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Greek Yogurt
Learn how to make Greek yogurt at home with my foolproof recipe for thick, creamy, protein-packed yogurt—no special equipment needed!
👥 2 Servings⏱️ Prep & Cook: 12h 30m⏳ Prep: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- whisk
📝 Preparation Steps
1
To Make the Yogurt
2
Place the milk in a sturdy, high-sided saucepan over medium heat until it just begins to simmer.
3
Lower the heat and stir gently for ⏱️ 5 minutes, keeping the milk just under a boil (roughly 180°F/82°C) the whole time. If it begins to rise up and threaten to bubble over, lower the heat slightly.
4
Pour the milk into a heat-proof bowl and let cool until you can comfortably hold your finger in the milk for about ⏱️ 5-10 seconds (about 100°F/38°C). Stir regularly as it cools.
5
If any skin has formed on the surface of the milk as it cools, lift it off the milk and discard it before proceeding to the next step.
6
In a small bowl, whisk the plain yogurt with a few tablespoons of the warm milk to loosen it, then stir the yogurt into the milk.
(32 fl oz/960 ml) whole milk4 cupsplain yogurt2 tablespoons
7
To Set the Yogurt
8
Cover the bowl with a lid or a plate, then wrap the bowl in a few tea towels to keep it insulated and place in a warm, draft-free spot for ⏱️ 6 hours. (see notes)
9
Check that the yogurt is set before proceeding. If not, let the yogurt continue to rest for another hour or 2.
10
To Strain the Yogurt
11
Place a large sieve over a large bowl and line with 4 layers of cheesecloth. (see notes)
12
Gently scoop the yogurt into the lined sieve and fold the overhanging cloth on top of the yogurt.
13
Place this in the refrigerator for 6 to ⏱️ 8 hours, or until desired thickness is reached.
14
Carefully transfer your strained Greek yogurt to a lidded container, and keep refrigerated for up to 1 week.
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