all tucked in, cozy and warm, to incubate for the night.
The next morning, I unwrapped it and placed it, immediately into the fridge, to stop the lactic acid fermentation process. It had a sort of “jelly” consistency, and it was ready to eat just then.
But I like mine Greek-style, so there was one more process to undergo. I worked, today, so I just left it in the fridge until I returned home.
It began dripping whey, immediately. I put the bowl/strainer/yogurt in the fridge and left it to drain for 2.5 hours.
yes, that is the spatula, standing on its own, in the strainer.
Then, I just spooned it all back into the same jar I made it in (which has been in the fridge during drainage) for storage in the fridge.
Now, my handcrafted Greek-style yogurt is ready for a spoon full of jam, a drizzle of honey, a shot of pure vanilla, a hand full of granola, whatever!
My Yummy Fruit Dip/Dressing:
- 1 cup yogurt
- 2 tbsp raw, local honey
- 1/2 tsp pure vanilla extract
- 1 tsp grated fresh ginger (or 1/4 tsp ground powder)
Blend gently but thoroughly and serve with your favorite fruit sliced, as a dip, dressed as fruit salad or as parfaits with chopped fruit salad and granola!
Enjoy the luxury of Greek-style yogurt on the seriously handcrafted cheap!