- Heat the Milk:
○ Pour the milk into a heavy-bottomed pot and heat it over medium heat. Stir
occasionally to prevent the milk from scorching on the bottom of the pot.
○ Heat the milk until it reaches 180°F (82°C). This temperature helps to denature
the proteins in the milk, which creates a thicker yogurt. - Cool the Milk:
○ Remove the pot from the heat and let the milk cool to 110°F (43°C). You can
speed up the cooling process by placing the pot in a cold water bath. - Add the Starter:
○ Once the milk has cooled to 110°F, add the 2 tablespoons of plain Greek yogurt
or yogurt starter to the milk.
○ Whisk thoroughly to ensure the starter is evenly distributed throughout the milk. - Ferment the Yogurt:
○ Pour the mixture into a clean container or leave it in the pot. Cover it with a lid or
plastic wrap.
○ Place the container in a warm environment where it can stay undisturbed for
6-12 hours. Ideal temperatures for fermentation are between 100°F (38°C) and
110°F (43°C). You can use an oven with the light on, a yogurt maker, or an
insulated cooler.
○ The longer the fermentation, the tangier and thicker the yogurt will become.
Check after 6 hours and continue fermenting until you reach your desired
consistency and flavor. - Strain the Yogurt:
○ Once the yogurt has fermented to your liking, strain it to achieve a thicker,
Greek-style consistency.
○ Line a strainer with cheesecloth or a clean kitchen towel and place it over a large
bowl.
○ Pour the yogurt into the lined strainer and let it drain for 2-4 hours, depending on
how thick you want your yogurt. The longer you strain, the thicker the yogurt will
be. - Store the Yogurt:
○ Transfer the strained yogurt to a clean container and refrigerate it. Homemade
Greek yogurt will keep in the refrigerator for up to 1-2 weeks.
Enjoy your homemade Greek yogurt plain or with your favorite toppings such as honey, fruits,
nuts, or granola.
