Comments on: How to Make Greek Yogurt (with Regular Yogurt as Starter)

By: kathleen

kathleen — Tue, 20 Feb 2024 05:29:59 +0000

Thank you! Thank you! Haven’t tried it yet, but will come back and rate after I have. I’ve been wanting to try making yogurt recently, and this looks doable!

By: Rosemaree Preston

Rosemaree Preston — Wed, 10 Jul 2019 06:23:44 +0000

Wow Eliza!
You are an amazing person! Thank you for the greek yogurt recipe!

By: Android

Android — Mon, 17 Dec 2018 16:31:07 +0000

As a Newbie, I am permanently searching online for articles that can aid me. Thank you

By: Frankie Puppe

Frankie Puppe — Tue, 04 Sep 2018 14:04:13 +0000

Keep up the wonderful work , I read few posts on this site and I think that your web site is very interesting and has lots of excellent info .

By: Kathleen Pope

Kathleen Pope — Mon, 09 Jul 2018 22:21:10 +0000

This recipe is perfectly creamy, delicious, simple! Just takes some patience. I used Ultra-Pasteurized, Grass Fed Whole Milk (Horizon) and Noosa Plain Yogurt as my starter. I was a little concerned when I took it out of the warm oven this morning as it was REALLY warm, but it was beautifully thick. Popped it the fridge for more than the 3 hours required as I was running my kids all over tarnation and finally strained it this afternoon. It’s beautifully thick and creamy and most definitely mild in flavor! Thanks Eliza!! A keeper for sure!

By: Mrs Tammy J O'Malley

Mrs Tammy J O'Malley — Thu, 08 Jun 2017 06:11:55 +0000

In reply to Eliza Cross. Hi There, I realise that your posting on making my own Greek yoghurt is a few years old, but it never occurred to me to even try. The closest I've gotten was when I lived in New Zealand and couldn't find the right yoghurt. Back then, I bought plain yogurt and drained it in cheesecloth to thicken it. This method of yours looks doable. Thanks for your post, Hopefully, Mrs Tammy J O'Malley

By: Sandi

Sandi — Sat, 20 May 2017 05:43:34 +0000

In reply to Ila. Hi, sounds so easy. But, how much milk and how much starter? How much does that make? Thanks for the share. Sandi

By: Anon

Anon — Mon, 08 May 2017 04:04:18 +0000

In reply to Leslie. Several months ago, I learned how to make Lebneh (also called Kefir cheese). The process is nearly identical to "Greek-style" yogurt, except a little salt is mixed in before pouring into the strainer and the straining period lasts between 12-24 hours. The end result is somewhat similar to cream cheese and is enjoyed by drizzling a little olive oil over it, sprinkling a few herbs (such as basil) and dipping pita bread into it. It is also used as a base for many middle eastern dishes. As another person mentioned, with a longer straining time, the resulting cheese practically peels off of the cloth. The cloth I use is simply a "bread" cloth, one layer, which I tie at the corners and hang from a hook under the cabinet with a bowl underneath. The weight from hanging is greater than just resting a strainer in a bowl, so more whey is drained away. Even though it is called Kefir cheese, it is most traditionally started with yogurt. However, I have made it with actual Kefir (homemade) as well. The yogurt base creates a mild flavor while the Kefir is more tart. Yet it is nice to have a cultured dip alternative regardless of the base. Incidentally, our teens like it drizzled with honey and nuts!