Tuesday, 17 December 2013

Greek Yogurt

We eat a lot of yogurt in our house, especially the nice thick Greek yogurt. As it is very expensive to buy and difficult to find Greek yogurt, not Greek style yogurt, I have started making our own.

A batch of freshly cultured yogurt staying warm in the slow cooker using the 'warm' setting.

It is very similar to making regular yogurt but with the added task of straining the yogurt to drain off the whey, producing a rich, thick yogurt and without the tart taste of regular yogurt caused by the whey.

Find the post on making homemade yogurt here.

Once the yogurt is ready, strain it for 4-8 hrs depending on how thick you like your yogurt.

The whey can be used to start off many fermented foods such as sauerkraut or used when baking bread or to feed chickens and pigs.

Once you are happy that it is thick enough, scope into jars and place in the fridge. It should keep for a minimum of a week.


  1. Looks like you use a napkin to strain the yogurt. How does it work? I lost my piece of cloth dedicated to cheese, so I've been looking for alternatives.

  2. I do use cheese cloth when it is available, but here I used a paper napkin which worked perfectly. And didn't need cleaning/sterilising afterwards ;-)

    1. That's great to know - cleaning up is my least favorite part! I'll be trying it. :)

  3. I'm happy to cut corners like this. Anything is save on work ;-)


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