Greek Yogurt
Discover the art of making creamy, tangy Greek Yogurt right in your own kitchen with this easy, two-ingredient recipe. Using just whole milk (or 2% for a lighter variation) and plain yogurt with active cultures, you'll craft a luscious treat that's as versatile as it is delicious. This homemade Greek yogurt involves simple techniques, such as gently heating and culturing the milk, followed by straining to achieve that signature thickness. Perfect for breakfast, snacks, or even as a cooking ingredient, it pairs beautifully with honey, fresh fruit, or crunchy granola. With complete control over the flavor and texture, you'll never go back to store-bought! Plus, you'll love the bonus whey, perfect for adding a protein boost to smoothies or baking recipes.
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Ingredients
- 4 cups Whole milk (or 2% milk for a lighter option)
- 2 tablespoons Plain yogurt with active cultures
Directions
Step 1
Pour the milk into a large, heavy-bottomed saucepan. Heat the milk over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F (82°C). Use a kitchen thermometer to ensure accuracy.
Step 2
Remove the saucepan from heat and let the milk cool to about 110°F (43°C). This step can take 30-40 minutes. Stir occasionally to prevent a skin from forming on the surface. To speed up the process, place the saucepan in an ice bath.
Step 3
Once the milk has cooled to 110°F, take about 1/2 cup of the warm milk and mix it with the plain yogurt in a small bowl. This tempering process will help the yogurt starter blend smoothly.
Step 4
Pour the tempered yogurt mixture back into the saucepan with the rest of the milk. Stir gently to combine, ensuring the yogurt is evenly distributed.
Step 5
Transfer the mixture into a clean glass or ceramic container with a lid. Cover the container with a clean kitchen towel and place it in a warm, draft-free spot, such as inside an oven with the light turned on (do not turn the oven on). Let the yogurt culture for 6-12 hours, depending on how tangy you like your yogurt. Longer culturing times result in tangier yogurt.
Step 6
After the culturing is complete, check the consistency. If the yogurt has thickened and has a tangy flavor, it's ready for the next step. If it still seems runny, give it more time to culture.
Step 7
To make it Greek-style, transfer the yogurt to a cheesecloth-lined strainer set over a bowl. Allow it to drain for 2-4 hours in the refrigerator, depending on how thick you want the yogurt. The liquid that drains out is whey, which you can save for smoothies or baking.
Step 8
Once the yogurt has reached your desired thickness, transfer it to an airtight container and refrigerate. It can be stored for up to 1 week.
Step 9
Serve your homemade Greek yogurt plain or with your favorite toppings, such as honey, fresh fruit, granola, or nuts.
Nutrition Facts
| Serving size | 1006 grams (1006.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 616 |
| Total Fat 32.70g | 42% |
| Saturated Fat 20.40g | 102% |
| Cholesterol 99mg | 33% |
| Sodium 415mg | 18% |
| Total Carbohydrate 49.40g | 18% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 49.40g | |
| Protein 33.80g | 68% |
| Vitamin D 512IU | 2560% |
| Calcium 1164mg | 90% |
| Iron 0mg | 0% |
| Potassium 1358mg | 29% |
Source of Calories