Packed with protein and calcium, this homemade Greek yogurt is simple to make, and what you can make in your kitchen tastes better than store-bought! Easily customized by adding honey, fruit, or granola, you can bring this humble breakfast condiment to a new level.
Prep Time: 5 min • Cook Time: 22 hrs • Total Time: 22 hrs 5 min • Servings: 16
Ingredients:
- 1 gallon of milk (any kind of milk will do)
- 1/4 cup plain yogurt (your favorite brand)
- Honey (optional)
- Fresh fruit (optional)
- Granola (optional)
Directions:
- Pour almost the entire gallon of milk into a large pot, setting aside 1/4 cup for later.
- Bring the milk to a boil, then immediately remove from the heat.
- Let the milk cool back down to 100°F. Remove the film forming on top of the milk.
- While the milk cools, mix 1/4 cup of plain yogurt and 1/4 cup of milk in a separate bowl.
- Once the milk is cooled back down to 100°F, add in the yogurt/milk mixture. Mix it gently until well incorporated.
- Put the cover on the pot, wrap it in a towel, and leave it in the oven with the oven light on overnight (can leave it for up to 16 hours).
- At this point, what is in the pot is regular yogurt. Greek yogurt will need to be strained further. Line a strainer with cheesecloth or a flour sack towel (tea towel) and start draining the yogurt. The goal is to separate the solid yogurt from the liquid. When done, it should look like a wet, white blob.
- Gently squeeze the cheesecloth or use a spoon to stir the yogurt blob to help it drain every few hours.
- It takes about 6 hours to have nice, thick Greek yogurt.
- Once it has a consistency you will enjoy, pour the yogurt into a container and put it in the fridge.
- Enjoy the yogurt plain or with chopped fruit, honey, and/or granola.
Note: Homemade Greek yogurt lasts in the fridge for about 2 weeks. However, if you’re using some of this yogurt batch as a starter for the next batch, you will want to make it within 1 week.
References
http://newsletterreferences.info/june2025.html