I've always wanted to make yogurt, but many of the recipes seemed so daunting and overly involved. Then a few weeks ago my foodie friend in Texas sent me a yogurt recipe and kept encouraging me to try it. She'd made it and it was amazing and tasted so good. I printed the recipe and then it laid on the kitchen table until a week ago. I finally got off my lazy excuses and made it.
How to Make Greek Yogurt
Source: Live Eat Learn
Level of Difficulty: Easy
Ingredients: Fridge Staples
It took me about 45 minutes to put the initial part of the yogurt together. Then it was all about the waiting. I opted to use our Excalibur Dehydrator on the 115° setting, per the instructions in my manual, instead of using the oven to keep it warm while it "incubated" and became yogurt.
I chose to use my large glass bowl because it has a lid, and I knew I'd be straining it. It took about 8 hours in the dehydrator. I think using the towel in the dehydrator slowed the process some and just dried the towel out. The next make I will opt to leave the towel out of the equation. I'll be making this again, for sure.
I used Dairygold Whole Milk which has 3.25% milk fat and Fage (pronounced fa-yeh) Total Plain 5% which is Whole milk Greek yogurt. Fage is my all-time favorite Greek yogurt because it's full fat, thick, and so creamy.
I was thrilled to have similar results with my first homemade yogurt. Especially since I can't buy Fage in our small town, it's always a special item I grab when we go to "town" for things. I did stain this mixture for about 14 hours to get the super thick creamy results I got. I simply put it in the strainer and plopped it in the fridge until the next morning.
I haven't done a serious cost breakdown, but I'm fairly certain that my homemade yogurt cost me much less than the $5 I usually pay for the Fage. If you're looking to try making yogurt, but have always been intimidated by the recipes you've read I highly suggest you try this one from Live Eat Learn. Easy, clear directions.