Greek Yogurt Recipe
Greek yogurt is a yogurt strained through muslin. It is is a traditional food in the Mediterranean, South Asia and Middle East. It is used not only raw and as a dip, but cooked as well. The advantage of Greek yogurt in cooking is that it doesn't burn with high temperatures. Today I'd like to share Greek yogurt recipe, which I'm sure will be useful for anyone who likes to cook, as it is a great and important ingredient to many dishes.
Greek Yogurt History
Nobody knows where exactly Greek yogurt appeared. It may be in Greece, may be in Turkey, Iran or any other Middle Eastern country. But it's definitely a "national" thing in Greece and Turkey where it is used everywhere. Constantinople once had about 500 shops that prepared and sold Greek yogurt. "Yogurt" means "thick milk" in Turkish.
With the development of trade and because of wars, Greek yogurt recipe spread to all the corners of Asia. It also got to India, where, combined with honey, it is considered the "gods' dish".
Yogurt was highly appreciated by Mongolian conqueror Genghis Khan who used Greek yogurt in his army both for meat storage and for eating.
Greek yogurt came to Europe somewhere in 16 century. King Francis I of France, who suffered a serious intestinal disorder, quickly recovered when an itinerant doctor from Constantinople advised him to try this miraculous product.
Greek Yogurt vs Regular Yogurt
As I said before, Greek yogurt is strained. That's why it is higher in protein and lower in carbohydrates and sugar than regular yoghurt. Moreover, Greek yogurt is richer in texture than unstrained yogurt, but low in fat. That's the reason it has become so popular in the Western world.
So let's see how you can make your own homemade yogurt using this Greek yogurt recipe...
Things You'll Need For Greek Yogurt Preparation
- 1 liter of milk
- 5 oz (150 milliliters) of previously homemade yogurt or plain unflavored yogurt with active live cultures
Making Greek Yogurt
- Heat milk to 104 degrees Fahrenheit (40 degrees Celsius).
- Put your previously homemade yogurt or plain unflavored yogurt with active live cultures into the jar.
- Add little amount of milk to the jar and mix thoroughly.
- Add all the remaining milk.
- Pour everything into yogurt maker or thermos and leave for 6-8 hours (I prefer thermos as a more efficient way: the end result is the same, and there is no need to use electricity)
- In 6-8 hours, yogurt is ready. Put it into the fridge to cool. Remember, yogurt doesn't like moving: if you shake it or stir, it will lose its thickness and will start layering.
- To get thick yogurt, we need to let the whey drip out. To do this, I put colander in a bowl, put some fabric on colander, pour yogurt into it and leave for several hours.
- In the end, you'll get approximately 0.5 liters (17 oz) of yogurt whey (which you can use for cosmetic purposes as a mask, use for the dough or just drink), and same amount of Greek yogurt.
- Enjoy your yogurt with honey, fruits, chocolate, olive oil... however you like it!
- Don't forget to leave 5 oz (150 milliliters) for your future Greek yogurt.
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