Greek Yogurt Homemade (Printable)

Create rich, tangy Greek yogurt at home with whole milk and live cultures. Thick, creamy texture perfect for any meal.

# What You’ll Need:

→ Dairy

01 - 1 quart whole milk
02 - 2 tablespoons plain yogurt with live cultures (starter)

# How to Prepare:

01 - Pour milk into a saucepan and heat over medium heat, stirring occasionally, until it reaches 180°F. Monitor carefully to prevent scorching or boiling over.
02 - Remove saucepan from heat and allow milk to cool down to 110°F. This temperature is ideal for activating the live cultures.
03 - In a small bowl, whisk together 2 tablespoons of the cooled milk with the plain yogurt starter until completely smooth and lump-free.
04 - Pour the starter mixture back into the saucepan with the remaining cooled milk. Stir gently but thoroughly to ensure even distribution.
05 - Transfer mixture to a clean container, cover, and wrap in a towel to maintain warmth. Place in a warm spot or yogurt maker and let culture undisturbed for 6–8 hours until set.
06 - Line a strainer with cheesecloth and set over a bowl. Pour the set yogurt into the strainer and refrigerate for 1–2 hours, draining whey until desired thickness is reached.
07 - Transfer thickened yogurt to an airtight container. Refrigerate until ready to serve. Will keep for up to 2 weeks.

# Expert Advice:

01 -
  • The satisfaction of making something gourmet with just two ingredients
  • You control exactly what goes into your food, no additives or thickeners needed
02 -
  • The straining time is completely up to your taste, less time for thick yogurt, longer for cream cheese consistency
  • You can save the whey liquid that drains off, it's packed with protein and perfect for smoothies
03 -
  • A thermometer eliminates the guesswork and ensures consistent results every time
  • Pre-warm your jars with hot water before adding the yogurt mixture to maintain temperature

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