Perfecting The Yogurt Making Process - Making Greek Yogurt

The Whey And Greek Yogurt

Back in March I shared the recipe that I have been using to make my own homemade yogurt. Other than when there was a lapse in time and I needed a new container of Oikos Greek Yogurt for fresh starter, I've not bought a container of store-bought yogurt since then.

Sometimes when I would make the yogurt it would turn out perfectly smooth and creamy. At other times it would turn out kind of grainy and very runny. I have no idea what made the difference. But the other day I was reading somewhere that to make Greek yogurt, you simply have to strain the whey (the liquid) off of the homemade yogurt, so I tried it and, boy! Am I ever happy with the results!

All I did was, overnight I made my regular recipe of homemade yogurt. This morning I lined a large colander with a clean, cotton towel (a smooth one...not a fuzzy one), and I set it atop a large bowl. I dumped the contents of the crockpot that the yogurt was in into the towel, covered it, and let it drain. As you can see above, after straining the liquid off, all that was left was the very thick, awesomely good, Greek-style yogurt that can be eaten alone, used as sour cream, served with fruit, or used to cook with in a multitude of recipes. 

I saved the whey as well. It is full of nutrients and, if you prefer a little creamier yogurt, you can always stir a little back into the yogurt, or you can add it into smoothies, etc.



Question: If you've ever made your own homemade yogurt, what did you do with the whey?


(This post was featured in The Legacy of Home's 'The Christian Home' - Issue 21 - June 27, 2011. Please visit Mrs. White's site by clicking HERE.)