Greek Yogurt Recipe

Preparation

1. 1

   Heat the Milk

   In a large pot, pour 1 liter of whole milk and heat it over medium heat until it reaches 85°C (185°F). Stir occasionally to prevent scorching.

2. 2

   Cool the Milk

   Once the milk has reached the desired temperature, remove it from heat and let it cool down to 43°C (110°F). You can speed up the cooling process by placing the pot in a cold water bath.

3. 3

   Add the Starter Culture

   Once the milk has cooled, add 2 tablespoons of the Greek yogurt starter culture to the pot. Stir gently to combine.

4. 4

   Incubate the Yogurt

   Cover the pot with a lid or a clean towel and place it in a warm environment (around 43°C or 110°F) for 6-12 hours. You can use an oven with the light on or a yogurt maker. The longer you let it incubate, the thicker and tangier your yogurt will become.

5. 5

   Check the Yogurt

   After the incubation period, check the yogurt for the desired thickness and tanginess. It should be set and have a slightly tangy flavor.

6. 6

   Strain the Yogurt (optional)

   For thicker yogurt, line a fine-mesh strainer with cheesecloth and place it over a bowl. Pour the yogurt into the strainer and let it drain for 1-2 hours.

7. 7

   Add Salt

   If desired, mix in 0.5 teaspoon of salt to taste. This step enhances the flavor of the yogurt.

8. 8

   Store the Yogurt

   Transfer the yogurt to airtight containers and refrigerate. Homemade Greek yogurt can be stored in the fridge for up to 2 weeks.