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Homemade Greek Yogurt
🇧🇷Brazil
•View in original language
(Português)
24 hour(s)
12 servings
Elly Gonçalves
@ozinhandocomaelly- Ingredients
- Recipe
- Pasteurized milk3 l
- Natural unsweetened yogurt1 unit(s)
- 👉🏻 Boil the milk in a pan, and as soon as it boils, turn off the fire. Let it cool for about 25 minutes, or until you can put your finger in the milk for 10 seconds (it has to be warm, like a baby bottle). When it is warm, add the yogurt cup and mix well. Now pay attention: cover the pan with cling film, and cover it tightly, wrap the pan in a tablecloth, place the pan in the oven (turned off) and let it rest for 12 hours, I did it overnight and at morning! Then you will need a colander or sieve and a clean cloth (I use the coffee pass holder and filter) over another deep container. Pour the yogurt into the cloth or coffee filter and let it drain for about 6 hours (I leave it overnight) to get all the whey out. After that time, the Greek yogurt is ready! Lasts up to 2 weeks in the fridge!
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