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Greek Yogurt Starter Culture
Product Review (submitted on November 13, 2013):
First batch I made using the Euro Yogurt Maker. The taste was good, but the yogurt thinner and tarter than I had expected. Beside, making such a small batch in a few 8 oz. cups seemed like more effort than it was worth, and my local dairy only sells lightly pasteurized milk in gallons. I wanted to make a much larger batch and use the entire gallon. I decided to try making the next batch in a crock pot.
I heated the gallon to 160F on high in the crock pot, and cooled to 110F. I took out a few cups of the cooled milk and added 12 tbsp of yogurt from the original batch. I added that mix to the remaining milk in the crock pot and stirred well. Next I put the pot back on high for several minutes, stirring constantly, until the milk was about 113F. I left the pot, covered, in its holder, wrapped the whole thing in a thick beach towel, and set it near the wood stove (you could set it by a heater or other warm place in the house) for 9 hours.
At the end of 9 hours the mix was still slightly warm. I took the pot out of the holder and put it into the fridge for 2 hours to cool. Once it was cool, I lined a large colander with cheesecloth and poured the mixture into the lined colander to drain, stirring occasionally over an hour or so. I spooned the drained mixture into mason jars.
The result? Delicious, thick, creamy Greek yogurt with a very slight tang. I'm going to do all my batches this way from now on.
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