Greek Yogurt Homemade Creamy Tangy (Printable)
Rich, creamy homemade yogurt perfect for breakfast or cooking
# What You'll Need:
→ Dairy
01 - 4 cups whole milk
02 - 2 tablespoons plain yogurt with live cultures (starter)
# How To Cook:
01 - Pour milk into a saucepan and heat over medium heat, stirring occasionally, until it reaches 180°F. Watch 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.
04 - Pour the starter mixture back into the cooled milk and stir gently to distribute evenly.
05 - Transfer mixture to a clean container, cover, and wrap in a towel. Place in a warm location or use a yogurt maker. Let culture undisturbed for 6-8 hours until set.
06 - Line a strainer with cheesecloth and set over a bowl. Pour yogurt into strainer and refrigerate 1-2 hours until desired consistency is achieved.
07 - Transfer strained yogurt to an airtight container. Refrigerate until ready to use.
# Expert Suggestions:
01 -
- The satisfaction of making something delicious from just two simple ingredients
- It costs a fraction of store bought Greek yogurt and tastes incredibly fresh
02 -
- Patience during the cooling phase is crucial because hot milk will kill your starter culture
- The longer you strain, the thicker your yogurt will become, so check it periodically during refrigeration
03 -
- A warm oven with just the pilot light on creates the perfect culturing environment
- Don't disturb your yogurt while it culturing, even to check if it's working