Description
Discover the ancient art and modern science behind Greek yogurt—from village kitchens in Rhodes to contemporary Toronto cafes. Learn how to make your own thick, tangy straggisto at home.
Ingredients
Scale
- 1 liter of full-fat goat’s, sheep’s, or cow’s milk
- 2 tablespoons of plain yogurt with live active cultures (as starter)
- Clean muslin or cheesecloth for straining
- Thermometer (optional but recommended)
Instructions
- Heat the milk to 82°C (180°F) while stirring occasionally to avoid scorching.
- Cool the milk to 43°C (110°F).
- Add 2 tablespoons of existing yogurt with live cultures as a starter and mix well.
- Cover the mixture and keep warm for 6 to 12 hours to ferment.
- Once set, pour the yogurt into cheesecloth and hang over a bowl to strain for 2 to 4 hours.
- Transfer the thickened Greek yogurt to a container and refrigerate.
Notes
Use high-quality, full-fat milk for creamier results. Don’t rush the fermentation or straining process. Always use plain yogurt with live cultures as your starter.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dairy
- Method: Straining
- Cuisine: Greek
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 5g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 20mg