Make Greek yogurt sour cream in your kitchen

Greek yogurt sour cream on your table

Greek yogurt sour cream is a healthy as well as functional dairy product with a lengthy background. It is one of the most fragile delicacies in combination with honey and also fruits, as well as if you include little natural herbs, flavors, and salt, it quickly turns into a tasty spicy sauce.

Greek yogurt sour cream
You can replace sour cream with Greek yogurt

Not many individuals know, yet “Greek yogurt” is yogurt that has actually been filtering system to remove some whey. As a result of such an easy treatment, yogurt becomes thicker and loses some sugar, lactose, and carbs. The completed product is much less healthy but consists of a large amount of calcium and protein. This feature has actually offered greek yogurt sour cream with the just title of the most valuable dietary product—the loves of followers of a healthy way of life worldwide.

Greek yogurt sour cream
Greek yogurt goes well with honey, fruits, vegetables, and soups

Homemade Greek Yogurt Benefit

Greek yogurt as sour cream is a superb replacement for sour taste in sauces, salad dressings, and garnishing chilled soups. It is likewise ideal for sauces, either on its own or in place of buttermilk. Store-bought yogurt tends to taste much more intense. Then, yet it is more than store-bought making use of a fermentation station Brod and Taylor proofer if you like homemade greek yogurt sour cream. You may be interested in a homemade lactose-free yogurt recipe.

Folding Proofer & Slow Cooker Foods Yogurt & Probiotics

In this dish, the milk is held at a high temperature to denature several whey proteins, leading to a thicker structure and yogurt that loses much less healthy protein throughout training. The vital difference from other yogurt dishes is that all the milk stays in one huge culture container, which is more convenient than a glass jar set if the yogurt is strained. Leaving the milk in one large container also makes it less complicated to keep it warm – cover the pot and let it stand. No extra initiative is called for.

Making sour cream from Greek yogurt in Brod and Taylor proofer

Today I propose to learn how to make greek yogurt sour cream at home. Let’s start? To make Greek yogurt at home, you only need two ingredients: milk and yogurt ferment.

Greek yogurt sour cream
Yogurt gets a smooth consistency after beating

Ingredients:

  • Milk: 1 liter of cow, goat, or sheep. Fresh, pasteurized, or ultra-pasteurized – at your discretion, of course, the first two options are preferable.
  • Yogurt ferment: a unique yogurt starter, plain yogurt, or a small portion of ready-made homemade yogurt. Use yogurt starter according to the manufacturer’s instructions or live yogurt without additives. I always leave a separate container with yogurt from the previous batch for fermentation, add 62,5 ml of drinking or homemade yogurt per 1 liter of milk.

Equipment:

  • Brod and Taylor collapsible proofer
  • Thermometer
  • large saucepan with lid
  • large colander with coffee filters or gauze for straining yogurt
  •  Whisk


Note: When using the Folding Proofer to make yogurt, be certain there is no water in the water tray. The water tray is not needed for making yogurt. You can remove it from the Proofer, if you like, or leave it empty. But do not add water because it will affect temperature settings.

Greek yogurt sour cream maker instructions

Step one:

  • Heat milk temperature to 205 ° F (96 ° C) and hold for 10 minutes.
  • Pour milk into a large stockpot and heat to at least 205 ° F (96 ° C).
  • Stir constantly and watch as the milk approaches 200 ° F to avoid boiling.
  • Remove the pan of milk from the stove and cover it to remain hot for ten minutes.

Step two:

  • Chill milk to 110 ° F (43 ° C).
  • After the milk is hot for ten minutes, remove the lid and let it cool to 110 ° F (43 ° C).
  • For faster and safer cooling of food, place a milk container in a saucepan or sink with cold tap water.
  • While the milk is cooling, place the proofer with a wire rack at 110 ° F (43 ° C).
  • If your saucepan is too high to fit in a proofer, transfer the milk to a large bowl when it cools down to about 115 ° F (46 ° C).

Step three:

  • Add yogurt to milk.
  • Transfer the live yogurt to a small bowl.
  • Gradually add warm milk to make the mixture runny and stir until smooth.
  • Pour the liquid culture back into the large container of milk and stir gently to distribute.
  • Cover the pot with a lid and place it in a culture-proofing cabinet.

Step four:

  • Culturing at 110 ° F (43 ° C) for an hour, then reduce the temperature to 80 ° F (26 ° C).
  • Set the kitchen timer to one hour, and then after that hour, turn off the proofer at 80 ° F (26 ° C).
  • Continue to culture the yogurt until it hardens.


Fermentation station

Step five:

  • Check the yogurt after three hours. After an hour at 110 ° F (43 ° C) and another two hours at 80 ° F (26 ° C), test the yogurt by gently tilting the container to the side to see if the milk has frozen.
  • Most yogurts take about 3-4 hours to harden, or yogurt can be grown longer to get more flavor and acidity.

Note: If straining the yogurt at the end of cultivation is inconvenient, you can put it in the refrigerator later.

