What is Greek yogurt - composition and calorie content. Greek yogurt, facts and secrets of making it at home Greek yogurt at home

How to make Greek yogurt at home? The composition of this product, its preparation methods and beneficial properties will be presented in this article. We will also tell you about how this delicacy differs from regular yogurt, what its consistency, taste is, etc.

general information

The taste of Greek yogurt is very similar to the regular fermented milk product sold in stores (without additives). However, it should be noted that a special production technology made this delicacy thicker. This consistency is achieved by eliminating excess whey from regular yogurt. The result is a delicious dairy product with a reduced fat and carbohydrate content, as well as a large amount of protein.

Greek yogurt, reviews of which are only positive, is especially popular in the culinary field. This is due, first of all, to the fact that it is not able to curl up during heat treatment. Therefore, dishes with this product are quite easy to bake and also retain the necessary consistency.

Store-bought Greek yogurt has a lot of useless additives and milk powder. Manufacturers do not burden themselves with filtering yogurt. They thicken milk artificially.

To protect yourself from low-quality and harmful products, we recommend making Greek yogurt at home. In terms of its consistency and beneficial properties, this delicacy is quite similar to Mechnikov’s yogurt or Georgian matsoni. It should also be said that Greek yogurt has a wonderful taste and exceptional dietary properties.

Composition of the product

Greek yogurt, the photo of which is presented in this article, has a very low calorie content. Thus, 100 g of fresh homemade product contains about 53 energy units. In addition, this treat includes sugars, protein, cholesterol, sodium and 10% of the daily value of calcium. It should also be noted that this product contains a lot of riboflavin, magnesium, pantothenic acid, live bifidobacteria and lactobacilli.

Product benefits

Natural Greek yogurt is very beneficial for the body. To see this, let's look at its properties in more detail.

• Low calorie content. A small amount of sugar and high protein content make this product ideal for weight loss. It is well suited for people with diabetes, impaired metabolism and vascular and heart diseases.
• A large amount of probiotics and calcium improves immunity, eliminates diarrhea, inflammatory processes in the intestines and constipation. In addition, Greek yogurt supports weakening muscles and protects against osteoporosis.
• The live bacteria found in this product normalize the process of food absorption and digestion in general, and also help prevent certain cancers.
• Homemade yogurt prepared according to a Greek recipe helps with age-related changes and depression. It makes it easier to maintain optimism, a healthy weight and a sense of well-being after age 50.

Some experts suggest that Greek yogurt is a good preventive food against stomach infections and kidney stones.

How do they use it and what is it used for?

If for some reason you do not want to eat such a delicacy, then you can make various baked goods from it, including pancakes, biscuits, cookies, pies, etc. It should also be said that thick yogurt is very often used as a dressing sauce for various salads and snacks.

Step-by-step Greek yogurt recipe

In fact, there is nothing complicated in preparing such a product. Moreover, his recipe is practically no different from the traditional one. Therefore, if you know how regular homemade yogurt is made, then you will prepare this delicacy in no time.

So what ingredients do we need to make Greek yogurt? This product should be prepared using the following ingredients:

• bacterial culture specifically designed for making homemade yogurt - 2 large spoons;
• whole cow's milk (you can use sheep or goat) - about 4 cups.

Cooking process

Before preparing Greek yogurt, whole milk is poured into a large sterilized container, then placed on the stove and heated to a temperature of 80 degrees. After this, the hot drink is removed from the heat and left under the lid until it cools to 42-44 degrees.

Having selected approximately 1 glass of milk, a previously prepared bacterial culture is introduced into it. Having received a homogeneous mass, it is again poured into a common container and mixed thoroughly.

When performing all the described actions, one should not forget about the sterility of the utensils. Wash your hands and all equipment thoroughly. Pots, glasses and spoons must be thoroughly sterilized, otherwise unnecessary microflora will actively multiply in the resulting mixture, and the yogurt will not be as tasty as we would like.

After the bacterial culture is introduced into the milk, the warm drink should be tightly closed and immediately wrapped in a thick blanket. This is necessary to ensure that the set temperature of the product is maintained for as long as possible, creating favorable conditions for the proliferation of lacto- and bifidobacteria.

