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Easy Homemade Greek Yogurt Recipe photo

Homemade Greek Yogurt Recipe

Making Greek yogurt at home is SO SIMPLE! Enjoy a creamy, tangy yogurt that's fresher than store-bought.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 gallon milk skim, 1%, 2%, or whole milk
  • 1/3 cup plain Greek yogurt acts as a starter culture

Equipment

  • Large pot
  • Thermometer
  • Whisk
  • Cheesecloth or fine mesh strainer
  • Container for storage
  • Warm place

Method
 

Method
  1. In a large pot, pour in your gallon of milk and slowly heat it over medium heat. Stir occasionally to prevent it from scorching on the bottom. You want the milk to reach about 180°F (82°C).
  2. Once the milk has reached the desired temperature, remove the pot from the heat and let it cool down to around 110°F (43°C).
  3. In a small bowl, mix the 1/3 cup of plain Greek yogurt with a few tablespoons of the warm milk. Whisk until smooth, then gently stir this mixture back into the pot of warm milk.
  4. Cover the pot with a lid and place it in a warm environment to incubate. Maintain a temperature of around 110°F (43°C) for about 6-12 hours.
  5. After the incubation period, the yogurt will have thickened. To make it Greek yogurt, strain it using a fine mesh strainer lined with cheesecloth.
  6. Once your yogurt has reached the desired thickness, transfer it to a clean container. Store in the refrigerator for up to two weeks.

Notes

  • Use skim or 1% milk for a lighter Greek yogurt.
  • Strain yogurt for less time for a creamier version.
  • Reserve whey for baking or smoothies.