1 - 4 of 4 Posts

mastichas09

Active member
I decided I want to make my own Greek yogurt. I have a yogurt machine and in general, plan to follow the instructions that came with the machine.

Besides that, is there anything special that I need to keep in mind when making Greek yogurt? I plan to buy a kit with Greek yogurt cultures to use, unless there's a better way. Has anyone ever made Greek yogurt with a machine?
 
I decided I want to make my own Greek yogurt. I have a yogurt machine and in general, plan to follow the instructions that came with the machine.

Besides that, is there anything special that I need to keep in mind when making Greek yogurt? I plan to buy a kit with Greek yogurt cultures to use, unless there's a better way. Has anyone ever made Greek yogurt with a machine?
You can make it with a machine, and will need to strain it when it's done, as that's what makes Greek yogurt thicker and I've done that. I've not heard of any Greek yogurt cultures and would think any yogurt culture would be ok.
 
  • Like
Reactions: k_tsoukalas
You can make it with a machine, and will need to strain it when it's done, as that's what makes Greek yogurt thicker and I've done that. I've not heard of any Greek yogurt cultures and would think any yogurt culture would be ok.
Sometimes I even strain plain yogurt if I don't have Greek yogurt and the flavor gets pretty close. It seems like straining it is the real difference maker!
 
Sometimes I even strain plain yogurt if I don't have Greek yogurt and the flavor gets pretty close. It seems like straining it is the real difference maker!
Yes, that works well too.
 

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

Roundup of Easy Recipes to Start Cooking Greek Food

I know a lot of people who want to start cooking Greek food but are intimidated. I want to help them out by brainstorming a list of "easy win" foods to get started making.

Here's what I have - do you have anything to add?

  • Greek Village Salad (Horiatiki)
  • Tzatziki
  • Greek Lemon Chicken
  • Greek Lemon Potatoes
  • Souvlaki
  • Greek yogurt with honey and walnuts
  • Grilled Halloumi cheese
  • Fasolakia
  • Briam
  • Greek style lamb chops

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

What is the best street food in Greece?

What do you consider the best street food in Greece? Are there any specific dishes or local delicacies that you dream of having again? Also, if you have recommendations for particular places or vendors, that would be fantastic!

Here's what I've got on my list so far:
  • Souvlaki
  • Gyros
  • Loukoumades
  • Spanakopita
  • Bougatsa
But I'd like to go beyond the usual and try the real local flavors that might not be as famous internationally. I'm open to suggestions from all over Greece. I have an idea of what I like but want to see what others say.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top