As soon as homemade yogurt thickens (after about 12-16 hours), it is poured over three layers of gauze, which is placed over the pan. The resulting structure is sent to the refrigerator and kept there for several hours (2-4 hours). During this time, the whey formed in the yogurt will drain, making the product thicker. It is transferred to glass jars, tightly closed and stored in the refrigerator for no longer than 2-3 days.

Making thick yogurt in a slow cooker

Greek yogurt can be made at home in a variety of ways. The one presented above is the most popular among housewives. This is due to the fact that it is the simplest and most accessible. However, it should be noted that with this recipe, homemade yogurt does not always turn out tasty. This is explained by the fact that without special equipment it is quite difficult to maintain the temperature that is most favorable for the proliferation of beneficial bacteria. In this regard, we recommend using a multicooker.

Required Ingredients

So, to make homemade Greek yogurt, you need to purchase the following ingredients:

• natural yogurt without various dyes and other additives - ½ cup;
• whole cow's milk (you can use sheep or goat) - approximately 1.5 liters.

Cooking method

Very often, to prepare homemade fermented milk products, housewives do not use special bacterial cultures that are sold in pharmacies, but regular yogurt purchased in a store. However, it should be noted that such a delicacy will be tasty and healthy only if the starter culture does not include various additives, dyes, etc.

So how do you make homemade Greek yogurt in a slow cooker? To do this, whole milk is poured into a sterilized bowl of the device, and then heated in yogurt or multi-cook mode to a temperature of 40 degrees. After this, 1 glass of warm drink is combined with the starter and returned to the bowl of the device.

After thoroughly mixing the ingredients with a sterilized spoon, close them with a lid and leave them on heating or in the yogurt program for 5-7 hours. During this time, the milk should thicken noticeably and transform into homemade yogurt.

How to strain?

Strain yogurt prepared using a multicooker in exactly the same way as described in the first recipe. The thick milk mass is spread on multilayer gauze, which is placed in advance over a deep pan. In this form, the product is sent to the refrigerator and kept for about two hours.

If you leave yogurt at room temperature, live bacteria will continue to multiply, making the product sour and unpalatable.

After all the whey has drained into the pan, a thick and aromatic mass should remain in the gauze, which, in fact, is Greek yogurt. It is placed in jars, tightly closed and stored in the refrigerator for no longer than 2-3 days.

What to use with?

Like regular yogurt, a delicacy prepared according to a Greek recipe can be eaten with berries or fruits. Granulated sugar, honey and even chocolate chips are also often added to it. If desired, this product can be used as a sauce. Just add it to the previously prepared salad and mix well. Believe me, even the most picky guests will not refuse such a snack.

Making yogurt in a yogurt maker

Now you know how to make Greek yogurt. What can replace such a product? It has no analogues. Compared to regular yogurt, this delicacy is more beneficial for the human body. By consuming it every day, you can significantly improve your body’s health, improve digestion and boost immunity.

We described above how to cook Greek yogurt on the stove and in the slow cooker. However, it should be noted that the most delicious product is obtained in a special device called a yogurt maker. This device is able to withstand the temperature required for lacto- and bifidobacteria, allowing you to get a thick and healthy treat that will definitely appeal to all members of your family.

So, to implement the presented recipe we will need:

• dry starter for yogurt (Narine type) - 1 bottle;
• UHT cow's milk - approximately 2 liters.

How to cook?

To prepare homemade yogurt, pour a little warm water into a bottle of dry starter and stir thoroughly until all the powder particles are completely dissolved. After this, the resulting mass is introduced into ultra-pasteurized cow's milk. After thoroughly mixing both components, they are poured into cups of a yogurt maker.

There is no need to preheat the milk, as we have chosen to use an ultra-pasteurized product. If you purchased a whole drink, it is recommended to first heat it to a temperature of 40 degrees, and only then mix it with a bacterial culture.

Having filled all the jars, they are tightly closed and sent to the yogurt maker. After turning on the device, leave it in this position until the milk thickens. After this, the yogurt maker is turned off. After keeping the yogurt for about half an hour, place it on multi-layer gauze and allow all the whey to drain. In this case, the structure is placed in the refrigerator for 2 or 3 hours.

