Greek Yogurt Homemade (Printable)
Rich, creamy homemade Greek yogurt perfect for breakfast or desserts
# What You'll Need:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures
# How to Make It:
01 - Pour milk into a saucepan and heat over medium heat, stirring occasionally, until it reaches 180°F. Monitor carefully to prevent scorching.
02 - Remove saucepan from heat and let milk cool down to 110°F. This temperature is optimal for activating the live cultures.
03 - In a small bowl, whisk together 2 tablespoons of the cooled milk with the yogurt starter until completely smooth and incorporated.
04 - Pour the starter mixture back into the cooled milk. Stir gently but thoroughly to distribute the cultures evenly throughout.
05 - Transfer mixture to a clean container and cover securely. Wrap container in a towel to maintain warmth or place in a yogurt maker.
06 - Let culture undisturbed in a warm location for 6 to 8 hours. The yogurt is ready when it has a thick, set consistency.
07 - Line a strainer with cheesecloth and set over a bowl. Pour yogurt into the strainer and refrigerate for 1 to 2 hours until it reaches your preferred thickness.
08 - Transfer strained yogurt to a clean, airtight container. Keep refrigerated until ready to serve.
# Expert Tips:
01 -
- Homemade Greek yogurt costs half the price of store bought and tastes incredibly fresh and creamy
- You control exactly what goes into it, no additives, no weird thickeners, just pure yogurt
02 -
- Patience during the cooling phase is crucial because hot milk will kill your starter cultures
- The straining time is flexible, check after an hour and keep going until it reaches your preferred thickness
03 -
- Turn your oven light on and culture the yogurt inside with the door closed for consistent warmth
- Save a few tablespoons of each batch as starter for your next homemade yogurt