Homemade Greek yogurt is easy to make, and doesn’t take very long. It’s a gateway into making your own basic foods, and a good starting point for fermentation if you’re into that.
**Expand for Recipe**
Recipe adapted from Thekitchn.com
What You Need:
1 quart whole milk
1/4 cup yogurt containing active cultures
Cheesecloth, Nut milk bag, or Cotton cloth
Airtight quart-sized container
– Heat the milk. Pour the milk into the pot and set over medium heat. Warm the milk to 180-200°F.
– Cool the milk. This step will go faster by placing the pot in a cold water bath. Let the milk cool until it is just warm to the touch, 100-110°F.
– Whisk the yogurt culture into the milk. The yogurt culture is either a small container of commercial yogurt with live active cultures, or yogurt saved from a previous batch. Pour the yogurt into the warm milk, and mix gently until incorporated.
– Cover pot with lid and place in a warm location. Ideally, the temperature should hover around 110°F, though some variance is fine.
– Wait for the yogurt to set. Let the yogurt set for at least 8-12 hours, or overnight. The longer yogurt sits, the thicker and more tart it becomes.
– Don’t touch it. Avoid stirring the yogurt until it has fully set.
– Strain the yogurt. After it’s set, you will see water – or whey – on the surface of the yogurt. Line a strainer with a cheesecloth, nut milk bag, or a cotton cloth (such as an old T-shirt). Pour your yogurt into the cloth, and let sit about 1 hour, or until it’s the thickness of your liking.
– Cover and refrigerate. Transfer finished yogurt into an airtight container. Homemade yogurt will keep for about 2 weeks in the refrigerator.