Step Six:

  • When the greek yogurt sour cream is finished cultivating, please remove it from the proofer, transfer enough yogurt to a small jar to use the starter for the next batch, and then refrigerate it (it is best not to strain the seed).
  • Line a large colander with cheesecloth, a clean towel, or a restaurant-sized coffee filter and place over a large bowl.
  • Pour the yogurt into a colander, cover, and place in the refrigerator to drain.
  • If necessary, drain the whey from the container while straining.
  • We like Greek-style yogurt the most, where it is strained for about 3-4 hours, but you can waste more or less time depending on your needs.

Step seven:

  • Whisk the greek yogurt sour cream.
  • When the yogurt is finished straining, spoon it into a large bowl and beat vigorously to smooth out the texture and give it a smooth consistency.
  • If desired, you can add flavorings and/or spoon the yogurt into disposable or glass containers. Refrigerate.

Greek yogurt is an ideal viscous dairy product with a neutral flavor. You can serve it for breakfast with sweet cereals, or you can season it with a vegetable salad. You can substitute Greek yogurt for sour cream.

greek yogurt sour cream

Homemade Greek Yogurt Recipe

Greek yogurt sour cream

Mary
To make Greek yogurt at home, you only need two ingredients: milk and yogurt ferment.
5 from 1 vote
Prep Time 20 mins
Cook Time 4 hrs
4 hrs
Total Time 8 hrs 20 mins
Course Breakfast, Dessert, Sauce
Cuisine Mediterranean
Servings 6
Calories 66 kcal

Equipment

  • Large saucepan with lid
  • Thermometer
  •  Brod and Taylor Folding Proofer and Slow Cooker
  • A large colander with coffee filters or cheesecloth to strain the yogurt,
  •  A whisk
  • Mason jar

Ingredients
  

  • 1 liter Milk Cow, Goat
  • 65 ml Yogurt starter

Instructions
 

  • Step one: Heat milk temperature to 205 ° F (96 ° C) and hold for 10 minutes. Pour milk into a large stockpot and heat to at least 205 ° F (96 ° C). Stir constantly and watch as the milk approaches 200 ° F to avoid boiling. Remove the pan of milk from the stove and cover it to remain hot for ten minutes.
  • Step two: Chill milk to 110 ° F (43 ° C). After the milk is hot for ten minutes, remove the lid and let it cool to 110 ° F (43 ° C). For faster and safer cooling of food, place a milk container in a saucepan or sink with cold tap water. While the milk is cooling, place the proofer with a wire rack at 110 ° F (43 ° C). If your saucepan is too high to fit in a proofer, transfer the milk to a large bowl when it cools down to about 115 ° F (46 ° C).
  • Step three: Add yogurt to milk. Transfer the live yogurt to a small bowl. Gradually add warm milk to make the mixture runny and stir until smooth. Pour the liquid culture back into the large container of milk and stir gently to distribute. Cover the pot with a lid and place it in a culture-proofing cabinet.
  • Step four: Culturing at 110 ° F (43 ° C) for an hour, then reduce the temperature to 80 ° F (26 ° C). Set the kitchen timer to one hour, and then after that hour, turn off the proofer at 80 ° F (26 ° C). Continue to culture the yogurt until it hardens.
    Fermentation station
  • Step five: Check the yogurt after three hours. After an hour at 110 ° F (43 ° C) and another two hours at 80 ° F (26 ° C), test the yogurt by gently tilting the container to the side to see if the milk has frozen. Most yogurts take about 3-4 hours to harden, or yogurt can be grown longer to get more flavor and acidity.
  • Step Six: Strain the yogurt. When the greek yogurt sour cream is finished cultivating, remove it from the proofer, transfer enough yogurt to a small jar to use the starter for the next batch, and then refrigerate it (it is best not to strain the seed). Line a large colander with cheesecloth, a clean towel, or a restaurant-sized coffee filter and place over a large bowl. Pour the yogurt into a colander, cover, and place in the refrigerator to drain. If necessary, drain the whey from the container while straining. We like Greek-style yogurt the most, where it is strained for about 3-4 hours, but you can waste more or less time depending on your needs.
  • Step seven: whisk the greek yogurt sour cream. When the yogurt is finished straining, spoon it into a large bowl and beat vigorously to smooth out the texture and give it a smooth consistency. If desired, you can add flavorings and/or spoon the yogurt into disposable or glass containers. Refrigerate.

Notes

  • When using the Folding Proofer to make yogurt, be certain there is no water in the water tray. The water tray is not needed for making yogurt. You can remove it from the Proofer, if you like, or leave it empty. But do not add water because it will affect temperature settings.  
  • If straining the yogurt at the end of cultivation is inconvenient, you can put it in the refrigerator later. 
  • Serve Greek yogurt with fruit, honey, and sauce to vegetable salads and soups.

Nutrition

Serving: 100gCalories: 66kcalCarbohydrates: 3.5gProtein: 5gFat: 3.2gSaturated Fat: 3gCholesterol: 13mgVitamin A: 3IUCalcium: 7mg
Keyword Cream, Greek yogurt, Yogurt ferment
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