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Mediterranean/Greek Yogurt Recipe

Recipe Categories: Vegetarian, Condiment

Written by Dede Med

This rich yogurt is nice and thick and can be used to eat as a condiment a side dish or even used to cook with. It is thick and creamy and has a tangy flavor. It can last for up to 1 month when refrigerated. Ingredients 6 cups whole milk 2 cups half and half milk 1 cup plain yogurt 1 large towel or small blanket Directions In a large pot over medium/low heat add the 2 types of milk and stir slowly to make sure the milk does NOT stick to the bottom of the milk. When small bubbles appear on the top of the milk and you steam coming up from the milk, remove the pot from the heat. Let the milk cool for about 30 minutes to 110-115 degrees or until you can stick your clean pinky finger in the pot and count maximum to the number 10 and pull it out due to the heat, be careful not to burn your finger. As soon as the milk is at the correct temperature, slowly stir in the 1 cup of yogurt, cover the pot and then set the pot aside on a counter top and cover with a blanket overnight or for at least 8 hours. The next day, place the pot in the refrigerator for 1-2 days, remove and uncover the pot, pour off any excess water and store the yogurt in an airtight container for up to 3 weeks.

Mediterranean/Greek Yogurt Recipe

Total Time: 2 Days 15 Minutes

Prep Time: 2 Days

Cook Time: 15 Minutes

Yield: 8-10

Level: Easy

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Ingredients

6 cups whole milk
2 cups half and half milk
1 cup plain yogurt
1 large towel or small blanket

Directions

In a large pot over medium/low heat add the 2 types of milk and stir slowly to make sure the milk does NOT stick to the bottom of the milk. When small bubbles appear on the top of the milk and you steam coming up from the milk, remove the pot from the heat. Let the milk cool for about 30 minutes to 110-115 degrees or until you can stick your clean pinky finger in the pot and count maximum to the number 10 and pull it out due to the heat, be careful not to burn your finger. As soon as the milk is at the correct temperature, slowly stir in the 1 cup of yogurt, cover the pot and then set the pot aside on a counter top and cover with a blanket overnight or for at least 8 hours. The next day, place the pot in the refrigerator for 1-2 days, remove and uncover the pot, pour off any excess water and store the yogurt in an airtight container for up to 3 weeks.

Mediterranean/Greek Yogurt Recipe

Ingredients

6 cups whole milk
2 cups half and half milk
1 cup plain yogurt
1 large towel or small blanket

Directions

thanks for your kind comment :)
By: dedemed

yes I'm pretty sure it does
By: dedemed

That's not entirely true though, sugar itself will not kill bacteria, but rather actually facilitate its growth, so long as it's not creating such an osmotic gradient that it's drawing too much water out. As for the acidity of the fruit, that's not necessarily true either. Many bacteria are capable of producing buffers to adjust the pH. Additionally, the fruit in yogurt doesn't have as much acidity as fresh fruit, as its generally processed first.
By: Aaro C

uber fast counting xP
By: Aaron Santos

In the little town I live in, it's difficult to get fresh milk, all is the UHT stuff.. does this work just as well? cheers
By: Salobrena Smith

I really appreciate how casual and approachable your method is. Thanks for making this doable.
By: Brudwyr1

yes you can add flavor, but you do it after the yogurt is complete and firmed up in the refrigerator, you can put any flavor or fruit on the bottom of individual jars or containers and then add the yogurt on top.
By: dedemed

hahahaha use your boyfriends pinky first..., I would do that too!
By: pitbullowner4

Hi Dede. Thanks for this super low-tech approach to making yogurt. I can't wait to try it! So Greek yogurt is just higher in fat? The bacteria is the same? Could I put some honey in the bottom of individual serving jars, to make a flavored stir first yogurt? I was also thinking of pure maple syrup. Have you ever experimented with those options?
By: Nan Deardorff-McClain

Thank you for your reply. I just viewed your extensive, and well displayed, website. Cheers!
By: Paul F

the more exact steps are on the recipe on my site at DedeMed.com. And yes what your stating is what I am doing to make the yogurt, you heat the yogurt to a certain temperature, then you have to let it cool down and THEN add the culture so that the heat does not destroy the good bacteria.
By: dedemed

true but if they add fresh fruit and eat immediately they can still benefit from the yogurt :)
By: dedemed

May I ask you some questions, please? Why does the milk need to be nearly- boiled, and then cooled down? Can yogurt be made by simply heating milk to the desired temp. and then have the culture infused into it? Is it to do with destroying bacteria in the milk? Thank you
By: Paul F

Dedemed, if you add sugar or fruit to acidophilus yogurt, for people who want the live culture, sugar kills the bacteria..You can't add fruit cause the acid content kills the live bacteria...So many people think they are eating healthy live yogurt with strawberries, or blueberries, etc., but it kills it...The only thing that does not kill the good live bacteria is honey and bananas cause bananas have a very low acidic level...So many people do not know this and they waste their money.
By: MYHOLLANDGIRL

that's good, the thicker the better, Greek yogurt is very thick, you made it correctly, did you like the taste?
By: dedemed

It came out very creamy, and tastes great, but it was very thick; not sure where I went wrong. I used organic whole milk (from grass fed cows), organic half and half, and stony field plain Greek yogurt. I left it out for 10 hours, placed it in the fridge for 24 hours. The consistency was like Yoplait yogurt. Oh, and there was hardly any whey that came to the top. Please advise. Thanks
By: Amber Ba'th

yes this will save you A LOT of money :)
By: dedemed

I can't wait to try this. I love Greek yogurt, and it's so darn expensive!
By: gollapr

omg that's fantastic, I am so proud of you! That makes me very happy to hear that :)
By: dedemed

half and half milk is milk with more fat, like a heavy cream milk
By: dedemed

Hi Dede. I'm the father of two teenage yogurt vacuums. They were raving over the new yogurt & wanted to know what brand it was! When I told them that I made it they both responded with"NUH UUUH!" Then I showed them your vid. Now we make it every week. I set aside 2c for the next batch & strain 2c to use in place of sour cream (they can't tell the difference). To the rest of it like to add 2T of Vanilla & 2T of honey to make it a little less tart. I save about $30/mo on yogurt now! Thank you!
By: Shawn M

Me podrias decir en español que es half and half milk gracias
By: Gloria Tapicha

if you check out the recipe on my site the temp needed is on there. This is how my mom makes it, her mom, and thousands of other moms and it has always worked.
By: dedemed

that wasn't 10 seconds, more like a fast 10 count. so subjective, why don't you just stick a thermometer in there and figure out what temperature you're aiming for. sticking your finger for 10 seconds until you can't stand it anymore is so subjective, because different people have different tolerances, so it is pointless
By: mrakun

sounds great!
By: dedemed

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Mediterranean/Greek Yogurt Recipe

Ingredients

Directions

Ingredients

Directions

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