Greek Yogurt Homemade (Print version)
Transform whole milk into thick creamy yogurt through gentle heating and culturing. Strain for that signature Greek texture.
# Ingredient List:
→ Dairy
01 - 1 liter (4 cups) whole milk
02 - 2 tablespoons plain yogurt with live cultures (as starter)
# How To Make It:
01 - Heat the milk in a saucepan over medium heat until it reaches 180°F, stirring occasionally to prevent scorching.
02 - Remove from heat and allow the milk to cool to 110°F.
03 - In a small bowl, mix 2 tablespoons of the cooled milk with the plain yogurt starter until smooth.
04 - Stir the yogurt starter mixture back into the cooled milk and mix gently.
05 - Pour the mixture into a clean container and cover. Wrap the container in a towel to keep warm or use a yogurt maker.
06 - Let the milk culture for 6–8 hours, undisturbed, in a warm place until set.
07 - For Greek yogurt's thick texture, line a strainer with cheesecloth and set over a bowl. Pour the yogurt into the strainer and refrigerate for 1–2 hours until desired thickness is reached.
08 - Transfer the thickened yogurt to a clean container. Refrigerate until ready to serve.
# Expert Advice:
01 -
- Once you taste homemade Greek yogurt, store bought versions will seem disappointingly thin and bland
- The process feels almost magical, turning everyday milk into a thick, creamy luxury that costs a fraction of the price
02 -
- A thermometer is non negotiable here, too hot kills the cultures and too cool does nothing
- The longer you strain, the thicker your yogurt becomes, but do not forget about it or it will turn into cheese
03 -
- Always reserve a few tablespoons of your homemade yogurt to start the next batch
- Glass containers work best for storing and do not hold onto odors like plastic does