Description
Homemade Greek yogurt is a rich, creamy, protein-packed alternative to store-bought yogurt, made simply from milk and a spoonful of yogurt starter. It’s versatile, cost-effective, and customizable for your taste and texture preferences.
Ingredients
- 1/2 gallon whole or 2% milk (8 cups)
- 1/4 cup plain yogurt with live active cultures, at room temperature
Instructions
- Rinse the inside of a heavy 3- to 4-quart pot with cold water to help prevent milk from scorching. Add the milk and heat over medium heat, stirring occasionally, until it reaches 190°F to 200°F. Remove from heat.
- Allow the milk to cool to 105°F to 115°F, stirring occasionally. If it cools too much, gently rewarm. Let your starter yogurt come to room temperature.
- In a small bowl, mix 1/2 cup of the cooled milk with the plain yogurt until smooth. Stir this mixture back into the pot of warm milk.
- Cover the pot and place it in a warm, draft-free spot. Incubate undisturbed for 6–10 hours until the yogurt has set.
- Transfer the pot to the refrigerator without stirring. Chill for at least 6 hours and up to 2 days to allow flavor and thickness to develop.
- Line a fine-mesh strainer or colander with cheesecloth and set it over a large bowl. Spoon the chilled yogurt into the strainer and refrigerate for 2–8 hours until desired thickness is reached.
- Transfer the strained Greek yogurt into airtight containers and refrigerate for up to 2 weeks. Save 1/4 cup to use as a starter for the next batch within a week.
Notes
- Use whole milk for the creamiest texture, or 2% for a lighter option.
- Ensure your starter yogurt has live active cultures.
- The longer the straining, the thicker the yogurt—perfect for making labneh.
- If the yogurt turns out too sour, reduce the incubation time next time.
- A thermometer helps ensure the milk and incubation temps are just right.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Fermenting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 15mg
