Greek Yogurt Homemade Creamy (Print Version)
Rich, tangy homemade yogurt with just milk and starter cultures.
# Ingredient List:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures
# Directions:
01 - Pour milk into a saucepan and heat over medium heat until it reaches 180°F, stirring occasionally to prevent scorching.
02 - Remove from heat and let milk cool to 110°F.
03 - Whisk 2 tablespoons cooled milk with yogurt starter in small bowl until smooth.
04 - Stir starter mixture back into cooled milk until fully incorporated.
05 - Pour into clean container, cover, and wrap in towel. Place in warm area or yogurt maker for 6-8 hours until set.
06 - Line strainer with cheesecloth over bowl. Pour in yogurt and refrigerate 1-2 hours until desired thickness achieved.
07 - Transfer thickened yogurt to clean container. Refrigerate until ready to serve.
# Expert Advice:
01 -
- The satisfaction of creating something creamy and nourishing from two basic ingredients is genuinely addictive
- Once you taste homemade Greek yogurt, store bought versions taste surprisingly flat and processed
02 -
- A thermometer is not optional here, guessing the temperature ruined my first batch completely
- The straining time is personal preference, I like mine thicker so I usually go closer to two hours
03 -
- Save two tablespoons from your first successful batch to start your next one, creating an endless cycle of homemade yogurt
- Glass containers work better than plastic for the culturing phase, something about how they hold temperature that seems to help