Announcement

Collapse
No announcement yet.

Greek yogurt (homemade & full-fat)

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Greek yogurt (homemade & full-fat)

    I'm making some homemade Greek yogurt and was wondering
    (1) If anyone has any tips that they don't usually include in recipes?
    (2) How often do you eat it if you eat Greek yogurt at all?

  • #2
    I just found one tub of full fat greek yogurt in my towns grocery store. It was literally shoved behind all these other yogurts. I got home and tried some because I have never had that type before that I know of. All I know now is 'OMG' how many years have I wasted eating fat reduced yogurt because it's supposed to be better for me! It actually pissed me off a bit.

    Anyways for tips. I have used yogurt in cooking sauces instead of milk. I've also been mixing some yogurt with coconut cream, some vanilla and some berries and chilling it for a yummy snack or dessert after dinner.

    Comment


    • #3
      I eat it almost daily. Either Fage full fat or I make my own from raw milk. Either way, it's delicious.

      Comment


      • #4
        YUM! Thank you all Robin, what do you eat it with?

        Comment


        • #5
          I have yogurt with berries, usually - it is my one "dessert treat" of the day, if I am hungry midafternoon or after dinner, which is maybe half the time. Making yogurt is super easy, and the only real work to it is at the beginning heating up the milk. I made 3 tubs at the same time a week or so ago, so I will only have to make it maybe once or twice a month.

          Note, berries are the lowest carb fruit, so they will not tweak your sugar cravings so much - it is my go to fruit.
          Karin

          A joyful heart is good medicine

          He is no fool who gives what he cannot keep to gain what he cannot lose. - Jim Elliot

          Mmmmm. Real food is good.

          My Journal: http://www.marksdailyapple.com/forum/thread29685.html

          Comment


          • #6
            Originally posted by JKC View Post
            I have yogurt with berries, usually - it is my one "dessert treat" of the day, if I am hungry midafternoon or after dinner, which is maybe half the time. Making yogurt is super easy, and the only real work to it is at the beginning heating up the milk. I made 3 tubs at the same time a week or so ago, so I will only have to make it maybe once or twice a month.

            Note, berries are the lowest carb fruit, so they will not tweak your sugar cravings so much - it is my go to fruit.
            Yep, same here! I have frozen mixed berries in the fridge right now and my yogurt is in the oven (wrapped in towels with only the light on). How long does yours take to make? How do you keep the temperature steady?

            Comment


            • #7
              I am lactose intolerant, so I "cook" it 24 hours to have all the lactose gone. I have heard that you can make yogurt in 5-6 hours.

              My method is putting the yogurt in its tubs, and placing these in a big soup pot full of warm water, 110 degrees. This pot either sits on a heating pad (when I need to use the oven) or I keep it in the oven, and occassionally turn it on to the lowest temp available (170 deg.) for 2 or 3 minutes. I will touch the outside of the pot to make sure it is the right temp. As long as I give it a heat up before bed, this method hasn't failed me yet. I think the water bath helps regulate the temperature in the tubs.
              Karin

              A joyful heart is good medicine

              He is no fool who gives what he cannot keep to gain what he cannot lose. - Jim Elliot

              Mmmmm. Real food is good.

              My Journal: http://www.marksdailyapple.com/forum/thread29685.html

              Comment


              • #8
                Originally posted by JKC View Post
                I am lactose intolerant, so I "cook" it 24 hours to have all the lactose gone. I have heard that you can make yogurt in 5-6 hours.

