Greek Yogurt (Print version)
Transform milk into thick, creamy Greek yogurt with this simple technique.
# What you'll need:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures
# Method:
01 - Pour milk into a saucepan and heat over medium heat until it reaches 180°F, stirring occasionally to prevent scorching the bottom.
02 - Remove from heat and let the milk cool down to 110°F. This takes about 15-20 minutes.
03 - In a small bowl, whisk 2 tablespoons of the cooled milk with the yogurt starter until completely smooth.
04 - Pour the starter mixture back into the cooled milk and stir gently to incorporate evenly.
05 - Transfer to a clean container, cover, and wrap in a towel. 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 in the yogurt and refrigerate 1-2 hours until thickened to desired consistency.
07 - Transfer thickened yogurt to a clean container. Refrigerate until ready to use.
# Expert advice:
01 -
- Homemade Greek yogurt costs a fraction of store bought and you control exactly what goes into it
- Once you taste the difference between your own strained yogurt and commercial versions, you might never go back
02 -
- The first time I forgot to save some of my homemade yogurt as starter for the next batch. Now I always reserve a small amount before I strain it.
- Temperature control is everything. Too hot and you kill the cultures, too cool and they wont activate properly.
03 -
- Dont move the yogurt while its culturing. Even opening the oven door to check can disrupt the process.
- Save about a half cup of each batch as starter for the next one. After about five generations, you might need fresh starter.