Homemade Greek Yogurt

Name: Homemade Greek Yogurt
Prep time: 10 min
Cook time: 15 min
Total time: 505 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 4 cups whole milk (or 1 litre); 1/4 cup plain yogurt (with live cultures)

505 min 8 servings Medium

All Recipes

Learn to make creamy homemade Greek yogurt with just two ingredients. Perfect for breakfast or a healthy snack.

Prep

10 min

Cook

15 min

Total

505 min

Servings

Difficulty

Medium

Greek yogurt is a delicious and healthy option for breakfast or a snack. Making your own at home is not only cost-effective but also allows you to control the ingredients. With a few simple steps, you'll have a batch of creamy yogurt ready to enjoy. Homemade Greek yogurt is thicker and richer than traditional yogurt, thanks to the straining process that removes excess whey. This recipe will guide you through the process of transforming milk into a tangy, creamy delight that pairs perfectly with fruit, honey, or granola.

Instructions

Heat the milk

In a medium saucepan, heat the milk over medium heat until it reaches 185°F (85°C), stirring occasionally to prevent scorching.

Pro tip: Use a thermometer to monitor the milk temperature accurately.

Cool the milk

Remove the saucepan from heat and let the milk cool to 110°F (43°C). This can take about 30 minutes.

Pro tip: To speed up the cooling process, place the saucepan in a cold water bath.

Incorporate the yogurt

In a small bowl, mix the plain yogurt with a few tablespoons of the cooled milk. Add this mixture back into the saucepan and stir well to combine.

Pro tip: This step ensures the live cultures are evenly distributed throughout the milk.

Incubate

Transfer the mixture to a sterilized container and cover it. Place in a warm environment, like an oven with the light on, for 6-8 hours or overnight until thickened.

Pro tip: Do not disturb the yogurt during incubation to ensure proper thickening.

Strain the yogurt

Line a colander with a clean cheesecloth and place it over a large bowl. Pour the yogurt into the cheesecloth and let it strain in the refrigerator for 2-4 hours until it reaches your desired thickness.

Pro tip: The longer you strain, the thicker the yogurt will become.

Store and serve

Transfer the strained Greek yogurt to a clean airtight container and store it in the refrigerator.

Pro tip: Save the strained whey for use in smoothies or baking.

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Tips & Tricks

Use a thermometer to ensure the milk reaches the correct temperatures.
For thicker yogurt, strain it longer to remove more whey.
Use full-fat milk for a creamier texture.
Ensure your starter yogurt contains live cultures.

Frequently Asked Questions

What is Greek yogurt?

Greek yogurt is a type of yogurt that is strained to remove most of its whey, resulting in a thicker consistency and a tangier taste.

How long should I strain Greek yogurt?

Strain Greek yogurt for 2-4 hours, depending on your desired thickness.

Can I use low-fat milk for Greek yogurt?

Yes, but using whole milk will produce a creamier yogurt.

How do I know when the milk is at the right temperature?

Use a thermometer. The milk should reach 185°F (85°C) for pasteurization and then cool to 110°F (43°C) for incubation.

What can I do with the leftover whey?

Use leftover whey in smoothies, soups, or baking to add nutrition and flavour.

Serving Suggestions

Once your Greek yogurt is ready, enjoy it plain or with your favourite toppings like fresh berries, nuts, or a drizzle of honey. It can be stored in the refrigerator for up to two weeks in an airtight container. For a make-ahead option, prepare a large batch and strain it to your preferred thickness. The strained whey can be used in smoothies or baking recipes, adding a nutritious boost to your meals.