Greek yogurt

g_yogurt_01

Greek yogurt is the name for a very thick, creamy, lusciously rich yogurt.

It is strained yogurt: Regular yogurt that has had all the whey drained away so that it’s consistency is near cream cheese but retains the original flavour.

g_yogurt_02

Why would you want Greek Yogurt?

First of all, it’s lovely just on it’s own! Have it for breakfast with a spoonful of honey.

Secondly, because it’s concentrated it’s got more protein, more calcium, and less sugar than regular yogurt (most of the carbohydrates are in the whey), and has lower-calories than sour cream or crème fraîche

Thirdly, it can keep colds away! According to studies by the University of Vienna, the bacteria powers up the immune system, this means it’s good for allergy sufferers too.

Fourth, it’s used in a wide range of cuisines, I’ll be posting some recipes that use Greek Yogurt soon. Here’s some examples:

g_yogurt_03

Greek tzatziki dip for grills, made with cucumber and garlic.

g_yogurt_04

Indian Shrikhand dessert, made with nuts, cardamom and saffron.

g_yogurt_05

The Bedouin Arabian nomads eat it in dried chunks, coated in herbs.

(Photos from creative commons)

Why make your own?

It’s easy, and it’s always best to make your own ingredients when you can, that way you can be sure there’s no hidden additives. Sometimes what supermarkets sell as Greek Yogurt is just regular yogurt with a thickening agent (amongst other things) rather than the genuine article.

How to make Greek Yogurt

You will need:
Regular yogurt
Cheesecloth
Colander
Bowl

That’s it!

1. Take regular store bought yogurt, or make your own! If you do a quick search on Taobao, they now give the yogurt machines away free when you buy the yogurt yeast.

2. Put the strainer over the bowl, and stretch the cheese cloth across the strainer. Pour your yogurt in and just wait! It takes from 1 to 4 hours for all the whey to drain out into the bowl below, leaving the thick Greek-style yogurt in the cheese cloth.

3. Fin!

What to do with the whey?

The whey has lots of health benefits, it’s full of proteins, so much so it is used in protein drinks by body builders.

Though you can drink it, it is an acquired taste. Best use is to use it to cook rice, or in any recipe in place of water.

You can use it in pickling: The whey acts as a catalyst so you can reduce the amount of salt used.

方子:希腊酸奶

希腊酸奶是指一种非常浓稠、香滑、口感厚实的酸奶。

也就是过滤后的酸奶,把多余的乳浆滤出后,酸奶的浓度接近奶油芝士(cream cheese)同时保留了酸奶原有的香酸味和丰富的乳酸菌。

为什么要吃希腊酸奶呢?

第一、好吃!早餐来一碗,加点蜂蜜……还想要第二碗!

第二、因为是浓缩的,比普通酸奶含更多蛋白质、钙质和更少量的糖分(大部分的复合碳水化合物在乳浆里),比酸奶油(sour cream)和法式酸奶油(Crème fraîche)所含的卡路里要少。

第三、会帮你预防感冒!根据维也纳大学的研究,希腊酸奶里的乳酸菌会刺激你的免疫系统,所以对过敏患者也有益处。

第四、世界上好多国家和地区的烹饪中会用到这种酸奶,不仅限于希腊。

我之后会教大家怎么好好利用这个宝贝。

举几个例子:

希腊的黄瓜酸奶酱(tzatziki),是以前我在墨龙咖啡馆的菜单里用来配墨西哥鸡肉卷的神器,老少皆宜,好多人问我怎么做。

印度的希克汉甜点(shrikhand),配料包含坚果、豆蔻和藏红花。

阿拉伯的贝都因游牧人会包裹一层香料香草后把它晾干。

(照片来自知识共享网站)

为什么要自己做,不买现成的呢?

因为自己做很简单,有条件自己做总比买来的更好:你可以确定没有任何不想要的添加剂。

有的超市卖的希腊酸奶是用普通酸奶加了增稠剂,同时还有很多其它添加剂(看成分表),也不是正宗的希腊酸奶。
怎么做希腊酸奶

需要准备:
普通酸奶
厚纱布
过滤网
大碗

完了!

1. 可以用普通超市买的酸奶(大部分有糖分),或者在某宝上搜索“酸奶菌粉”后自己用牛奶做。买几袋菌粉,卖家还会赠送酸奶机!

2. 把过滤网放在大碗上,厚纱布铺在滤网上,把做好的酸奶倒进去,就可以听歌看书好好等待啦! 一般需要等4~6小时,所有的乳浆会沥到大碗里,剩下香浓的希腊式酸奶在厚纱布上。

3. 耶!成功!

乳浆怎么办?

乳浆有益健康,好处多多,蛋白质非常丰富,健身者一般用它来做蛋白质奶昔。

可以直接喝,口味微酸,不习惯的话,可以用它来煮饭,或者代替任何方子里的水。

可以用来做泡菜:乳浆是一种催化剂,所以泡菜水里的盐巴可以减少。

Leave a Comment

Your email address will not be published. Required fields are marked *