• Nikki Glekas

HOMEMADE GREEK YOGURT


I couldn’t let another month go by without sharing my method for making Homemade Greek Yogurt with you. To say this is a staple in my house is a huge understatement. I make it all the time because, well, we eat a lot of yogurt!

Here’s the thing about yogurt – everyone buys it, but it is actually super simple to make at home. I don’t think the yogurt companies want you to know that. I like making it because it is, of course, a great way to save money. It is also a great way to make large portions all at one. This recipe can very easily be doubled or tripled

As you’ll see, once the dairy is heating on the stovetop, all you have to do is pour it into the containers and let it cool in the oven that you’ve just turned off. I always use plain Greek yogurt as my starter, it doesn’t have to be anything fancy. Once you have this in your house you can use it for your next batch and so one.

This yogurt is delicious eaten plain, but is also a great canvas for many flavors. In this episode I serve it with sour cherries and pistachios, honey and granola, and even as a parfait with fresh fruit. You could use this for a smoothie, or stir in chocolate chips and top it with mint to make it a sweeter dessert.

Have fun learning how to make yogurt at home. I guarantee that once you master this, you’ll never go back to buying it at the grocery store again!


HOMEMADE GREEK YOGURT

Yogurt is one of the most popular foods in Greece. You can find it everywhere and now it’s big in America, too. Most people are amazed at how easy Greek yogurt is to make at home. Once you start doing this you’ll never stop.


Makes 6 8-ounce jars

  • 2 1/2 Cups Whole Milk

  • 2 Cups Half and Half

  • ½ cup any full-fat plain yogurt (Greek or regular yogurt is fine)

  • Preheat the oven to 200 degrees F.

  • In a large stockpot bring 2 cups of milk and all the half-and-half to 120 degrees on a candy thermometer.

  • Dissolve ½ cup of yogurt in the remaining ½ cup milk and pour it into the pot and bring the mixture back to 120 degrees F.

  • Divide the mixture amongst 6 8-ounces jars. Place the jars on a baking sheet and put them into the oven. Immediately turn off the oven and leave the jars for 8-10 hours. After this time check them to make sure the yogurt is thickened and set.

  • Place lids on the jars and store in the refrigerator until you eat them.

  • Topping | honey, nuts, sour cherry, pistachio, granola, strawberry and blueberries







Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact team@nikkiglekasevents.com or call 203.658.8659.

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