Comments on: Healthy Homemade Greek Yogurt (fat-free) http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt Or... how to eat dessert without dieting Thu, 09 Feb 2012 20:34:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Paula http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt/comment-page-5#comment-13541 Paula Thu, 09 Feb 2012 05:04:30 +0000 http://www.salad-in-a-jar.com/blog/?p=16#comment-13541 Sounds like it would be worth a try. You might try it with water first and test the temperature as you go. pr Sounds like it would be worth a try. You might try it with water first and test the temperature as you go. pr

]]> By: granny http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt/comment-page-5#comment-13533 granny Wed, 08 Feb 2012 17:54:29 +0000 http://www.salad-in-a-jar.com/blog/?p=16#comment-13533 Just wondering if you could use your counter top roaster? Do you think it would hold the 100 degree temp? So excite to try this. Thank you. Just wondering if you could use your counter top roaster? Do you think it would hold the 100 degree temp? So excite to try this. Thank you.

]]> By: Jane http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt/comment-page-5#comment-13509 Jane Tue, 07 Feb 2012 22:25:14 +0000 http://www.salad-in-a-jar.com/blog/?p=16#comment-13509 Hello, Nice technique. Since I (and all people from India) make yoghurt at home on a daily basis, i thought I should share some tips. We do not strain our yoghurt but we either buy slightly whole milk, boil it on stove until the fat starts to come up to the brim, Cool it until its lukewarm and then spoon in some culture OR we buy skim milk and boil it for a long time in medium flame (about 20 min) and then do the rest. This will help make very thick yoghurt and give a 1.2:1 milk to yoghurt ratio. This also cuts down hands-on time. Another trick to setting an excellent yoghurt is to place the container in a thermo lunch box. I have a stainless steel lunch box that sits within a thermo casing. This helps maintain the lukewarm temp for a long time helping the yoghurt set consistently thick. Hope this helps. Hello, Nice technique. Since I (and all people from India) make yoghurt at home on a daily basis, i thought I should share some tips. We do not strain our yoghurt but we either buy slightly whole milk, boil it on stove until the fat starts to come up to the brim, Cool it until its lukewarm and then spoon in some culture OR we buy skim milk and boil it for a long time in medium flame (about 20 min) and then do the rest. This will help make very thick yoghurt and give a 1.2:1 milk to yoghurt ratio. This also cuts down hands-on time. Another trick to setting an excellent yoghurt is to place the container in a thermo lunch box. I have a stainless steel lunch box that sits within a thermo casing. This helps maintain the lukewarm temp for a long time helping the yoghurt set consistently thick. Hope this helps.

]]> By: Paula http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt/comment-page-5#comment-13468 Paula Mon, 06 Feb 2012 16:06:10 +0000 http://www.salad-in-a-jar.com/blog/?p=16#comment-13468 Hi Glenn, You have echoed many of the things I stated in the various posts I have written about my own yogurt-making experience. Sounds like you may prefer regular yogurt as opposed to strained or Greek yogurt. Nice that you can decide when you make it yourself. Happy yogurt-making! pr Hi Glenn, You have echoed many of the things I stated in the various posts I have written about my own yogurt-making experience. Sounds like you may prefer regular yogurt as opposed to strained or Greek yogurt. Nice that you can decide when you make it yourself. Happy yogurt-making! pr

]]> By: Glen http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt/comment-page-5#comment-13437 Glen Mon, 06 Feb 2012 00:17:59 +0000 http://www.salad-in-a-jar.com/blog/?p=16#comment-13437 Sorry for not proof reading above post; temperatures should have been Deg F. I'm part of the lost generation schooled in Fahrenheit retired in Celsius. With 2 of our boys temporarily back home, yogurt among other things has been has been hard to keep in stock. Your site was the first one I hit when I searched homemade Greek yogurt. I would like to thank you and the many others that take time to make information available for the rest of us, with out it I would never have got started. I'm amazed at how easy it is to make; and my wife and boys rave about how good it is. Sorry for not proof reading above post; temperatures should have been Deg F. I’m part of the lost generation schooled in Fahrenheit retired in Celsius. With 2 of our boys temporarily back home, yogurt among other things has been has been hard to keep in stock. Your site was the first one I hit when I searched homemade Greek yogurt. I would like to thank you and the many others that take time to make information available for the rest of us, with out it I would never have got started. I’m amazed at how easy it is to make; and my wife and boys rave about how good it is.

