Healthful Greek yogurt or yiaourti has been made in Greece for thousands of years. Its unique creamy texture is enjoyed traditionally with honey but is also enjoyed with nuts, berries and grains. Tzatziki and other wonderful dips and dishes can also be made using this yogurt. This recipe has been used in my family for many years and was passed down from my grandmother yiayia Zoe.
Makes 10 Cups of Yogurt
You will need:
- 4L of 2% milk
- 1 litre of half and half cream
- 2 tablespoons of previously made or store bought plain yogurt (this is needed for the bacterial culture)
- 1 cotton pillowcase or cheesecloth
- 1 large pot
- 1 whisk
- 1 colandar
- 1 deep bowl or pot that the colendar can fit into (for the straining process)
Set the temperature to your stove to medium high. Pour the milk and cream into the pot and stir constantly (to avoid burning it). When the milk begins to foam and boil, remove it from stove and place it into a sink full of cold water and ice to cool it slightly. When it is still very warm but bearable to touch remove from sink and whisk in 2 tablespoons of plain yogurt. Put the lid on your pot, wrap it in a couple of warm blankets and place it in the corner of a room for 10 hrs. After 10 hrs. place a colander over a deep bowl or pot and fit your pillowcase over the colander open side facing you. Now spoon all of the yogurt mixture into the pillowcase. Twist the remainder of the pillowcase closed and let it strain in the refrigerator for another 8- 10 hrs. Once strained you can scoop your yogurt into containers and store in refrigerator.