Description
This easy homemade Greek yogurt requires just two ingredients—milk and live-culture yogurt—and no special equipment. Thick, creamy, and tangy, it’s a wholesome and cost-effective alternative to store-bought yogurt, perfect for breakfast, cooking, or snacking.
Ingredients
- 4 cups whole milk
- 1/4 cup plain yogurt with live or active cultures
Instructions
- Heat the milk in a medium, heavy-bottomed pot over medium heat, stirring often, until it reaches 185–200°F (85–93°C).
- Prepare an ice bath and place the pot in it to cool the milk down to 100–110°F (37–43°C).
- Whisk in the plain yogurt until smooth and fully incorporated.
- Transfer the mixture to a clean jar or bowl, cover, and wrap in a warm, damp towel.
- Place in the oven with the light on and ferment for 4–8 hours or overnight, depending on desired tanginess.
- Line a mesh strainer with cheesecloth or coffee filters and set over a bowl. Pour in the yogurt and refrigerate for several hours or overnight to strain until thickened to your liking.
- Transfer the strained Greek yogurt to a clean container and refrigerate until ready to use.
Notes
- Use whole milk for the creamiest texture; low-fat milk will yield thinner yogurt.
- Flavor only after fermentation to avoid disrupting bacterial growth.
- Strain longer for thicker yogurt or to make labneh.
- Save leftover whey to use in smoothies, soups, or grain cooking.
- Temperature control is crucial for successful fermentation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Fermentation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 4g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 10mg
