HOMEMADE GREEK YOGURT (Page 2 ) | January 19, 2024

Annonce:

Let the mixture ferment in a warm place, such as an off and closed oven to maintain the mixture’s residual heat, or at room temperature if it is warm and draft-free, for 8 hours.
During this time, the yogurt bacteria will act, and the mixture will set.
After 8 hours, or even less depending on the temperature, you will see that the mixture has set.
At this point, thoroughly mix the mixture with a spatula, and then proceed to drain it.
To do this, place a strainer over a bowl and cover the strainer with a cotton cheesecloth.
Pour the yogurt into the strainer and let it drain for about 30 minutes.
After this time, the yogurt will have a very creamy texture. If you prefer it even creamier, you can let it drain longer.
The whey obtained in the drainage can be stored in a bottle for later use. It’s ideal for adding to pancakes, bread, or a cake.
Transfer the drained yogurt to a bowl and store it in the refrigerator to cool completely before serving or using.
At this point, you can also transfer it to individual containers.
Once cold, the yogurt is ready to consume.
It can be stored and served as is, in a bowl, or in individual containers, as preferred or more convenient.
The yogurt keeps for up to a week covered and stored in the refrigerator.