How to Make Greek Yogurt—All from Food Storage!

Greek yogurt now occupies at least as much space on the store shelves (well, when you can find it!) as regular yogurt.  That has somewhat puzzled me because it costs more and has more calories, and as Americans we usually want to pay more for fewer calories. 

However, now that all of us are paying far too much for everything, cutting corners everywhere we can is the new normal.  Making yogurt is really quite simple.  It costs something around $3.50 for a quart of the cheap stuff and just goes up from there.  Or you could buy a gallon of whole milk for $3.49 (as of today) and make a gallon of yogurt for about $4.00.  If you turn it into Greek yogurt, you’ll get 2-3 quarts for that same $4.00 and will have saved yourself a tidy chunk of change. And if using powdered milk makes Greek yogurt something you can have long after grocery stores have closed, even if you don't have a cow.  Beautiful.

Anyway, it’s only one teensy little step beyond making regular yogurt to make Greek yogurt. I should have included it the last time I posted on making yogurt, but alas, it just didn’t occur to me then.  So here’s one recipe I use:

Thicker, Creamier Yogurt—Ideal for Making Cream Cheese

7 ½ cups cold water

3 cups powdered milk

½ cup whipping cream*

¼ cup plain yogurt with active cultures

In a medium saucepan, whisk the powdered milk into the water, stirring until no lumps remain.  Stir in the whipping cream. Heat to 195°F and hold it there for 10 minutes.  Whisk frequently to prevent the milk from developing a skin.

Cool the milk to 120°F.  Remove ½ cup of the cooled milk and gently whisk in the yogurt.  Add this mixture to the cooled milk. 

Pour the milk into jars and place a lid on the jars.  Incubate at 120°F for 1 hour, then reduce the temperature to 100°F. 

Check the yogurt after 2 hours.  It may be ready at this time or may take another hour or so.  When the yogurt has set, place it in the refrigerator to stop culturing and chill thoroughly. 

To turn this fresh yogurt into Greek yogurt (you can also use yogurt you've previously made or plain store-bought yogurt):

• Line a strainer with a coffee filter and place it over a bowl to collect the draining whey. 
• Scoop the yogurt into the coffee filter. 
• If you prefer a tarter yogurt, let the yogurt drain on the countertop.  If you prefer a milder yogurt, let it drain in the refrigerator.
• Let it drain until the budding Greek yogurt is the consistency you desire.  Refrigerate.
• Don’t discard the whey.  You know the drill by now.  There are several great uses for it.  Bread, smoothies, soup, etc.

Most store-bought Greek yogurt is full fat, but you can also make Greek yogurt with low fat or skim milk. 

Links to related posts:

An In-Depth Discussion of Dry Milk  

Making Creamy, Thicker Yogurt Faster (Perfect for Making Cream Cheese)  

References:

https://www.allrecipes.com/article/how-to-make-greek-yogurt/

https://thegreekfoodie.com/how-to-make-greek-yogurt/

https://www.liveeatlearn.com/greek-yogurt/

https://www.thekitchn.com/how-to-make-greek-yogurt-recipe-23390922