Greek Casero Yogurt: The King of Yogurt

Welcome to this edition of Paulina Cocina, where you'll learn how to make homemade Greek yogurt. Did you know you can make homemade yogurt without a machine? Yes, sir, this yogurt recipe without a yogurt maker that the Yogurt King taught me (thank you, Your Majesty) not only doesn't require any fancy appliances, but it's also made with skim milk. You heard right, yogurt with skim milk, and you'll see how creamy it turns out.

About this homemade Greek yogurt recipe

natural yogurt recipe because it makes a healthy yogurt without as many preservatives and coloring as store-bought yogurt, this homemade Greek yogurt recipe is better!

It achieves a texture that practically defies the laws of gravity. Plus, it's a lot of goodness and much cheaper than buying small pots at the supermarket. It's a budget-friendly yogurt because you only need three ingredients and a little time to prepare it.

It's great for mixing with anything and using it as an ingredient in yogurt-based meals, making yogurt dressings for salads, super-healthy yogurt desserts, smoothies with yogurt and fruit, whatever you want.

If you don't know how to make yogurt, or want to learn specifically how to make Greek yogurt, I recommend making this recipe and starting to add yogurt to everything you eat.

Plus, you can use this recipe to make other homemade dairy products, such as yogurt cheese! It's truly wonderful! The king of yogurt belongs on the Iron Throne.

Greek Yogurt: Video Recipe

I'm leaving the video here so you can better understand. If you'd like, you can subscribe to Paulina Cocina's YouTube channel .

Ingredients

to do quite a bit.

• 1 liter of milk
• 1 neutral yogurt
• 2 tbsp. powdered milk

Homemade Greek yogurt recipe step by step

This Greek yogurt is amazing.

1. The first thing we're going to do is pour all the milk into a pot. We're going to heat it until it reaches a temperature of 70ºC. It's important to be as precise as possible. If you don't have a thermometer, what you can do is the finger test. The finger test consists of dipping it into the milk and counting to 5 or 6. If after that time, you have to remove your finger because it burns, that's the ideal temperature. Once that temperature is reached, remove it from the heat.
2. In a separate bowl, we'll pour a few tablespoons of natural yogurt (available at the supermarket). The bacteria that makes yogurt is present in all the yogurts we consume, so it's much easier to remove them than searching for the bacteria separately. I recommend using plain yogurt so that the flavor doesn't contaminate the homemade Greek yogurt we're preparing.
3. Continuing, what we're going to do next is pour in a good splash of hot milk and stir until the yogurt dissolves completely.
4. To make our Greek yogurt firmer , we'll add two tablespoons of powdered milk in this step. Mix them well until they dissolve and are incorporated into the rest.
5. Finally, we will mix the contents of this bowl with what remains of the milk.
6. Now for the magic moment: Once we have our ingredients well combined, we'll pour the mixture into the container where it will rest and where our yogurt will be made. Important : it's necessary to insulate the yogurt as much as possible, especially in terms of temperature; the heat from the milk must not escape. Therefore, we'll need a container with a lid. And we'll need to cover it quickly, as soon as we put the mixture in.
7. Then, continuing with the insulation, we'll wrap the container in a blanket or towel, and then we'll put that inside a plastic ball. Whatever it is.
8. Let's let our insulated container sit for 12 hours in a sealed area. The oven or microwave, for example, work perfectly.
9. After 12 hours, we'll open our container and test the magic of the bacteria that makes the yogurt. This yogurt is now safe to eat, but since we want it to be Greek-style, creamy, and thick, we'll do the following:
10. We'll place a cloth over the surface of a colander, and we'll place that colander on top of a bowl so that the liquid that drains out stays contained and doesn't make a mess. We'll place our yogurt on top of that cloth and leave it in the refrigerator overnight. This allows the liquid whey to filter through, allowing our yogurt to drain, and giving it a much thicker and creamier consistency.
11. Finally, we take it out of the fridge and that's it. All that's left to do is pay a respect to the king of yogurt who gave us this wonderful recipe.