Homemade Greek yogurt

    12 hours 15 min

    Make homemade Greek yogurt with just 3 ingredients that are thickened overnight and slowly strained for a deliciously rich and tangy result. By making it yourself, you control everything - the thickness, the tartness and the added sugar! The longer the yogurt cultures develop, the more tangy the yogurt will be. The longer the yogurt is strained, the thicker it will be. Serve with sliced fruit or warm stewed fruit.

    9 people made this

    Serves: 8 

    • 2L milk
    • 120ml whipping cream
    • 250g plain yogurt

    Prep:10min  ›  Cook:5min  ›  Extra time:12hr chilling  ›  Ready in:12hr15min 

    1. Heat milk and cream until almost boiling, stirring regularly, about 5 minutes.
    2. Fill a large bowl halfway with ice and water. Place a smaller, sterilised bowl over the ice bath for the milk.
    3. Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 43 to 49 C (110 to 120 F).
    4. Place yogurt in a separate bowl; mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk; remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 43 to 49 C (110 to 120 F), until firm, 6 to 8 hours.
    5. Line a sieve with a paper coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.

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