Greek Style Yogurt and Flavored Yogurt from Homemade-And Homemade Yogurt Cheese All in One Post!

First let's talk about Greek Style yogurt. What is it exactly?

It' s a high fat content yogurt that is really creamy. Thankfully, making it is one of the simplest things ever. This is also how to thicken your yogurt that was a bit too runny.

Ingredients-
Plain yogurt made from whole milk.

Method.

Line a plastic colander with a clean cheese cloth. Place inside a large bowl. Pour the yogurt into the cheesecloth line colander. Pull all of the loose ends together and tie in a loose knot on the top, or use a clip or twist tie. If you can't close it up remove some of the yogurt and try again.

Put it in the fridge for a few hours. As it sits in the cheese cloth the whey, or liquid, will start to drain and the fat will remain in the cheese cloth. In a few hours you will have thicker creamier yogurt exactly like Greek style yogurt. If you leave it for a few days you will have yogurt cheese.

Do not discard the whey. Save it and use it as a substitute for buttermilk in any recipes you may have. You can also use it to start more yogurt.

The traditional way to sweeten Greek style yogurt is with honey which you can drizzle on top when serving, or stir in before hand. You can also add any other flavors you enjoy. Jam is a good way to add flavor to yogurt, or stir in fresh pureed fruit. And, you can freeze it and then you have it as frozen yogurt. What could be easier?

To flavor yogurt cheese. Add a bit of salt to taste and use as cream cheese or in dips. It tastes especially good with that Hungarian eggplant dip. What's it called...arghh! like Baba Ganoush but not. If you know what I'm talking about let me know?

I also like to chop up and add fresh herbs to it, like rosemary and basil and dill, with some fresh ground pepper, it tastes great on crackers and bagels, and as a dip for veggies, or plain on a pita with some hummus and olives. You'll find lots of ways to use it.

Now if you are really ambitious and want to try making fruit on the bottom yogurt like you buy it in the stores instead of stirring in flavor afterwards here is how.

You need to start with the fruit preserves. You can make this yourself by simmering fruit over a hot stove until it is a thick sauce, adding sugar or honey helps to thicken it. Or you can use a fruit preserve that is already made. Your own, or something you bought at the store.

Follow the instructions in Making Yogurt-How to make yogurt at Home.
When you get the containers ready for the warm milk, carefully pour some of the fruit preserve into the bottom of the containers. Try not to get it on the sides of the container. How much will depend on the container size, and how much flavor you like to add to your yogurt. I would say 1/2 to 1 inch high at the bottom of a quart jar. When your milk is ready to pour into the containers, slowly and carefully on top of the preserves. Be careful not to pour too quickly and stir the milk and fruit together. Place the caps on the jars, and carefully, so as not to disturb the layers, put it in your warm place and wait until it sets. Then pull it out and impress all of your friends with your stellar homemaking skillz. It looks pretty actually, and makes a good gift basket item. But it's just as easy I think to stir jam or preserves into plain yogurt just before you eat it.

Alternate Methods of Incubation for Yogurt

Here are a few variations in method for Making Yogurt. Using the oven is the easiest method for me. No mess, no fuss, no special equipment. But if your oven doesn't stay warm long enough to incubate yogurt you may want to try another method.

1.)You could use a cooler and hot water bottles or a heat packs. Put your yogurt jars in the cooler with the heat packs or water bottles. Close firmly. You can even put a thermometer in the cooler to help you monitor the temperature inside. This method would work well if you were camping as well and wanted to make yogurt. Or live somewhere without electricity.

2.) Speaking of camping and living without electricity...I've always been fascinated by this technique though I've not tried it. If you happen to have pack goats, which people have in South America I hear, and one of them is a milking goat, which would only make sense if they are accompanying you on a long trek, here is how you would make yogurt. At night, after milking the pack goat you would add culture to the still warm fresh milk, put it in a jar, put the jar in you sleeping bag at the foot and you body heat should keep it warm all night. In the morning you have yogurt for breakfast. One day I really want to try that one.

3.)I've successfully incubated yogurt in a sink full of warm water. Just make sure the jars are sealed tight. Use a thermometer and start with water slightly warmer than 110F because it will cool quickly. I used this method when I've had to run out of the house for a long time, usually over night, and for various reasons I started yogurt but didn't have time to finish it. The water incubates it long enough for the yogurt to set, and then continues to cool and eventually acts as a bit of refrigeration for the yogurt, keeping it fresh until I can return home and put it in the fridge. I also left the tiny window over my sink open so the water would cool at night. This wouldn't work in a heat wave however.

4.)You can purchase a yogurt maker. Most of these are a bucket lined with Styrofoam and a fancy label, but you can set them on you counter top and they do work. Others are fancier and have a heat source and places for bottles to rest. I don't personally think they are worth the expense but they may be helpful for some.

5.) My friend from Iran used to wrap her yogurt in a blanket and set it on her kitchen counter for the day. She probably still does.

I think you get the idea. Insulate, keep warm. If the oven method isn't working for you, you may find success with one of the other methods listed. Good luck.

How to make Muesli

Basic Muesli Recipe

5 cups rolled oats (Not instant)
1/2 cup sunflower seeds ( I haven't put these in in a while)
1/2 cup millet
1 cup chopped or slivered almonds
1 cup dried fruit, (anything you want, we like dried apples and raisins, cranberries, candied orange peels, or a berry mix.)
2 tsps cinnamon
2 tsps ground cardamom
1 tsp ground ginger
1 tsp ground nutmeg

(For an optional but absolutely wonderful ingredient addition, it does add a bit of sugar, chop up some crystallized ginger and add it in, mmm, mmm, good.)


Mix together and store in an airtight container or keep in a bag in the fridge. To serve add fresh plain yogurt, stir together and eat. (quantities depend on individual preference.) Or you can use it as a cereal with milk, soy milk, etc. The longer you let it sit, the softer it gets. You can add fresh fruit also; berries, kiwi, mangoes, whatever your imagination can come up with.

There are as many different ways to make muesli as there are people, you can add other grains, avoid sour ones, you can add more nuts, less nuts, different kinds of nuts, seeds, coconut, fruit, spices, etc. Experiment until you find one that your family loves.

Yogurt can get expensive to buy so I have a secret for you; it's super simple to make and way cheaper. I used to be afraid of it, and waited a long time to try, and then wondered why I had because it's so simple. Instructions for how to make yogurt coming soon.