Greek Yogurt Homemade Creamy (Printable)

Rich, creamy homemade Greek yogurt with live cultures. Thick, tangy, and perfect for any meal.

# What You Need:

01 - 4 cups whole milk

02 - 2 tablespoons plain yogurt with live cultures

01 - Pour milk into a saucepan and heat over medium heat until it reaches 180°F, stirring occasionally to prevent scorching the bottom.

02 - Remove saucepan from heat and let milk cool down to 110°F.

03 - Whisk 2 tablespoons of cooled milk with the yogurt starter in a small bowl until completely smooth.

04 - Pour the starter mixture back into the cooled milk and stir gently to distribute evenly.

05 - Transfer mixture to a clean container, cover, and wrap with a towel or place in a yogurt maker to maintain warmth.

06 - Let mixture ferment undisturbed in a warm place for 6 to 8 hours until set.

07 - Line a strainer with cheesecloth, set over a bowl, pour in the yogurt, and refrigerate for 1 to 2 hours until desired consistency.

08 - Transfer thickened yogurt to a clean container and refrigerate until ready to serve.

01 -

Once you taste homemade Greek yogurt, store bought versions will feel like a compromise
The satisfaction of transforming simple milk into something so rich and creamy never gets old

02 -

The temperature for culturing is critical, too hot and you kill the cultures, too cool and nothing happens
The longer you strain, the thicker and more Greek style your yogurt becomes

03 -

A thermometer is essential for beginners, but experienced yogurt makers learn to judge temperatures by touch
The consistency of your starter yogurt affects the final texture, choose a thick Greek style starter for best results