Homemade Vanilla Honey Greek Yogurt

Ingredients:

1 liter       Full Cream Fresh Milk
2 tbsp       Plain Natural Yogurt
Honey
Vanilla Paste

Method:
1)  Bring to boil milk, let cool down till temperature 65 C.
2)  Stir in 2 tbsp plain yogurt.
3)  Cover put in the yogurt machine or put in a saver cook for 8 to 12 hours.
4)  Separate the whey and yogurt.
5)  Well mix Greek yogurt with honey and vanilla paste.
6)  Store in the fridge not more than one week.

自制希腊酸奶Homemade Greek Yogurt

Ingredients:

1 lit                 Full Fat Sheep or Cow's Milk (pasteurized) - Save 2 tbsp, set aside.
2 tbsp             Previously Homemade Yogurt or Plain Unflavored Yogurt with Active Live Cultures
2 tbsp             Full Fat Milk (same type)

Preparation:

My Own Method: (I used saver cooker)

  1)  Heat the milk in saver cooker, when milk at the boiling point off frame, let it cool.
  2)  Mix the 2 tbsp of yogurt (homemade or commercial) with 2 tbsp of milk that you saved earlier.
  3)  Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
  4)  Cover the inner pot and place into the saver cooker with pour in 1" level of hot water inside.
  5)  Cover the saver cooker, place at a place & not disturbed it.
  6)  Let it set aside for 8 to 12 hours is the best.
  7)  The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
  8)  Carefully drain any excess liquid.
  9)  Refrigerate for 4 hours before using.
10)  Store in the refrigerator and use within 4-5 days.
11)  Don't forget to save a small amount to make the next batch

Web Method:

  1)  Start with all ingredients at room temperature.
  2)  Heat the milk just to the boiling point and pour into a non-metal container.
  3)  Let cool to lukewarm (100-105F).
  4)  A skin will form on top.
  5)  Mix the 2 tbsp of yogurt (homemade or commercial) with 2 tbsp of milk that you saved earlier.
  6)  Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
  7)  Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.
  8)  Note: 8 to 12 hours is best.
  9)  The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
10)  Carefully drain any excess liquid.
11)  Refrigerate for 4 hours before using.
12)  Store in the refrigerator and use within 4-5 days.
13)  Don't forget to save a small amount to make the next batch!
14)  The yogurt can be eaten as is, along with the creamy skin on top.

Pear Yogurt Drink

Ingredients:

1 lit                 Full Fat Sheep or Cow's Milk
1 lit                 Homemade Greek Yogurt
2 nos              Pear