Greek Yogurt (Printable Version)
Rich, creamy, tangy yogurt made at home with milk and live cultures. Perfect for breakfast or desserts.
# What You Need:
→ Dairy
01 - 1 quart whole milk
02 - 2 tablespoons plain yogurt with live cultures (starter)
# How to Make It:
01 - Heat milk in a saucepan over medium heat until it reaches 180°F, stirring occasionally to prevent scorching the bottom.
02 - Remove from heat and allow the milk to cool to 110°F, the optimal temperature for bacterial cultures to thrive.
03 - In a small bowl, whisk 2 tablespoons of the cooled milk with the plain yogurt starter until completely smooth and lump-free.
04 - Gently stir the starter mixture back into the cooled milk. Pour into a clean container, cover, and wrap in a towel or use a yogurt maker to maintain warmth.
05 - Let the mixture culture undisturbed in a warm place for 6 to 8 hours until fully set and tangy.
06 - Line a strainer with cheesecloth and place over a bowl. Pour the yogurt into the strainer and refrigerate for 1 to 2 hours until the desired thick consistency is reached.
07 - Transfer the thickened yogurt to a clean airtight container. Refrigerate until ready to serve.
# Expert Tips:
01 -
- You control exactly what goes in, no thickeners or mystery ingredients hiding in your breakfast.
- The satisfaction of spooning something thick and creamy over fruit that you made yourself is honestly unmatched.
02 -
- Disturbing the yogurt while it cultures will give you a runny mess, so choose a spot where no one will accidentally bump it.
- The longer you strain, the thicker it gets, and if you go too long you will basically have labneh cheese.
03 -
- Use a cooler filled with warm water bottles as an incubator if you do not have a warm spot, which works surprisingly well.
- Goat or sheep milk makes a tangier yogurt with a distinct flavor that pairs beautifully with savory dishes.