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GreekYogurt (Yiaourti)
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.I
N G R E D I E N T S
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
I N S T R U C T I O N S
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.
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