Greek Yogurt Recipe

Preparation Steps

1. 1

   Heat the Milk

   In a large saucepan, heat the milk over medium heat until it reaches 180°F (82°C). Stir occasionally to prevent the milk from scorching.

2. 2

   Cool the Milk

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

3. 3

   Mix in Yogurt Starter

   Once the milk has cooled, add the cup of plain yogurt to the milk. Whisk gently to combine, ensuring there are no lumps.

4. 4

   Add Rennet (Optional)

   If you are using rennet for a thicker yogurt, dissolve it in a small amount of cool, non-chlorinated water and stir it into the milk mixture.

5. 5

   Incubate the Yogurt

   Pour the milk mixture into a clean container or yogurt maker. Cover it with a lid or cloth and place it in a warm location (about 100°F or 38°C) for 6 to 12 hours, or until the yogurt has thickened to your desired consistency.

6. 6

   Refrigerate the Yogurt

   Once the yogurt has set, transfer it to the refrigerator to chill for at least 2 hours. This will help the yogurt firm up further.

7. 7

   Add Salt

   Before serving, taste the yogurt and add salt to your preference. Mix well before enjoying.