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Homemade Greek Yogurt Recipe | How to Make Greek Yogurt at Home

Homemade Greek Yogurt Recipe with step by step pictures. How to make greek yogurt easily at home with just milk. 
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Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 12 hours
Total Time: 12 hours 55 minutes
Servings: 12 servings
Calories: 2kcal

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.

Nutrition

Serving: 1servings | Calories: 2kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.03g | Cholesterol: 0.4mg | Sodium: 2mg | Potassium: 5mg | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.002mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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