Greek Yogurt Homemade Creamy (Printable Version)
Rich, tangy Greek yogurt made from scratch. Cultured and strained for authentic thickness.
# What You Need:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures (starter)
# How-To:
01 - Pour whole milk into a saucepan and heat over medium heat, stirring occasionally to prevent scorching, until temperature reaches 180°F.
02 - Remove saucepan from heat and allow milk to cool down to 110°F, checking temperature periodically.
03 - In a small bowl, whisk together 2 tablespoons of the cooled milk with the plain yogurt starter until completely smooth.
04 - Pour the starter mixture back into the cooled milk and stir gently but thoroughly to distribute evenly.
05 - Transfer mixture to a clean container, cover securely, and wrap in a towel or place in a yogurt maker. Let culture undisturbed in a warm location for 6 to 8 hours until set.
06 - Line a strainer with cheesecloth and place over a bowl. Pour the set yogurt into the strainer and refrigerate for 1 to 2 hours until thickened to desired consistency.
07 - Transfer thickened yogurt to a clean airtight container. Refrigerate until ready to serve.
# Expert Tips:
01 -
- You control exactly what goes into your yogurt, no additives or hidden sugars
- The texture puts even expensive commercial Greek yogurt to shame
- Once you master the basics, you'll wonder why you ever paid premium prices for something this simple to make
02 -
- Your first batch might take longer to set if your kitchen runs cool, but patience pays off
- Saving 2 tablespoons from each batch becomes your starter for the next one
- The longer you strain it, the thicker and more tangy your yogurt becomes
03 -
- A thermometer is essential for consistent results, but if you don't have one, test the milk by dropping a bit on your wrist, it should feel comfortably warm
- The most common mistake is disturbing the yogurt while it cultures, so find an out-of-the-way spot where it won't get bumped