Greek yogurt is one of those foods that contradicts the statement “if it’s tasty that means that it’s bad”. In addition to being tasty, Greek yogurt is full of protein and is obtained by a special method by pulling out the curd and does not contain additional sugars, sweeteners or thickeners.
This milk product makes wonders for your digestive system, and therefore encourages weight loss, due to its excellent ingredients, it lowers blood pressure and can also be eaten by people with lactose intolerance, so you are wondering how to make a Greek yogurt?
The original recipe for Greek yogurt most often includes sheep’s milk, but due to the specific smell of sheep’s milk, the most sought-after yogurt is the one cared for by cow’s milk. You can say that the original Greek yogurt is health placed in a glass.
Greek yogurt is rich in calcium, potassium, zinc, proteins, vitamins B6 and B12. Calcium is a very important ingredient in the preservation of bone health and that is why Greek yogurt is an ideal choice for people with osteoporosis and other diseases that involve bone.
Proteins allow you to stay full for a long time and they are very important in weight loss. Greek yogurt has between 15 and 20 grams of protein, while ordinary yogurts have only 9. This means that Greek yogurt is a fitness product. Make snacks with Greek yogurt and fruits for breakfast and you will be full until lunch.
Greek yogurt is a great protein treat for vegetarians whose proteins are certainly welcome, as they don’t eat meat. A high proportion of proteins also helps in weight loss, as it slows down hunger and ensures a long-lasting sense of satiety.
Recipe for homemade Greek yogurt
This is a recipe for how to make a Greek yogurt for which you need 1-liter of full milk and 4 tablespoons of yogurt-starter, or buy yogurt with yogurt culture. The Greek Yogurt Starter is an heirloom thermophilic (heat-loving) culture which means it will require a yogurt maker or other appliance to keep the milk warm during culturing. While there are a number of yogurt makers available, you can also culture yogurt without one.
First, of your liter of milk, take 4 tablespoons and mix them with yogurt and leave aside
Then cook the milk until the cover appears on the surface and then cool it to approximately 40°C.
On a cooled cover, make a hole of a few centimeters and pour a mixture of milk and yogurt through it.
Then cover the milk container with a clean cloth and place it in the oven for 16 h.
It is desirable to turn on the oven light to help with fermentation, but this is not entirely necessary.
After 16 hours, remove the container containing solid yogurt. In order to get Greek yogurt, rub the existing yogurt through a folded gauze in a plain string.
After the yogurt has been tanning for 3-4 hours (no more because you will then get cheese), move it to glass jars and store it in the refrigerator for up to a week.