You’ll scarcely miss the expensive supermarket stuff.
By Jennifer Lalime | February 16, 2012
<< Back to Article: How to Make Greek-Style Yogurt
I would loke to do this!! I have a question though. Does homemade Greek’style yogurt have as much protein as store-bought? According to the website of a well-known Greek yogurt company, they state:
“the straining process removes the excess liquid from our yogurt, which consists of water and whey. Whey is naturally found in milk and contains several nutrients including whey protein. Our proprietary straining process allows us to separate and remove only the liquid portion of the whey, leaving the whey protein intact in our yogurt.”
Is this true? Am I losing out on some essential protein by making my own?
Is Nonfat milk an option for this process? I’m assuming not, since it lists 2% and Whole milk, but I was hoping we could also adapt for a Nonfat version. Thanks for any insights.
I use 1% milk when I make yogurt and it works great
Growing up my mother would make plain yogurt in an electric 8-jar/container maker. She would usually add jams to the finished product since us kids didn’t appreciate plain unsweetened yogurt. Today I love plain greek style yogurt with just a drizzle of honey or agave along with some fresh fruit. I came upon a blogger’s post for DIY yogurt last week and now I’m hooked! Their recipe only calls for just 2 teaspoons of commerical yogurt per 1 quart milk to be used as starter…a far cry from the 1 cup I would have to use based on this ATK recipe. I’ve made two batches the blogger’s way and while the yogurt has set well and tasted great it has bothered my stomach quite a bit. Not to the point where I think I did something wrong. I’ve never had issues with lactose but maybe it’s just my body changing because I gave some to my sister who had no trouble at all digesting. I read online of another user having similar tummy troubles when using commercial yogurt as starter. She noticed that when she switched to powdered yogurt starter such as Yogourtmet her stomach was no longer bothered. I think I’m gonna try it once more using the full cup amount of commerical yogurt recommended here to start for a 1 quart batch. I always buy quality brands like Chiobani or Wallaby but maybe using more is the key. I’ll also use the recommendation re: quality milk…I do cheapen out and buy the store brand 2% but I think I should go for organic for yogurt making. Wish me luck!
“dry milk powder” is that the kind you bake with or the flaked kind?
(there are two types … right?)
I’m going to try it.
the yogurt looks good enough to eat, i will make it , thanks
Can one use whole milk?
Hi darahgates, you can definitely use whole milk. The result will be slightly thicker/creamier, so try it without the dry milk powder (just milk and starter yogurt) and see how you like the texture. Have fun experimenting!
I tried non fat milk because it was on sale, but added the dry milk powder and it still seems a little watery. I’m leaving it straining right now. I think I will try whole milk next time. If I want to vary trying different size batches how do I find ratios for milk to starter?
I used the non fat milk and the recipe worked fine. More fat always tastes better, but I don’t need the fat.
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