https://tastykitchen.com/recipes/homemade-ingredients/greek-style-yogurt/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/homemade-ingredients/greek-style-yogurt/comment-page-1/#comment-36031 Sun, 15 Aug 2010 05:25:26 +0000 https://tastykitchen.com/recipes/?p=83098#comment-36031 If you use a good greek yogurt as your starter, you can skip the straining step. We make greek yogurt 2 or 3 times a week, and have found it is reliably thick each time, with a greek yogurt starter. You can also pay the starter forward, by using a 1 oz ladle to spoon your own yogurt into ice cube trays, freezing the yogurt, and popping out the cubes – I keep them in freezer boxes, and put a couple of cubes in the bottom of the container I make the yogurt in. Let the cubes thaw while your milk is cooling enough to make the yogurt. Another tip – it seems to make no difference if we use fresh milk, or reconstituted dry milk. The yogurt is equally delicious, either way, and I like to make it with dry milk just for convenience sake. Then, the fresh milk is available for my milk drinking husband! (If you get a little whey, it will usually pour off – I put it in a juice glass, and my husband drinks it.)

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