YOGURT MAKING – Making Greek Yogurt At Home

If you’ve been wondering how to make Greek yogurt at home, this article is for you. In it, we dive into the steps to take to make rich, creamy, and delicious Greek yogurt for less than the price commercial alternatives. So, without further ado, let’s get right to it!!

Ingredients you’ll need for two servings:

  • 4 cups of milk
  • 1/4 plain yogurt with active culture or yogurt starter culture (according to package directions)

Active Preparation Time:

  • 40 minutes

Ready In:

  • 18 hours

How to make Greek Yogurt in 3 Easy Steps:

Step #1 – Heat the milk

  • Heat your milk in a non-stick pot over medium or medium-low heat.
  • Stir frequently, until the milk starts steaming, but before it starts bubbling.
  • Use a candy or instant-read thermometer to determine when it registers 180F.

Caution

  • Don’t leave the milk unattended as it is likely to boil over quickly, stick, or burn.

Optional

  • If working with pasteurized milk, this step is not strictly required but may impact the texture of your yogurt.  At a minimum, your yogurt should be brought to room temperature before starting the process.

Step #2 – Make yogurt

  • Get a clean 5-8-cup container that is heat-safe and pour the milk into it.
  • Leave it to stand for a while, stirring it frequently.
  • Once it has cooled to about 110 F – 115 F, it’s time to combine the yogurt with 1/2 cup milk in a small bowl or yogurt starter culture.
  • Then stir the mixture into the rest of the warm milk and cover the container.
  • Place in an incubator and leave to stand until mixture is thickened and tangy (8-12 hours).

Step #3 – Refrigerate and Filter

  • Line a strainer or funnel with either a coffee filter or two layers of cheesecloth. I use a clean square of an old white tee-shirt for this, and it works just fine.  This is what will allow the liquid to drain out of the yogurt while leaving the milk solids behind.
  • Fill the funnel or strainer with the yogurt.
  • Cover the top of the strainer with cellophane wrap. Make sure that you get a tight seal.
  •  Place the strainer over a large bowl with space between the bottom of your strainer and the bottom of the bowl to capture the liquid that is going to drip out.
  • Put the strainer with the bowl under it into your refrigerate.
  • Let yogurt set in the strainer for eight hours or more, longer if you want your Greek yogurt thicker. I usually check the catch bowl and empty a few times to keep too much liquid from accumulating. The longer your yogurt sits in your refrigerator, the thicker your Greek yogurt will be. But don’t leave your yogurt too long or you will have yogurt cheese with a text similar to cream cheese.
  • That’s it; now you can remove your Greek yogurt and store your Greek yogurt in a sealed container in the refrigerator.

Conclusion

These are the concise steps to follow to make Greek yogurt easily at home.

Related References