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Homemade Greek Yogurt 🇬🇷
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
12 hour(s)
10 servings
Mariana Fernandes
@marifernandessbragia- Ingredients
- Recipe
- Whole milk1 l
- Plain yogurt1 unit(s)
- Heat the oven at maximum temperature for 15 minutes. Turn it off and keep it closed. It will serve as a greenhouse for the yogurt.
- Heat the milk, but don't let it boil. Stir with a spatula to avoid cream. Transfer to a bowl that holds heat better.
- Let the milk cool to the point where you can hold your finger and for 10 seconds. If you have a thermometer, the ideal temperature is 45°.
- Add yogurt at room temperature and stir.
- Cover the bowl and wrap in cloths to keep warm and place in the switched off oven. Leave for 12 hours.
- After the yogurt is ready, to have the consistency of Greek yogurt you must drain the whey. To do this, place a cloth on top of a sieve (or pasta colander) and place the sieve over a bowl for the liquid to drain. Leave draining inside the fridge for at least 4 hours. Ready!
- Tip: to make it sweeter and more flavorful, add vanilla essence and powdered milk after it's done!
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