Homemade Greek Yogurt
Making yogurt at home requires patience rather than skill. The milk needs a steady, low heat to transform, so keep your environment draft-free during the incubation phase.
Cleanliness is the only secret.
Sterilize your jars and spoons before you begin. Any lingering bacteria will compete with your starter culture and lead to a thin or bitter result.
- Heavy-bottomed pot
- Instant-read thermometer
- Whisk
- Large glass jar
- Fine-mesh sieve
- Cheesecloth
What goes in.
- 1/2 gallonWhole milk
- 1/4 cupPlain Greek yogurt (with live active cultures)
Hitting 180°F
Heating the milk to 180°F denatures the proteins, which creates a stable structure for the yogurt to set firm. Do not skip this or you will have a runny mess.
The method.
Heat the milk
Pour the milk into your pot over medium-low heat. Bring it slowly to 180°F, stirring frequently to prevent scorching on the bottom.
Cool and inoculate
Remove the pot from the heat and let it cool until it hits 110°F. Whisk in the 1/4 cup of starter yogurt until fully combined.
Incubate
Pour the mixture into a clean glass jar. Wrap the jar in a heavy towel or place it inside a turned-off oven with the light on. Let it sit undisturbed for 8 to 10 hours.
Strain
Line your sieve with cheesecloth and place it over a bowl. Pour the yogurt in and refrigerate for 2 to 4 hours, depending on how thick you want the final product.
When it doesn't go to plan.
Save the strained yellow liquid, known as whey; it works well as a base for smoothies or in pancake batter.
The longer you strain, the more compact the yogurt becomes. Check the texture every hour.
If your oven light is too hot, place the jar inside a cooler filled with a small amount of warm water instead.
The ones that keep coming up.
Why is my yogurt runny?
Usually, this means the milk didn't reach 180°F, the starter was old, or the environment wasn't kept warm enough during incubation.
Can I use low-fat milk?
You can, but the final texture will be much thinner. Whole milk provides the fat necessary for a creamy mouthfeel.
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