Making your own Greek yogurt is quite simple. You will not require any exotic ingredients. There are a few points to consider before you continue with the recipe.
The starter and the milk you use will affect the consistency and the taste of the final product. It is a good idea to experiment with the recipe until you find the most suitable one for your taste. If you are going to use a fresh yogurt as a starter rather than the freeze-dried variety, you should ensure that it contains active and live cultures. It should state this on the tub.
You can use different incubation methods such as a thermos or a special yogurt making appliance. Once again, experimentation is the answer to find the most effective method of incubation. You should reserve a small amount of the mixture to use as culture for your next batch.
Greek Yogurt Recipe
You will need:
4 Tablespoons of plain Greek yogurt. Ensure that it contains active, live cultures
or a sachet of yogurt culture
8 Cups of milk. Whole milk will give a better consistency, compared to low fat milk
Fine mesh strainer
¼ Cup of powdered milk is optional
Add the milk to the saucepan and heat. Stir regularly to prevent the milk from burning. Once the milk has started bubbling around the edges, remove it from the heat. Cover the saucepan and leave the milk to cool. You can place the saucepan into an ice bath to speed up the cooling process.
If you intend adding powdered milk, do so now or wait until the milk has cooled.
Wait for the milk to cool sufficiently to allow you to touch the sides of the saucepan without burning your fingers.
If you have not yet added the powdered milk, you should do that now.
Add the yogurt to the saucepan and whisk until fully combined with the milk mixture.
Pour the mixture into the two jars and cover with the lids. You can add a small amount of the mixture into a smaller container for future use.
Place the jars into an insulated cooler.
Fill the cooler with warm water until the jars are submerged up to the level of the lids.
Cover the cooler and place in a draft-free area for about six hours. You can leave it longer if you require a sharper taste.
Remove the jars from the cooler and put it into the refrigerator.
Leave it in the refrigerator for approximately six hours to set. You will know that it is set if the mixture comes away from the side of the jar when tilted.
To achieve the thick Greek yogurt consistency, you need to strain the mixture. Use a fine mesh strainer and two layers of cheese cloth.
Add yogurt to the lined strainer and leave it to drain until it has reached the desired consistency.