Greek Yogurt (Printable)
Rich, tangy homemade yogurt cultured and strained to thick perfection
# What You'll Need:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures
# How To Make It:
01 - Pour whole milk into a saucepan and heat over medium heat, stirring occasionally, until temperature reaches 180°F. Monitor carefully to prevent scorching.
02 - Remove saucepan from heat and let milk cool down to 110°F. This temperature is optimal for activating the live cultures.
03 - Whisk 2 tablespoons of cooled milk with the yogurt starter in a small bowl until completely smooth and well combined.
04 - Pour the starter mixture back into the saucepan of cooled milk. Stir gently but thoroughly to distribute the culture evenly throughout.
05 - Transfer milk mixture to a clean container, cover, and wrap in a towel or place in yogurt maker. Let culture undisturbed for 6 to 8 hours in a warm location until set.
06 - Line a strainer with cheesecloth and set over a bowl. Pour the set yogurt into the strainer. Refrigerate for 1 to 2 hours until whey drains and yogurt reaches desired thickness.
07 - Transfer thickened yogurt to an airtight container. Refrigerate until ready to use. Keeps for up to 2 weeks.
# Expert Tips:
01 -
- Homemade Greek yogurt costs about half as much as store bought and you control exactly what goes into it
- The tangy flavor and luxurious texture will ruin you for anything else
02 -
- Any utensils or containers touching the yogurt must be scrupulously clean or the cultures may fail to thrive
- The longer you strain the yogurt, the thicker and more tangy it becomes
03 -
- A thermometer takes the guesswork out of temperatures, but the wrist test works in a pinch
- Never add the starter to hot milk or you will kill the beneficial bacteria