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Monday, October 26, 2009

.Some Greek Yogurt Clarifications.

Some of my readers had some questions on making the Greek yogurt, and I wanted to clarify.

I am not a pro at this - actually this weekend was my first time making it, too. But it was so easy and turned out so well. I had to share.

Firstly - I ended up letting my yogurt strain even longer than the overnight. (And even longer than the last photo of the previous post. I just scooped that little bit out to have a taste and to get a photo of it for my blog. {wink}) I strained my yogurt from Saturday morning until 5:00 PM Monday evening, and it is perfect! It is just as thick as I buy it in the store - almost ice cream consistency, if you have never had it.

See how wonderfully thick it is?

Now the only drawback (and now I realize why it is so expensive in the store) is after all of that whey drained off - almost 5 cups - this is ALL that it made. So the final recipe for those wondering only makes a little over 2 cups. I just wanted to be very clear on that.

As to where to buy cheesecloth, you can purchase it at most any grocery store/Super Walmart, etc. My best friend actually purchases her cheesecloth at the dollar stores. I have to look into that!

The only change in this recipe after making the yogurt the first time, is to add 1/2 cup (vs. the 1/4 cup in the original recipe)of your reserved yogurt from the first batch. Nothing else changes. And if you didn't remember to reserve out any of your homemade yogurt then just refer to the original recipe.

Does freezing the yogurt kill the cultures? The original recipe that I used says no. And I found this answer on a website that says no.
Honestly though I have not researched it enough. If you are worried, just keep it in your refrigerator for up to two weeks.

I hope you enjoy this as much as I have! Let me know how it goes!

Well, the Giants lost last night. But we had a very FULL day of tailgating and fun!



2Wired2Tired said...

Sounds interesting. I have never had Greek yogurt but am seeing it pop up in recipes all over. I'm intrigued.

Thanks for visiting my blog. I like yours, am now following and looking forward to reading more.

Liv said...

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