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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan over medium heat, warm the milk, stirring occasionally, until it registers 160°F on an instant-read thermometer. | 2. Transfer the milk to a large bowl with a pouring spout and let cool to lukewarm. | 3. Pour 1/4 cup of the milk into a small bowl and whisk in the yogurt starter. Whisk the starter mixture into the large bowl of milk, making sure to incorporate all of the starter. | 4. Pour the milk into yogurt jars, dividing evenly, and place in a yogurt maker. | 5. Process for 13 hours according to the manufacturers instructions. | 6. Line a fine-mesh sieve with coffee filters or 4 layers of cheesecloth and place over a bowl. | 7. Pour the yogurt into the sieve and cover with plastic wrap. | 8. Refrigerate until the yogurt is thick, at least 8 hours. | 9. Transfer the drained yogurt to a clean bowl and stir until smooth. | 10. If the yogurt is too thick, like cream cheese, whisk a little of the strained liquid (the whey) back into the yogurt. | 11. To serve, divide the yogurt among 4 shallow bowls. Top with the pears and nuts and drizzle with the honey. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	5 1/4	cups		781.41	61.2318	40.3515	41.8887
yogurt starter	5	ounces		126.0833	0.0	28.05	0.7083
pear	2		peeled sliced	159.6	42.644	1.008	0.392
nut	1/4	cup	chopped toasted	-	-	-	-
honey	4	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.