Parfait with Greek yogurt can be made with grass-fed whole milk giving it a smooth silky taste that is as natural as when it was made in 6000 BC for an easy breakfast recipe.
At that time, milk storage in warm climates was limited, but people began noticing that milk fermentation would last longer which became a great way to store milk. Plain Greek yogurt, as we know it today, became widely popular in the late 20th century, but its origins trace back to ancient Greece.
Staining yogurt to make it thicker and creamier has been used for centuries. Creamy Greek yogurt today, however, gained significant commercial traction in the 1980s and 1990s, largely due to the efforts of Greek dairy producers and the growing trend toward healthier eating.
The brand Chobani, which was founded in 2005, played a major role in popularizing Greek yogurt in the United States.
The primary reasons for straining yogurt are:
- Texture and Consistency: Straining removes some of the whey (the liquid part of yogurt), resulting in a thicker, creamier texture that many people find more satisfying and versatile for cooking and baking.
- Taste: Straining can also concentrate the flavors, making the yogurt taste richer and tangier.
- Nutritional Benefits: Greek yogurt often has more protein and fewer carbohydrates than regular yogurt, which appeals to those looking for higher protein content and fewer sugars in their diets.
Making Greek yogurt at home is a straightforward process that involves straining regular yogurt to achieve a thicker consistency. I ended up buy this yogurt maker and use it every week. My yogurt is all natural grass feed milk and not additives. It' tast amazing like cream! Not store bought can come close compared to making it at home. Here’s a simple method to make it:
Simple Recipe for Yogurt Mixture
This is all I use to make the yogurt that the I place in my yogurt machine.
- 4 cups of milk
- 4 tablespoons of plain yogurt
Instructions:
- Yogurt Maker: In a bowl mix the milk and yogurt together until dissolved. Then pour into the glass container of the yogurt maker and set it for 10 hours.
- Prepare the Strainer: Place the strainer over the large bowl. Ensure there’s enough space between the strainer and the bowl to catch the whey that will drain off.
- Add the Yogurt: Pour the plain yogurt into the strainer.
- Strain the Yogurt: Let the yogurt drain in the refrigerator for at least 4 hours or overnight is preferable for a thicker texture. The longer it strains, the thicker it will become.
- Check Consistency: After straining, the yogurt should be thick and creamy. If you’re satisfied with the consistency, transfer it to a clean container. If not, let it strain a bit longer.
- Store the Yogurt: Transfer the strained Greek yogurt to a clean container with a lid and refrigerate. It will keep in the fridge for about 1-2 weeks.
Tips
- For a Tangier Flavor: I use my last batch of yogurt or a plain grass-fed yogurt as a starter culture, and make sure to use fresh, high-quality yogurt for best results
- Type of Yogurt: You can mix in honey for vanilla greek yogurt or use non fat milf for nonfat greek yogurt.
- Use the Whey: Don’t discard the whey that drained off! You can use it in smoothies, baking, or as a liquid for soups and sauces.
Fruit + Nuts + Granola
What makes a great homemade yogurt parfaits you ask? Fresh berries are a must for a parfait and crunchy granola which I have a homemade granola recipe if you would like to try. Fruit parfait are a great way to dress up yogurt to make more tasty and have you favorite fruit for homemade parfaits that I love to fill with fresh strawberries and banana slices. Adding your favorite nuts and swirling berry sauce on top can turn this into a dessert to serve!
How to Make Parfait
- Prepare Ingredients:
- Wash and slice your fruit if necessary.
- If you’re using nuts or seeds, chop them if they’re large.
- Layer Yogurt:
- Start with Yogurt: Spoon a layer of Greek yogurt into the bottom of a mason jar.
- Add Fruit: Place a layer of fresh fruit on top of the yogurt.
- Add Granola: Sprinkle granola over the fruit.
- Repeat Layers: Continue layering yogurt, fruit, and granola until you reach the top of the glass or bowl. Aim for at least two layers to create a visually appealing parfait.
- Sweetener:
- Drizzle of honey or maple syrup over the top if you want additional sweetness or add peanut butter or a little added sugar.
- Crunchy Topping:
- I like to use my favorite toppings which are nuts, for added crunch, seeds or chocolate chips on top for extra texture and flavor.
- Garnish:
- Add a few fresh mint leaves or a few more pieces of fruit for a beautiful presentation or crushed graham crackers.
- Serve:
- Enjoy immediately for the crunchiest granola, or refrigerate for up to a few hours. If you prepare it in advance, the granola might soften a bit, but it will still taste delicious.
Some Items For This Recipe
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I made this easy greek yogurt parfait for my husband for a Sunday brunch and he thought it was a desert of his breakfast which they come out so pretty with all the strawberries or sweet berries. The best part of this beautiful healthy greek yogurt parfait is that it's a healthy fat and perfect for my weight loss while I battle menopause. It's an easy treat that can be made ahead of time with just using plastic wrap to cover the top. I hope you will Enjoy your delicious and nutritious parfait! Hope you enjoyed our journey today with a Greek classic. Until next time my beautiful friends as my quest for the perfect bite continues. As they say in Greece, Kalí óreksi!
More Greek Recipes
Parfait with Greek Yogurt
Ingredients
- 4 cups milk
- 4 tablespoons plain yogurt
Instructions
Pour in the Yogurt Maker
- In a bowl mix the milk and yogurt together until dissolved. Then pour into the glass container of the yogurt maker and set it for 10 hours.
Prepare the Strainer
- Place strainer over the large bowl. Ensure there’s enough space between the strainer and the bowl to catch the whey that will drain off.
Strain the Yogurt
- Let the yogurt drain in the refrigerator for at least 4 hours or overnight is preferable for a thicker texture. The longer it strains, the thicker it will become.
Check Consistency
- After straining, the yogurt should be thick and creamy. If you’re satisfied with the consistency, transfer it to a clean container. If not, let it strain a bit longer.
Store the Yogurt:
- Transfer the strained Greek yogurt to a clean container with a lid and refrigerate. It will keep in the fridge for about 1-2 weeks.
Video
Notes
- I use my last batch of yogurt or a plain grass-fed yogurt as a starter culture, and make sure to use fresh, high-quality yogurt for best results.
- To make a parfait
- Wash and slice your fruit if necessary.
- If you’re using nuts or seeds, chop them if they’re large.
- Start with Yogurt: Spoon a layer of Greek yogurt into the bottom of a mason jar.
- Add Fruit: Place a layer of fresh fruit on top of the yogurt.
- Add Granola: Sprinkle granola over the fruit.
- Repeat Layers: Continue layering yogurt, fruit, and granola until you reach the top of the glass or bowl. Aim for at least two layers to create a visually appealing parfait.
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