Greek Yogurt (Printable)
Rich, creamy homemade Greek yogurt perfect for breakfast and desserts. Made with whole milk and live cultures.
# What You'll Need:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures (starter)
# How-To Steps:
01 - Pour the milk into a saucepan and heat over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F.
02 - Remove the saucepan from heat and let the milk cool down to 110°F.
03 - In a small bowl, whisk together 2 tablespoons of the cooled milk with the plain yogurt starter until smooth.
04 - Pour the starter mixture back into the cooled milk and stir gently to incorporate thoroughly.
05 - Transfer the milk mixture to a clean container, cover, and wrap in a towel to maintain warmth or place in a yogurt maker.
06 - Let the mixture culture undisturbed in a warm place for 6-8 hours until set.
07 - Line a strainer with cheesecloth and set it 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 and refrigerate until ready to serve.
# Expert Advice:
01 -
- The texture you get at home puts even expensive Greek yogurt brands to shame.
- Once you master the technique, you will wonder how you ever paid premium prices for something so simple.
02 -
- A thermometer is absolutely non negotiable here because guessing temperatures ruined my first three attempts.
- The strained whey is liquid gold and I keep a jar in my fridge for smoothies, baking, or even watering my plants.
03 -
- Use the heaviest bottomed saucepan you own to prevent scorching, which creates off flavors that never fully disappear.
- Make sure your yogurt starter is not expired and has been kept properly refrigerated until you use it.