How To: Greek Style Yogurt

HOW TO: Greek Style Yogurt

Following directions in recipe, prepare:

Instant Pot Boiling Start Yogurt (Thick Yogurt)

Note: Expect up to half of the finished products to be whey (the yellowish liquid that naturally separates from the yogurt). If you start with one quart of milk, you will end with roughly 2 cups yogurt and 2 cups whey. Consider multiplying the recipe if more yogurt is desired.

Once yogurt has completed it’s percolating time (8-9 hours), instead of directly transferring the yogurt to a storage container, follow these steps:

1. Drape and secure a butter muslin bag or cloth over a 2-qt water pitcher

   • There needs to be a few inches of clearance beneath the bag/cloth for the whey to gather in the pitcher

2. Carefully pour the hot yogurt into the butter muslin bag/cloth

3. Whey will immediately begin to drain through the butter muslin bag/cloth, while the yogurt stays in the bag/cloth

4. Cover pitcher and refrigerate, up to 12 hours for super thick Greek yogurt

5. After elapsed time, remove pitcher from refrigerator and carefully remove the butter muslin bag/cloth, full of yogurt, from the pitcher

6. Transfer the Greek-style yogurt into a storage container, or into individual serving containers, being sure to extract all of the yogurt from the bag/cloth

7. Pour the whey into a storage container

8. Store the Greek-style yogurt and the whey in the refrigerator

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Brenda’s tips:

• 1 quart milk results in 2 cups Greek-style yogurt and 2 cups whey, assuming refrigerated straining of 4-8 hours.

• Some great ways to use the whey, replace the milk/water in:

  • Pancakes

  • Brenda’s Favorite Dough

  • French Bread

  • …try any recipe with milk or water

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Window to B’s kitchen…