Everything you need to make yogurt at home: equipment, milk, temperatures, timing and step-by-step methods for consistent results.
What is Greek yogurt? What is Greek yogurt? It is yogurt that has had part of its liquid whey strained off after fermentation, leaving a thicker food with roughly twice the protein of regular plain yogurt. Cloth bags are traditional; dairies also use centrifuges or membranes. Some “Greek-style” yogurts get their thickness from added milk…
These high protein Greek yogurt recipes each give about 20 to 35 grams of protein per serving, by our calculation from USDA data. There are four: Turkish-style eggs on garlicky yogurt with spinach, a Greek lentil salad with lemon-yogurt dressing, a Buffalo chicken yogurt dip and no-bake cheesecake jars, each adapted from an extension or…
This Cuisinart frozen yogurt recipe blends 2 cups of plain whole-milk Greek yogurt with strawberries, blueberries, 1/4 cup of sugar and vanilla. You chill the mix for an hour, then churn it in a fully frozen freezer bowl for about 20 minutes. It makes six servings of soft frozen yogurt to eat right away or…
Baking with Greek yogurt: how it differs from regular yogurt Baking with Greek yogurt works best when you use it as a thick, high-protein ingredient rather than a straight stand-in for regular yogurt. It can replace sour cream cup for cup and part of the butter or oil, adds tang and moisture to quick breads,…
What Greek yogurt and protein powder add up to Greek yogurt and protein powder are an easy pairing: stirring powder into plain Greek yogurt raises the protein in one bowl without cooking. A 6-ounce (170 g) serving of plain nonfat Greek yogurt already has about 17 g of protein (USDA), and half a scoop of…
How to make Greek yogurt in an Instant Pot To make Greek yogurt in an Instant Pot, heat milk on the Yogurt program’s heating setting to about 180°F (82°C), cool it to about 110°F (43°C), stir in live yogurt and ferment it for about 8 hours. Chill the yogurt, then strain it in the refrigerator…
How to incubate yogurt: the short answer To incubate yogurt, pour milk cultured at 108–115°F (42–46°C) into warm, covered jars and hold them at about 110°F (43°C), within 5°F either way, without moving them. Most extension guides give 4 to 10 hours. Check for a soft gel from about 4 hours, then refrigerate at 40°F…
These frozen yogurt bark recipes share one simple method: sweeten plain Greek yogurt lightly, spread it about 1/4 inch thick on parchment, press on toppings and freeze for at least 3 hours. The four here are chocolate peanut butter swirl, tropical mango-pineapple, maple-cinnamon seed and nut, and lemon-raspberry. Each makes 8 servings in a 9…
These nonfat Greek yogurt recipes work with the yogurt’s thick, tangy texture and its habit of curdling when it gets hot. There are four: a warm berry oatmeal, a tuna salad with grapes and no mayonnaise, a white chicken chili, and a peach-raspberry soft serve, each adapted from a USDA or university extension recipe. USDA…
How much protein is in Greek yogurt? Greek yogurt protein runs about 9 to 10 grams per 100 g of plain yogurt, or 15 to 17 grams in a 6-ounce (170 g) serving, according to USDA data. That is nearly twice the protein of regular plain yogurt, because straining drains off liquid whey while most…