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Homemade Greek Yogurt Recipe

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4.1 from 181 reviews

This homemade yogurt recipe guides you through making creamy, tangy yogurt from scratch using just whole milk and plain yogurt as a starter. The process involves heating the milk, cooling it, adding a yogurt culture, and incubating it overnight in a warm oven until thickened. The result is a fresh, delicious yogurt that can be enjoyed plain or flavored with sweeteners and fruit, perfect for breakfast or snacks.

  • Total Time: 12 hours 20 minutes
  • Yield: 10 servings

Ingredients

Ingredients

  • 1/2 gallon whole milk (pasteurized and homogenized)
  • 1 (5.3 oz) container plain yogurt or plain Greek yogurt (preferably whole milk yogurt)

Instructions

  1. Heat the Milk: Pour the whole milk into a 4-quart saucepan or pot. Heat over medium heat, stirring frequently with a silicone spatula to prevent scorching. Continue heating until the milk reaches a temperature of 180 to 190 degrees Fahrenheit, measured with an instant-read thermometer.
  2. Cool the Milk: Remove the pot from heat and allow the milk to cool down to 110 degrees Fahrenheit. This temperature is crucial for the bacterial cultures to thrive without being killed by excessive heat.
  3. Inoculate the Milk: Once the milk reaches 110 degrees, whisk in the plain or Greek yogurt thoroughly to evenly distribute the bacterial cultures throughout the milk.
  4. Incubate the Yogurt: Cover the pot with a lid and place it in an oven that is turned off but has the oven light on, creating a warm environment ideal for fermenting the yogurt. If your oven runs hot, crack the oven door slightly with a hot pad to maintain a temperature between 105 and 115 degrees Fahrenheit.
  5. Ferment the Yogurt: Let the mixture rest undisturbed in the warm oven for 10 to 12 hours or until the yogurt is thickened and has a tangy flavor.
  6. Chill the Yogurt: Transfer the yogurt to the refrigerator and chill for at least 4 hours to set fully. For Greek-style thicker yogurt, strain it using cheesecloth over a fine sieve or a yogurt strainer for 2 to 4 hours during this refrigeration period.
  7. Serve and Store: Sweeten the yogurt to taste with honey, stevia, sugar, or add flavorings like vanilla or berries just before serving. Store the unsweetened yogurt in an airtight container in the refrigerator. It will keep fresh for 1 to 2 weeks.

Notes

  • Use whole milk for creamier, richer yogurt but you can experiment with lower fat milks if desired.
  • Ensure your yogurt starter contains live active cultures for successful fermentation.
  • Maintaining the correct incubation temperature (105-115°F) is key to good texture and flavor.
  • If you prefer Greek-style yogurt, straining removes whey to thicken the texture.
  • Flavored or sweetened yogurt can be prepared just before serving to keep it fresh.
  • Using a silicone spatula helps prevent milk from burning on the pot’s bottom and sides.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 12 hours
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/homemade-greek-yogurt-recipe/