to your kitchen.
Kali Orexi! (Enjoy your meal!)
For more Mediterranean recipes, stay tuned to MedChefy.com, where I’ll continue sharing authentic dishes from the heart of Greece.
