Does this work to make Greek yogurt, i.e. drain whey from regular yogurt?
201250
I use this set to strain my Kefir grains from my daily glass of Kefir; and also to strain the grains from Kefir whey when I pour it off after letting the mix ferment a few days during initial preparation... I don't know the particulars of Greek yogurt.
201251
Not really, there is a product I got thru amazon called cuisipro donvier yogurt maker that works good for that
201252
Hi Nikki, I find strainers used to drain whey are not fine enough, for myself that is, as I use the whey and want it clear as I can get it. If you do not care about that & toss the whey they may work fine work fine for that. I like to unbleached cheese cloth (you can use regular also, wash any cheese cloth well before use). Good Luck
1562390
Actually greek yogurt is a thick product. You can achieve with straining liquid. Even a regular strainer lined to allow the liquid to drain is what you should do.
2018836
Yes! To make greek style, you first need to make regular yogurt in the yogurt maker. When it's done, let it cool, then strain it for several hours through a coffee filter or cheese cloth and a fine mesh strainer to remove the whey. This creates thick, rich greek style yogurt.
1639412
Yes but choose plain yogurt, no flavors or sugars added. I buy a pint of whole milk Greek yogurt and use it to make 4 or 5 batches of 1 quart yogurt. I tried the powder sample that came with the yogurt maker but I like the Greek yogurt starter more.
209235
Yes, just run the holder under luke warm water after you take out of freezer to loosen the yogurt from sides. Works great!
1639411
Tanya, I get a little package of plain yogurt to start mine. It works great. I make the greek yogurt. You will have to strain it to make Greek yogurt.Mine tastes better than the Fage brand. I use2 tablespoons of Fage to start mine, so I can eat the rest. But you can start it with regular yogurt. I am thinking about doing a Youtube about how to do it. I have some great tips that will make it easy to do
829800
All Greek yogurt is is yogurt that has more of the whey removed from it when it is yogurt. However, if you are looking for a thicker richer version of yogurt, you can use 1/2 half & half & 1/2 regular milk to make a very thick Greek yogurt like consistency in this machine. This is what I use & do. Heavy cream makes it more watery, so dont try that thinking it will make it thicker. It wont.
1562391
Hi...so many Greek yogurts are different. I love the yogurt it makes. It is expensive but does make a whole leter. I tried to make my own powered yogurt but failed. I like this so much because it doesn't use electricity I make it on our boat. It also fits on the door of our small boat fridge. Hope that helps.
1133448
Make your own yogurt in an electric yogurt machine, then pour in this Greek yogurt maker which strains the whey out for creamy rich Greek Yogurt, or.....buy any brand Regular yogurt, up to 64oz, and pour in the Greek yogurt maker to strain the whey out and still have rich creamy Greek yogurt. Easy as pour it in, put in fridge for 14 hours, then eat plain or add any flavor or fruit, granola, etc. to you own taste. You'll love it!!
1107109
I believe so. The process is similar to ricotta, correct? It strains the whey very well. I used it for yogurt and ricotta. If you just need straining ( but not pressing) it works great.
262312
Yes and No.... Greek yogurt is pretty much any yogurt that has been strained to remove excess whey making it thick like sour cream consistency. The yogurt culture used and length of time it is cultured determines how tart it becomes. I allow my yogurt to ferment for 12 hours or more and use a Greek yogurt strainer basket to remove the whey, it then taste very much like sour cream (I used it as a substitute for any where I would use sour cream; making mash potatoes, on top of tacos or baked potatoes...). Or I ferment it for about 8 hours without straining the whey and it is less tart and taste more like sweet yogurt. The yogurt culture used also makes a difference in taste, and the longer it ferments the more tart or sour it taste. The yogurt bacteria produces acids and the more acids produced the more tart it is. The tartness can be controlled by picking a yogurt culture and fermentation time that suits your taste.
1880602
I used homemade yogurt and had to empty the container once to ensure the yogurt cheese wasn't sitting in liquid. I didn't throw out the whey I used it when I cooked polenta.
843044
I don't know how to answer your question. To mske it greek, just strain in a filter or strainer. This allows the luquid to pass thru into a bowl or draon. Greek is just thicker cause less liquid in the yogurt.
246591
Take a colindar(?) and line it with cheesecloth. Dump the yogurt in and leave it for about an hour. I love Greek yogurt as well, and it works.
1456561
No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt drink. But this yogurt maker makes a good yogurt. No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt... » Read More No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt drink. But this yogurt maker makes a good yogurt. « Show Less
829801
You would need to strain the yogurt with either cheesecloth or a Cuisipro Donvier Yogurt Cheese Maker which I use.My review for this product has my recipe in it and you can strain that yogurt for fage or greek yogurt.
1338260
it does! First you make the regular yogurt then you strain it for a couple of hours, or up to 6 hours. The longer you strain it, the thicker it`ll be. It comes with the strainer.