Hi and welcome to Steves kitchen, in the series about yogurt or yogurt we're going to be
looking today at Greek yogurt or strained yogurt. Now a Greek yogurt is really just
a thick yogurt that's been strained but we do want to start with a good quality
full fat milk. You saw the other day when I made the granola yogurt that I added
that extra milk powder into the yogurt to give it that fuller flavor, if you're
going to be making Greek yogurts, use full-fat milk use a good quality
organic and try and get it directly from a dairy if you can
Let's take a look now at the yogurt that I made yesterday and see how it's come out
now you see I've got some implements around here but let's just unwrap the yogurt here
is the flask pop that open with a little twist on there and you will see
that our milk has miracalously turned into a lovely thick yogurt, what we need to do, this still a little bit a liquid or whey in the yogurt
and we're going to strain that out with the use of a nice fine food grade
Muslin and you may also want a seive like strainer like this and something
for the liquids to drop into, I've got some lovely clean cheesecloth or muslin here it's
actually doubled at the moment I've folded it over so I've got double the thickness
I'm going to cut out about a foot square maybe a little bit over now if the
Muslin hasn't been sterilized just put it in some boiling hot water you can see
how fine that is that's doubled over. Now I'm going to take this and just pop it
over a seive like this
push it in and then we're going to take a fresh yogurt that we made just the
night before and pop it into the muslin cloth. Now do not forget to keep a
table spoon or couple of tea spoons aside to make them next batch
of yogurt. Now there are two ways to strain the yogurt, you could actually
just leave it in the jug like this and pop it in the fridge you may be able to see
already you can see that the whey the liquid is starting to drip off
or you could tie the Muslin up just pull up the corners and you could put a piece
of string around that and actually hang it somewhere above a bowl and just let the
liquid, you see that dripping from there now just let the liquid drip out
Now I tend to be quite happy just to fold the Muslin over the top and put
that away into the fridge let that drip overnight and you'll start to see that our yogurt will thicken up quite
considerably. Now by now you're getting used to me making my batch of yogurt
after I've used the last batch. Come down here again we're just going to put our
pint of full cream milk into a saucepan and because this is supermarket milk I'm
going to add a little extra milk back in there by way of milk powder, third of
a cup we've already got our yogurt starter from the previous batch let's pop this on
to the stove and just bring it up until the edges start to boil, now as you see
the bubbles starting to form on the side of the pan I am just going to bring it back
over to our glass bowl and pour it back in there and we just whisk that up to get
the bubbles on top that stops the skin from forming, we're coming to the end of the
series now, the Greek yogurt is the second from last. I hope you've been enjoying it
comment down below. Let's let this cool down to 43 degrees Celsius hundred and
ten Fahrenheit or as I like to do just dip my finger in until it feels warm and
then we'll show you how to get and make the yogurt so we get out our trusty
thermometer give a little check that is perfect, now come down here we've got a
starter culture in there just pop the warm milk in I just give that a little mix
through and then we're going to pop the lid back on seal that on nice and tight
and as always I tend to wrap my flask up in a towel. Now just on occasion you
might want to when you're making your yogurt, sterilize the pot out every second
or third go. Pop this somewhere warm overnight fresh yogurt in th
morning
and a very good morning to you, the next morning you are going to find that the
whey has dripped down from the yogurt and you've got about 200 mls 5 oz
there and what we're left with is a wonderful thick Greek style strained
yogurt let me show you, just come in here close we're just going to unwrap the
Muslin from there and you can lift this out of here now completely like that
it's almost like a cream cheese I'll pop this down on the plate just pull the muslin
off and look how beautiful and thick that yogurt is and don't forget don't
waste the whey this can be used in baking it makes wonderful scones, biscuits at the
very least pour it onto your plants
look how beautiful and rich that yogurt is now this is almost like ice cream
just look how wonderful that is ther. Now for me you just can't be fresh Greek yogurt
a little bit of honey drizzled over the top
now I'm just going to tuck in there
that is so heavenly you are going to have to get off and let me eat this. The beauty of this Greek yogurt because
the whey is out there it's much creamier. Now alot of the yogurts now, the Greek style yogurt they sell in the shops are still quite bitter because they just thicken them, this is just perfect you must try it
share the love, give this one the thumbs up, I'll see you in the next video, take care. Now if you only ever had Greek yogurts from the supermarket and
processed Greek yogurt, you really need to try this because you are missing out on something
absolutely wonderful give it a try
comment down below I'll leave a link to the series of yogurts we're doing up here and to another
video as always I'd love to hear your comments
take care be good see you in the next video.