Contains Live and Active Cultures

by Alexandra

Yes, I know you all know what I’m talking about!

You know, yogurt?

Thick, creamy Greek yogurt, or tangy regular, yogurt is healthy, full of protein, and tastes amazing. What’s not to love? I loved the blueberry Chobani pictured above. Flavored yogurts with their elevated sugar content make a perfect post-workout fuel. This sweet blueberry yogurt was delicious as a ‘recovery snack’ after my 7-mile run today. The wind was awful, but the Chobani made it all better. heheh 🙂

The lemon Chobani was also pretty good. It has a slightly bitter aftertaste but it goes well with sweet hemp flax plus granola from Whole Foods! I am on a mission to taste every Chobani flavor, if you can’t tell!

But what isn’t so great about Greek yogurt is the price — but fear no more! Now you can make your own! And it only costs…the price of milk! Yes, you read correctly! DIY Greek yogurt. Thanks to The Little Red House, we can make our own Greek yogurt right at home! It’s super easy and no crazy equipment is needed!

For three and a half cups of Greek yogurt:

Bring 1/2 a gallon of milk to a boil. I used skim milk, but it is my impression that any milk fat variety will work fine. Meanwhile, mix 4 tablespoons of plain yogurt with live and active cultures with 4 tablespoons of the milk, basically making very runny yogurt. (I just scooped some right out of the pot before heating) When the milk boils, remove from heat and cool to 100-105 degrees farenheit.

Once cool, remove the ‘skin’ from the top of the milk and stir in the runny yogurt mixture. Mix very well. Then, simply put the lid on the pot, wrap it in a towel and place it in the oven for 16 hours, with only the oven light on! Make sure the oven itself is turned off. After the time has elapsed, you will have a large pot of plain yogurt.

To make it “Greek-style,” line a colander with 2 layers of cheesecloth. (Large coffee filters also work, but you need many more and they tend to cause problems if they slip.) Pour the yogurt into the cheese cloth, and place over a bowl to collect the whey. Drain for 4-8 hours, depending on the thickness of yogurt you want. Mine was very thick after only 5 hours.

Discard whey, scoop the curd into a bowl and whisk to ensure a smooth texture throughout. Otherwise, the yogurt is very lumpy. Store in a covered container in the refrigerator for about a week. I don’t know how long it will keep because I just made it last night, but I assume a week is a fairly safe estimate, maybe two. However, I certainly don’t think it will last that long!