How to Make Greek Yogurt

We eat a substantial amount of plain yogurt.  I, like my mother before me, have trained my kids to eat it with just a little honey or jam stirred in.  This cuts the sugar way down, especially if you make your own low-sugar freezer jam.

By making our own yogurt, we save a great deal on the grocery budget and can have delicious, probiotic breakfasts all week long. Topped with granola and some dried cherries, its the perfect start to any day.

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Yogurt
Makes 2 quarts or 1 ½ quarts Greek-style

2 quarts whole milk (can substitute low-fat, but texture will be thinner)
2 Tbsp plain yogurt (must have live/active cultures)

Method:

 Heat the milk in a saucepan or pressure cooker on yogurt setting, stirring often, until it reaches 180° F.  Hold at that temperature for at least 2 minutes.

Allow milk to cool until it reaches 108-113°F.

Stir in 2 Tbsp yogurt and whisk until fully combined.

Place milk in tub of yogurt maker or pressure cooker and follow manufacturer’s instructions for incubation.  This process should take 4-8 hours. Finished yogurt will have thickened substantially.

Strain, if desired.*

Remove from maker, cool and refrigerate.

*For Greek yogurt, strain using a bullion strainer or a colander/sieve lined with cheesecloth.  Whisk to smooth out the texture after straining.  You can save the whey for use in breads or as a probiotic beverage.

Options for a thicker yogurt:

  • Strain (see above) the final product
  • Whisk 1-2 tsp unflavored gelatin into the cold milk before heating
  • Whisk ½ to 1 cup powdered milk to cold milk before heating (will change taste of final product)

 *This post contains affiliate links*

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