Greek Yogurt Homemade Creamy (Printable)
Rich, creamy homemade Greek yogurt made with whole milk and live cultures. Perfect for breakfast bowls, baking, or enjoying with honey and fresh fruit.
# Ingredient List:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures
# Steps:
01 - Pour whole milk into a saucepan and heat over medium heat until it reaches 180°F, stirring occasionally to prevent scorching the bottom.
02 - Remove saucepan from heat and let milk cool down to 110°F. This temperature is ideal for activating the live cultures.
03 - In a small bowl, whisk together 2 tablespoons of the cooled milk with the plain yogurt starter until completely smooth.
04 - Pour the starter mixture back into the saucepan with the remaining cooled milk. Stir gently but thoroughly to distribute the culture evenly.
05 - Transfer mixture to a clean container, cover, and wrap in a towel to maintain warmth. Place in a warm spot or use a yogurt maker. Let culture undisturbed for 6 to 8 hours until set.
06 - Line a strainer with cheesecloth and set over a bowl. Pour the set yogurt into the lined strainer. Refrigerate for 1 to 2 hours, depending on desired thickness.
07 - Transfer thickened yogurt to an airtight container. Refrigerate until ready to serve.
# Expert Tips:
01 -
- Homemade Greek yogurt costs half as much as store bought and tastes infinitely better
- You control exactly what goes into your body, no additives or thickeners needed
02 -
- Any utensils or containers touching your yogurt must be completely clean or the bacteria won't culture properly
- Don't disturb the culturing process, even curiosity can ruin the batch
03 -
- Reserve a few tablespoons of your homemade yogurt to start your next batch, creating an endless supply
- A splash of vanilla mixed into the warm milk before culturing creates a subtle, naturally flavored yogurt