                My method is putting the yogurt in its tubs, and placing these in a big soup pot full of warm water, 110 degrees. This pot either sits on a heating pad (when I need to use the oven) or I keep it in the oven, and occassionally turn it on to the lowest temp available (170 deg.) for 2 or 3 minutes. I will touch the outside of the pot to make sure it is the right temp. As long as I give it a heat up before bed, this method hasn't failed me yet. I think the water bath helps regulate the temperature in the tubs.
                Hmmm. I just wrapped it in 2 cloths and put the light on. Should I do the turn on oven thing? Mine starts at 140F. I've heard that it's best to keep it at a constant temperature though? Maybe it's too late

                Comment


                • #9
                  Feel the outside of the container - it should feel warm - as long as you are able to keep it warm for the incubation time, you are fine - there are more than one way that works. I dunno if I would put on the oven with towels in there though. It works for my method because the water in the soup pot is an extra layer of insulation.
                  Karin

                  A joyful heart is good medicine

                  He is no fool who gives what he cannot keep to gain what he cannot lose. - Jim Elliot

                  Mmmmm. Real food is good.

                  My Journal: http://www.marksdailyapple.com/forum/thread29685.html

                  Comment


                  • #10
                    I'm starting to think Greek yogurt needs its own section here, it comes up so often in so many different threads! I've posted the link before, but can't remember where. Anywho, it's the method I use and it makes some awesome yogurt.

                    YouTube - How to make Greek Yogurt

                    The longer it 'yogs' the more sour it will be. I've settled on 12 hrs. for the way I like it best, but I don't have intolerance issues so some remaining lactose is no biggie. Last batch I had a brain-fade and left it for almost 15 hrs. It was more tart than I wanted but still mighty damned good.

                    Comment


                    • #11
                      I make yogurt in the oven with just the light on as well. Whenever I'm at the bottom end of the container, I just top it up with half and half (or richer ), give it a stir, and pop it in the oven either through the day, or overnight depending on when I ran out. When I go to check on it, its firmed up just fine.
                      Fighting fibromyalgia and chronic myofascial pain since 2002.

                      Big Fat Fiasco

                      Our bodies crave real food. We remain hungry as long as we refuse to eat real food, no matter how much junk we stuff into our stomachs. ~J. Stanton

                      Comment


                      • #12
                        Originally posted by tanyayogi View Post
                        YUM! Thank you all Robin, what do you eat it with?
                        Any kind of berries and a pinch of xylitol. It's become my go-to meal when I come home starving and don't have time to cook. Much better than grabbing something junky to fill me up. And very filling.

                        Comment


                        • #13
                          Originally posted by ElaineC View Post
                          I make yogurt in the oven with just the light on as well. Whenever I'm at the bottom end of the container, I just top it up with half and half (or richer ), give it a stir, and pop it in the oven either through the day, or overnight depending on when I ran out. When I go to check on it, its firmed up just fine.
                          OH YES, it came out GREAT and I'm going to the supamarket to stock up on some fatty cream

                          Comment


                          • #14
                            I'm on my second batch of homemade. I do the "cheater" fage style so I'm not left with a lot of whey. 1 litre of half and half, 1/2 cup powdered full-fat milk, 1 tbsp sugar (heat to 180, cool to 110) add in 1/2 cup plain yogurt (use homemade on second batch), place in oven with 100w bulb for oven light, leave for 15 hours. Put in the fridge. DONE! It takes 15 mins of time and tastes fantastic. Much cheaper too! End up with 2-3 tbsp whey, that's it.

                            Comment


                            • #15
                              Originally posted by LJH View Post
                              I'm starting to think Greek yogurt needs its own section here, it comes up so often in so many different threads! I've posted the link before, but can't remember where. Anywho, it's the method I use and it makes some awesome yogurt.

                              YouTube - How to make Greek Yogurt

                              The longer it 'yogs' the more sour it will be. I've settled on 12 hrs. for the way I like it best, but I don't have intolerance issues so some remaining lactose is no biggie. Last batch I had a brain-fade and left it for almost 15 hrs. It was more tart than I wanted but still mighty damned good.
                              I know this thread is old, but I was looking for some good, clear instructions all over and found your post. Thanks so much! Going to try this next weekend - though probably with full fat whipping cream instead of the half & half he used

                              Comment

                              Working...
                              X