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Greek Yogurt

Creamy, tangy homemade Greek yogurt made with whole milk and live cultures, perfect for breakfast or as a versatile base for sweet and savory dishes.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 cups
Course: Breakfast, Dessert
Cuisine: Mediterranean
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups whole milk
  • 1/2 cup plain yogurt with live cultures

Equipment

  • Medium saucepan
  • Whisk
  • Thermometer
  • Cheesecloth or fine mesh strainer
  • Large bowl
  • Jar or container for storage

Method
 

  1. Pour the whole milk into a saucepan and heat over medium-low heat to reach 180°F (82°C), about 10 minutes.
  2. Remove the milk from heat and let it cool to 110°F (43°C), about 30 minutes.
  3. In a bowl, whisk the cooled milk with the plain yogurt until smooth.
  4. Pour the mixture into a clean container, cover, and keep at 110°F (43°C) to ferment for 6 to 12 hours.
  5. After fermentation, check if the yogurt has thickened; longer fermentation yields tangier, thicker yogurt.
  6. Line a strainer with cheesecloth, pour in the yogurt, and drain in the refrigerator for 2 to 4 hours until desired thickness.
  7. Transfer the strained yogurt to jars or containers and refrigerate for up to one week.
  8. Serve plain or with toppings like fresh fruits, honey, or granola.

Notes

For extra creaminess, use heavy cream in combination with whole milk.