Homemade Greek Yogurt Recipe with step by step pictures. How to make greek yogurt easily at home with just milk.
Greek Yogurt Recipe
Yoghurt is one of the basic staple ingredient which everyone will have on hand. Making yogurt at home is very easy. Specially thick set greek yogurt can be easily made at home if you follow these steps.
About Greek Yogurt Recipe
Greek Yogurt is also known as strained yogurt, yogurt cheese, sack yogurt, or kerned yogurt. It is made by straining regular yogurt in a cheesecloth to remove excess whey which results in thick creamy yogurt. Greek yogurt is used to make many desserts, marinates and even consumed as it is.
I don’t prefer straining yogurt to make greek style yogurt. This recipe is what I came up with couple days back to make greek yogurt. Follow all the mentioned steps and you will get the perfect set thick greek style yogurt at home.
Similar recipes,
About Yogurt Starter
For making greek yogurt use few spoons of yogurt from your previous batch. You can use store bought yogurt if you don’t have leftover yogurt or you are making yogurt for the first time.
Even though store bought curd can be used. But it is best to use homemade yogurt for making greek style yogurt or any yogurt for perfect thick set.
Ingredients for Greek Yogurt
Milk
The quality of milk is very important in the resulting yogurt. Try to use cows milk, full fat or full cream milk to make the yogurt. The yogurt will be thick and creamy.
Yogurt Starter | Culture
Yogurt starter is important. Using homemade yogurt from your previous batch is best for making greek yogurt.
Greek Yogurt Video
How to Make Greek Yogurt at Home
Preparing Milk for Greek Yogurt
Take milk in a sauce pan. Use full fat milk, full cream cow’s milk is best for making greek style yogurt. Once you add milk to sauce pan. Place it on heat and bring it to a boil. Once milk starts to boil, reduce the flame to medium and keep boiling the milk for 30 mins. We are evaporating the water content in the milk and reducing it a little so you will be getting thick greek yogurt without watery whey. While the milk is boiling, use a ladle to froth the milk. Take milk from the pot and pour it from a height to create foam and this step makes the milk creamy.
Choosing the Right Pot
Once the milk is reduced a little. Take your setting pot. I like to use a heavy bottom casserole. But you can use mud pot, clay pot, casseroles, glass pot or any pot as per your choice.
Milk Temperature for Yogurt Making
Now pour the milk from a height into the casserole. Leave the milk to come to warm temperature. It will take few hours. By this time you will see a yellow layer of malai formed on top. It is also called as kaymak. If you insert your finger into the milk it should feel warm to touch. The temperature of the milk will be 185 degrees F (85 degrees C) to be exact.
Yogurt Starter
Now take your yogurt in a small bowl and whisk till creamy. Pour this over the warm milk and mix well gently without disturbing the malai formed on top.
Fermenting Time for Yogurt
Cover and let the milk ferment for at least 6 to 8 hours. The longer you ferment the more sour the yogurt will get. Once the yogurt has set. Transfer the entire pot to fridge and leave it in fridge for at least 2 to 3 hours. Once the yogurt is chilled, scoop and serve.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Homemade Greek Yogurt Recipe | How to Make Greek Yogurt at Home
Ingredients
- 1 litre Full Fat Milk
- 2 tbsp Yogurt from previous batch
Instructions
- Take milk in a sauce pan. Use full fat milk, full cream cow’s milk is best for making greek style yogurt. Once you add milk to sauce pan. Place it on heat and bring it to a boil. Once milk starts to boil, reduce the flame to medium and keep boiling the milk for 30 mins. We are evaporating the water content in the milk and reducing it a little so you will be getting thick greek yogurt without watery whey.
- While the milk is boiling, use a ladle to froth the milk. Take milk from the pot and pour it from a height to create foam and this step makes the milk creamy.
- Once the milk is reduced a little. Take your setting pot. I like to use a heavy bottom casserole. But you can use mud pot, clay pot, casseroles, glass pot or any pot as per your choice.
- Now pour the milk from a height into the casserole. Leave the milk to come to warm temperature. It will take few hours. By this time you will see a yellow layer of malai formed on top. It is also called as kaymak. If you insert your finger into the milk it should feel warm to touch. The temperature of the milk will be 185 degrees F (85 degrees C) to be exact.
