Greek Yogurt Homemade Creamy (Print)
Transform milk into thick, tangy Greek yogurt with this simple culturing method. Ideal for breakfast bowls and savory dishes.
# Ingredient list:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures
# Directions:
01 - Pour milk into a saucepan and heat over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F.
02 - Remove from heat and let the milk cool down to 110°F.
03 - Whisk 2 tablespoons of cooled milk with the yogurt starter in a small bowl until smooth.
04 - Stir the starter mixture back into the cooled milk until evenly incorporated.
05 - Pour mixture into a clean container, cover, and wrap in a towel or use a yogurt maker. Let culture undisturbed in a warm place for 6 to 8 hours until set.
06 - Line a strainer with cheesecloth, set over a bowl, and pour in the yogurt. Refrigerate for 1 to 2 hours until desired thickness is reached.
07 - Transfer thickened yogurt to a clean container and refrigerate until ready to serve.
# Expert Tips:
01 -
- Homemade Greek yogurt tastes infinitely creamier than anything from the store, with none of the additives or thickeners you cant pronounce.
- Once you master the simple process, youll wonder why you ever paid premium prices for something so satisfying to make yourself.
02 -
- A thermometer is your best friend here because guessing the temperature can mean failed cultures or cooked milk flavors.
- The straining time is completely personal, so taste periodically until you reach the thick Greek yogurt consistency you love.
03 -
- Goat or sheep milk creates wonderfully tangy yogurt if you want to experiment beyond cow milk.
- The strained whey keeps for weeks in the refrigerator, so dont feel pressured to use it immediately.