Thick 'N' Creamy Greek Yogurt with Euro Cuisine
With a few extra steps, you can turn your regular yogurt into Greek style yogurt with the Euro Cuisine Yogurt Maker.
Ingredients
- 907 Grams Whole Milk (4 Cups or 32 Ounces)
- 12 Grams Fage Greek Yogurt, Unflavored (2 Teaspoons)
Instructions
- Pre-heat the 8"x8" glass casserole dish inside the oven at 180° Fahrenheit (82° Celsius).
- In a double boiler, bring 32 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 to strain the skin into a bowl.
- Rapid cool the milk to 100° Fahrenheit (37° Celsius). I like to submerge the medium container into a larger container containing 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 small portion of the milk into a small mixing bowl. Whisk 2 teaspoons of the Unflavored Fage Greek Yogurt into the small amount of milk until the yogurt dissolves completely. Pour the mixture back into the rest of the milk and whisk thoroughly.
- Pour the milk into a 32-ounce glass container (I found this was the biggest size of container that I could comfortably fit inside my EuroCuisine maker on its own).
- Place the glass container in the Eurocuisine – do not include its individual lid.
- Add the lid to the Eurocuisine maker and turn on the switch – the maker will light up.
- Let the yogurt incubate undisturbed for 10 hours. Make sure the maker is in a place where it won't be jostled and the temperature remains fairly even.
- Remove the EuroCuisine maker lid and put lid on the glass container.
- Place the yogurt in the fridge and chill for at least 8 hours, preferably over night.
- Remove the yogurt from the fridge and set aside some unflavored regular yogurt for making your next batch. You only need a tablespoon, but I tend to set aside a 6 ounce EuroCuisine jar since it's easy.
- Drape a cheesecloth over a colander and place it over a bowl or container.
- Place the yogurt in the cheesecloth and let strain in the fridge until yogurt reaches the desired consistency.*
- Scoop the Greek yogurt into a container with a lid and keep in the fridge until serving. Discard the whey or use it to make more yogurt.*
Notes
*I find straining the yogurt about 1 1/2 hours to 2 hours in the fridge is perfectly thick. If you want it thicker, you can strain it for longer. If you want it a little thinner or if you accidently strained too much, don’t worry. You can whisk a tablespoon of the whey at a time back into the yogurt until you achieve your desired consistency.
*You can use whey cultures as a starter instead of Fage yogurt to make more yogurt. I have not perfected this method, however, but my current estimate is about 1/3 cup whey per 32 ounces of milk rather than 1 tablespoon.