- Now take your yogurt in a small bowl and whisk till creamy. Pour this over the warm milk and mix well gently without disturbing the malai formed on top. Cover and let the milk ferment for at least 6 to 8 hours. The longer you ferment the more sour the yogurt will get.
- Once the yogurt has set. Transfer the entire pot to fridge and leave it in fridge for at least 2 to 3 hours.
- Once the yogurt is chilled, scoop and serve.
Video
Notes
- The quality of milk is very important in the resulting yogurt.
- Try to use cows milk, full fat or full cream milk to make the yogurt. The yogurt will be thick and creamy.
- Boil the milk for at least 30 mins to evaporate the water content in the milk. This step is essential for thick yogurt. So take your time to boil the milk.
- Use a ladle to foam the milk, pour milk from a height to create froth, creaminess and thickness to the milk. This step makes the milk creamy.
- Yogurt starter is important. Using homemade yogurt from your previous batch is best for making greek yogurt.
- Yogurt Temperature plays an important role in setting yogurt. The milk has to be warm temperature around 185 degrees F (85 degrees C).
- Leave milk to ferment for at least 6 to 8 hours. The longer you ferment the more sour the yogurt will get.
- Placing set yogurt in fridge for few hours makes yogurt more thicker.
Storage & Serving Suggestions
Store the yogurt in fridge for upto 10 days.Serve yogurt as it is or in dessert or baking.
Greek Yogurt Recipe With Step by Step Pictures
1) Take milk in a sauce pan. Use full fat milk, full cream cow’s milk is best for making greek style yogurt. Once you add milk to sauce pan.
2)Place it on heat and bring it to a boil. Once milk starts to boil.
3)reduce the flame to medium and keep boiling the milk for 30 mins. We are evaporating the water content in the milk and reducing it a little so you will be getting thick greek yogurt without watery whey.
4)While the milk is boiling, use a ladle to froth the milk. Take milk from the pot and pour it from a height to create foam and this step makes the milk creamy.
5)Once the milk is reduced a little. Take your setting pot. I like to use a heavy bottom casserole. But you can use mud pot, clay pot, casseroles, glass pot or any pot as per your choice.
6)Now pour the milk from a height into the casserole.
7)Leave the milk to come to warm temperature. It will take few hours.
8)By this time you will see a yellow layer of malai formed on top. It is also called as kaymak.
9) If you insert your finger into the milk it should feel warm to touch. The temperature of the milk will be 185 degrees F (85 degrees C) to be exact.
10)Now take your yogurt in a small bowl and whisk till creamy.
11)Pour this over the warm milk
12)Mix well gently without disturbing the malai formed on top.
13)Cover and let the milk ferment for at least 6 to 8 hours. The longer you ferment the more sour the yogurt will get.
14)Once the yogurt has set.
15)Transfer the entire pot to fridge and leave it in fridge for at least 2 to 3 hours.
16)Once the yogurt is chilled, scoop and serve.
Tips & Tricks
- The quality of milk is very important in the resulting yogurt.
- Try to use cows milk, full fat or full cream milk to make the yogurt. The yogurt will be thick and creamy.
- Boil the milk for at least 30 mins to evaporate the water content in the milk. This step is essential for thick yogurt. So take your time to boil the milk.
- Use a ladle to foam the milk, pour milk from a height to create froth, creaminess and thickness to the milk. This step makes the milk creamy.
- Yogurt starter is important. Using homemade yogurt from your previous batch is best for making greek yogurt.
- Yogurt Temperature plays an important role in setting yogurt. The milk has to be warm temperature around 185 degrees F (85 degrees C).
- Leave milk to ferment for at least 6 to 8 hours. The longer you ferment the more sour the yogurt will get.
- Placing set yogurt in fridge for few hours makes yogurt more thicker.
Storage & Serving Suggestions
- Store the yogurt in fridge for upto 10 days.
- Serve yogurt as it is or in dessert or baking.
Frequently Asked Questions
What do you eat Greek yogurt with?
You can add sweet or savoury ingredients to enjoy it as part of a meal or as a healthy dessert alternative. You can use yogurt in desserts, breakfast, granola, baking or as it is.
How much protein is in a 100gram of plain Greek yogurt?
There is 10 grams of protein in 100 grams greek yogurt.
Is Greek yogurt OK everyday?
Greek Yogurt can be rich in fat content. Consuming yogurt in Moderate amount of yogurt is okay.
Leave a Reply