Homemade Greek Yogurt Recipe by Chef Maria Loi
This Homemade Greek Yogurt Recipe by Chef Maria Loi is simple and rewarding! Only two ingredients and patience yield creamy, tangy yogurt perfect for countless dishes.
Equipment
- Heavy-bottomed pot
- Thermometer
- Whisk
- Cheesecloth or fine mesh strainer
- Glass or plastic container
- Towels or blankets
Ingredients
- 2 liters organic milk 2% or whole milk
- 245 grams yogurt plain 2% or full-fat with live active cultures
Instructions
- Pour the 2 liters of organic milk into a heavy-bottomed pot. Heat over medium heat until it reaches about 85°C (185°F). Stir occasionally to prevent scorching.
- Remove milk from heat and let it cool down until it reaches around 43°C (110°F).
- In a small bowl, combine 245 grams of yogurt with a few tablespoons of warm milk. Whisk until smooth, then stir back into the pot of cooled milk.
- Cover the pot with a lid and wrap in towels or blankets to insulate. Place in a warm spot and let ferment for 6 to 12 hours, depending on preferred tanginess.
- Line a fine mesh strainer with cheesecloth over a large bowl. Pour the yogurt into the strainer and let it sit for 2 to 4 hours until thickened to desired consistency.
- Transfer strained Greek yogurt into a clean container. Seal and store in the refrigerator. Enjoy your homemade yogurt!
Notes
- Use organic milk and yogurt with live active cultures for best results.
- Fermentation time can be adjusted for tangier or milder yogurt.
- Store yogurt in an airtight container and use clean utensils to maintain freshness.