After time has passed, the finished Greek yogurt is carefully placed into jars and placed back in the refrigerator.

The fermented milk product prepared according to this recipe turns out to be very thick, tasty and healthy. It is laid out in bowls and immediately served to the table.

The resulting Greek yogurt can be eaten with anything. It is eaten together with jam, sugar, fruit, honey, berries and other additives. If you do not eat such a product right away, then it is better to store it in the refrigerator, but no longer than two to three days. Otherwise, the yogurt will sour and become unfit for consumption.

Greek yogurt It differs from the yogurt we are used to in its consistency; it is thicker and more homogeneous and in density is more reminiscent of soft cottage cheese or cream cheese. At the same time, it has the sourness characteristic of yogurt.

Greek yogurt's thick consistency is achieved by removing the whey through a filtering process. Just like homemade cottage cheese, Greek yogurt is filtered through cheesecloth or thick cloth.

Health benefits of Greek yogurt

Whey contains lactose, which is not digested very well by many people. Therefore, Greek yogurt is a product with a reduced content of lactose (milk sugar). Greek yogurt also contains fewer carbohydrates than regular yogurt.
Greek yogurt can be used in salads or eaten with honey or syrups. Make the popular appetizer tzatziki.
The main disadvantage of Greek yogurt is that it is much smaller in volume than regular yogurt. Therefore, it is always more expensive than regular yoghurts.

Homemade Greek yogurt

Making Greek yogurt at home is easy. For this you will need a yogurt maker or a slow cooker. Or use any method you know of for making regular yogurt at home.

Natural Greek yogurt is made from sheep's milk, but even in Greece, cow's milk is increasingly being used to make Greek yogurt. So feel free to take cow's milk. You will also need gauze or thick fabric, a sieve and a container where the whey will drain.

Greek yogurt in a slow cooker

We will need full-fat milk with a short shelf life, and a starter, which is easiest to use a jar of regular yogurt without additives. The ratio for 1 liter of milk is one jar of yogurt 100-150 g.

Since Greek yogurt will then need to be filtered, it is best to use a large container for preparation to save time, rather than pouring the product into jars. Otherwise, you will have to first fill the jars and then empty them.

How to make Greek yogurt

1) Take a large container and put it in it a jar of regular yogurt, which was used for fermentation and pour milk warmed to room temperature- about half a glass, stir until smooth and then pour in the remaining milk and stir well again. If you pour in all the milk at once, it will be more difficult to achieve uniformity when mixing the starter with milk.

2) Place a cloth or silicone mat on the bottom of the multicooker (so as not to scratch the multicooker) and place a container with future yogurt.

3) Set the yogurt mode, if there is one, if there is no yogurt mode, set it to 40 degrees on the multi-cook, and cook for 8 hours. Or we follow the instructions, if yours differs from this algorithm.
4) After 8 hours, take out the yogurt.

5) Line a colander or sieve with gauze, place a container under the colander and dump the yogurt on the gauze, put the structure in the refrigerator for 5-6 hours.

Thanks to the unique composition of Greek yogurt, this is, without exaggeration, an ideal dish. It contains a set of vitamins and nutrients necessary for health in optimized proportions.

Despite the huge range, this fermented milk product is more useful than its analogues. Among other things, the dessert contains no sugar, so it will not harm people with diabetes.

Yogurt cheese or Greek yogurt is also called “labana” or “dahi”. This type of composition is filtered, since during the manufacturing process it undergoes fabric or paper filtration. Due to this, the drink is given a dense consistency and retains its characteristic sour taste.

A high-quality product contains natural milk and a starter culture consisting of Bulgarian bacillus and thermophilic streptococcus. Products that contain foreign ingredients - milk powder, pectin, preservatives and other additives - are clearly not yogurt.

Thanks to the beneficial and nutritional properties of Greek yogurt, dishes using it are better absorbed and saturate the body faster.

Homemade Greek food retains its beneficial properties for 2-3 days when placed in the refrigerator. The maximum shelf life of the production version is up to two weeks.

How is Greek yogurt different from regular yogurt?

First of all, for its high protein content - more than 10%, at which the Greek dessert has a rich, creamy consistency, similar in appearance to thick sour cream or curd cream.

