How to Make Homemade Greek Yogurt

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 4 liters of whole milk into a pot.

Heat the milk gradually to 180°F on medium-high heat (6 to 7) while stirring to prevent scorching.

Once at 180°F, remove the pot from heat and allow it to cool down to around 110°F, stirring occasionally.

Reserve about 1/4 cup of plain yogurt to use as a starter culture.

Once the milk has cooled to 110°F, scoop some warm milk into the reserved yogurt to make it easier to mix.

Add the yogurt starter to the pot of cooled milk and stir to combine.

Keep the yogurt warm while it incubates; use a dehydrator set at 140°F for 5 hours, or an oven with the light on, or place it on top of the fridge wrapped in towels.

After 5 hours, strain the yogurt using a strainer lined with cheesecloth over a bowl to catch the whey.

Equipment Needed

Spice Level:

Dietary

Allergens