Greek Style yogurt is one of my favorite.
Or in Germany, curd. Curd actually is even thicker than Greek yogurt.
And I think my yogurt is a mix of both.
I worked on this recipe for a couple of weeks now.
It is simple and contains only 3 ingredients.
You need time to do it. But most of the time it works on its own.
Perfect!
I choose cashews for the yogurt. And it works best for me.
Specially taste wise.
I used for a long time plain coconut yogurt from the stores.
It worked ok for me. But I always had this coconut taste in everything.
My cashew version, is just GREAT. I love it.
I think I made the best Tzatziki with it, since I am vegan.
I also used it for an Austrian "Topfenstrudel" what means,... curd-strudel.
It worked great.
Fruit yogurt,... I love it! Specially mixed up with raspberries and vanilla.
And on top, I don't buy plastic anymore. This was also one of my main reasons
to make my own yogurt. To many plastic cups a year ended up in the bin,
because I bought a cup of yogurt. So all is a win win situation here :-)
Ingredients:
155g raw cashews
350ml filtered water
1 to 1,5 capsules probiotics
my probiotics contain 55 billion broad-spectrum with 11 different strains.
Directions:
1. add raw cashews and filtered water into a high-speed blender and blend until creamy.
If your blender has not enough power, soak the cashews for 1-2 hours in water before you blend them.
2. Add into a pot and go with middle heat.
Stir constantly with a little spatula you use for baking. That works best for me to not burn it.
The cream will thicken with heat and stirring.
When it starts to slightly simmer, turn down the heat to minimum.
Keep stirring until you reach a thicker consistency.
That should take about 5-10 minutes. When it starts to build lumps, you did it for to long,
or you didn't stir enough.
But that is still ok,... just turn off the heat and remove pot from the stove.
3. take a bowl with cold water and add ice cubes. Add the thick cream into a very clean glass jar.
Cool it down to about 33C --- hand-warm.
Also here, stir the yogurt regular to cool it down even. That should not take to long.
About 10-15 minutes.
4. when the yogurt is hand-warm, add the probiotic and stir well.
Cover the top with a cheese cloth, not with a lid.
I tried both and the yogurt turned better in my opinion with a cheese cloth covered.
When you life in warmer areas, just leave the jar outside in the shade.
When you life in cold areas, create your own "breeding-cave", haha.
That is what I did in winter!
I used an eski. I covered the jar in a blanket, topped it with a heating-bottle and closed the lid
Over night. That worked pretty good for me. So an expensive yogurt-maker,
or leaving the oven on for 12 hours, is not necessary!
5. After about 10 hours the yogurt should be looking like this.
Bubbles in it. That is a clear sign that the probiotics fermented the cream.
Have a taste. Is it sour enough for you? If not, just leave it on the kitchen counter for longer.
I like it pretty sour. So I mostly do yogurt in the morning. Leave it all day outside, because its spring.
And over night I leave it on the counter. Early morning I put it into the fridge to cool.
When it is to hot outside and you already have to use the aircon because the house is to hot.
Take care that the yogurt does not fall off, because it is to warm.
Not sure if that can happen. I did not experience the very hot season yet.
When the yogurt is done, just stir well to make it creamy. To get all the air bubbles out.
The yogurt is pretty thick. My spoon easily sticks in it, haha.
When you desire a more liquish yogurt, you can add plant based milk.
That makes it more smooth. I do that when I want a more smooth fruit yogurt.
Or you could add more filtered water from the beginning of making it.
0,5-1 cup more water.
But when you love Greek Style/curd like I do,... stick with this :-)
I hope I could help you a bit into making your own yogurt. For me it finally worked.
I actually tried this over the years a couple of times, but it never worked.
I used plant based milks, but this was always not even close to working.
With the cashews, this all changed a lot.
I am really happy with this. I would not change anything with it!
So, good luck and enjoy the yogurt.
Ah, the yogurt will last at least a week in the fridge. In my opinion it even turns better with time.
And because it is so thick, I also like to enjoy it plain on bread with a nice sprinkle of sweet paprika powder.
Specially on my German whole-seed bread (Schwarzbrot).
ENJOY
fuer meine deutschsprachigen Freunde,... hier ist der Google Uebersetzer, der euch alles ins Deutsche uebersetzt.
Einfach den gesamten Text kopieren und einfuegen,... fertig.
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