Unlike the usual dessert, Greek is a natural product, which does not contain any stabilizers or other additives. Thanks to filtration, the content of carbohydrates, calcium and sugar is reduced, but there is more protein than in the “traditional” one.

How to choose a yogurt starter

Sourdough starters are distributed through supermarkets, pharmacies or grocery stores. Before purchasing, carefully study the bacterial composition. The name in most cases is indicated in Latin. Based on the quantitative component of the product, it is clear how many varieties are contained in a particular package. The higher this indicator, the more useful the composition.

Quality is determined by the number of CFUs per gram. The more CFUs, the better. And also the CFU at the end of the shelf life should be at least 107, because the higher the degree, the more bacteria there are.

When purchasing sourdough, make sure that it was stored in proper conditions (in the refrigerator), since the shelf life cannot exceed one year at temperatures up to +10 degrees, and if frozen, this period increases to two years.

The best starter is made from bacteria grown through selective breeding. Over-fermented organisms evolve and lose their ability to “take root.” High-quality sourdough is distinguished by a pure white color, while over-fermented ones have a beige tint.

Principles of preparing fermented milk product

To produce Greek yogurt, sheep (traditional), goat or cow's milk combined with live bacteria is used. After fermentation, it must be subjected to filtration, thus obtaining the required consistency. Then the finished food is packaged and delivered to store shelves for sale.

In most European countries, mass-market yoghurt, similar to Greek yoghurt, is made using special thickeners.

Any housewife can easily cope with obtaining a healthy dessert, because it only requires milk and sourdough. Do not forget about the dishes, which must be clean, otherwise unnecessary and even harmful bacteria will get into the product.

And also a real yoghurt product prepared at home is of high quality if 3 rules are strictly followed:

1. In the process of creating Greek yogurt, only live bacteria are added to the milk.
2. Precisely maintained temperature required to obtain a tasty product.
3. Metal containers should not be used as stainless steel kills living bacteria.

Whey that appears on the surface of the product together with bubbles or separately from them indicates that the homemade product is prepared according to the rules and is natural.

Classic yogurt in a slow cooker

Thanks to such a wonderful device as a multicooker, preparing a Greek dessert with a classic taste becomes quite easy and simple. The reason for this is that the home assistant allows you to maintain the required temperature for a long time.

Compound:

• liter of natural milk;
• packaging of starter starter.

Preparation:

1. In a separate saucepan, the milk is brought to a boil, then cooled to 40 degrees and mixed with the starter.
2. The composition is poured into the multicooker bowl, and the “Heating” mode is set. Before placing the mixture, the dishes are doused with boiling water.
3. Yogurt is fermented for 8 hours. To avoid creating temperature differences, do not open the device under any circumstances.
4. The finished dessert is filtered and placed in the refrigerator compartment for two hours to cool.

Cooking without sourdough

If you don’t have time to go shopping and buy sourdough, you can use a jar of store-bought yogurt in the refrigerator.

Products:

• liter of natural milk;
• couple of st. l of store-bought Greek drink.

Preparation:

1. The milk is heated to 85 degrees and cooled to 45.
2. Mix 2 tbsp in a bowl. l. Greek yogurt and 5 tbsp. l. warm milk.
3. The resulting mixture is poured into a saucepan and stirred. Just without fanaticism!
4. The container with the components of the dish is carefully wrapped in a warm blanket, placed in a thermal bag or placed near the radiator for 8-10 hours.
5. The finished dessert is kept in the refrigerator for at least 2 hours before consumption.

Milk based recipe

To prepare Greek yogurt using cow's milk, keep in mind that the required 30 degrees for proper ripening of yogurt will be maintained in a large container (at least 2 liters). To prepare less than the specified amount, you will need a thermostatic yogurt maker or thermos.

Products:

• liter of fresh natural milk;
• 150 ml of live yoghurt or a packet of starter culture.

Preparation:

1. The milk is heated to 40 degrees.
2. The starter is poured into a clean container and diluted with 1/3 of the milk. Everything is mixed and supplemented with the rest of the milk.
3. If a saucepan wrapped in a blanket is used, the mixture is placed in a warm place for 6-8 hours. Be careful! If you shake or mix the contents, the original thickness will be lost and the whey will separate (separation).
4. After the time has passed, the fermented product is put into the refrigerator to cool.

