My first steemfood content @maskurino:How to make Greek yoghurt

Yogurt is one of the best diary food we all like in our community.i love yogurt there are several types of yogurt, drinking yogurt and Yogurt parfait, but I will be talking about the Greek Yogurt today.thanks to @steemcurator1

Without further ado, let's dive down to the real deal and that's how to make Greek Yoghurt. The reason why it our favorite is because it contains much protein and its viscosity makes it nice.

Ingredients needed;
Powdered or Liquid milk

Whisk for turning

Sugar (optional)

Lactic or Starter culture

In producing yogurt, the same process is also needed to make greek yogurt, just that somethings will be changed to get the actual taste of our food, such as the milk content, inoculation Temperature, and incubation time.

Let's explain with 5 liters volume of production. Gauge 500 to 450m of normal saltwater, then sprinkle 2kg or 1.5kg of milk into the normal water and dissolve, after dissolving, make sure your water is boiling already. When the milk is homogeneously dissolved, pour the hot water into it and make it full to the bream of 5 liters. Then combine it to get a better homogenize it, make it cook and pasteurize it when it's well stirred, cover it for some time, by leaving it to make it cool down to normal temperature. After few minutes check with the aid of a thermometer to see if the temperature is dropped to 48/49°c, the reason for this high temperature compare to drinking yogurt is because of the high milk content involved in the Greek style.thanks to @steemcubetor6 i understand more on how to post.

When the content is cool, you now add your lactic culture into it and blend concurrently, then cover and put in a no air position where it will be saved before it's ready to produce.

Then after some time like about 11-12h go and open the beautiful yogurt, it would have changed and even fermented to the yogurt you prefer. Your yogurts are ready and the next thing is to make it to Greek Yoghurt. After the fermentation, get your cheeses cloth and a bowl where the water strained will drop into.
Cheesecloth with the bowl for straining
Straining; pour the just fermented Yoghurt into the cheesecloth and let it sieve out the whey water in the yogurt water is green like in nature and it's called whey. You pour the yogurt in it and leave for about 3-4 hours to better strain any available whey presence in the yogurt. Take Note when you are ready to start straining, is preferably put the yogurt in the cold condition or fridge so as prevent it from tasting sour because the longer it stays the more it ferments.

The result when straining; whey and Curd
The whey liquid is high in fat, even though that's where most of the yogurt protein is, it's called Greek because it's made for those that want organic and to lose fat and also don't want something that will add more weight and fat, you leave it to strain for 3-4 hours as said. After straining yogurt it looks like this;

The result After straining
After straining, the water drained is called Whey and the Yoghurt remaining is called the Curd. Then you are done straining and the next thing is to mix it to become smooth and eatable.

Result wheit'sts mixed and smooth.
If you want, you can put it in the fridge to gain more thickness. This delicious Greek yogurt can be taken with any spoon like a drinking Yoghurt. Then you serve and enjoy!!

Now you are done making Greek Yoghurt, thanks to @steemcurator01,@steemcurator02 and @steemcurator6 ,with you guys i get to understand this platform.my next post will be how to make Bar Yoghurt.