Greek Yogurt Recipe

Ingredients

• 1 liter (4 cups) whole milk (or 2% if preferred)
• 60 ml (1/4 cup) full-fat plain yogurt, with live cultures

Instructions

Step 1: Heating the Milk

Pour the milk into the medium saucepan and set it over medium heat. Insert the thermometer to monitor the temperature, stirring occasionally. Heat the milk until it reaches 85 °C (185 °F). This will help unfold the proteins in the milk, which is key to achieving a thicker consistency.

Step 2: Cooling the Milk

Remove the saucepan from heat and allow the milk to cool to 43 °C (110 °F). This is the optimal temperature for introducing the yogurt cultures. Speed up the cooling process by placing the saucepan in a cold water bath if desired.

Step 3: Adding the Yogurt Starter

Once the milk has cooled, take out a small portion of the milk and whisk it with the yogurt starter in a separate bowl to make a smooth paste. Add this mixture back into the cooled milk and whisk thoroughly to distribute the cultures evenly.

Step 4: Incubation

Pour the mixture into a clean glass or ceramic bowl, cover it with a lid or plastic wrap, and wrap it in a towel to maintain warmth. Let it incubate at 37 °C (98.6 °F) for 6-12 hours, depending on how tangy you want your yogurt to be. Longer incubation results in tangier yogurt.

Step 5: Straining the Yogurt

Line a fine-mesh strainer with cheesecloth and set it over a large bowl. Pour the yogurt into the strainer. Let it drain in the refrigerator for 2-4 hours. For extra-thick Greek yogurt, you can let it strain longer.

Step 6: Storing and Serving

Transfer the strained yogurt into sealable glass containers. Your homemade Greek yogurt is ready to serve! Enjoy it plain or with your favorite toppings like honey, nuts, or berries.

Wyatt Travis Creator of AI MultiPrompter

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