greek yogurt

Greek Yogurt is low in calories and high in nutritional value. It is 2~3 times more concentrated and fermented than plain yogurt. It contains approximately twice as much protein and calcium than plain yogurt. Greek Yogurt is a health food frequently wanted by mothers thinking of their children’s health and those people wanting it’s high nutritional value.

Equipment:

Ingredients:

  • 950ml of full cream milk
  • 90g (6 Tbsp.) of plain Greek Yogurt with live cultures (as starter)

Method:

Step 1:  Pour milk into Yogurt Maker bowl, add the starter and mix together.
* Do not use UHT milk, high-calcium milk and low-fat milk for they may not ferment well.
* If you want firmer Greek Yogurt use 800ml of milk.
* If using cold milk from the fridge refer to notes below.

Step 2: Assemble the bowl with the lid and use the Bowl handle to close it by turning it clockwise.
Place the Bowl inside the body of the Yogurt Maker.

Step 3: Press the Power button for 2 seconds.
An ‘F’ will display indicating standby mode for fermenting.

Step 4: Press the ‘Menu’ button once to select ‘Greek Yogurt’.
Fermenting time will automatically be set to 8 hours.
You will hear a beep after 3 seconds and fermentation starts.

Step 5: Fermenting is completed after 8 hours.
An ‘F’ will display indicating fermentation is finished.
Press the Power button for 2 seconds to power of the machine.

Step 6: Remove the bowl from the body and place it in the fridge.
Homemade yogurt will ripen and thicken in around 3 hours.

Step 7: Prepare the second bowl by placing the cheese filter inside the bowl. After 3 hours pour the ripened yogurt into the bowl slowly.
Do not stir or mix before pouring the yogurt.

Step 8: Cover the second bowl with the lid and the bowl handle.
Turn clockwise to lock. Keep it in the refrigerator for a minimum of 6 hours before serving.

 

*Please make note of the following when making Greek Yogurt.

What milk should I buy?
Whole milk is better than reduced fat milk or milk that has been fortified with vitamins.
Try and find pasteurized milk that is not homogenized.
Old-fashioned Greek yogurt can be made with goat’s milk.

What starter do I need?
Buy the best yogurt you can from the store. It should be plain, no gelatin or dry milk power and must contain active cultures. The younger the better as the longer the yogurt sits the less active the bacteria will be.

You can use your new homemade Greek yogurt as a starter for the next batch.

Sterilize the bowl before fermentation.
Components such as the bowl, lid and bowl handle must be cleaned before using.  Boil the kettle and fill the bowl with boiling water and let it rest for 5 minutes before drying with paper towel. Mix 1 cup of water with 1 Tbsp Vinegar and 1 Tsp of baking soda (bi-carb soda): Wipe the lid and handle with a soft cloth soaked in the vinegar/soda water and finish with a dry cloth or paper towel.

Do not move the machine around when it is fermenting.
Moving may impact fermentation, so it is recommended not to bang or tap on the machine.

The period of fermentation may need to be longer.
When using ingredients directly from the fridge the period of fermentation may need to be longer. You can manually add 2-4 hours using the + button after selecting “Greek Yogurt” from the menu, before the alarm sounds to start fermenting.

For best results use milk that is at room temperature or warm the milk slightly in a saucepan before mixing in the starter.

Homemade yogurt should be taken out of the body within 3 hours of the timer going off.
When left alone for a long period of time, it will get sourer and may produce a lot of milk serum.

Yogurt must be kept in the fridge.
Yogurt can be kept in a fridge for around 7 days.
Use a glass container with a lid.

Do not keep homemade yogurt in the bowl as it may damage the bowl or its parts.

 

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