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 Yogurt with live cultures and long used by dates (as starter)

Method:

Step 1:  Pour milk into Yogurt Maker bowl, add the starter and mix together well.
* Do not use UHT milk, high-calcium milk and low-fat milk for they may not ferment.
* If you want firmer Greek Yogurt use 800ml of milk.
* If using cold milk directly 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 and a short beep will sound.
* Remove the bowl from the machine and place immediately in the fridge.
* Don’t let the yogurt sit for too long in the machine after the timer goes off.
* Press the Power button for 2 seconds to power of the machine.

Step 6: Thicken and Ripen in the Fridge
Homemade yogurt will ripen and thicken in around 3 hours in the fridge.

Step 7. After 3 hours coling in the fridge pour the ripened yogurt into the strainer inside the second bowl slowly.
Do not stir or mix before pouring the yogurt.
Put the lid and bowl handle back on.

Step 8: Put back in the fridge for 6 more hours.
Keep it in the refrigerator for a minimum of 6 hours before being ready to eat.

 

*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 must be plain, no gelatin or dry milk powers and must contain live active cultures. Look for a long used by date as the younger the yogurt the better. 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 hot 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.

If using cold ingredients 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 if your yogurt is not ready. You can manually add more hours using the Tme + button after selecting “Greek Yogurt” from the menu. Check the yogurt by tilting the bowl gently. If the yogurt moves away from the side of the bowl in one mass instead of running up the side, it is finished culturing. If it has not set, leave it for up to 4 more hours, checking every 60 minutes.

Homemade yogurt should be taken out of the machine immediately after the timer goes 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 in the fridge as it may damage the bowl or its parts.

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