{"id":438,"date":"2020-10-14T08:36:41","date_gmt":"2020-10-14T08:36:41","guid":{"rendered":"https:\/\/marshallbrain.com\/wordpress\/?page_id=438"},"modified":"2020-10-14T08:36:41","modified_gmt":"2020-10-14T08:36:41","slug":"dukan-greek-yogurt2","status":"publish","type":"page","link":"https:\/\/marshallbrain.com\/dukan-greek-yogurt2","title":{"rendered":"I made half a gallon of Greek yogurt this weekend – talk about cheap and easy! And Tasty!"},"content":{"rendered":"\n

by Marshall Brain<\/a><\/p>\n\n\n\n

As you may recall, I did a post last week entitled, How to make Greek yogurt at home and cut your yogurt costs in half<\/a>. So this weekend I made a batch. It was incredibly cheap and easy, and the results were excellent \u2013 tangy, creamy Greek yogurt for about $1.50 per quart.<\/p>\n\n\n\n

I started with skim milk that I got at BJ\u2019s for $2.60 per gallon. I got out the crock pot, and it would comfortably hold 3 quarts (3 liters). After I poured in the milk, I turned the crock pot on high and left it alone.<\/p>\n\n\n\n

Four hours later the milk was at 195 degrees F (90 degrees C). There wasn\u2019t any scorching on the bottom or film on the top and I had not stirred it one bit.<\/p>\n\n\n\n

I took the pot off the base, stuck it in the sink and filled the sink with ice water. I was going out with friends, so I went and took a shower and got dressed. When I got done the milk was at 100 degrees F (38 C). I took a cup of store-bought yogurt with active cultures, mixed it with a cup of milk from the pot to dilute it and poured the active cultures into the pot. With the lid on the pot, I put it in a warm (120 degree F) oven with the light on and turned the oven off.<\/p>\n\n\n\n

The next morning I had yogurt. The whey had separated off nicely as you can see in this photo:<\/p>\n\n\n\n

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The whey is the clearish liquid. The white mass underneath the whey is the yogurt.<\/p>\n\n\n\n

In the next photo you can see that I was able to separate nearly a quart of whey using a spoon. No straining was required at all to get this much whey out:<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

But I wanted to go all the way. I couldn\u2019t find any cheesecloth. I thought about using a clean T-shirt, but ended up instead using a paper towel (a paper coffee filter would have probably been better) placed in the colander. I only let it sit for 10 minutes, and by then it was like sour cream, maybe even a little thicker.<\/p>\n\n\n\n

And wow was it yogurty \u2013 very tangy. Leigh and I ate it plain, she ate it with fruit, I made Tandoori chicken with it, the kids ate it with chocolate chips, and so on.<\/p>\n\n\n\n

The 3 quarts of milk cost about $2. The yogurt I used as the starter culture cost about $1 (but if I make it again I could use my yogurt as the starter). It yielded about a quart of whey and two quarts of yogurt. So the stuff I made was $1.50 per quart for non-fat Greek yogurt. And you can see how incredibly easy it was to make. It blows the store-bought price away.<\/p>\n\n\n\n

For more info see:\u00a0How the Dukan Diet works \u2013 The French diet that is supposed to end the obesity epidemic<\/a><\/p>\n\n\n\n

Dukan Table of Contents<\/h2>\n\n\n\n