📝 About This Recipe
Experience the luxurious, velvet-thick texture of true Greek Straggisto, a tradition passed down through generations of Mediterranean kitchens. Unlike commercial varieties, this homemade version boasts a delicate tang and a buttery finish that only comes from the slow, patient process of straining out the whey. It is the essential foundation for authentic tzatziki, a protein-packed breakfast, or a decadent dessert when drizzled with Attic honey.
🥗 Ingredients
The Cultured Base
- 2 quarts Whole Milk (Preferably high-quality, non-ultra-pasteurized for best curd structure)
- 1/2 cup Heavy Cream (Optional, for an extra indulgent 'extra-creamy' result)
- 1/4 cup Plain Greek Yogurt (Starter) (Must contain 'Live Active Cultures'; at room temperature)
Traditional Finishing & Serving
- 2-3 tablespoons Greek Thyme Honey (For drizzling)
- 1/4 cup Walnut Halves (Toasted and lightly crushed)
- 4-5 leaves Fresh Mint Leaves (For garnish)
- 1 pinch Sea Salt (Only if using for savory applications like Tzatziki)
👨🍳 Instructions
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1
Scald the milk: In a heavy-bottomed pot, combine the whole milk and heavy cream. Heat over medium-low heat, stirring frequently to prevent scorching, until it reaches 180°F (82°C). This denatures the proteins to ensure a thick set.
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2
Cool the milk: Remove the pot from the heat and let it sit at room temperature until the temperature drops to 110°F-115°F (43°C-46°C). You can speed this up by placing the pot in an ice bath, stirring gently.
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3
Temper the starter: Place your room-temperature yogurt starter in a small bowl. Ladle about 1/2 cup of the warm milk into the starter and whisk until perfectly smooth and no lumps remain.
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4
Inoculate: Pour the tempered starter mixture back into the main pot of warm milk. Stir very gently with a whisk in a figure-eight motion for 30 seconds to ensure even distribution of the cultures.
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5
Incubate: Cover the pot with a tight-fitting lid. Wrap the entire pot in two thick bath towels to retain heat, and place it in a warm, draft-free spot (like an unlit oven with the pilot light or oven light on) for 8 to 12 hours.
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6
Check the set: After incubation, the yogurt should be semi-firm and jiggly like custard. Do not stir it yet! Place the pot in the refrigerator for 2 hours to firm up the curd before straining.
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7
Prepare the straining station: Line a large fine-mesh sieve with three layers of damp cheesecloth or a clean, lint-free flour sack towel. Place the sieve over a deep bowl to catch the liquid whey.
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8
The Straining (Straggisto): Gently ladle the chilled yogurt into the lined sieve. Cover the top with plastic wrap and place the entire setup in the refrigerator.
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9
Monitor consistency: For a standard Greek yogurt thickness, strain for 2-4 hours. For a 'yogurt cheese' (Labneh style) consistency, let it strain for 8-12 hours.
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10
Whisk for silkiness: Transfer the thickened yogurt from the cloth into a clean bowl. Use a whisk to beat it vigorously for 30 seconds; this breaks up any clumps and gives it that signature glossy, professional finish.
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11
Storage: Transfer your Straggisto to airtight glass jars. It will stay fresh and delicious for up to 7-10 days in the refrigerator.
💡 Chef's Tips
Use the freshest milk possible; avoid 'Ultra-Pasteurized' (UHT) milk as the high heat treatment can prevent the yogurt from setting firmly. Never stir the yogurt during the incubation phase; movement disrupts the delicate formation of the protein strands. If your yogurt is too sour, shorten the incubation time next time; if it’s too mild, let it ferment longer. Save the leftover liquid whey! It is highly nutritious and can be used in smoothies, for soaking grains, or as a starter for fermenting vegetables. Always use a thermometer; guessing the temperature is the most common reason for yogurt failure.
🍽️ Serving Suggestions
Classic Breakfast: Top with a generous swirl of Thyme honey, toasted walnuts, and a pinch of cinnamon. Savory Meze: Mix with grated cucumber, minced garlic, lemon juice, and dill for the ultimate authentic Tzatziki. Dessert Style: Serve a dollop alongside warm poached pears or fresh figs macerated in Ouzo. Smoothie Base: Use the thick yogurt to add a protein punch and creamy texture to berry and spinach smoothies. Healthy Substitute: Use it in place of sour cream on tacos or as a base for creamy salad dressings.