Greek Yogurt
Learn how to make thick, creamy Greek yogurt with just two ingredients and no special equipment. Most of the time is hands-off as the yogurt cultures, chills, and strains until it is as thick as you like.
Servings: 6.5 cups
Equipment
Ingredients
- 1/2 gallon milk, whole or 2% (8 cups)
- 1/4 cup plain yogurt with live active cultures, at room temperature
Instructions
- Heat the milk. Rinse the inside of a heavy 3- to 4-quart pot with a lid with cold water to help prevent scorching. Add the milk and place the pot over medium heat. Bring to a gentle simmer, stirring occasionally, about 15 minutes. When bubbles begin forming around the edges, check the temperature. Once the milk reaches 190°F to 200°F, remove the pot from the heat.
- Cool the milk. Let the milk cool in the pot, stirring occasionally, until it reaches 105°F to 115°F. If it drops below that range, gently reheat it. Place the room-temperature yogurt in a small heatproof bowl.
- Temper the starter. Slowly stir 1/2 cup of the warm milk into the yogurt to thin it. Slowly stir this mixture back into the pot, distributing the cultures throughout the milk.
- Incubate the yogurt. Cover the pot and place it in a warm spot. Leave it undisturbed for at least 6 and up to 10 hours. The exact time will depend on the temperature of the room. It is ready to chill when it looks somewhat set rather than liquid.
- Chill without disturbing. Transfer the covered pot to the refrigerator and chill for at least 6 hours and up to 2 days. The yogurt will continue to thicken and develop its tangy flavor.
- Strain the yogurt. Set a fine-mesh strainer or colander over a large bowl and line it with finely woven cheesecloth. Spoon in the chilled yogurt and return it to the refrigerator. Let it drain for 2 to 8 hours, depending on how thick you like your Greek yogurt.
- Store and enjoy. Transfer the strained yogurt to airtight containers. Cover and refrigerate for up to 2 weeks.
Notes
- Shop this recipe: Visit our shop to browse Greek honey and fruit preserves to serve with your homemade yogurt.
- Why heat the milk? Heating pasteurized milk to 190°F to 200°F changes its proteins, helping the finished yogurt set with a thicker, smoother texture.
- To cool the milk faster: Place the pot in an ice bath. Remove it when the milk reaches 112°F.
- To make regular yogurt: Skip the straining step. This recipe will yield about 8 cups of unstrained yogurt. Pour off any whey that separates or stir it back in.
- To save starter: Reserve 1/4 cup of the finished yogurt in an airtight container. Refrigerate and use it within one week.
- To store: Keep the finished Greek yogurt covered and refrigerated for up to 2 weeks.
Nutrition
Calories: 180.5kcal | Carbohydrates: 14g | Protein: 9.9g | Fat: 9.6g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.1g | Cholesterol: 36.2mg | Sodium: 115mg | Potassium: 451.4mg | Sugar: 14.4g | Vitamin A: 481IU | Vitamin C: 0.05mg | Calcium: 369.6mg | Iron: 0.005mg
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