Ingredients
- 4 cups (1 liter) whole milk (use fresh, not ultra-pasteurized)
- 2 tbsp plain yogurt with live cultures (as a starter — Greek or regular)
Instructions
1️⃣ Heat the Milk:
Pour milk into a saucepan and heat over medium heat until it reaches 180°F (82°C) — just below boiling.
Stir occasionally to prevent scorching.
(This kills unwanted bacteria and helps thicken the yogurt.)
2️⃣ Cool It Down:
Remove from heat and let the milk cool to 110°F (43°C) — warm to the touch but not hot.
3️⃣ Add the Starter:
In a small bowl, mix 2 tbsp of plain yogurt with a bit of the warm milk.
Then stir this mixture back into the pot and mix gently to combine.
4️⃣ Incubate (Let It Set):
Pour the mixture into a clean glass bowl or jars.
Cover with a lid or towel and wrap in a warm towel or place in an oven with the light on (no heat!).
Let sit for 6–10 hours, or overnight, until thick and tangy.
(Longer time = tangier flavor.)
5️⃣ Strain to Make It “Greek”:
Line a strainer with a clean cheesecloth or thin towel and place it over a bowl.
Pour the yogurt in and let it drain in the fridge for 2–4 hours (or longer for extra-thick yogurt).
6️⃣ Store:
Transfer to jars and refrigerate. Keeps well for up to 1 week.
Tips
Use whole milk for creamier texture.
Always save a few tablespoons from this batch to use as your next starter.
For a smooth texture, whisk before chilling.
Serving Ideas
With honey and walnuts (classic Greek-style!)
With fresh fruit or granola for breakfast
As a base for tzatziki, dips, or salad dressings