Homemade Greek Yogurt
Homemade Greek-style yogurt is easy to make and so much more satisfying than store-bought. All you need is milk and yogurt or yogurt culture for the plain—yet perfect—version. Here's how to make it.
Equipment
- Pressure cooker (optional)
Ingredients
- 1 quart whole milk, (do not substitute low-fat milk)
- 1 envelope yogurt culture, or 1 cup (225 grams) goat milk yogurt
Instructions
How to make homemade Greek yogurt in the oven
- Preheat the oven to 125°F (52°C).
- Gently warm the milk in a saucepan over medium-low heat, being careful not to heat it above 110°F (44°C). You'll want to use a candy or deep-fry thermometer to check the temperature.
- Remove the pan from the heat, add the yogurt culture or goat’s milk yogurt, and stir well.
- Pour the yogurt into a large oven-safe glass container. Bake the yogurt for 3 hours. [Editor's Note: If your oven doesn't go that low or if you have a tricky time maintaining the oven temperature that low, turn the oven off occasionally to cool the temperature. It's ideal for yogurt-making to have an oven thermometer in the oven so you can monitor the temperature.
- After 3 hours, turn off the oven but leave the yogurt in it with the door closed for 5 hours.
- Line a fine-mesh sieve with a piece of muslin or similar cloth, and set the sieve over a large bowl. Pour the cooked yogurt onto the cloth. Place the entire bowl, sieve, and yogurt concoction in the refrigerator for at least 2 to 4 hours and for as long as 10 hours. Don't be tempted to rush the draining. The longer the yogurt drains, the thicker it will become.
- When the yogurt is as thick as you like it, transfer it to a sealed container or eat it immediately. The yogurt will keep for up to a week in the refrigerator.
How to make homemade Greek yogurt in the pressure cooker
- Pour 2 cups plus 2 tablespoons water into a pressure cooker, clamp down the lid, and bring to a boil.
- Gently warm the milk in a saucepan over low heat, being careful not to heat it above 110°F (44°C). Use a candy or deep-fry thermometer to check the temperature. Add the yogurt culture or goat’s milk yogurt and stir well.
- Allow the steam to escape from the pressure cooker and pour the water out. Pour the yogurt inside and clamp down the lid, replacing the valve. Leave overnight or for 8 hours in a pressure cooker.
- In the morning, open the pressure cooker, line a fine-mesh sieve with a piece of muslin or similar cloth, and set the sieve over a large bowl. Pour the cooked yogurt onto the cloth and let it drain into the bowl. Put the bowl, with the sieve on it, in the refrigerator for at least 2 to 4 hours and for as long as 10 hours. Don't be tempted to rush the draining. The longer the yogurt drains, the thicker it will become.
- When the yogurt is as thick as you like it, transfer it to a sealed container or eat it immediately. The yogurt will keep for up to a week in the refrigerator.
Nutrition
Serving: 1portion | Calories: 72kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 51mg | Sugar: 6g