How to Make Greek Yogurt (Easy Tips)

whole milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Low-fat milk reduces calories while still providing creaminess.

starter culture

🥗Healthier: probiotic capsules

💰Cheaper: store-bought yogurt

Probiotic capsules provide beneficial bacteria at a lower cost.

Pour 1 gallon of milk into the slow cooker.

Set the slow cooker to high and heat the milk to 180 degrees, which takes about three hours.

Once the milk reaches 180 degrees, remove the lid and allow the temperature to drop to 110 degrees.

Add 1/2 cup of live culture yogurt in dollops to the milk without stirring.

Cover the milk with a large towel and tuck it in completely, leaving it undisturbed for 12 hours.

Take two layers of number 10 cheesecloth and wrap it with a rubber band to secure it.

Place a colander into a bowl to catch the whey.

Ladle half of the yogurt into the cheesecloth-lined colander without disturbing it.

Let the yogurt drain for 1-2 hours or until desired thickness is achieved.

Scrape the thickened yogurt into a container and repeat the process with the second half of the yogurt.

Reserve the sweet whey for use in protein shakes or other recipes.

Equipment Needed

Spice Level:

Dietary

Allergens