Yoghurt as we all know is a diary food and needs expertise or basic information to be able to produce it. There are different types of yogurt and we have treated some on here, some of the ones we've treated on here are; drinking yogurt and Yogurt parfait, and we are going to treat other ones with Greek Yogurt today.
If you need to check the previous ones, check through these links;
https://read.cash/@FavoriteFoodie/how-to-make-yoghurt-e09edbae
Without further ado, let's dive down to the real deal and that's how to make Greek Yoghurt. The reason why it is greek is because of the high viscosity and straining the fat to sieve out the whey protein.
Ingredients needed;
Powdered or Liquid milk
Whisk for turning
Sugar (optional)
Lactic or Starter culture
Cheese cloth to strain.
How to Prepare;
Just as we've explained earlier on the process of how to produce a yogurt, the same process is also needed to make greek yogurt, just that somethings will be changed, such as the milk content, inoculation temperature, and incubation time.
Let's explain with 5 liters volume of production. Measure 500 mils of normal water, then pour 2kg or 1.5kg of milk into the water and dissolve, after dissolving, make sure your water is boiling already. When the milk is homogeniosly dissolved, pour the hot water into it and make it full to the bream of 5 liters. Then stir it vigorously to better homogenise it, make it cook and pasteurize it, when its well stirred, cover it and leave it to make it cool down to inoculation temperature. After few minutes check with the aid of thermometer to see if the temperature is dropped to 48/49°c, the reason for this high temperature compare to drinking yogurt is because of the high milk content involved in the greek style.
Then when its cooled, add your starter or lactic culture into it and stir together, then cover and put in a no air place or corner. Then it's ready to incubate.
After 10-12 hours, go there and open the yogurt, it would have formed and fermented to yoghurt. Your yoghurt is ready and the next thing is to make it to Greek Yoghurt. After the fermentation, get your cheese cloth and a bowl where the water strained will drop into.
Straining; pour the just fermented Yoghurt into the cheese cloth and let it sieve out the whey water in the yoghurt, they water is green like in nature and it's called whey. You pour the yoghurt in it and leave for about 3-4 hours to better strain any available whey presence in the yogurt. Note that when straining you can put the yoghurt in the fridge so as not to make it taste sour more, because the more it stays the more it becomes tart.
The whey liquid is high in fat, even though that's where the most of the yoghurt protein is, it's called Greek because it's made for those that wants organic and to lose fat and also doesn't want something that add more weight and fat, you leave it to strain for 3-4 hours as said. After straining the yoghurt it looks like this;
After straining , the water drained is called Whey and the Yoghurt remaining is called the Curd. Then you are done straining and the the next thing is to mix it together so as to become smooth and eatable.
Put in the fridge to gain more consistency and gather viscosity. The Greek yogurt can be eaten with a spoon and gulped like a drinking Yoghurt. Dish and serve and enjoy!!
Now you are done making Greek Yoghurt, the next one would be how to make Bar Yoghurt.
Yoghurt is something delicious