Description
Learn how to make homemade big fat Greek yogurt using simple ingredients and a gentle water bath heating method. This recipe explains how to heat milk, culture it with yogurt, and strain it for thick, creamy Greek yogurt you can enjoy plain or use in various dishes.
Ingredients
Scale
Ingredients
- 4 cups Whole Milk
- 1/4 cup No Sugar Added Plain Yogurt
Instructions
- Set up water bath: Fill a large pot halfway with water and place it over medium-high heat. Position a medium pot inside the large pot filled with water, which will gently heat the milk and prevent it from burning.
- Heat the milk: Pour the 4 cups of whole milk into the medium pot. Stir frequently and heat the milk to between 185-200°F (85-93°C), which should take about 10 to 15 minutes. This step scalds the milk to prep it for culturing.
- Cool the milk: Remove the medium pot from the water bath and place it in an ice bath. Stir and cool the milk down to 100-110°F (37-43°C), the perfect temperature for culturing.
- Mix yogurt starter: Take approximately 1/2 cup of the warm milk and mix in the 1/4 cup no sugar added plain yogurt in a clean bowl. Stir until fully blended, then pour the mixture back into the pot of warm milk and stir well to combine.
- Incubate the yogurt: Cover the pot, wrap it in a towel to retain heat, and place it in the oven with only the oven light turned on. Let it incubate undisturbed for 4 to 6 hours, or overnight, allowing the live cultures to thicken the milk into yogurt.
- Strain to make Greek yogurt: After incubation, you will have yogurt that can be eaten as is or strained. To strain, line a mesh sieve with cheesecloth, set it over a bowl, pour the yogurt in, and refrigerate for a few hours until it reaches your desired thickness.
- Store and serve: Scoop the thickened Greek yogurt from the cheesecloth into a clean, airtight container. Refrigerate and enjoy your homemade creamy Greek yogurt plain or with toppings of your choice.
Notes
- Use whole milk for a creamier, richer yogurt.
- Maintaining the correct incubation temperature is crucial for culturing; the oven light creates a warm environment without heating.
- Homemade yogurt may be tangier than store-bought varieties; flavor with honey or fruit if desired.
- Use cheesecloth or a fine mesh bag to strain yogurt for thick Greek-style texture.
- Store yogurt in an airtight container in the refrigerator for up to 1 week.
- Make sure all equipment is clean to prevent unwanted bacteria growth.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dairy
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek yogurt, homemade yogurt, yogurt recipe, creamy yogurt, low sugar yogurt, healthy yogurt, cultured dairy
