How to Make Homemade Greek Yogurt
Rich, thick and creamy Greek yogurt. I am obsessed with it and given its rise in popularity over the past few years, I am guessing many of you are as well. However, there is no doubt it can get pricy in the grocery store.
That’s why I set out to find a way to make my own Greek yogurt from scratch at home!
Keep reading for the recipe…
I started the process with this amazing appliance from Cuisinart. It is an Electronic Yogurt Maker that even has a built in cooling system that automatically shifts to the perfect chilling temperature at the end of the fermentation cycle.
It comes with several recipes and options for making homemade yogurt. I decided to use the method where you start with one container of purchased Greek yogurt and then add milk.
For the best results, I suggest warming and cooling the milk before putting it in the yogurt maker. This will result in a thicker final product.
Once the yogurt has fermented and cooled, it needs to be strained in order to produce that rich and thick consistency we have all come to love.
I put a mesh strainer over a bowl then use a coffee filter. Pour in the yogurt and the excess water will fall into the bowl below. Soon you will have beautiful, homemade Greek yogurt!
Homemade Plain Yogurt
4 cups whole milk
6 ounces plain whole milk yogurt (use only plain, homogenous yogurt)
1. Heat milk on the stove to 180 degrees F. For best results, keep milk at this temperature for about 20 minutes. Cool milk until thermometer reads 110 degrees F. Once cooled to 110 degrees F, stir 6 ounces of plain whole milk yogurt into the milk so that it is fully incorporated. Transfer mixture to the yogurt maker.
2. Select fermentation time on yogurt maker. (7 hours worked well for me.)
3. Yogurt has switched from ferment to cool when the time has counted down and the “C” is visible on the display panel. Let yogurt stay on cool mode for a minimum of 12 hours before removing from unit.
4. Stir well and serve immediately or store in refrigerator until ready to use.
Note: If you save 6 ounces of your homemade yogurt, you can use it as a “starter” for your next batch. This makes your homemade yogurt better and better every time you make it!
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