Greek Yogurt Homemade Creamy (Printable)

Transform milk into thick, creamy yogurt with simple culturing and straining techniques.

# What You'll Need:

01 - 1 quart whole milk

02 - 2 tablespoons plain yogurt with live cultures

01 - Pour milk into a saucepan and heat over medium heat until it reaches 180°F, stirring occasionally to prevent scorching.

02 - Remove from heat and let the milk cool down to 110°F.

03 - Whisk 2 tablespoons of cooled milk with the yogurt starter in a small bowl until smooth.

04 - Stir the starter mixture back into the cooled milk until well incorporated.

05 - Transfer to a clean container, cover, and wrap in a towel. Place in a warm spot or yogurt maker for 6-8 hours until set.

06 - Line a strainer with cheesecloth and set over a bowl. Pour yogurt into strainer and refrigerate 1-2 hours until desired thickness.

07 - Transfer thickened yogurt to a clean container and refrigerate until serving.

01 -

Homemade Greek yogurt costs a fraction of store bought versions and you control exactly what goes into it
The satisfaction of making something so delicious from just two ingredients is incredibly rewarding

02 -

Patience during the cooling phase is crucial because hot milk will kill your beneficial cultures
The longer you strain the yogurt the thicker it becomes, but remember it will continue to firm up in the refrigerator

03 -

Sterilize your equipment and containers before starting to prevent unwanted bacteria from interfering
Set a timer to remind yourself when to check on the culturing process