Homemade Greek Yogurt Recipe

Introduction

Making your own Greek yogurt at home is simpler than you might think and results in a creamy, tangy treat. With just two ingredients and some patience, you can enjoy fresh, homemade yogurt any time.

Ingredients

• 8 cups 2% or whole milk (preferably whole for a creamier yogurt)
• ½ cup plain yogurt with live active cultures

Instructions

1. Step 1: Pour the milk into a large saucepan and heat over medium heat until it reaches 185°F. Stir occasionally to prevent a skin from forming and ensure even heating, then remove from heat.
2. Step 2: Let the milk cool down to 110°F. To speed up cooling, place the saucepan in an ice bath.
3. Step 3: In a small bowl, mix about 1 cup of the cooled milk with the plain yogurt until smooth.
4. Step 4: Pour the yogurt mixture back into the saucepan with the remaining milk and stir gently to combine.
5. Step 5: Transfer the mixture into a container and cover it with a lid or a clean kitchen towel.
6. Step 6: Place the container in a warm environment maintaining around 110°F (such as an oven with the light on or a yogurt maker) and incubate for 6 to 12 hours, depending on your preferred tanginess.
7. Step 7: After incubation, line a fine mesh strainer with cheesecloth or a clean kitchen towel and set it over a bowl.
8. Step 8: Pour the yogurt into the strainer and let it drain for at least 2 hours, or until it reaches your desired thickness for Greek yogurt.
9. Step 9: Transfer the strained yogurt to a container and refrigerate.

Tips & Variations

• For creamier yogurt, use whole milk and make sure to use plain yogurt with active cultures as your starter.
• If you prefer thicker Greek yogurt, strain it longer to remove more whey.
• Add flavorings like honey, vanilla, or fresh fruit after straining and before serving.

Storage

Store the homemade Greek yogurt in a covered container in the refrigerator. It can be kept fresh for 1 to 2 weeks. When reheating, it’s best to serve cold or at room temperature, as reheating can affect texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skim milk instead of whole milk?

Yes, you can use skim or 2% milk, but whole milk will give a creamier texture and richer flavor in your yogurt.

How do I know when the yogurt is ready?

The yogurt is ready after incubating for 6 to 12 hours when it has thickened and has a tangy aroma. The longer the incubation, the tangier the yogurt will become.

Homemade Greek Yogurt Recipe

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★★★★★

4.9 from 114 reviews

• Author: Charlotte
• Total Time: 12 hours 10 minutes
• Yield: About 4 cups of Greek yogurt 1x
• Diet: Vegetarian

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Description

This Homemade Greek Yogurt recipe guides you through turning simple milk and a bit of plain yogurt into thick, creamy Greek yogurt with live active cultures. By heating, incubating, and straining the yogurt at home, you achieve a tangy, delicious yogurt that’s creamy and perfect for breakfast, cooking, or snacking.

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Ingredients

Scale 1x2x3x

Ingredients

• 8 cups 2% or whole milk (preferably whole for a creamier yogurt)
• ½ cup plain yogurt with live active cultures

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Instructions

1. Heat the Milk: Pour the milk into a large saucepan and heat it over medium heat until it reaches 185°F. Use a kitchen thermometer to monitor the temperature, stirring occasionally to prevent a skin from forming and to ensure even heating. Once it reaches 185°F, remove the saucepan from the heat.
2. Cool the Milk: Allow the milk to cool down to 110°F. To speed up cooling, place the saucepan in an ice bath, stirring gently to help temperature drop evenly.
3. Mix Yogurt Starter: Take about 1 cup of the cooled milk and mix it with the ½ cup plain yogurt in a small bowl until smooth and well blended.
4. Combine Mixture: Pour the yogurt and milk mixture back into the saucepan containing the rest of the milk and stir gently to combine thoroughly.
5. Cover and Incubate: Transfer the milk mixture into a container or bowl. Cover it with a lid or a clean kitchen towel. Place the container in a warm environment maintaining a temperature of about 110°F such as an oven with the light on, a yogurt maker, or a warm spot in your kitchen.
6. Let Yogurt Set: Allow the mixture to incubate for 6 to 12 hours depending on your preferred tanginess; the longer it incubates, the tangier and thicker it becomes.
7. Strain the Yogurt: To make traditional Greek yogurt, strain the thickened yogurt using a cheesecloth or a clean kitchen towel placed over a fine mesh strainer set over a bowl.
8. Drain Excess Whey: Pour the yogurt into the strainer and let it drain for at least 2 hours until your desired thickness is achieved.
9. Store: Transfer your homemade Greek yogurt to a sealed container and refrigerate. Consume within 1 to 2 weeks for best freshness and flavor.

Notes

• Using whole milk will result in creamier Greek yogurt, but 2% milk works as well.
• The incubation time affects tanginess: longer incubation yields tangier yogurt.
• Make sure the incubating environment stays consistently warm at about 110°F for best results.
• Straining can be adjusted to your preferred thickness; the longer you strain, the thicker the yogurt.
• Always use plain yogurt with live active cultures as a starter for successful fermentation.
• Save some finished yogurt as a starter for your next batch to ensure consistent results.

• Prep Time: 10 minutes
• Cook Time: 12 hours (including incubation and straining)
• Category: Dairy
• Method: No-Cook
• Cuisine: Greek

Keywords: homemade Greek yogurt, Greek yogurt recipe, yogurt from scratch, homemade yogurt, straining yogurt, creamy yogurt, probiotic yogurt