Description
A simple and rewarding guide to making creamy homemade Greek yogurt from scratch.
Ingredients
Scale
- 1 quart Whole Milk
- 1/4 cup Plain Yogurt (with live active cultures)
- Cheesecloth or Fine Mesh Strainer
- A medium-sized Pot
- A Thermometer
- A Whisk
Instructions
- Pour the whole milk into a medium pot and gently heat it over medium-low heat until it reaches about 180°F (82°C).
- Remove the pot from heat and let it cool down to around 110°F (43°C).
- Whisk the plain yogurt in a separate bowl until smooth, then add a couple of tablespoons of warm milk to temper it.
- Blend the tempered yogurt mixture back into the pot of warm milk until evenly mixed.
- Transfer the pot to a warm place and let it sit undisturbed for 6 to 12 hours to culture.
- Set up a fine mesh strainer over a large bowl, line it with cheesecloth, and pour the yogurt into the strainer to strain for about 2 to 8 hours.
- Carefully transfer the strained yogurt into an airtight container.
Notes
Reserve a couple of tablespoons of your homemade yogurt for the next batch as your starter culture.
- Prep Time: 15 minutes
- Cook Time: 12 hours
- Category: Snack
- Method: Culturing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Greek yogurt, homemade yogurt, yogurt recipe, dairy recipes, probiotic food