How to Make Greek Yogurt | Easy Homemade Recipe | Cultures for Health

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.

Heat the milk to 160°, stirring occasionally.

Remove the milk from the heat and allow it to cool to 110°.

Add the starter culture to the cooled milk and mix well.

Pour the milk into containers and allow to incubate for 5 to 12 hours, checking every 30 minutes after 5 hours for texture change.

Once the yogurt is set or after 12 hours, turn off the yogurt maker and cover the containers.

Allow the yogurt to cool for 2 hours.

Refrigerate the yogurt for at least 6 hours before consuming.

To make yogurt on a regular basis, heat the milk to 160° again.

Remove from heat and cool to 110°.

Add 2 to 3 tablespoons of yogurt from the previous batch for each quart of milk.

Pour the milk into containers and incubate for 5 to 8 hours, checking frequently after 5 hours.

Allow the yogurt to cool for 2 hours and then refrigerate to finish setting.

To achieve Greek yogurt consistency, strain the yogurt using a Greek yogurt strainer and refrigerate until the desired consistency is reached.

Equipment Needed

Spice Level:

Allergens