LOCATION: Recipes >> Eggs Dairy >> Yogurt 16
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Yogurt 16
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Making Homemade Yogurt
If you go to a good health-food store (or even a decent supermarket)
you will be able to buy packets of yogurt culture, complete with
instructions on the back. A fancy yogurt machine is not required
- just make sure that everything is clean and follow the directions
closely.
Greek-style yogurt is generally quite thick. I accomplish this by
spooning my freshly-made yogurt into a cheesecloth bag which is
then placed in a sieve over a large bowl with everything going into
the refrigerator for 24 hours. Most of the whey drains away,
leaving thick, creamy yogurt that is incredible is texture and
flavour. Be prepared to lose half of your volume in whey.
Alternatively, you can buy good-quality plain yogurt at the store
and follow the same process. Just remember to buy twice as much
as you need to accommodate for the loss due to drainage.
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