Greek-Style Yogurt
40 min
15 min
12 h
12 h 55 min
Ingredients
- 8 Cups Whole Milk
- 1/2 Cup Plain Yogurt
Check the label to make sure it contains live, active cultures.
Equipment
- Pot
- Spoon
- Food Thermometer
- Jar
- Measuring Cups
- Whisk
- Strainer
- Cheesecloth
- Bowl
Instructions
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1. Heat milk.
Heat the milk in a pot over medium heat. Stir frequently until the milk reaches 180°F - 200°F / 82 °C - 93°C.
8 Cups Whole Milk
2. Cool milk.
Remove the milk from the heat and transfer it to an ice bath, let it cool to 100 - 110°F / 37 - 43°C.
3. Temper yogurt with milk.
Temper the yogurt by gradually adding 1 cup of milk, stirring constantly. Once the yogurt is smooth, mix with the remaining milk and stir until combined.
1 Cup Plain Yogurt
4. Let the mixture sit.
Transfer the milk to a jar and wrap it with a tea towel, this will help to keep the milk warm. Let it sit in a warm place (100 - 110°F / 37 - 43°C) for 4 to 8 hours, or until it has thickened. I leave mine inside the oven turned off with the light on for 4 hours.
5. Strain yogurt.
Line a strainer with cheesecloth and place it over a bowl. Allow the yogurt to strain in the fridge for at least 3 hours or until it reaches the desired consistency. I usually leave it overnight. After straining yogurt, you will get a byproduct called whey. Whey is an excellent addition to bread recipes, adding protein and flavor.
Enjoy!
Tips:
- Homemade yogurt can last up to a week in the fridge.
- Remember to save some yogurt to use as a starter for the next batch.