Good Morning. Making Greek yogurt

I think I'm going to try this. One of the gals on the DS Facebook group is doing this and getting great results. Looks like it's costing her at least a dollar less per quart than buying the 2% Fage I buy. That would make up the cost of buying the yogurt maker and strainer in less than 90 days.

We go though a lot of Greek yogurt at my house. The next thing I will need to do is plant about 10 blueberry bushes and buy 2 cows...no idea how to convert stevia leaves to Truvia. 

Y'all have a good one!

--gina

 

 

Hi Gina,

Sounds like an awful lot of work - milk the cow (clean up cow patties)/pick the berries/ make yogurt

I used to make yogurt years ago before anyone ever heard of greek yogurt.  It wasn't that much work but was a process and my maker didn't do but maybe 6 cups.  You would have to keep it going full time to feed your crew, plus the extra step between regular and greek ends up with less.  I do have 5 blueberry bushes and they are great.  I have blueberries for a long time in the summer, more than we can eat and I freeze some. 

Raining here, again.  I am ready for sun.

I eat greek yogurt with blue berries every morning too.  Gina, do you use fresh blue berries only?  In the summer it is difficult to find good fresh blue berries so I eat the frozen one's and they're not that good :(   You've got way to much to do to add making greek yogurt to your list!!!

I buy the little frozen organic ones and they taste great and have a good texture. I've had some frozen ones that have a terrible texture. The brand name is Wyman's, wild blueberries.

 

How do you make it then?

I'm going to follow Julie's directions. She posted her recipe on the Facebook DS Decarb group. Let me ask her if I can copy and paste.

--g

Julie Giles Rhodes Sherlock It's so easy. Heat two quarts of milk to 180 degrees. It's really necessary to have a thermometer for this. The machine, if you order it, comes with one. As soon as it's reached a boil, stick it in sink of cold water to cool down to 110. Take two cups of the cooled milk and whisk together with one cup of "starter" (any yogurt that has active, live cultures). Now, add the "tempered" milk/yogurt mix back to the rest of the milk and pour in the maker. You can also wrap it in towels and place in a warm spot, like in a cooler or on top of gas stove for eight hours, but I have had less than reliable results this way. I then strain my yogurt off in a muslin bag for three hours to make Greek yogurt. I get a thicker yogurt if I use Greek for my starter, and I've heard you get a thicker yogurt if you add dry milk powder too. Joanne made her yogurt with half whole milk/half half& half and had great results too.

Julie Giles Rhodes Sherlock This one:http://www.amazon.com/Eurocuisine-2-Quart-Yogurt-Maker-YM260 /dp/B002KBFO6C/ref=sr_1_5?ie=UTF8&qid=1360773784&sr=8-5&keyw ords=Yogurt+maker

Eurocuisine 2-Quart Yogurt Maker, YM260 www.amazon.com The real benefits of making homemade yogurt is that you are in total control of the fat content, sweetness and ingredients. Euro Cuisine Yogurt Maker will make 1 or 2 quarts at one time, so you have plenty on hand to last for a week's worth of breakfasts and snacks. Simply add ingredients and thi...

 

Thanks! ;)

I've been eating the Danon Fit & Lite Greek Yogurt.  DH loves it too so it is getting expensive for both of us to eat it.

Good luck on making your own.  Sounds interesting.

We have blueberry bushes, unfortunately they don't make enough to freeze any.  We usually eat them as we pick them....

Linda