I made greek yoghurt!! Yes I did!
On Friday, my friend Dooshima came to visit and brought me a yummy bowl of salad just because I had just finished my cleanse and she wanted to make me something. Can we clap for Dooshima… how thoughtful!! I totally enjoyed this salad and I’ve gotten the recipe, it shall be recreated and posted on this blog soon. Thanks Doosh!
Anyways, as I was saying, Dooshima and I got talking and sharing tips about everything as is normal with us then she mentioned that she makes her own greek yoghurt and I was like… pause!! Why have I not thought of this? And just like that, I said please lets go and buy the things…haha.
See I don’t think I need to spend time extolling the many benefits of greek yoghurt as I’m pretty sure readers of this blog already know the koko. Walk into a supermarket/shop here in Abuja and you’ll see that the price of a small teeny tiny cup of greek yoghurt ranges anywhere between N1,500 – N4000; I kid you not! I usually just unlook and waka pass like I didn’t see it sef so you can understand why I’m so excited that I found an alternative.
We discovered this well stocked, well priced and clean supermarket in Games Village that had everything. We were genuinely surprised; it exceeded our expectations by far. And for me, the fact that its in games village is awesome because it means I can totally turn this into my evening exercise – walk from my house to buy what I need and walk back. DOUBLE WIN!!!!!
A couple of minutes and N900 later, I emerged from the supermarket ready to go greek!
This is everything you need to make greek yoghurt.
- Yoghurt that contains live culture (it’s usually indicated on the pack). I bought the unsweetened one and it cost me N500 for this one litre bottle. You only need 4 tablespoons per each batch of 1 litre milk so this means you can re-use this at least 10 more times, the only thing you’ll need to buy each time is milk. Awesome!
- 1 litre of Fresh whole milk (N400). You can use low fat milk too. Infact, I’ll do so with the next batch. I even learnt that you can use powdered milk too but I’m not that adventurous yet.
- Old empty glass jars (from olives, mayo, coffee, pickles etc)
- Sieve cloth, an old t-shirt or a silk scarf. I set aside a scarf, never to be used outside the kitchen again forever and ever, amen!
STEP BY STEP:
- First things first, you need to sterilize the empty glass jars. This is done by washing the jars thoroughly, then placing them and their covers in a pot, fill it with water to cover to the brim and then set it on the burner, let the water boil. Once its boiled, reduce the heat but don’t turn if off completely and leave the jars in the boiling water on the burner until you’re ready to use them.
- Scald the milk. This is done by pouring all the milk into a pot and putting it on a high heat burner to boil. You have to watch the milk closely else it can boil over and pour like okro soup….messy! This step takes about 3 minutes if the milk is at room temperature but about 5 minutes if it came out of the fridge. You’ll know it’s ready when you see it forming bubbles around the corners of the pot, at which point you take the pot off the burner and set aside to cool.
- Allow the scalded milk to cool. You want it cool enough to touch but not cold. You will know its cool enough when you can touch and hold your finger on the side of the pot used and it doesn’t burn your finger. This should take approximately 10 minutes.
- At this point, you will now add 4 tablespoons of yoghurt (which contains live culture) into the warm milk, mix thoroughly and then immediately pour the mix into the glass jars that you will at this point take out of the boiling water. Cover the jar lid immediately. Very tightly.
- Now for some people, at this stage, they place the jars of milk into a warm oven for a bit but I don’t have an oven so I didn’t. It is perfectly fine to just place the jars in a warm dry cupboard and leave it alone but for extra heat, I placed the jars into a food warmer, covered it and kept it away in a dark warm kitchen cupboard. This was done at about 6pm and I didn’t check in till the morning of the next day around 9am.
- I ran to the kitchen by morning, carefully pulled out my food warmer and behold……. It was thick. That’s how you know it worked; the milk becomes thick. You’d know when you shake the glass jar. WIN!!!
- At this point, you have yoghurt, but we are making GREEK yoghurt so don’t rush off in excitement just yet. You will need to strain the excess whey (water) in the yoghurt. This is done by pouring the entire yoghurt into the sieve cloth/old tshirt/scarf and tying it. Set in on a high stand in a container and leave it sitting in the fridge for about 2-3 hours (longer if you want to end up with a cheese like consistency). In 3 hours, you should have your greek yoghurt ready to eat.
- My initial 3 jars (pre-strain) became 1 jar and a half but for N900 (and plenty leftover yoghurt that I can reuse 10 times), that’s a huge bargain. As my middle name is overkill, I see myself making uncountable jars of greek yoghurt going forward, I’d share with you if you’re nice 😀
- At this point I poured my greek yoghurt into the containers but not before making sure to taste some. I served it with 200g of sweet Benue mango and a drizzle of honey because….sweet tooth! Plus overkill…remember? It was proper yummy!!! However do not limit yourself; greek yoghurt can be enjoyed in a variety of ways – plain, with nuts or fruits, in smoothies or even as dressing. Go be epic!!!
Are you inspired to try making yours? Please share with me when you do. Do you have a Pro-tip to share or a question? Please use the comments box below.
Thank you for reading.