How to Make Mediterranean Greek Yogurt from SCRATCH !!! a DedeMed Greek Yogurt Recipe !!!

[cecilivequez]

how much milk and how much cream? thank you!!

[dedemed]

@cecilivequez the recipe is on my site, check it out there :)

[cecilivequez]

@cecilivequez thank youuu!!! i will

[snackslover]

will expired yogurt work?

[dedemed]

@snackslover no expired yogurt will not work, it may curdle. 

[rrrrr5102006]

That 10 second pinky rule looks very very unprofessional from a talented chef like you. Perhaps a thermometer reading would help.

[dedemed]

@rrrrr5102006 actually that is the traditional method, sometimes things are better left unaltered b/c back in the day things worked better. BUT if you would like to use a thermometer, then let the milk cool to 110-115 degrees farenheit. 

[gatorman777]

I actually started laughing when I heard the 10 second pinky rule. This is exactly how we were all taught to do when making yogurt. It always comes out to be between 115-125 which is perfect!!! GREAT JOB!!!

[Gypsymoonhoneyco]

@dedemed I like the pinky tip. Women didn't always have a thermometer around. Best to know how the old fashioned way. Thank you for your video!

[dedemed]

@35Yself the clear liquid will easily come off b/c it is like water and the yogurt is much thicker and will not pour off, you have to do it gently as well, you'll see what i'm talking about when you make it :)

[allbu849]

Question... how did they invent yogurt first time when u need yogurt to make more yogurt?!!!

[dedemed]

I'm sure that a bacteria grew in the milk and made yogurt, that was technically makes yogurt the way it is and why you need "old" yogurt to make new yogurt, you need the bacteria to make the new milk into yogurt

[nelsongphoto]

@allbu849 Hi, nomads in Asia use to carry milk in bags made with sheep leather, bacteria there would make the fermentation. That's version i know. Hope that answers your question. Good day!! I'm a photographer please visit my facebook 3 w's dot facebook dot com / nelsongphoto and comment

[pandafresh]

how much milk?you did not say. sounds good, yummy

[dedemed]

@pandafresh the recipe is on my site, check it out :)

[saadlulu]

the best way for me to incubate the yogurt is to get my old backpack, a towel and the yogurt jars.

i stick the towel inside the old backpack, and put the jars in the middle and make sure the towel got them covered completely, then i put this backpack in my oven.

*make double sure ur backpack is washed before sticking it in the oven *

[dedemed]

@saadlulu wow, you are a little inventor!!! great idea!

[momof3fabdivas]

I have never made yogurt using whole milk and half and half, but it sounds decadent! I use 1% milk and add 10T of nonfat dry milk before processing the yogurt. The dry milk makes a thicker yogurt. My next batch will be with whole milk and half and half...just don't tell my Weight Watcher's Leader! :D Love your recipes!

[dedemed]

@momof3fabdivas lol, it's ok, you can have a little at a time :)

[atzannes]

I have been making (Mediterranean) yogurt for years and I have never had this separation of water from the yogurt (It might be because I don't add half and half). So in order to get the water out I have to drain it using a piece of muslin cloth bought at your local arts and crafts store. Also the role of the towel is to keep the fermenting milk warm. I have found that leaving it in the oven with the oven off, just to keep the milk from cooling down too much, also works.

[dedemed]

@atzannes very interesting tips, I'll keep that in mind if anyone needs more tips :)

[Kingcire72x]

CAN YOU PLEASE WEAR CHEVY SHIRT NEXT TIME!

[dedemed]

@Kingcire72x will do :)

[Kingcire72x]

@dedemed Thanks for the post it is very helpful..

Oh yeah I'm gonna be looking for that Chevy shirt too!

[Kingcire72x]

@dedemed Thanks 4 the post !

Very informative ... Oh Yeah I will be looking for the CHEVY shirt next time too..Lol

[sulivel]

@Kingcire72x lol

[Sushi4Majdi]

Now, I made this recipe with just 2% milk, with no Half and Half or Whole milk, but it seems to be like watery yogurt, not as thick as I wanted, but it was creamy. So...how many cups of 2% should I have had used for a cup of yogurt?

[dedemed]

@Sushi4Majdi adding half and half will help it to thicken and will not add to much fat if you add a few cups to the batch.

[lesliemec]

From one Mediterranean gal to another....You're doing great to keep our wonderful heritage and healthy recipes going. I have my Labneh in the fridge now...love it with scrambled eggs, sourdough toast and black olives!!

[dedemed]

@lesliemec awww thanks so much for the sweet comments. Did you check out my site, all the recipes are there as well, I really appreciate all your support :)

[Sushi4Majdi]

I recently came across your videos when I just moved from Palestine to the U.S and I was really missing the middle eastern foods, and when I see your videos you make it look so easy and delicious! Thank you so much for your videos, and whenever I can get enough kitchen equipment, I'm going to make them all!

[dedemed]

@Sushi4Majdi thank you so much for the sweet comments, I really appreciate your support and am so glad that I could help you eat good food again :)

[billdavidstudio]

Very cute video. :-) Milk froths at 185 degrees and your pinky test is 110 degrees. Your husband is a lucky man. :-)

[dedemed]

@billdavidstudio thanks :)

[tattooyu]

That was NOT ten seconds. ;) Thanks for all the great recipes!

