Greek Yogurt (Printable)
Rich and tangy homemade strained yogurt with luxurious creamy texture.
# What's Needed:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures (starter)
# How to Make It:
01 - Heat the milk in a saucepan over medium heat until it reaches 180°F, stirring occasionally to prevent scorching.
02 - Remove from heat and allow the milk to cool to 110°F.
03 - In a small bowl, mix 2 tablespoons of the cooled milk with the plain yogurt starter until smooth.
04 - Stir the yogurt starter mixture back into the cooled milk and mix gently.
05 - Pour the mixture into a clean container and cover. Wrap the container in a towel to keep warm or use a yogurt maker.
06 - Let the milk culture for 6-8 hours, undisturbed, in a warm place until set.
07 - For Greek yogurt's thick texture, line a strainer with cheesecloth and set over a bowl. Pour the yogurt into the strainer and refrigerate for 1-2 hours until desired thickness is reached.
08 - Transfer the thickened yogurt to a clean container. Refrigerate until ready to serve.
# Tips for Success:
01 -
- You will never go back to store bought versions once you taste the incredible creaminess of homemade
- The process becomes meditative, and your kitchen will smell like warmth and comfort
02 -
- A thermometer is non negotiable here, as even five degrees can ruin your batch
- The straining time determines your final texture, so taste as you go
03 -
- Save a few tablespoons of each batch to start your next one, creating an endless cycle
- Glass containers prevent off flavors better than plastic, and they look beautiful on the counter