Homemade Greek Balkan Style Yogurt
Experience the creamy, tangy perfection of homemade Greek Balkan-style yogurt with this simple, wholesome recipe. Made with just two ingredients—whole milk and plain Greek yogurt with active cultures—this recipe yields a rich, velvety yogurt that’s as versatile as it is delicious. The process involves gently heating and cooling the milk, fermenting it to develop a signature tang, and straining it for that thick, luscious texture reminiscent of traditional Balkan yogurt. Whether enjoyed plain, drizzled with honey, or paired with fresh fruit, this yogurt is a healthy, probiotic-packed treat perfect for breakfasts, snacks, or use in other recipes. Ready in just a few steps, it’s a rewarding way to embrace the art of homemade dairy and unlock endless culinary possibilities!
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Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain Greek yogurt (with active cultures)
Directions
Step 1
Pour the whole milk into a heavy-bottomed saucepan and place it over medium heat.
Step 2
Heat the milk, stirring occasionally to prevent scorching, until it reaches 180°F (82°C). Use a food thermometer to monitor the temperature. This step helps sterilize the milk and improve its consistency.
Step 3
Once the milk reaches 180°F (82°C), remove the saucepan from heat and let it cool until it drops to 110°F (43°C). Cooling is important, as active cultures thrive at warm but not overly hot temperatures.
Step 4
In a small bowl, mix the plain Greek yogurt with 2 tablespoons of the cooled milk. Whisk until smooth to create a starter culture mixture.
Step 5
Pour the starter culture mixture into the saucepan of cooled milk and stir well to ensure the yogurt cultures are evenly distributed.
Step 6
Transfer the mixture into a glass or ceramic container with a lid. Cover the container tightly.
Step 7
To incubate, keep the container in a warm place where the temperature remains around 100°F (38°C). You can use an oven with the light on, a yogurt maker, or wrap the container with a warm towel and place it in an insulated cooler.
Step 8
Allow the yogurt to ferment for 6 to 12 hours, depending on the tanginess and thickness desired. A longer fermentation will result in a tarter yogurt.
Step 9
After fermentation, transfer the yogurt to the refrigerator and let it chill for at least 4 hours to fully set.
Step 10
For a thicker, Greek Balkan-style texture, strain the yogurt through a cheesecloth-lined sieve for 1 to 2 hours in the refrigerator, allowing the whey to drain.
Step 11
Transfer the finished yogurt to clean jars or containers, seal tightly, and store in the refrigerator. Consume within 7 to 10 days for optimal freshness.
Nutrition Facts
| Serving size | (1006g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 615.4 |
| Total Fat 31.4g | 0% |
| Saturated Fat 18.2g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 118.1mg | 0% |
| Sodium 380.9mg | 0% |
| Total Carbohydrate 46.4g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 47.7g | |
| Protein 33.9g | 0% |
| Vitamin D 429.4IU | 0% |
| Calcium 1222.5mg | 0% |
| Iron 0.0mg | 0% |
| Potassium 1494mg | 0% |
Source of Calories