Making Greek yogurt at home is easy and only requires two ingredients! This creamy, tangy yogurt is perfect for breakfast or as a base for smoothies and desserts. It’s also packed with protein and probiotics, making it a healthy and delicious addition to your daily diet.
Ingredients:
1 quart whole milk (or 2% or skim for a lighter version)
2 tbsp plain yogurt with active cultures (store-bought or from a previous batch)
Instructions:
Heat the milk: In a saucepan, heat the milk over medium heat until it reaches 180°F (82°C). Stir occasionally to prevent it from scorching. Once it reaches the temperature, remove it from the heat and let it cool down to 110°F (43°C).
Add the yogurt starter: In a small bowl, mix the 2 tablespoons of plain yogurt with 1/4 cup of the warm milk until smooth. Then, whisk the mixture back into the rest of the warm milk.
Incubate the yogurt: Pour the mixture into a clean container, cover it with a lid or towel, and keep it in a warm place (about 110°F) for 6-12 hours. You can use an oven with the light on, a yogurt maker, or wrap the container in a towel. The longer it sits, the tangier and thicker it will become.
Strain for Greek yogurt: After the yogurt has set, line a fine mesh strainer with cheesecloth or a clean kitchen towel. Pour the yogurt into the strainer and let it drain for 2-4 hours, depending on how thick you want it. For extra thick Greek yogurt, strain longer.
Store and serve: Transfer the yogurt to a container and store it in the fridge for up to 1 week. Enjoy it plain, or with honey, fresh fruit, or granola!
Recipe Tips:
Use whole milk for creamier yogurt, but you can substitute with lower-fat milk for a lighter version.
Save a little yogurt from each batch as a starter for your next one!
For an even richer flavor, try adding a splash of vanilla extract or a spoonful of honey when serving.
