Greek Yogurt Recipe

Preparation Steps

1. 1

   Heat the Milk

   Pour the milk into a saucepan and heat it over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent it 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 up the cooling process by placing the pot in an ice bath.

3. 3

   Mix in Yogurt

   In a small bowl, mix the cooled milk with the plain yogurt until well combined. This will introduce the live cultures needed for fermentation.

4. 4

   Ferment the Mixture

   Transfer the mixture to a clean container and cover it with a lid or plastic wrap. Place it in a warm spot (around 110°F or 43°C) for about 6-12 hours, depending on how tangy you want your yogurt.

5. 5

   Check the Yogurt

   After the fermentation period, check the yogurt. It should be thickened and have a tangy flavor. If it's not thick enough, you can let it sit for another hour or two.

6. 6

   Strain the Yogurt

   For Greek yogurt, strain the yogurt through a cheesecloth or a fine-mesh strainer to remove excess whey. Allow it to drain for 1-2 hours, depending on the desired thickness.

7. 7

   Add Salt and Store

   Once strained, stir in the salt to taste. Transfer the Greek yogurt to an airtight container and store it in the refrigerator for up to 2 weeks.