How to Make Homemade Greek Yogurt: A Simple Guide to Creamy, Tangy Perfection

Making homemade Greek yogurt is one of those kitchen adventures that feels incredibly rewarding. Plus, the process is surprisingly easy and requires just a few simple steps and ingredients.

So, if you're a yogurt lover (or just someone who enjoys a good DIY project), let's dive into the world of homemade Greek yogurt. I’ll walk you through the process, share some creative uses for your yogurt, and show you how to make the most of the liquid whey that’s left over after straining. Trust me, you won’t want to toss that precious liquid—there are plenty of ways to put it to good use.

What You'll Need to Make Greek Yogurt at Home

Ingredients:

• 1 quart (4 cups) of whole milk (you can use low-fat or skim milk, but whole milk will give you the creamiest result)

• 2 tablespoons plain, full-fat yogurt with live active cultures (this is your "starter" yogurt—make sure it contains live bacterial cultures like Lactobacillus bulgaricus and Streptococcus thermophilus)

Equipment:

• A saucepan

• A thermometer (optional but recommended)

• A whisk

• A clean kitchen towel

• A warm, insulated container or yogurt maker (or you can improvise with an oven with a light on, this is what i do)

Step-by-Step Instructions for Making Greek Yogurt

1. Heat the Milk:

In a medium saucepan, pour the milk and heat it over medium heat, stirring occasionally. You want to bring the milk to around 180°F (82°C), which helps denature the proteins and ensures a smooth, creamy yogurt. Stir the milk to prevent it from scalding on the bottom.

Once it reaches temperature, remove the saucepan from the heat. 

2. Cool the Milk:

Allow the milk to cool down to about 110°F (43°C). This is the ideal temperature for adding the yogurt starter without killing the beneficial bacteria. You can use a thermometer to check, or if you don’t have one, simply test it by dipping your finger into the milk. It should feel warm but not hot.

3. Add the Yogurt Starter:

In a small bowl, take about 1/2 cup of the cooled milk and whisk it together with the 2 tablespoons of yogurt (your starter). This helps evenly distribute the live cultures throughout the milk.

Once the yogurt starter is dissolved in the milk, whisk the mixture into the rest of the milk. Make sure it’s well combined but don’t over-mix.

4. Incubate the Yogurt:

Now comes the waiting part. Pour the milk into a clean container or bowl that you can cover and keep warm for several hours. This could be a large glass jar, a yogurt maker, or even a heavy pot with a lid. The goal is to maintain a steady, warm temperature of around 110°F (43°C) to allow the bacteria to ferment the milk.

You can keep your container in a turned-off oven with the light on (this can maintain a warm temperature), or you could wrap it in towels or place it in an insulated cooler with warm water bottles around it to keep the temperature constant.

Let the yogurt incubate for about 6-12 hours, depending on how thick and tangy you like it. The longer it sits, the thicker and more tangy it will become. Check it after 6 hours and continue checking every few hours until it reaches your desired consistency and flavor.

5. Cool the Yogurt:

Once the yogurt has set, remove it from the warm environment and let it cool to room temperature. After that, cover and refrigerate it for at least 2-3 hours to fully set.

How to Turn Regular Yogurt Into Greek Yogurt

If you prefer the thicker, creamier texture of Greek yogurt, you’ll need to strain the yogurt to remove excess whey. To do this, simply:

1. Place a fine mesh strainer or cheesecloth over a large bowl.

2. Pour the yogurt into the strainer and let it drain for a few hours in the fridge, or until it reaches your desired thickness.

3. Save the whey! (More on that in a moment).

The result will be a velvety, rich, and creamy Greek yogurt that’s perfect for enjoying on its own, in smoothies, or as a topping for your favorite dishes.

What to Do with the Liquid Whey

As you strain your yogurt to make it Greek-style, you’ll end up with a liquid called whey. Don’t throw it away! This liquid is packed with nutrients and can be used in a variety of ways. Here are a few ideas for making the most out of your whey:

1. Use It in Smoothies:

Whey is an excellent source of protein, and it makes a fantastic addition to smoothies. You can use it as the liquid base for your next smoothie, adding extra protein and a slightly tangy flavour.

2. Substitute It in Baking:

You can swap out milk or buttermilk for whey in many baking recipes. It’s great in pancakes, muffins, or even bread. The natural acidity of whey can also help activate baking soda, resulting in a lighter texture.

3. In Soups or Stews:

Add whey to soups, stews, or sauces as a way to enhance flavour and boost the nutrient content. It adds a subtle tang and depth to broths and gravies.

4. Feed It to Plants:

If you’re into gardening, whey can be used to water your plants. The protein, calcium, and other minerals can benefit your plants. Just be sure to dilute it with water before using it on your plants to avoid over-fertilizing.

5. As a Protein Drink:

If you’re looking for a quick protein boost, drink the whey as-is! It’s packed with protein and can be consumed as a post-workout drink. Just chill it in the fridge for a refreshing treat.

