Greek Yogurt Recipe

Preparation Steps

1. 1

   Heat the Milk

   Pour the whole milk into a saucepan and heat it over medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent it from scorching.

2. 2

   Cool the Milk

   Remove the saucepan from heat and allow the milk to cool down to about 110°F (43°C). You can speed up the cooling process by placing the saucepan in a cold water bath.

3. 3

   Add Yogurt Starter

   In a small bowl, mix the plain yogurt with a few tablespoons of the cooled milk until smooth. Then, whisk this mixture back into the pot of cooled milk.

4. 4

   Incubate the Yogurt

   Cover the saucepan with a lid and wrap it in a towel or blanket to keep it warm. Let it sit undisturbed for 6-12 hours, depending on how tangy you want your yogurt.

5. 5

   Check the Yogurt

   After the incubation period, check the yogurt. It should be thickened and have a tangy aroma. If it’s not firm enough, let it sit for a few more hours.

6. 6

   Strain the Yogurt

   To achieve a thicker, Greek-style yogurt, pour the yogurt into a cheesecloth or a fine-mesh strainer set over a bowl. Let it drain for 2-4 hours in the refrigerator.

7. 7

   Season and Store

   Once drained, transfer the yogurt to a container, season with salt to taste, and store it in the refrigerator. Enjoy your homemade Greek yogurt within 1-2 weeks!