For those already initiated to Greek yoghurt’s delights, I need not evangelize further. However, if you have never had Greek yoghurt, you simply MUST try it. It’s thick and creamy, even in the lowfat variety. My pickiest yoghurt eaters like Greek far better than regular yoghurt.

Delicious served with honey and a fresh strawberry

And it’s super easy to make your own at home. Start with a store-bought a 32 oz. pot of plain yoghurt (we prefer Stonyfield Farms’ whole milk yoghurt). You’ll also need:

1 qt. milk (again, we use whole milk)
sieve
cheesecloth
large glass bowls
wooden spoons
6 qt. pot
tea towel
thermometer (optional)

Start by blending the cream down into the yoghurt (if you are using Stonyfield whole milk yoghurt). Remove 3T of yoghurt and set aside. Place the cheese cloth (4 thicknesses) into your sieve and place the lined sieve over a large glass or enamel bowl (wood could also be fine, but don’t use metal). Pour the yoghurt into the lined sieve, and place bowl into the fridge and allow to strain for several hours or over night.

Strain yoghurt through cheesecloth, notice the whey in the bottom of the bowl.

Now, to set up your next batch:

Heat your milk to steaming in the pot. Pour into a large glass bowl and cool the milk to between 100 – 120F. Should feel very warm to the touch. Stir in your 3T reserved yoghurt, cover with a tea towel and allow to sit somewhere warm overnight. In the morning, you will have ‘regular’ yoghurt. Reserve 3T for the next batch, strain as before to remove the whey. Make the next batch…
It’s a lot like making sourdough in that you begin a rhythm of refreshing and remaking.

Homemade yoghurt can be eaten now, or made into Greek yogurt by straining it through cheesecloth as above.

After straining - voila! Greek yoghurt

Now, what to do with the whey? Whey is loaded with protein, contains little to no fat or cholesterol, and contains no lactose. It can be consumed straight out of the bowl, added to smoothies, used like buttermilk in recipes; and it can be used to speed fermentation of grains and vegetables. Whey protein and foods made with it are very nourishing to all, and especially helpful to those who are mal-nourished. The boys we hosted from Kazakhstan several years ago would have benefited greatly from it.

You can use any milk you like – goat’s milk, sheep’s milk, etc. The flavour will be slightly different than cow’s dairy, but also delicious. If you want to start from scratch with your first batch (recommended if you are using goat’s or sheep’s milk), then you can get yoghurt cultures and add those to your warm milk just as you would do with store-bought yoghurt. After that first batch, just reserve some of your own yoghurt for the next batch.

Batter for Whey Better Pancakes is thicker than other recipes.

Here’s a recipe for the pancakes we make from the whey that is left over. 1 qt of yoghurt produces just enough whey for this recipe – magic!

Thick, fluffy cakes with great, slightly chewy texture. Delish!

Whey Better Pancakes

1 1/2 c. flour
1 tsp. salt
3 T. organic sugar
1 3/4 tsp. baking powder
2 eggs, slightly beaten
3 T. melted butter (or oil)
1-1 1/4 c. liquid whey (from straining cheese or yoghurt)

Blend liquid and dry ingredients separately. Add liquid to dry and blend quickly. Batter will be thick. Drop onto hot, oiled griddle and cook until bubbles break on the surface and edges are dry. Flip and cook until golden. Serve with your favourite topping – ad a side of Greek yoghurt, of course!

Seriously, if you’d known it was this easy, wouldn’t you have done it sooner?

All gone...

Posted: 06|4|09 at 9:19 am. Filed under: Family Centered Living, Thrifty Thursday, Tutorial, from the kitchen.
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