Description
Master the art of thick, creamy Homemade Greek Yogurt with Ethan’s foolproof guide. Perfect for BBQ marinades, healthy snacks, and cooling down spicy wings!
Ingredients
Scale
1 gallon Whole Milk
3 tablespoons Plain Yogurt (with live cultures)
1 teaspoon Vanilla Extract (Optional)
Honey to taste (Optional)
Instructions
- Pour the whole milk into a large heavy-bottomed pot or multi-cooker
- Heat the milk slowly until it reaches 180°F (82°C), then remove from heat and cool to 110°F (43°C)
- Whisk in your yogurt starter gently and keep the mixture warm for 8 to 12 hours
- After incubation, line a colander with cheesecloth and pour the yogurt in to strain for 2 to 4 hours in the fridge
- Scrape the thick yogurt into a bowl and whisk for a silky finish
Notes
Use a digital thermometer for accuracy.
Do not stir the milk while incubating.
Strain overnight for 'Ultra-Greek' thickness.
- Prep Time: 20 mins
- Cook Time: 8 to 12 hours
- Category: Dairy
- Method: Fermenting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 30 mg
Keywords: DIY Greek yogurt, Thick strained yogurt, Probiotic-rich yogurt at home, Creamy Greek-style yogurt