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Homemade Greek Yogurt with Fig Chips

This quick method of roasting thinly sliced figs brings you a quick crispy fragrant treat, especially over homemade Greek yogurt. Add a touch of honey for sweetness.
Course Breakfast or Dessert, Dessert
Cuisine California Greek
Keyword figs, yogurt
Servings 24
Author Mary Papoulias-Platis

Ingredients

Figs

  • 4 medium figs - I used 1/2 green and 1/2 black

Homemade Yogurt

  • 1 quart 4 cups of whole, low fat or fat -free milk
  • 2 tablespoons of plain full fat yogurt with active and live cultures
  • 2/3 cup fat-free powdered milk, use only if not using whole milk
  • Honey for topping

Instructions

Prepare the yogurt and have it ready for the figs.

Yogurt

  1. In a heavy-bottom saucepan, bring the milk and powdered milk to a slow boil, constantly whisking until it reaches 180-190 for about 10 minutes.
  2. Remove from the heat and allow to cool to 115-120 degrees.
  3. Place 2 tablespoons of yogurt in a small bowl and add 2 tablespoons of milk and stir until well blended.
  4. Add the starter to the milk and stir until well incorporated.
  5. Reserve one cup for your next batch. Refrigerate.

  6. Place in a large canning jar, container, or insulated bottle.

  7. Cover tightly and leave out in a warm place for 4-6 hours or until yogurt has thickened.
  8. Once thickened you can place it in individual cups and refrigerate.
  9. For thicker Greek yogurt: Strain the yogurt using cheesecloth over a bowl to catch excess water.

Fig Chips

  1. Preheat oven to 425 degrees.
  2. Using a chef's knife, thinly slice the figs about 1/8 -1/4 inch thick.
  3. Place the figs on a lined sheet tray.
  4. Bake until figs are dry, about 5-10 minutes. Let figs cool on tray.
  5. Add the fig chips on top and drizzle with honey.
  6. Makes 24 cups.