How to Make Greek Yogurt and Plain (video)

Tressa Yellig, is owner of Broth Bar, “Portland’s first dedicated bone broth café”.

As Yellig explains, every culture has its own form of souring milk, and the practice of culturing dairy is one of the oldest forms of food preservation that exists. What’s fascinating about yogurt is how many different textures and flavors develop from the regional differences within the strains of culturing bacteria that produces yogurt.

How to Make Greek Yogurt Recipe

recipe courtesy of Tressa Yellig

Ingredients:

• 1 quart milk
• 1 yogurt starter

Instructions to Make Plain Yogurt:

1. Heat milk to about 86 F in a small saucepan
2. Allow milk to cool to room temperature (about 60 – 70 F), warm but not hot to the touch
3. Add your culture and stir it in well
4. Pour mixture into a mason jar and screw on the lid
5. Place in oven with the oven light on overnight
6. Remove from the oven and store in the fridge

Instructions to Make Greek Style Yogurt:

1. Place a fine mesh strainer over a mixing bowl
2. Pour the yogurt into the fine mesh strainer that’s lined with a fine mesh cloth or towel
3. Allow to drain overnight
4. Use the collected whey for home-made sodas/ sauces or soups and enjoy your thickened yogurt!