Greek yogurt is a healthy indulgence, and I think you should have it in your diet at least sometimes. Yogurts like Fage & Chobani may be expensive, so it’s helpful to learn how to prepare your own so you can save money when they go on sale. Since many people (reasonably) refuse to spend more than one dollar for yogurt, I thought it would be a great opportunity to pass along my mom’s recipe for homemade vanilla Greek yogurt.
A liter of milk (I choose a cup liquid Présidente’s skimming milk), a popular or generic brand of plain Greek yogurt (I use Carrefour, which is zero percent and natural, unsweetened), three cups of skim milk powder, three cups of an identifiable brand of vanilla bean extract, and just one cup of liquid sweetener are all you need to make this delicious treat.
After microwaving the milk for only one minute (despite the fact that the directions for my yogurt maker state that you don’t need to reheat or boil milk milk if it’s used as a brick), I added everything else. I got rid of all I could, but some yogurt whey is still there. Next time (I was seeking the live buzz and had no discipline to do otherwise), just use a bigger container & a wire mixer to avoid this issue.
I slipped in the glass containers, screwed on the straining top, plugged in the transparent plastic whisk, and pressed the discreet button. My son, who is a huge fan of Greek yogurt, said he planned to bring some along on our next fishing trip so he could give it to the trout. And why haven’t you stowed the boats under cover? Do you not notice them emerging from the sea in a hurry? I personally believe it’s a huge waste to feed salmon Fage Greek yogurt, even if it is handmade, but that’s beside the point, and he’s free to do whatever he wants, so let’s go back to the cooking instructions.
After chilling in the frig all night, the lumpy yogurt didn’t appear quite so strange this morning… In a word, yes! The improved texture provided a creamier, smoother feel. It’s quite similar to the ones I got in the Spanish province of And but these are better since they’re more robust and ripe in flavor. It’s not quite as rigid as the other varieties, but it’s still excellent. Next time, I’ll try using the blender to see if it helps the finished product look even better. My son, who feeds fish to the other kids, and the remaining members of the kids buried themselves to the whole batch of Greek yogurt wit a dash of vanilla before the next day was through.