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How to Make Greek Yogurt

Here it is!

This is SO easy. I started it with some Greek Yogurt I had.

 

I wanted to do this for a while because I am sick of throwing away all those little half eaten yogurt cups. This way I can control the serving size and use a lot less packaging. Also, I just wanted to try it!

Here’s all you need to get it started:

YOU NEED:
2 quarts milk (I used whole milk but you can try 1 or 2% if that’s all you have)
1 fine mesh strainer
1 candy thermometer (oops mine isn’t in the picture – we had it from deep frying a turkey a while ago)
cheesecloth/coffee filters or thick paper towels (I had the coffee filters)
2 teaspoons of plain yogurt (this will be your starter)

This is so easy! I recommend starting this an hour or two before you go to bed. Then the yogurt can incubate while you sleep…

1. Heat 2 quarts of milk (on medium-high heat) in a pot to 180 degrees F. Stir occasionally.

2. When temperature reaches 180, remove from heat and let cool down to between 110 and 120 degrees. Stir occasionally as it’s cooling. When it’s between those two temps, add the 2 teaspoons of yogurt whisking to combine.

3. Turn oven on for about a minute – just to take the chill out.

4. Pour milk into large bowl, cover with a heavy plate or lid and place in oven. Leave for 8-12 hours.

5. When you take it out, strain it into the mesh colander lined with cheesecloth, coffee filters or THICK paper towels. Do this over a shallow pan or bowl with a lip as the whey will drain out of your yogurt. Place this draining contraption in your refrigerator for a few hours, or until it seems to have stopped dripping. Honestly, I didn’t have room in my fridge so I just strained it on the counter for an hour (I think!) and then I poured the yogurt into a large plastic container, whisked it to combine & stored it in the fridge.

OPTIONS: add a couple of teaspoons of vanilla extract and/or honey or just toss fresh fruit on top. I love it with honey!

Making your own yogurt is soooo yummy! You can use it to replace sour cream or to cut the heat on spicy dishes. Think of all the plastic yogurt containers you save AND all the chemicals & added sugar you and your kids are not getting.

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How to Make Greek Yogurt
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Make your own yogurt with NO special equipment! Great for toppings on spicy meals, baked potatoes, in smoothies, baking & just as a snack.
Ingredients
  • 2 quarts milk (1%, 2% or whole)
  • a fine mesh strainer
  • cheesecloth, coffee filters OR thick paper towels
  • candy thermometer (or any kitchen therm. that can measure liquids to 180 degrees safely)

Instructions
  1. Heat milk to 180 degrees F over medium heat.
  2. Take milk off heat and allow to cool.
  3. When milk cools to between 110 and 120 degrees, whisk in 2 teaspoons of plain yogurt.
  4. Turn oven on for about a minute just to take the chill out.
  5. Pour milk into oven safe bowl with lid (I used a ceramic plate as a lid) and allow to “incubate” for 8-12 hours.
  6. Line mesh strainer with the cheesecloth/coffee filters or paper towels and rest over a shallow pan. Pour yogurt into strainer and allow to drain for a few hours or until it’s done draining. The liquid that ends up in the pan is your “whey” which you can use or discard.
  7. Pour strained yogurt into a lidded container for the refrigerator.

Notes
Yogurt will be good in refrigerator for about a week. Add a couple of teaspoons of vanilla extract if you plan to serve it with fruit etc. Add honey to taste or fresh fruit. YUM!

 

Source: Annie’s Eats



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5 comments on How to Make Greek Yogurt

  1. Annie
    March 18, 2012 at 6:46 pm (4630 days ago)

    I’m so happy to see that you tried this, and that you enjoyed it! I’ve got a batch incubating in the oven right now :)

  2. Christina
    March 19, 2012 at 7:22 am (4630 days ago)

    Annie, I never thought about making my own yogurt until I saw it on your blog. Thanks for making it so accessible! PS I’m planning to try your moon pies next…

  3. Nina
    March 31, 2012 at 8:08 am (4618 days ago)

    I am TOTALLY making this soon, and just bought the larger coffee filters to do so. I eat Greek yoghurt every morning for breakfast and know the the flavored ones have TOO MUCH SUGAR (and feed my addiction….!) Thanks for the tutorial.

  4. Christina
    March 31, 2012 at 2:07 pm (4618 days ago)

    Great, Neen!! You can even mix in a “little” sugar or honey but at least you can control how much you add. Also, there is a link on Annie’s Eats to recipes for fruit mix-ins that are a lot better for you than store bought: http://annies-eats.com/2012/03/29/diy-yogurt-mix-ins-blueberry-raspberry-and-peach/

    After making it once, I recommend a cheesecloth instead of the coffee filters – I used a spoon to sort of scrape the strained yogurt off of the coffee filters over a wide container. It was a little messy so I am going to use a cheesecloth next time. But since this is your first attempt – go for it!! The longer you let it strain the thicker (I think!)

    Can’t wait to hear how it goes!

  5. Nina
    April 12, 2012 at 5:47 am (4606 days ago)

    Crock pit resulted in only milk! No yogurt, yet…! :( . Trying again today with just the stovetop method as that seems to take just minutes overall.

    I MUST HAVE HOME MADE GREEK YOGURT!!

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