To get a rich dessert, strain out the whey using a colander and thick cloth. In a few hours, almost half a liter of whey will separate, which is used to prepare dough, caring masks, or simply as a thirst quencher. The yogurt is mixed.

Compound:

• a liter of milk with a fat content of 3.2%;
• 200 g live yoghurt;
• 200-300 g of any fruit or berries.

Preparation:

1. Portioned jars are thoroughly washed and calcined in the oven or microwave.
2. The skins are removed from the fruits, after which they are crushed using a blender. The berries are additionally pureed.
3. The milk is brought to a boil and cooled to 40 degrees.
4. Live yogurt and berry/fruit puree are added to the liquid, everything is mixed until smooth.
5. The finished mixture is poured into portioned jars, which are carefully placed on the bottom of the bowl, previously covered with a cloth.
6. The cylinders are filled 1/3 full with warm water, the device is closed and switched to the “Yogurt” mode.
7. After 7 hours, the containers are removed from the appliance bowl and placed in the refrigerator for 5-6 hours to cool.

Bon appetit and good health everyone!

In its composition, taste, consistency and beneficial properties, Greek yogurt is similar to Georgian matsoni and Mechnikov yogurt. If we compare it with regular yogurt, it is denser (“the spoon costs”) and more concentrated. This is no coincidence - when making a Greek fermented milk product, 2 times more milk is used, in addition, it is pressed much harder, and there is practically no whey, lactose, or sugar left in it. The latter is three times less than in regular yogurt.

Composition of yogurt

Per 100g low-fat yogurt: 4g sugar, 10g protein (equivalent to 40g chicken breast), 6g cholesterol, 33mg sodium, 10% DV calcium. Greek yogurt is high in magnesium, riboflavin and pantothenic acid. But the main thing, of course, is live lacto- and bifidobacteria.

Greek yogurt contains 53 calories.

Benefits of Greek yogurt

The uniqueness of Greek yogurt lies in the combination of its characteristics:

1. Low calorie content, low sugar content and high amount of protein make it ideal for weight loss, metabolic disorders, diabetes (maintains stable blood sugar levels), vascular and heart diseases.
2. The high content of calcium and probiotics improves immunity, eliminates inflammatory processes in the intestines, diarrhea and constipation. Yogurt protects against osteoporosis and supports weakening muscles.
3. Live bacteria in large quantities normalize the process of digestion and absorption of food, and help prevent certain cancers.
4. Greek yogurt helps with depression and age-related changes. It makes it easier to maintain a healthy weight, optimism and a sense of well-being after 50.
5. The beneficial properties of the product, such as the prevention of kidney stones and stomach infections, are awaiting confirmation. Not everything has yet been studied and discovered; other pleasant surprises may await us.

Doctors recommend consuming fermented milk products up to 3 servings a day, but it’s still better to start with one. Greek yogurt is especially good in winter, when colds are common. Greek yogurt is a product that has just begun to appear on our market, while in other countries it has been used for a long time and actively.

Is there such a thing as too much yogurt?

The fact that a thick fermented milk drink appeared in our country later than on the market in other countries has its advantages. The fact is that, in addition to the benefits, researchers have learned well about the harmful sides of yogurt, and today we can consume it more consciously.

The old adage that too much of a good thing is bad applies here too. This is primarily due to calcium. Excess calcium, of which there is a lot in yogurt, impairs the absorption of iron and zinc, increases the risk of kidney stones, calcification in blood vessels, and prostate cancer if you are prone to it.

Another caution concerns the infatuation with fillers. As manufacturers add fillers in the form of syrups, the sugar content of the product increases dramatically, and the main benefit of Greek yogurt is negated.

How to make Greek yogurt at home

Ingredients:

• Milk (cow, goat or sheep) – 800 ml
• Natural yoghurt (or starter) – 130 ml

Important: milk should not be pasteurized or boiled, otherwise it will not retain live beneficial bacteria.

