Description
Learn how to make creamy, tangy homemade yogurt with just two simple ingredients: fresh milk and Greek yogurt. This easy recipe requires no special equipment and results in a delicious, healthy, and economical dairy product.
Ingredients
Scale
- 1 liter Fresh Milk
- 1/4 cup Greek Yogurt (no sugar, with live culture)
Instructions
- Heat fresh milk in a clean saucepan over low heat until it reaches 80°C (180°F).
- Remove from heat and let the milk cool down to about 40°C (104°F).
- In a small bowl, combine 1/4 cup of the warm milk with 2-3 tablespoons of Greek yogurt. Stir until smooth.
- Pour the yogurt starter mixture back into the remaining warm milk and stir gently until well combined.
- Transfer the mixture into a clean, airtight glass jar. Cover with a clean kitchen towel and place in a warm, draft-free spot for 8 to 12 hours to ferment.
- After fermentation, check the consistency. Serve as is, or strain through cheesecloth for a thicker, Greek-style yogurt.
- Chill the homemade yogurt in the refrigerator for at least 2-4 hours before serving.
Notes
- For best results, use whole, pasteurized, organic dairy milk. Avoid UHT milk.
- Ensure your Greek yogurt starter contains live active cultures and no added sugar.
- The longer the yogurt ferments, the tangier and thicker it will become.
- Homemade yogurt should be stored in an airtight container and consumed within 7-10 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dairy
- Method: Fermentation
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A