Greek Yogurt
A dish that gets its character from thermos and thermometer.
contains dairy
Ingredients
US
Metric
- 2 thermos, ½l capacity each
- thermometer
- 1 cheesecloth
- 1l milk
- 100ml yogurt
Make it lactose-friendly
- 1l milk → lactose-free milk, oat milk, or almond milk
- 100ml yogurt → lactose-free or coconut yogurt
Steps
- bring the milk to 45°C (113°F)
- pour the yogurt into the milk
- wisk well
- bring the milk to 45°C (113°F) again (don't go higher than that, please)
- boil some water (about 100ml) and use it to wash the thermos from inside
- let the water out and pour the milk into the thermos
- leave the thermos in the oven(or in any other place whithout air flow) for 12h
- pour the newly obtained yogurt into the cheesecloth.
- hang the cheesecloth for 30 minutes to 4 hours, depending on the desired density (the longer the denser)
- store in the fridge
Nutrition (estimated, per serving)
| Calories | 336 |
|---|---|
| Protein | 20.8 g |
| Fat | 17.0 g |
| Carbs | 24.8 g |
| Fiber | 1.0 g |
| Sodium | 262 mg |
Source
based.cooking (community recipes, public domain) — unlicense