1. Heat the milk to a temperature of no more than 40-45 degrees Celsius.
2. Dissolve natural yogurt without any additives or starter culture in warm milk.
3. Cover the bowl with the Greek yogurt mixture with a lid and wrap it in a towel to maintain the original temperature.
4. After about 7-8 hours, the yogurt will “ripen” and reach the required consistency. It is important not to shake or stir it, because this will cause the whey to separate and the flaked yogurt will lose its thickness.
5. From the resulting liquid mass, set aside the required amount for the starter to use next time.

On a note:

• To obtain a thicker Greek yogurt, strain it through a sieve lined with a double layer of gauze or thick cloth.
• Carefully pour in the resulting product and leave it alone for a couple of hours. The result will be approximately 400-450 ml of thick yogurt and the same amount of whey, which can be used for baking, drinking or cosmetic masks.
• If desired, Greek yogurt can be sweetened with honey, enriched with berries or fruits, and mixed with chocolate pieces.

How to cook using a yogurt maker

Why do many people prefer to cook in a yogurt maker? The device keeps the temperature most suitable for fermentation, has cups, which is convenient, and cooking in it is more comfortable and carefree. You can choose even the simplest option, and it will make it easier for you to prepare the product.

In a simple yogurt maker it looks like this: at the stage of adding the starter to the milk, you pour the entire product into glasses, and it simmers in the yogurt maker for about 8 hours, reaching the desired state. Then you cool it and just put it in the refrigerator. It’s quick and convenient, and you always get good yogurt, unlike the manual method, which often fails due to the fact that it is not possible to maintain the desired temperature.

1. After preparing yogurt, do not eat it right away - put it in the refrigerator for an hour or two, and it will become even tastier.
2. Suitable for sourdough: Greek yogurt itself or other live yogurt that does not contain preservatives or dyes, sour cream (acidified), curdled milk, matsoni. Sour cream is not the best option, as it does not contain Bulgarian bacillus, which ferments yogurt. But even if you use regular sour cream, and then make a new one from the prepared yogurt, then time after time the yogurt will be saturated with the necessary bacteria and turn out better and better.
3. Don't eat all the yogurt, don't forget about the starter, leave it for preparing the next portion.
4. It is better to prepare 2-3 servings of yogurt at once, since a large volume of milk retains heat longer and the bacteria “work” more actively (this only applies to the manual method).
5. To determine the correct moment to add the starter into the milk, you need to either dip your finger in it and count to 10, or clasp the jar with your hands and also count. If the temperature is comfortable for you (the milk and the jar don’t burn), then it’s time to add.
6. To prepare real Greek yogurt, milk will take 2-3 times more milk product, since it is filtered from whey. Calculate the portion you want to receive based on this.

Greek yogurt in cooking

The Greeks use their yogurt wherever possible: they eat and drink it just like that, add it to meat, fish, and vegetable dishes, knead dough on it, and come up with original dessert drinks.

It is often used as a substitute for sour cream, mayonnaise, cream cheese or butter, as it is thick and dense and suitable for making dressings and sandwiches.

When you're ready to marinate your shish kebab, use Greek yogurt. If you don't like fatty meat, pour yogurt over it, marinate it in it - this sauce perfectly neutralizes fat. And paradoxically, it makes tough and dry lean meat “fattier” (softer, more tender).

At least one yogurt-based dish has gained real world fame - tzatziki dip, or tzatziki. Anyone who has been to Greece knows its special refreshing taste!

And another 100 + 1 applications, for example:

• women use Greek yogurt as a cosmetic product, wash their hair and wipe their face;
• Ulcer sufferers and allergy sufferers have lunch with them in the office;
• Greek yogurt is used for medicinal purposes against constipation, poisoning and high fever, stress and constant fatigue syndrome.

How to choose yogurt in a store?

If you live in a big city and are lucky enough to find Greek yogurt, do not rush to buy it, first check for quality:

Please note the shelf life: it should not exceed 4-6 weeks;
- study the composition: milk should not be pasteurized, dyes, thickeners, preservatives should be absent, the fat content of the product should be within 2-4%, protein should be at least 10%.

It is better to eat the opened package immediately and not store it.

Important: European producers of Greek yogurt use thickeners, so in terms of composition it is safer to prepare the product at home yourself.

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