Greek Yogurt (Yiaourti)

Recipe from the Traditional Greek Cooking by George Moudiotis.  Greek style yogurt is thicker and creamier with a higher fat content than typical yogurts found in the U.S. Typical fat content of the cow's milk yogurt is 9% as opposed the U.S. yogurts are less than 4% fat.

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1 litre (2-1/4 pints) of full-fat milk
2 to 3 tablespoons of commercial plain yoghurt or
home-made yoghurt (room temperature) mixed with a few tablespoons of milk


Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F. Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. Drain any excess liquid and store in the fridge for 4 to 5 days.

To make a "thick" yoghurt, remove the skin on the surface of the yoghurt just made and pour the yoghurt into a muslin bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
Posted: 5/17/2009 6:45:58 PM

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