Simple Way to Make Super Quick Homemade Homemade greek yoghurt

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Before you jump to Homemade greek yoghurt recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are unable to transform things for the better without everyone's active involvement. Each and every family should start generating changes that are environmentally friendly and they must do this soon. Continue reading for some ways to go green and save energy, generally in the kitchen.

A massive amount of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. It is pretty uncomplicated to live green, after all. It's about being practical, most of the time.

We hope you got insight from reading it, now let's go back to homemade greek yoghurt recipe. You can have homemade greek yoghurt using 2 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Homemade greek yoghurt:

1. Get 2 litres of full fat milk.
2. You need 125 g of Greek yoghurt.

Steps to make Homemade greek yoghurt:

1. I use my Thermomix (Bimby) but making it the conventional way is also easy. You will need a good food thermometer and a cheese cloth..
2. If using thermomix - heat the milk for 20 mins at 85°C speed 2..
3. Conventional way: Heat 2 litres of milk gently until it reaches 85°C stirring occasionally so it doesn’t stick to the bottom of the saucepan..
4. I use full fat milk to get the really thick creaminess consistency..
5. Let it cool down to 37°C -35°C. Take 125g of good Greek yoghurt (not Greek style but authentic Greek yoghurt) and add to a jug with a few ladles of the cooled milk. Stir gently until you get a smooth paste. Add to the cooled down milk and gently stir..
6. Now if you’re lucky enough to have an Instapot then select the yoghurt function and forget about it for 9 hours or so..
7. If not, transfer to a bowl with a lid (you can seal with cling film) and place in a warming place for 9-10 hours. It is VERY important not to move the bowl whilst it’s setting. I used to put it in a fridge bag and place in the airing cupboard overnight..
8. The next morning place the bowl In the fridge to help it set. I tend to leave mine all day in there. Next step is to get a colander and a bowl and place a cheese cloth in it. Gently ladle the yoghurt into the cheese cloth to eliminate the whey. I leave mine in the fridge until all of the whey is drained. You can choose how long you want to leave it draining depending on the thickness you like your yoghurt..
9. Enjoy 😊.

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