Homemade Greek Yogurt
Equipment
Ingredients
- 2 qt Whole milk preferably Organic grass-fed milk will result in a more neon whey byproduct, as pictured above.
- ½ cup Heavy cream Recommended if you use skim or 1% milk, otherwise, it's not needed when using whole milk.
- 4 tbsp yogurt with live active cultures
Instructions
- In a Dutch oven over medium heat add whole milk or milk of your choice and cream .
- Stir occasionally until the milk reaches 180 degrees.
- Remove from heat and let cool until the milk reaches 120 degrees.
- In a separate bowl, mix ½ cup of warm milk with the live yogurt and add the mixture back to the Dutch oven.
- Let the pot sit for 12 hours in a warm spot. Ideally, your oven with the light turned on.
- Place the fine mesh strainer inside of a large mixing bowl and line with a couple of layers of cheesecloth.
- Pour your thickened yogurt into the cheesecloth-lined strainer and set it in the refrigerator to cool for 4-6 hours, checking after 4 hours to see if it has reached your desired thickness.
- For thicker yogurt: Let it continue to sit and drain in the fridge.
- If the yogurt is too thick: add back in some of the whey. The whey is the liquid that drained into the mixing bowl.
- Uses for the whey byproduct: a water substitute when boiling pasta, potatoes, rice, baking bread and muffins, smoothies, or soups.
Notes
Please note: You can store homemade yogurt in your refrigerator for up to 2 weeks. However, when using to make a new batch of yogurt, use with 1 week while the active cultures are still fresh.
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