[dedemed]

@tattooyu it's cooking counting...it's a bit different :)

[queeniebee237]

I am going to make this tomorrow, so does the yoghurt have to live in the pot? Can you transfer it to your preferred Tupperware when you take it off the heat?

[dedemed]

@queeniebee237 you can transfer it to a container after you mix in the yogurt to let sit out :)

[AlYaqouta]

Just successfully made my first homemade yogurt! Thanks for the recipe :)

[dedemed]

@AlYaqouta wonderful!

[RatkoUSA]

Substituted 1 gallon fresh unprocessed goat's milk for whole milk and hung the resulting yogurt in cheese cloth (after the refrigeration step) to drain it of excess liquid. The resultng yogurt smells and tastes fantastic. Thanks Dede!

[dedemed]

@RatkoUSA wonderful recipe modification! You can definitely make the yogurt as thick or runny as you like and yes it does taste great using any milk :)

[nida1990]

i just burnt my pinky...:( lol

[xcessdenied]

wow. I am Pakistani and this is exactly how we make yogurt (except we generally do not drain out the water) I never realized making greek yogurt would be exactly the same thing.

[maj54us]

Hello DEDE, my mom thought me to do homemade yogurt also. But I don't know

[dedemed]

@maj54us try it, it is very simple and wonderful to eat :)

[dedemed]

@hsal20 you definitely should give it a try, if you like yogurt then you will really enjoy it :)

[fdoeppen]

Dede, you rock!!

[CyrenaLily]

Thank you for all your videos!

Please continue making them :)!!!

[lalleflab]

How 'bout a thermometer instead of your pinky? :)

[dedemed]

@lalleflab Well you can definitely use a thermometer and let it cool to about 110-115 degrees, but using the pinky method is the traditional way of doing it, it's the way my mother and grandmother taught me how to make it :)

[hunthicks]

Wouldn't testing the mix at that 10 second point with a thermometer and keeping the temp handy prevent further burnt fingers? :P

[dedemed]

@hunthicks Well you can definitely use a thermometer and let it cool to about 110-115 degrees, but using the pinky method is the traditional way of doing it, it's the way my mother and grandmother taught me how to make it :)

[YTfancol]

I tried this recipe once several years ago and it worked very well. I became kind of addicted to homemade yogurt. The store brand doesn´t taste the same.

Again thanks for your videos, they are awesome !!!

[dedemed]

@YTfancol Very true :)

[RatkoUSA]

Looks good for the tzatziki sauce. I found that putting the yogurt in a few layers of cheese cloth and letting it hang over a bowl gets a little more of the water out (actually it can be quite a lot volume wise) before using it to make tzatziki for use on sandwiches like gyros. The sandwich doesn't get soggy that way.

[dedemed]

@RatkoUSA That's true, it does make the yogurt thicker and creamier :) If you let it sit in the cheese cloth for 2 days in the refrigerator, you actually end up with Kefir cheese called labne, it's like a cream cheese spread, it goes great with bagels.

[hotdrumchick]

Dede, would you know if I can use plain yogurt in recipes that call for mayonnaise? I can't stand mayo!

[TheRoyalFreshness69]

You'd make an amazing wife! lol

[acmulhern]

this is awesome! thanks so much, this is so cool!

[ilikethewok]

Fantastic FoMoCo--great recipe!!  Thx for the post.

[dedemed]

@ilikethewok what is FoMoCo

[laraskye]

Do you know how awesome you are?!!! Love you!!!!!

[dedemed]

@laraskye thanks ;)

[treetopteresa]

lol I had to laugh at how quickly you counted to ten. I cant wait to try this; I love greek yogurt more than regular yogurt any day.

[dedemed]

@treetopteresa :)

[RobbiebethS]

YAY!! I'm SOOOOOO happy to find this here!! I LOVE Greek yogurt and I LOVE your videos too! Been wanting to try a recipe JUST like this one! Thank you Dede!! :)

[dedemed]

@RobbiebethS you are very welcome :)

[MinhDoan]

The pinky test is cute, but wouldn't it just be simpler (and more reliable) to measure the temperature?

[dedemed]

@MinhDoan Well you can definitely use a thermometer and let it cool to about 110-115 degrees, but using the pinky method is the traditional way of doing it, it's the way my mother and grandmother taught me how to make it :)

[Fidasaind]

Been making it for years using a crock pot. Bring it to 185, let it cool back to 115. Mix in the starter and let it sit for 4-12 hours (depending how tart you like it) with a heavy towel covering it. Put it in the fridge and then strain through fine mesh cloth. 2 gallons of 2% milk makes about 3-4 quarts of VERY thick yogurt.

[dedemed]

@Fidasaind Very good tips :)

[MJibraan]

wow that is great recipe thanks for sharing...

[yousafmalik2009]

yummy yummy

[Airave]

You soooo Rock, Dede! :)

Put on some music and dance that milk

to a foam with a wooden spoon!

Stick in your fingers 'till it gets too hot, then

Ferment, ferment, ferment!

:D

[fezan84]

Thanks for the recipe, this is one of those really valuable ingredients to have around the kitchen...and if I can make it at home, even better =D