Greek Yogurt Homemade Creamy (Printable Version)
Rich, tangy homemade Greek yogurt perfect for any meal
# What You'll Need:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures
# 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 to 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 to 2 hours until desired thickness is reached.
08 - Transfer the thickened yogurt to a clean container. Refrigerate until ready to serve.
# Expert Advice:
01 -
- Homemade Greek yogurt is incredibly creamy and tangy in a way store bought versions never quite achieve
- Making your own yogurt feels like an old world kitchen skill that connects you to food in a deeper way
02 -
- Temperature precision matters too hot and you will kill the cultures, too cool and they will not activate properly
- The straining time is what creates that signature Greek yogurt thickness, so do not rush or skip this step
03 -
- Always save a few tablespoons of your homemade batch to start the next one
- A clean kitchen and sterilized jars prevent unwanted bacteria from competing with your cultures