Homemade Thick or Greek Style Yogurt
Dive into the art of homemade dairy goodness with this step-by-step guide to crafting rich, velvety Greek-style yogurt in your own kitchen. Using simple, wholesome ingredients like whole milk and a touch of plain yogurt as a starter, this recipe ensures a creamy, tangy treat that's worlds apart from store-bought versions. Enhance the thickness with a touch of powdered milk, and enjoy the flexibility of customizing the tang level to your preference during the incubation process. For true Greek-style yogurt, a gentle straining step transforms the texture into a luscious, protein-packed delight. This versatile homemade yogurt is perfect on its own, or can be dressed up with honey, fruits, or granola for a deliciously fresh breakfast or snack. Learn how to master this classic recipe and elevate your yogurt game!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups Whole milk (preferably organic)
- 2 tablespoons Plain yogurt with live active cultures (as a starter)
- 2 tablespoons Optional: powdered milk (for extra thickness)
Directions
Step 1
Pour the whole milk into a medium-sized saucepan. If using powdered milk for extra thickness, whisk it into the milk until fully dissolved.
Step 2
Heat the milk over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F (82°C). This scalding process helps denature the proteins for better yogurt consistency.
Step 3
Remove the saucepan from heat and let the milk cool to 110°F (43°C). Stir occasionally to speed up cooling and prevent a skin from forming.
Step 4
In a small bowl, mix the plain yogurt starter with 2 tablespoons of the cooled milk until smooth, then whisk this mixture back into the saucepan of milk.
Step 5
Pour the mixture into a clean container or glass jars. Cover them with a lid or plastic wrap to keep the environment clean and free from contaminants.
Step 6
Place the container or jars in a warm spot to incubate (ideal temperature is 105–115°F or 40–46°C). You can use an oven with the light turned on, a yogurt maker, or a warm insulated cooler. Let the yogurt incubate undisturbed for 6–12 hours, depending on how tangy you prefer it.
Step 7
Once the yogurt has set, check for firmness by lightly tilting the container. If it wobbles but holds its shape, it’s ready. Transfer the yogurt to the fridge and chill for at least 2 hours to fully set.
Step 8
To make Greek-style yogurt, line a large sieve or colander with cheesecloth or a clean kitchen towel, then place it over a bowl. Pour the chilled yogurt into the lined sieve and allow it to drain in the fridge for 2–4 hours (or longer for extra thickness). The longer you strain, the thicker the yogurt becomes.
Step 9
Transfer the strained yogurt to a clean container, mix it to achieve a smooth texture, and store it in the fridge for up to 1 week. Serve plain, or sweeten with honey and top with fresh fruits or granola.
Nutrition Facts
| Serving size | (1021.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 691.2 |
| Total Fat 37.1g | 0% |
| Saturated Fat 23.2g | 0% |
| Cholesterol 115.1mg | 0% |
| Sodium 460.8mg | 0% |
| Total Carbohydrate 55.0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 54.9g | |
| Protein 37.1g | 0% |
| Vitamin D 496.0IU | 0% |
| Calcium 1282.8mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 1542.3mg | 0% |
Source of Calories