Have you ever wondered if you could make that creamy, dreamy Greek yogurt right in your own kitchen? It’s easier than you think! Let us show you How to Make Homemade Greek Yogurt in just a few simple steps with only two ingredients.
What is Homemade Greek Yogurt?
Greek yogurt is a rich and creamy dairy product that’s rich in probiotics and packed full of protein. Unlike regular yogurt, Greek yogurt undergoes an extra straining process that removes much of the whey, making it super thick and velvety. This not only gives it an amazing mouthfeel but also packs it with more protein and fewer carbohydrates.
Greek yogurt has a delicious tangy flavor that adds a zing to both sweet and savory dishes! It’s an incredibly versatile ingredient — you can dress it up with a drizzle of honey and fresh berries for breakfast or use it as a base for creamy dips and dressings.
Ingredients You Need
- Milk – You can use 2% but we recommend whole milk for the creamiest yogurt.
- Plain Yogurt – Be sure to use yogurt with live active cultures which help to form the Greek yogurt.
How to Make Homemade Greek Yogurt
- Heat the Milk. Fill a large saucepan with the milk and heat on medium heat. Using a wooden spoon, stir the milk periodically. Use a thermometer to regularly monitor the temperature of the milk and take the pan off of the stove when it reaches 185 degrees Fahrenheit.
- Cool the Milk. Allow the milk to cool naturally or put it in an ice bath to expedite cooling.
- Add Yogurt. When the milk reaches 110 degrees Fahrenheit, measure out 1 cup of it and pour it into a bowl with the yogurt. Whisk the two ingredients together until it’s lump-free and then stir it into the warm milk.
- Incubate. Transfer the mixture to a clean glass container or bowl and cover it with a kitchen towel or lid before moving it to a place in your kitchen where it will remain at 110 degrees Fahrenheit for 6-12 hours. A yogurt maker is a good storage spot, or you can leave it in a lit oven or an area in your kitchen that is warm.
- Strain and Store. Once the yogurt has reached the desired level of tanginess, strain it by pouring it into a fine mesh strainer (lined with cheesecloth or a clean kitchen towel) that is settled on top of a bowl. Allow it to rest for a couple of hours until it is the consistency you prefer. Then transfer it to an airtight container and store it in the refrigerator.
Variations
- Honey – Once the yogurt is finished incubating, drizzle in some honey for sweetness.
- Berries – Sprinkle in some berries for a fruity snack.
- Vanilla – Add a splash of vanilla extract for an amazingly fragrant Greek yogurt.
- Zest – Shave in orange, lime, or lemon zest for brightness.
- Spices – Shake some nutmeg, cinnamon, or allspice into the yogurt for warm flavor.
Can I Store Leftovers?
You can definitely store this yogurt. In fact, it lasts a while in the fridge!
Greek yogurt should be stored in the refrigerator in an airtight container. It will stay fresh for 1-2 weeks.
Recipes You Can Make With Homemade Greek Yogurt
Once you’ve made a big batch of Greek yogurt, take a look at all the ways you can put it to use besides just eating it off the spoon!
Viral Chocolate Strawberry Yogurt Clusters
High Protein Feta Cucumber Sauce
Homemade Greek Yogurt Recipe
Equipment
- 1 Large Saucepan
- 1 Kitchen Thermometer
- 1 Large Bowl with a Lid
- 1 Cheesecloth or Kithcen Towel
- 1 Strainer
Ingredients
- 8 cups 2% or whole milk preferably whole for a creamier yogurt
- ½ cup plain yogurt with live active cultures
Instructions
- Pour the milk into a large saucepan.8 cups 2% or whole milk
- Heat the milk over medium heat until it reaches 185°F. Use a kitchen thermometer to check the temperature.
- Stir the milk occasionally to prevent a skin from forming and to ensure even heating.Remove the saucepan from the heat.
- Allow the milk to cool down to 110°F. Tip: To speed up the cooling process, you can place the saucepan in an ice bath.
- Once the milk has cooled to 110°F, take about 1 cup of the milk and mix it with the yogurt in a small bowl until smooth.½ cup plain yogurt with live active cultures
- Pour this mixture back into the saucepan and stir gently to combine.
- Pour the milk mixture into a container or bowl. Cover it with a lid or a clean kitchen towel.
- Place the container in a warm environment where it can maintain a temperature of about 110°F. You can use an oven with the light on, a yogurt maker, or a warm spot in your kitchen.
- Let the mixture incubate for 6-12 hours, depending on how tangy you like your yogurt. The longer it incubates, the tangier it will be. After the incubation period, the mixture should have thickened into yogurt.
- To make Greek yogurt, strain the yogurt to remove excess whey. Place a cheesecloth or a clean kitchen towel over a fine mesh strainer, and set it over a bowl.
- Pour the yogurt into the strainer and let it drain for at least 2 hours, or until it reaches your desired thickness.
- Store it in the refrigerator and consume within 1-2 weeks.