Thick 'n' Creamy Yogurt with Euro Cuisine
Have a Euro Cuisine Yogurt Maker? Here's how to make thick 'n' creamy yogurt every single time. No straining necessary.
Ingredients
- 1190.68 Grams Whole Milk* (5 1/4 Cups or 42 Ounces)
- 17.5 Grams Fage Greek Yogurt, Unflavored* (1 Tablespoon)
Optional Flavorings
- 85 Grams Torani Syrup* (6 Tablespoons)
Instructions
How to Make Unflavored Yogurt
- Pre-heat the 9"x13" glass casserole dish inside the oven at 180° Fahrenheit (82° Celsius).
- In a double boiler, bring 42 ounces whole milk to 180° Fahrenheit (82° Celsius), whisking regularly. *
- Transfer the milk to the oven and let sit at 180° Fahrenheit (82° Celsius) for 30 minutes.
- Remove milk from oven and use a fine mesh strainer and bowl to strain the skin.
- Rapid cool the milk to 100° Fahrenheit (37° Celsius). I prefer to submerge the medium mixing bowl into a larger mixing bowl holding ice water. Whisk consistently while the temperature cools.
- Remove the container from the ice bath to keep it from dropping lower than 95° Fahrenheit (35° Celsius).
- Pour a about 1 cup of the milk into a small mixing bowl. Whisk 1 tablespoon of the Unflavored Fage Greek Yogurt into the milk until the yogurt dissolves completely. Pour the mixture back into the rest of the milk and whisk thoroughly.
- Use a funnel to divide the milk evenly among the 7 glass yogurt jars.
- Place the yogurt jars in the Euro Cuisine Yogurt Maker - do not include their individual lids.
- Add the lid to the Euro Cuisine maker and turn on the switch - the maker will light up.
- Let the yogurt incubate undisturbed for 10 hours. Ensure the maker is in a place where it won't be jostled and the temperature remains fairly even.
- Remove the Euro Cuisine lid and put the smaller lids on the individual jars.
- Place the yogurt in the fridge and chill for at least 4 hours before serving, preferably longer.
- Enjoy!
How to Make Flavored Yogurt
- Follow all the instructions for the unflavored yogurt until steps 7.
- Pour 6 ounces of milk mixture into one of the jars (I prefer the jar in the middle because that's easier to remember). This jar will remain unflavored for your next yogurt batch.
- In the remaining milk mixture, whisk in the Torani syrup, then divide the mixture among the jars.
- Follow the rest of the instructions for the unflavored yogurt.
Notes
Regular Yogurt-
*I've played around with lower fat milk, and the results varied. My goal for this recipe was extra thick, creamy yogurt that didn't need straining and that requires a higher fat content.
*Also, I've found that milk quality varies depending on the store you by from. I often buy milk from Wal-Mart, and when I bought milk from Smith's I was surprised to find that my resulting milk was creamier and smoother - I'm not sure why.
*You don't have to use Fage Greek Yogurt as your base. I've tried a few different yogurt starters with varying results. Fage gave me consistently, thick, creamy, and delicious yogurt every time and I could make multiple batches from those batches. Yogourmet yogurt starter, however, resulted in runny, sour yogurt and I could only make about 4 batches before I had to use a new starter.
*My stovetop is inconsistent at best. I find it's easier to maintain steady temperatures inside my oven than on my stove. If you can consistently maintain a temperature on your stovetop for 30 minutes, then you can save yourself some mess and just keep the milk in your double boiler on the stove.
Flavored Yogurt-
*You don't have to use Torani syrup when flavoring your yogurt. I like it because it doesn't alter the consistency of the yogurt and the flavor comes through nicely. I use about 1 tablespoon of syrup per yogurt jar, though you could use more or less depending on your preference.
*Part of the appeal of a Euro Cuisine yogurt maker is that you can make multiple flavors of yogurt in one batch. Feel free to mix and match depending on what syrups you have available. I personally like the French Vanilla, French Toast, and Strawberry flavors.