How to Make Greek Yogurt with Just 2 Ingredients!

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.

Add full fat milk to a heavy bottom saucepan.

Heat the milk over low heat for about 15 minutes until it reaches a scalding point, stirring occasionally to prevent sticking.

Hold the milk at the scalding point (just below simmering) for around five minutes until it becomes foamy and steamy.

Turn off the heat and pour the milk into a glass bowl to cool down.

Allow the milk to cool until it reaches around 100 degrees Fahrenheit, stirring occasionally to prevent a skin from forming.

Whisk in yogurt with live culture into the cooled milk to introduce the bacteria needed to set the yogurt.

Cover the bowl with a plate and wrap it snugly to maintain warmth.

Place the bowl in a warm environment (like an oven with the pilot light on) for about six hours to allow it to set.

Check the yogurt after six hours to see if it has set; if not, it can be left longer or warmed slightly if it gets too cold.

Prepare to strain the yogurt by lining a large bowl with a sieve and cheesecloth.

Pour the yogurt into the lined sieve and let it drain in the refrigerator overnight to achieve a thicker consistency.

After 24 hours, check the yogurt; you should see liquid in the bottom of the bowl, indicating it's ready.

Unwrap the cheesecloth and give the yogurt a gentle squeeze to remove excess liquid.

Equipment Needed

Spice Level:

Dietary

Allergens