I LOVE Greek yogurt. I can eat it with almost everything, savory or sweet, it doesn’t matter. It contains good saturated fats (I don’t believe in eating non-fat yogurt, just because) and almost double amount of proteins than the regular yogurt. It is creamy and refreshing and makes every meal tastier and light. But the thing is it can get a bit pricey, especially if you want to have it for almost every meal, like me 🙂 … And that is the reason why I started to make my own homemade Greek yogurt.
Every Sunday I go to a local farmer to buy fresh free range eggs, cheese, cream, and milk. Then I use that milk to make my own homemade Greek yogurt. And, believe me, it is much more creamy and healthy (because it doesn’t contain sugars), and it costs less.
The process of making Greek yogurt starts the same way as making any other yogurt. We heat the milk to the 90-92°C, and then cool it to the fermentation temperature (40-45°C). Then we add bacterial culture and leave the mixture to ferment so that bacteria can grow, and turn lactose into lactic acid which gels milk proteins to make yogurt. After that, we strain the yogurt to remove liquid whey and leave the thick Greek yogurt.
Sooo creamy and refreshing
Here are some recipes to use homemade Greek yogurt:
- Homemade Garlic Knots With Parmesan Yogurt Dip
- Cabbage Kale Slaw | Light And Refreshing
- Banana Colada Chia Pudding
- The Perfect Caramel Apple Crumble
- Bun Rolls (Kifla) Recipe | Soft & Fluffy Dinner Rolls
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