The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Make your own Greek yogurt

dabrownman's picture
dabrownman

Make your own Greek yogurt

Make your own Greek yogurt and then use the drippings to make great bread by substituting the yogurt whey water for the water in your bread.

Comments

FlourChild's picture
FlourChild

Love this, am about to make yogurt today!  does the whey water change rate of fermentation or alter the texture/flavor like milk does?

dabrownman's picture
dabrownman

it effects the sour the most giving the SD a deeper sour.  I haven't noticed a change in fermentaion since most of my breads are at least 3 hours on the bench for S&F until they double (that is the key I think - how ever long it takes to double) and then in the fridge for 20 hours or retardation anyway.  Never thought about the texture but I'm guessing not much changes or I would have noticed it.  It is the taste that changes.  I hate throwing anything away.  I hear you can make ricotta from it too, like you do from making mozzerella,  but I haven't done so from yogurt. 

flourgirl51's picture
flourgirl51

I have used whey in place of buttermilk with good results.

Aussie Pete's picture
Aussie Pete

Hi guys..............would you mind sharing your yogurt method or recipe on this site please.............Pete

dabrownman's picture
dabrownman

I take 1 qt of non fat milk, add 1/3 C of non fat dry milk powder and cook it on high, stirring constantly, until it reaches 185 F.  Then I take it off the heat and cool it in an ice water bath by sicking the pot in a larger bowl with ice in the bowl.  When the temperature drops to 118, I add in 3 T of yogurt that has an active culture on the lable.  Ahead of time I set up a wood cutting board with a heating pad set to medium and 2 kitchen towels on top of the heating pad.  I set my thermometer on the towels, set the pot of 110 F future yogurt (now with a lid on the thermometer and cover the whole shebang with a thick folded over bath towel.  I let it mature for 12 hours and then drain it off in colander that has a paper towel in the bottom and the pot use to cook the milk underneath to catch the whey.  I cover the colander with plastic and put the pot, colander, yogurt mix into the fridge to drip away overnight.  In the morning you have what is in my picture above.  A pot of whey and about 3/4th of a quart of Greek yogurt.   I will post some other pictures soon since I have them somewhere.

 

You can also buy a quart of regular yogurt from the store, drain it off in the fridge in a colander with a paper towel in the bottom and end up with Greek yogurt and the whey water for bread.  I usually dilute the whey water with spring water for bread too.

Happy yogurting and baking!!

Aussie Pete's picture
Aussie Pete

Hi guys,

Thankyou for sharing this information, much appreciated............Pete

flourgirl51's picture
flourgirl51

You can also make yogurt using a bread proofer if you have one. I have the Brod and Taylor folding bread proofer which can also be used to make yogurt. 

dabrownman's picture
dabrownman

in some newer bread machines too - ones that have the yogurt cycle or instructions on how to do it with their machine.