Greek Yogurt (Print Version)
Rich and creamy homemade yogurt with just milk and starter cultures.
# What You Need:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures
# How To Make It:
01 - Pour whole milk into a saucepan and place over medium heat. Stir occasionally to prevent scorching. Heat until milk reaches 180°F, monitoring with a thermometer.
02 - Remove saucepan from heat. Allow milk to cool down to 110°F, checking temperature periodically.
03 - In a small bowl, combine 2 tablespoons of cooled milk with the plain yogurt starter. Whisk until completely smooth and incorporated.
04 - Pour the starter mixture back into the saucepan of cooled milk. Stir gently and thoroughly to distribute the culture evenly.
05 - Transfer mixture to a clean container and cover securely. Wrap container in a clean towel or place in yogurt maker to maintain warmth.
06 - Place container in a warm, undisturbed location. Allow milk to culture for 6 to 8 hours until yogurt has set completely.
07 - Line a strainer with cheesecloth and place over a bowl. Pour yogurt into the lined strainer. Refrigerate for 1 to 2 hours, allowing whey to drain until desired consistency is achieved.
08 - Transfer thickened yogurt to a clean airtight container. Refrigerate until ready to serve.
# Handy Tips:
01 -
- The satisfaction of creating something delicious from just two ingredients will surprise you every time
- Homemade Greek yogurt tastes incomparably fresher and creamier than anything from the store
02 -
- I ruined my first three batches by overheating the milk, so that thermometer is absolutely worth using
- The time it takes to set varies with room temperature and humidity, so be patient and trust the process
03 -
- Always save 2 tablespoons from each successful batch to use as your starter for the next one
- A warm oven with just the pilot light on creates the perfect culturing environment if you don't have a yogurt maker