Homemade Greek Yogurt

Making Greek Yogurt at home is easier than you might think. With just two ingredients and some patience, you can create a creamy, tangy yogurt that’s fresher, more affordable, and fully customizable compared to store-bought options. This recipe gives you control over thickness and tanginess while keeping things natural and wholesome.

Why You’ll Love This Recipe

• Requires only two simple ingredients

• Budget-friendly compared to store-bought yogurt

• Customize the thickness and tang to your liking

• Great for meal prep and snacks

• Packed with probiotics for gut health

• Can be made with whole milk or reduced-fat milk

• No special equipment needed (just a saucepan, thermometer, and strainer)

• Straining makes it thick, creamy, and versatile

• Stays fresh for up to two weeks

• Perfect for both sweet and savory recipes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 cups (2%) or whole milk (whole milk for a creamier texture)

• 1/2 cup plain yogurt with live active cultures (store-bought or from a previous batch)

Directions

1. Heat the Milk
   Pour the milk into a large saucepan and heat over medium heat until it reaches 185°F (85°C). Stir occasionally to prevent a skin from forming.

2. Cool the Milk
   Remove the saucepan from heat and let the milk cool down to 110°F (43°C). To speed this up, place the pot in an ice bath if desired.

3. Mix Yogurt Starter
   Take 1 cup of the cooled milk and mix it with the plain yogurt until smooth.

4. Combine with Milk
   Stir the yogurt mixture back into the saucepan with the rest of the milk. Mix gently to combine.

5. Incubate
   Transfer the mixture to a container, cover with a lid or towel, and place in a warm environment (around 110°F). Options: oven with the light on, yogurt maker, or a warm spot in the kitchen.
   Incubate for 6–12 hours, depending on how tangy you prefer. Longer incubation = tangier yogurt.

6. Check the Yogurt
   After incubation, the mixture should thicken into yogurt. Taste and check consistency.

7. Strain for Greek Yogurt
   For thicker Greek yogurt, line a fine mesh strainer with cheesecloth or a clean towel and place over a bowl. Pour yogurt in and let drain for at least 2 hours, or until desired thickness is reached.

8. Store
   Transfer yogurt to an airtight container and refrigerate. Keeps fresh for 1–2 weeks.

Servings and Timing

• Servings: ~4 cups (1 quart)

• Prep Time: 15 minutes

• Incubation Time: 6–12 hours

• Straining Time: 2+ hours

• Total Time: 8–14 hours

Variations

• Non-dairy version: Use coconut or almond milk with a dairy-free yogurt starter.

• Thicker yogurt: Strain longer (up to overnight in the fridge).

• Sweeter yogurt: Stir in honey, maple syrup, or vanilla extract after straining.

• Savory twist: Add herbs, garlic, or lemon juice for a yogurt dip.

• Flavored yogurt: Mix in fresh fruit or fruit compote before serving.

Storage/Reheating

• Refrigerator: Store in a sealed container for 1–2 weeks.

• Freezer: Yogurt can be frozen for up to 2 months, though texture may change.

• Reheating: Not recommended—yogurt should be enjoyed chilled or at room temperature.

FAQs

Do I need a yogurt maker to make Greek yogurt?

No. A saucepan, thermometer, and a warm place to incubate are all you need.

Why heat the milk before making yogurt?

Heating kills unwanted bacteria and helps proteins set for a thicker yogurt.

What type of milk is best?

Whole milk produces the creamiest yogurt, but 2% also works well.

Can I use flavored yogurt as a starter?

It’s best to use plain yogurt with live active cultures for reliable results.

How do I make yogurt tangier?

Incubate for a longer period (up to 12 hours) to develop more tang.

Why strain yogurt to make it Greek?

Straining removes liquid whey, leaving you with thicker, creamier yogurt.

Can I reuse my homemade yogurt as a starter?

Yes, you can save a small amount to use in your next batch. Do this up to 3–4 times before starting fresh.

What can I do with the leftover whey?

Use it in smoothies, soups, or bread dough for added protein and flavor.

How do I prevent runny yogurt?

Make sure the milk is heated and cooled properly, and strain long enough for desired thickness.

Can I double the recipe?

Yes, but use a larger pot and make sure to keep the temperature consistent during incubation.

Conclusion

Homemade Greek Yogurt is a simple, budget-friendly, and healthier alternative to store-bought. With just milk and a little yogurt starter, you can create a creamy, tangy, and versatile staple perfect for breakfasts, snacks, and cooking. Once you try it, you may never go back to buying yogurt again.

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