Make your own homemade Greek style yoghurt without tearsPosted by Fiona Nevile in Basics | 31 comments
Poor Danny got ticked off by the Tightwad Queen for dolloping too much Greek yoghurt on his chick pea cakes last week. TTQ wanted to use the rest of the pot for another meal. The Greek yoghurt that we like is expensive.
I hate being scratchy about money. Would far rather work a longer day and be lavish but the 2008 budget challenge has me checking outgoings like a deranged accountant. I decided that I’d put the rationed yoghurt topping in a bowl on the table rather than plonking the carton beside D, next time. I only had myself to blame.
Hours later, feeling guilty for my outburst, I cruised the internet in the hope of finding how to make Greek style yoghurt. I imagined that it would be a tricky process . I would probably have to buy a starter culture and sterilise the kitchen.
Within minutes I was amazed to find that I could make my on homemade Greek style yoghurt easily, thanks to the Bean-sprouts blog. This site is packed with interesting, useful posts. Melanie Rimmer’s smiling photograph makes me feel that someone sensible and practical is at the helm. Especially comforting when I discovered that she actually makes yoghurt in an ordinary Thermos.
I didn’t want to post this discovery until I had made the yoghurt myself. It’s easy to make. Especially if you have an unemployed jam thermometer (I tried using it once for jam and found the cold plate test to be a better option for me). From my decorating sojourns, I have a plethora of Thermoses (Thermii?) to choose from. *I selected one with a glass interior as they hold the heat better than the unbreakable stainless steel ones. I scalded it with boiling water as everything needs to be ultra clean.
Our jam thermometer suddenly came into its own and indicated exactly when I needed to add the remaining dollop of the prized carton of Deluxe Greek yoghurt. By morning we had tasty yoghurt. Pukka stuff, for a quarter of the price. The deranged accountant in me finally relaxed and took a long bath as the yoghurt strained though the muslin (this allows the slightly bitter fluid to drain away and produced a creamy Greek style yoghurt).
I finally dressed and called up the stairs.
“Danny do you want Greek yoghurt for breakfast?”
There was a flash as he passed me and laid the table with two bowls and a large jar of honey.
* Update: I tried making it in a stainless steel unbreakable thermos night last and it worked fine altough the set is not as thick. I’m going to experiment with warming the thermos before adding the milk and the culture.
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