Yogurt is one of the world’s best superfoods. It’s rich in probiotics, calcium, protein, and helps keep you healthy. With all its wonderful benefits for your body, there’s no reason you shouldn’t be enjoying some delicious yogurt every day.
There are many different kinds of yogurt varieties in the market. Greek yogurt is certainly among the best and healthiest of them all. It’s made using a special technique that results in a more nutrient-rich, thicker yogurt by straining the whey. But consuming Greek yogurt daily can take up a serious chunk out of your grocery budget; plus, you’ll end up tossing a troubling amount of plastic packaging out.
The process that goes into making Greek and regular yogurt starts out in the same way. Milk is heated, then cooled to a temperature that ferments, and finally the bacteria cultures will be added. The mixture is fermented until the bacteria continues to grow and produce lactic acid, then gels the milk’s proteins to form regular yogurt. Regular yogurt is then strained thoroughly to eliminate the excess lactose and liquid whey which gives you a thicker, tangier yogurt.
Aside from texture, there are also other differences between the two especially when it comes to the nutritional profile. Greek yogurt contains almost twice as much protein as regular yogurt, and unless you use nonfat milk, Greek yogurt also has thrice the saturated fat of regular yogurt. Lastly, Greek yogurt contains around half the carbohydrates of regular yogurt except if you’re going to add sweeteners.
Making your own Greek yogurt at home is simple, easy, cheap, and healthy! It’s always satisfying to be able to make your own yogurt, and share it with your loved ones. As a bonus, you will always know what goes into every bite of your very own homemade Greek yogurt.
Greek yogurt is also an extremely versatile, tasty probiotic. It’s always good on its own, but here are some delicious ways you can integrate it into your food and cooking:
There’s an infinite number of ways you can use Greek yogurt in the kitchen.
But without further ado, here’s how you can make your own version right at home.
This recipe makes use of 2% milk, but you have the option of substituting it for skim or whole milk. The type and quality of milk that you use will have a great impact on the final product, so make sure that you use ingredients that are as high quality as possible. Some people prefer to use nonfat dry milk because it can help with thickening your Greek yogurt. Just make sure to use pasteurized milk; avoid the ultra-pasteurized varieties and UHT milk.
Additionally, while this recipe calls for setting the yogurt for 5 to 7 hours, it will work just fine if you leave it for even longer than that. You’ll also need store-bought Greek yogurt in this recipe, as long as it contains live and active bacteria cultures. For your future batches, you can use this homemade yogurt.
Last but not least, if you’d like to make regular yogurt that isn’t Greek style, you can just do so by omitting the final straining.
That’s all there is to it. We hope you enjoyed this recipe and making your very own homemade Greek yogurt.