8 Reviews | Be the first to review!
Reviews
Twinks on 7.9.2010
I was so excited when I saw this recipe. I had never made my own yogurt, but I love Greek yogurt and it is hard to find at country grocery stores. I wanted to try this but I only had enough milk to make half the recipe. I used organic 2% milk and let it sit overnight in my oven to thicken.
Oh my, oh my. This is the creamiest yogurt I have ever eaten. I wish I could give it 10 stars! I went to the store today and will start another batch tomorrow because this isn’t going to last long!!!
lorelei on 9.5.2010
I’ve made this recipe every week for the last 3 weeks (well, okay, I make half the batch at a time). Thank you so much, I love it!
zina on 9.12.2010
This turned out just as good, if not better, as the supermarket variety. I had made some nice homemade yogurt but craved the Greek-style. This is so simple. and as an added bonus, I will try using the liquid whey in place of buttermilk in your Buttermilk Sandwich Bread recipe…the whey is too good nutritionally to discard and can be used in other ways.
racher on 5.9.2011
I have been eating yogurt for breakfast every morning, and this recipe has saved me a ton of money. Love it!
Ellie on 6.21.2011
I didn’t think this recipe would work! It just seemed too easy.
But I have a quart of homemade Greek yogurt in my refrigerator and it couldn’t have been easier! I left it in the over with the light on for about 10 hours. It’s delicious and I’ll be using your recipe from now on.
PS – This was the first time I’d made yogurt!
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14 Comments | Be the first to comment!
Comments
Wanna Be A Country Cleaver on 6.9.2010
Oh, I am so excited to try this recipe!! I’ve recently become a Greek Yogurt convert, after being a “traditional” yogurt person all my life. Best change ever! And if it’s a change that could save me money over the store bought stuff – I’m sold. Thank you so much, I can’t wait to give this a shot.
~Megan
shari on 6.9.2010
You have the most interesting recipes! I think I have every single one in my recipe box. And the ones I’ve tried have been fantastic.
Twinks on 6.9.2010
I eat Greek yogurt almost daily with a little honey, but it is not easy to find in the country. I have to stock up when I go into the city. This is just the recipe I needed!
Rebecca on 6.9.2010
Country Cleaver- Now I WANTED to be a traditional yogurt person all my life, but I ran hot and cold with it. When I discovered Greek yogurt, I found my true yogurt love. I could eat it every meal. You’re very welcome!
Shari- Thank you! I think that is one of the nicest things I’ve heard all day!
Twinks- No doubt! Our little ‘grocery’ store a few miles up the road only carries the flavored cups of yogurt. Nothing doing on Greek yogurt. I used to order it by the case through our health food co-op.
cookinglady on 6.9.2010
Also a pretty close 2nd, is to take regular plain yogurt and place in a strainer (can use cheesecloth if you like) and let the liquid drain in a bowl in the fridge for a day or so. Just draining away the excess liquid of regular yorgurt brings it very close to the consistancy of Greek yougurt.
Rebecca on 6.14.2010
cookinglady- You’re absolutely right. But in the volumes we eat yogurt around our house, it still gets pricey that way. That’s why I do the yogurt from scratch. Now to find a milk cow…
seasonedwithsarcasm on 6.22.2010
this recipe looks super easy, and will save me a ton of money! greek yogurt is very pricey, and it seems that alot of recipes are calling out for this yogurt to richen up recipes. Thanks for posting this, i look forward to making it!
jsb12345 on 6.29.2010
Does anyone know how long this will keep?
Rebecca on 7.1.2010
seasonedwithsarcasm- Thank you!
jsb12345- It keeps about two weeks in the refrigerator, but it seldom lasts that long!
piggledy (Vicki Carroll) on 8.15.2010
Or, if you use greek yogurt as your starter, you can skip the straining step. We make greek yogurt 2-3 times/week, and it is always thick. Greek yogurt is a different culture, it isn’t ordinary yogurt, strained. It is naturally thicker than ordinary yogurt.
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