Greek Yogurt

Ok, so this time you will need a lot, and believe me when I say this, A LOT of patience. It´s super easy, but if you are an inpatient person, maybe you will want to buy the yogurt at a store, as it takes about 20 hours (depending on the texture you want to achieve). 

With this recipe we can make the drinkable yogurt, the regular one (not too liquid not too firm) or the greek yogurt one, dense but creamy. 

The ingredients we are going to need are only two, plus the most important one: the patience. 

INGREDIENTS:

A- Patience

B- 1lt of whole milk

C- 100grs of natural greek yogurt (it can be sweetened or not, I like the first)

INSTRUCTIONS:

FIRT STEP: Grab a clean casserole and pour the whole milk inside. Heat it on the stove until you can see little bubbles on the side, but don´t let it boil.  

SECOND STEP: Let it cool a little bit in order to remove the thin layer on top. 

THIRD STEP: Now, the finger test. We must check if the temperature is adequate in order to add the yogurt. We must  be able to touch the inner base of the casserole (yes, immersing your finger in the milk) and count, very slowly, to five. if you can stand it, then we proceed to the next step. 

FOURTH STEP: Pour in the yogurt and stir. In order to avoid lumps, stir the yogurt before pouring it into the casserole, the stir the milk and the yogurt in the casserole.

FIFTH STEP: Cover the casserole with a dish towel (I always put a wooden tray on top of the dish towel too).  Put the casserole somewhere warm. You can  turn on the oven while you heat the milk and turn it off to place the casserole inside the oven. OR you can leave it on the stove (turned off) and bake some cookies in the meantime, you can try these: http://cookandshoutenglish.blogspot.com/2013/11/my-favorite-this-winter-double.html . 

 SIXTH STEP: Leave the covered casserole rest for at least 10 hours and then you can start enjoying your natural yogurt. 

BUT, if you want to achieve the Greek Yogurt consistency, then stop eating and follow the next steps:

SEVENTH STEP: Grab a bowl and cover it with a cheese towel or with a clean dish towel and pour the natural yogurt from the casserole into the bowl. Check picture below.

EIGHTH STEP: Tie the cloth as if it were a bag. I tie opposite ends first so I can easily tie it to the fridge rack afterwards. Place the bowl below the hanging yogurt to collect the whey. 

NINTH STEP: Leave it to drain for 8 hours. If you want the yogurt to be thicker, then you can leave it rest up to 10 hours. If you leave it for longer, then you will get yogurt cheese. 

TENTH STEP: Put the yogurt in a tupper, jar, etc, and refrigerate. The Greek yogurt is ready to enjoy!

Share the pictures of your Greek Yogurt with other readers by sending the pictures to cooknshoutenglish@gmail.com