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Dairy and Cheese

Greek Yogurt

Make homemade greek yogurt: heat milk, cool it, stir in live yogurt and keep it warm overnight, then strain until thick.

By

Sara Noel
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Greek yogurt

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Milk heated, cooled, cultured with live yogurt and held warm overnight, then strained thick into Greek yogurt.
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
CoursePantry
CuisineAmerican
Servings4 servings
Calories134
Ingredients Equipment Directions Notes

Ingredients
  

  • 800 ml milk whole milk
  • 4 tbsp live yogurt

Equipment

  • saucepan
  • fine sieve

Directions
 

  1. Heat the milk to 85C/185F, take it off the heat, and let it cool to 43C/110F.
  2. Put the live yogurt in a clean jug and stir in a few tablespoons of the warm milk. Pour in the rest of the milk and stir well.
  3. Pour into a large lidded jar, wrap it in a towel, and keep it in a warm place for 24 hours (longer gives tangier yogurt).
  4. Set a plastic sieve lined with muslin over a bowl, pour in the yogurt, and let it strain in the fridge overnight.
  5. Spoon the thick yogurt into a jar.

Notes

Prep 10 minutes. Keeps in the fridge up to 1 week. Save the whey (it can be frozen) for baking, fermenting or baths. Keep 4 tbsp of the finished yogurt to start the next batch.

Nutrition

Serving: 222g | Calories: 134kcal | Carbohydrates: 11g | Protein: 7.4g | Fat: 6.7g | Saturated Fat: 3.9g | Cholesterol: 21mg | Sodium: 101mg | Potassium: 311mg | Fiber: 0g | Sugar: 12g | Vitamin A: 335IU | Vitamin C: 0.1mg | Calcium: 264mg | Iron: 0.1mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; live yogurt counted as plain nonfat yogurt. Brands and portions vary, so use it only as an approximation.

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