Ways to Use Your Homemade Greek Yogurt

Now that you’ve made your homemade Greek yogurt, what can you do with it? The possibilities are endless! Here are a few ideas to get you started:

1. Breakfast Parfaits:

Layer your homemade Greek yogurt with granola and fresh fruit to make a delicious breakfast parfait. You can also drizzle it with honey or sprinkle on some nuts and seeds for extra crunch.

2. Toppings for Desserts:

Use Greek yogurt as a healthier alternative to whipped cream or sour cream. Top your pies, cakes, or fruit salad with a dollop of creamy yogurt.

3. Smoothies:

Greek yogurt is the perfect base for smoothies because of its thick texture and high protein content. Blend it with fruit, veggies, and a splash of juice for a nutritious and satisfying drink.

4. Dips and Sauces:

Turn your Greek yogurt into a tangy dip by mixing it with herbs, spices, garlic, and a touch of olive oil. It’s perfect for veggies, pita bread, or chips. You can also use it as a base for creamy salad dressings or sauces for grilled meats.

5. Baking:

Greek yogurt can be used in baking to add moisture and a slight tang to cakes, muffins, and pancakes. It’s a great substitute for sour cream or buttermilk in many recipes.

6. Frozen Yogurt:

If you’re feeling adventurous, turn your homemade Greek yogurt into frozen yogurt by sweetening it with honey or fruit puree and freezing it in an ice cream maker.

Final Thoughts

Making homemade Greek yogurt is so much easier than you might think, and it’s definitely worth the effort. The creamy texture, the tangy flavour, and the ability to customize it just the way you like are all great reasons to give it a try. Plus, you’ll have that wonderful whey to use in a variety of creative ways, making this a win-win project.

Give it a go, and soon you’ll be enjoying the freshest, most delicious yogurt you’ve ever tasted—all made by you!

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Homemade Greek Yogurt

Yield: 12

Author: Jennifer Cartier

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Cook modePrevent screen from turning off

Ingredients

• 1 quart (4 cups) of whole milk (you can use low-fat or skim milk, but whole milk will give you the creamiest result)
• 2 tablespoons plain, full-fat yogurt with live active cultures (this is your "starter" yogurt—make sure it contains live bacterial cultures like Lactobacillus bulgaricus and Streptococcus thermophilus)

Equipment

• A saucepan
• A thermometer (optional but recommended)
• A whisk
• A clean kitchen towel
• A warm, insulated container or yogurt maker (or you can improvise with an oven with a light on, this is what I do.)

Instructions

1. In a medium saucepan, pour the milk and heat it over medium heat, stirring occasionally. You want to bring the milk to around 180°F (82°C), which helps denature the proteins and ensures a smooth, creamy yogurt. Stir the milk to prevent it from scalding on the bottom.
2. Once it reaches temperature, remove the saucepan from the heat.
3. Allow the milk to cool down to about 110°F (43°C). This is the ideal temperature for adding the yogurt starter without killing the beneficial bacteria. You can use a thermometer to check, or if you don’t have one, simply test it by dipping your finger into the milk. It should feel warm but not hot.
4. In a small bowl, take about 1/2 cup of the cooled milk and whisk it together with the 2 tablespoons of yogurt (your starter). This helps evenly distribute the live cultures throughout the milk.
5. Once the yogurt starter is dissolved in the milk, whisk the mixture into the rest of the milk. Make sure it’s well combined but don’t over-mix.
6. Now comes the waiting part. Pour the milk into a clean container or bowl that you can cover and keep warm for several hours. This could be a large glass jar, a yogurt maker, or even a heavy pot with a lid. The goal is to maintain a steady, warm temperature of around 110°F (43°C) to allow the bacteria to ferment the milk.
7. You can keep your container in a turned-off oven with the light on (this can maintain a warm temperature), or you could wrap it in towels or place it in an insulated cooler with warm water bottles around it to keep the temperature constant.
8. Let the yogurt incubate for about 6-12 hours, depending on how thick and tangy you like it. The longer it sits, the thicker and more tangy it will become. Check it after 6 hours and continue checking every few hours until it reaches your desired consistency and flavour.
9. Once the yogurt has set, remove it from the warm environment and let it cool to room temperature. After that, cover and refrigerate it for at least 2-3 hours to fully set.

Notes

How to Turn Regular Yogurt Into Greek Yogurt

If you prefer the thicker, creamier texture of Greek yogurt, you’ll need to strain the yogurt to remove excess whey. To do this, simply:

1. Place a fine mesh strainer or cheesecloth over a large bowl.
2. Pour the yogurt into the strainer and let it drain for a few hours in the fridge, or until it reaches your desired thickness.
3. Save the whey! (More on that in a moment).
4. The result will be a velvety, rich, and creamy Greek yogurt that’s perfect for enjoying on its own, in smoothies, or as a topping for your favourite dishes.

Nutrition Facts

Calories

61

Fat

3 g

Sat. Fat

2 g

Carbs

5 g

Fiber

0 g

Net carbs

5 g

Sugar

5 g

Protein

3 g

Sodium

39 mg

Cholesterol

12 mg

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