]]> By: Glen http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt/comment-page-5#comment-13435 Glen Sun, 05 Feb 2012 23:04:26 +0000 http://www.salad-in-a-jar.com/blog/?p=16#comment-13435 I set out to find a good method to make greek yogurt; after some trial and error and lots of researching here is where I ended up. My first batch although it tasted good had a curdled texture and a lot of whey liquid. If you are looking for a creamy smooth texture and mild taste here are a few things I learned along the way: 1) Incubating longer is not better; once the yogurt sets leaving it longer only increases the amount of whey liquid and sour taste 2) Temperature is imoprtant higher temperatures (105+ deg C)will produce yogurt quicker but it will be grainer and have more whey liquid. 100 deg C produces the best (creamy) texture 3) Incubate yogurt in the container you intend to store it in: disturbing the yogurt before it is chllled separates the whey. The meathod I have acheived best results with are as follows: 1) In stainless steel pot on stove top(@ med) heat 2 quarts milk (I used 3.25%) slowly, stirring constantly to 195 deg C. Turn off heat and continue stiring as cooling until temperature gets down to 170, then stir occasionally until 110 is reached. Note: to kill any unwanted bacteria the temperature needs to be over 185 deg C for 10 minuets 2) Blend 2 Tbls plain yogurt with a small amount of the heated milk first; then add it to the rest of the milk and mix well. 3) Fill containers with mixture (I used 2-1 qt. mason jars) and cover with saran wrap. 4) Place in oven pre-heated to 100 deg C. (our 20year old oven's digital thermostat starts @ 100 deg C) 5) in approx 4 hrs the yogurt should be set up with no liquids on top; don't stir or shake; put jars in fridge and chill before use This produced a mild creamy yogurt with no whey separation, so I haven't bothered to go to the extra step to strain the yogurt. Also 2qts milk made 2qts yogurt (no dry milk added) I set out to find a good method to make greek yogurt; after some trial and error and lots of researching here is where I ended up.
My first batch although it tasted good had a curdled texture and a lot of whey liquid.
If you are looking for a creamy smooth texture and mild taste here are a few things I learned along the way:
1) Incubating longer is not better; once the yogurt sets leaving it longer only increases the amount of whey liquid and sour taste
2) Temperature is imoprtant higher temperatures (105+ deg C)will produce yogurt quicker but it will be grainer and have more whey liquid. 100 deg C produces the best (creamy) texture
3) Incubate yogurt in the container you intend to store it in: disturbing the yogurt before it is chllled separates the whey.
The meathod I have acheived best results with are as follows:
1) In stainless steel pot on stove top(@ med) heat 2 quarts milk (I used 3.25%) slowly, stirring constantly to 195 deg C. Turn off heat and continue stiring as cooling until temperature gets down to 170, then stir occasionally until 110 is reached.
Note: to kill any unwanted bacteria the temperature needs to be over 185 deg C for 10 minuets
2) Blend 2 Tbls plain yogurt with a small amount of the heated milk first; then add it to the rest of the milk and mix well.
3) Fill containers with mixture (I used 2-1 qt. mason jars) and cover with saran wrap.
4) Place in oven pre-heated to 100 deg C. (our 20year old oven’s digital thermostat starts @ 100 deg C)
5) in approx 4 hrs the yogurt should be set up with no liquids on top; don’t stir or shake; put jars in fridge and chill before use

This produced a mild creamy yogurt with no whey separation, so I haven’t bothered to go to the extra step to strain the yogurt. Also 2qts milk made 2qts yogurt (no dry milk added)

]]> By: Mari http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt/comment-page-5#comment-13349 Mari Thu, 02 Feb 2012 18:58:49 +0000 http://www.salad-in-a-jar.com/blog/?p=16#comment-13349 I made it! I had to trouble shoot the first batch and figured out that if I put my electric oven on warm for 15 minutes or so and got the pyrex container and placed it in there (I put the ceramic plate on the top in the oven) and closed the oven door and turned the oven off.........in the morning it was ready to drain the whey. I use the whey to make my white bread in my bread machine and it gives it good texture. LOVE the greek yogurt! I made it! I had to trouble shoot the first batch and figured out that if I put my electric oven on warm for 15 minutes or so and got the pyrex container and placed it in there (I put the ceramic plate on the top in the oven) and closed the oven door and turned the oven off………in the morning it was ready to drain the whey.
I use the whey to make my white bread in my bread machine and it gives it good texture.
LOVE the greek yogurt!

]]> By: stef http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt/comment-page-5#comment-13340 stef Thu, 02 Feb 2012 15:20:54 +0000 http://www.salad-in-a-jar.com/blog/?p=16#comment-13340 sorry, it being the whey. sorry, it being the whey.

]]> By: stef http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt/comment-page-5#comment-13339 stef Thu, 02 Feb 2012 15:14:03 +0000 http://www.salad-in-a-jar.com/blog/?p=16#comment-13339 i have used it in making my wheat bread. the sourness adds a nice flavor to the bread. i have used it in making my wheat bread. the sourness adds a nice flavor to the bread.

]]> By: John http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt/comment-page-5#comment-13303 John Wed, 01 Feb 2012 13:12:39 +0000 http://www.salad-in-a-jar.com/blog/?p=16#comment-13303 I have had trouble keeping the temperature right, now sorted. Once the milk falls to 100 degrees I mix the yogurt in and put the lot in a food thermos (vacuum flask), leave for 8 hours and the tempeature seems to fall by about 2 or 3 degrees over the whole time. Perfect. I drain it through a fine plastic flour sieve which works for me. I have had trouble keeping the temperature right, now sorted. Once the milk falls to 100 degrees I mix the yogurt in and put the lot in a food thermos (vacuum flask), leave for 8 hours and the tempeature seems to fall by about 2 or 3 degrees over the whole time. Perfect.
I drain it through a fine plastic flour sieve which works for me.

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