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Homemade Greek Yogurt
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Description
Making your own Greek Yogurt (and saving a boatload of money if you have a Greek yogurt habit like mine) is as easy as dump and drain. Really. But if you want to take it the extra (frugal and taste) step and make it from scratch, it’s not much more complicated. Let me show you!
Ingredients
- 2 quarts Milk (Whole, 2%, Or 1%)
- 4 Tablespoons Plain Yogurt, Either Homemade Or Purchased, With Live And Active Yogurt Cultures
Preparation
Heat the milk in a saucepan to 180°F. Cover the pan and cool to about 116°F. Remove about 2 cups of the warm milk to a small bowl and whisk in the yogurt until evenly combined. Whisk that back into the pan of milk. Pour into jars or a bowl. Cover tightly with plastic wrap or a lid and place in a warm dry place at least six to eight hours or until thickened, overnight if necessary. A good place for this is an oven that is off but has the interior light on.
When the yogurt is set up, place in the refrigerator for four hours. After four hours, line a colander with fine mesh cheesecloth or a clean tea towel. Pour the yogurt into the colander. You can either gather the corners of the towel and tie it before hanging it over your sink for 5 hours or you can place the colander over a bowl and place in the refrigerator overnight to drain.
After draining to desired consistency, turn into a bowl with a tight fitting lid and refrigerate until ready to use.
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15 Comments
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tamika anderson on 11.23.2014
I dont know what I did wrong. I used whole raw milk and raw yogurt… I did half of the recipe because I was scared to do a whole batch…but I waited for the heating and then the cooling…I followed it to a T. I put in a mason jar with a lid on the shelf near (not behind) my wood stove. My oven does not have a light-so I figured this would be a nice warm place. Does this mean my yogurt is dead?
Rebecca on 1.30.2012
@csmbsailor You can probably use fat free, but it may be less thick when you’re done!
csmbsailor on 1.18.2012
Quick question can you use fat free milk to make this, or do you need the fat of the milk to work the magic?
trishann72 on 10.20.2010
Why is it called Greek yogurt? I’ve seen it in my store, but I’ve never tried it. I usually just buy Yoplait.
If it’s just milk with active cultures it sounds like it would be bland; is it? I still would like to try it though.
Chrisgelica on 8.25.2010
Would the nutrition information be the same as store bought greek? I buy the fage brand alot and it has alot more protein in it than regular yogurt, how would this recipe compare?