Homemade Plain Greek Yogurt
This recipe guides you through making homemade plain Greek yogurt by heating milk, cooling it, incorporating a yogurt starter, and incubating it for several hours. The mixture is then strained to achieve the characteristic thick Greek yogurt consistency, offering a fresh, cultured dairy product.
Equipment
- 1 Saucepan Medium-sized for heating milk
- 1 Instant-Read Thermometer Crucial for accurate temperature control
- 1 Whisk For mixing starter into milk
- 1 Fine-mesh Sieve For straining the yogurt
- 1 Cheesecloth For lining the sieve during straining
Ingredients
Main
- 4 cups nonfat or low-fat milk
- ¼ cup nonfat or low-fat plain yogurt
Instructions
- Pour the milk into a clean saucepan and heat it over medium heat, stirring occasionally, until it reaches 180°F (82°C) on an instant-read thermometer.
- Remove the saucepan from the heat and allow the milk to cool down to 110-115°F (43-46°C). This can be expedited by placing the saucepan in an ice bath.
- Once cooled, scoop about 1/2 cup of the warm milk into a small bowl and whisk in the ¼ cup of plain yogurt until smooth.
- Pour the yogurt-milk mixture back into the saucepan with the remaining warm milk and stir gently to combine thoroughly.
- Transfer the mixture into a clean, heat-proof container, cover it, and place it in a warm spot (ideally around 100-115°F / 38-46°C) for 6-12 hours, or until it has thickened.
- Once thickened, carefully transfer the yogurt to a fine-mesh sieve lined with cheesecloth, placed over a large bowl to catch the whey.
- Refrigerate the yogurt while it strains for at least 4 hours, or overnight, depending on your desired thickness.
- Once strained to your liking, discard the whey (or save for other uses) and transfer the homemade Greek yogurt to an airtight container.
- Store the finished yogurt in the refrigerator for up to 1 week.
Notes
Precision in temperature control is paramount for successful yogurt making. Heating the milk to 180°F (82°C) pasteurizes it and denatures proteins, preventing separation, but cooling to 110-115°F (43-46°C) is critical before adding the live culture to avoid killing the beneficial bacteria. Ensure all equipment is meticulously clean to prevent contamination. The quality of your starter yogurt directly impacts the final product; opt for one with active, live cultures. For a thicker Greek yogurt, strain for a longer duration, adjusting to your preferred consistency. For richer flavor and texture, consider using whole milk instead of nonfat or low-fat.