Use and Care Manual
19
GOING ‘GREEK’
9. STRAINING THE YOGURT
Place the Greek Strainer inside the Large Container so the strainer rests securely
on the rim. Pour the yogurt into the strainer.
Place the Container Lid on the Large Container and put it in the refrigerator to
strain and chill for 2 hours.
The longer the yogurt strains the thicker it will become. You can strain it for less
time if you prefer a thinner consistency to your Greek Yogurt.
10. FINAL STEPS & STORAGE
After 2 hours, take your Greek Yogurt out of the refrigerator and ip the
Greek Strainer over the Small Container (or another container) to store the
Greek Yogurt. The Container Lid ts both the Small and Large Container.
Put it back in the refrigerator to chill for another few hours before serving.
FOOD FOR THOUGHT
SHELF LIFE
The yogurt that you make is unprocessed - without additives or preservatives.
It will keep 8-10 days in the refrigerator. When in doubt, use the expiration date on
your milk as a guideline.
Unlike many store-bought yogurts, it is preservative-free so it will not have an
extended shelf life.
TROUBLESHOOTING
If your final product is grainy in texture, the milk was most likely overheated.
Boiling the milk or puing it over direct heat “cooks” the milk proteins and
may cause it to become grainy or curdled.
Making Greek Yogurt