Homemade Greek Yogurt

You will also need cheesecloth or a tea towel, and a whisk.

1. Reserve and set aside 1/4 cup (59 ml) of the milk for later. Take the remainder of the milk and pour it into a large pot Make sure you have a lid a available for the pot you’re using.

2. Bring the pot almost to a boil, and then turn of the heat. Let it cool until the temperature reaches 105–118ºF (40–48ºC). Meanwhile continue with the next step.

3. Mix together the plain Greek yogurt and the reserved 1/4 cup (59 ml) milk from step 1.

4. When your big pot of milk has reached 105–118ºF (40–48ºC), remove the film on the top. Then throw in the yogurt/milk mixture.

5. Whisk well and gently, then cover the pot with a lid.

6. Wrap the pot in a towel and leave it in your oven overnight with the oven light on (between 9 and 16 hours). This will keep the milk incubated at 100–110ºF (38–43ºC).

7. After the time is up, your yogurt is ready!

8. Now it’s time to make this yogurt Greek! Use a cheesecloth or tea towel and start draining it inside a colander. You should let the yogurt strain at room temperature.

9. Squeeze the towel every few hours to make it drain faster.

10. After about 6 hours, your Greek yogurt is ready!

11. Put the yogurt refrigerated in an airtight container. Don’t throw away the whey that’s left from the straining process, it can be useful for other recipes.

See the related blog post if you have any questions. I have an FAQ section there!