Homemade Greek Yogurt Recipe
 
 
This homemade Greek yogurt recipe makes a decadent, creamy yogurt that is a family favorite. We enjoy it plain, topped with fruit or as a base for other delicious recipes.
Author:
Recipe type: Greek Yogurt
Ingredients
  • 1 gallon 2% milk
  • 1 cup plain yogurt
Instructions
  1. Pour milk into a large pot and stir constantly over high heat until it reaches boiling point.
  2. Turn down to low and cook 15 more minutes. While the milk is cooking, fill one side of the sink (or a large enough bowl to fit the large pot into) with cold water and ice.
  3. Submerge the pot into the ice bath and let sit until you can stand your pinky in the water till the count of 9 (this is the old school Greek way), or a thermometer reaches 130ª.
  4. Stir the 1 cup of yogurt until smooth and slowly add a little bit of warm milk at a time until the yogurt is perfectly smooth with no lumps. May use up to a ½ a cup or so to achieve right consistency.
  5. Turn oven to lowest setting (mine is 150ª) and wait for it to heat up and turn off. This is to get oven warm for the yogurt to set.
  6. In the meantime, get 2 large glass bowls ready by surrounding them with a towel that's nestled into a plastic bag (we used grocery store bags).
  7. Once bowls are ready pour the milk/yogurt mixture into the big pot of milk and give a good stir and divide the milk mixture evenly into the 2 separate bowls.
  8. Cover each bowl with a lid, wrap the towel around each bowl and tie the handles of the bags closed.
  9. Place a dish towel on the rack in the oven and place the 2 bags with the milk mixture on the towel in the oven and leave for 12 hours.
  10. After 12 hours, open up the bags, wipe the condensation off the inside of the lids and let sit counter for a ½ hour.
  11. Take bowls out of bags and put in the fridge for 6-8 hours.
  12. Next line a metal colander with paper coffee filters and place over a bowl (to catch the liquid) spoon one of the bowls into the colander and place in fridge.
  13. In the beginning, check bowl every ½ hour (for about an hour and a ½) and pour out the liquid that has been released from the yogurt.
  14. Drain the yogurt in the fridge for 6-8 hours total.
  15. Repeat the draining process with the second bowl of yogurt.
  16. Place the finished yogurt into a covered container and keep in fridge up to 3 weeks, if it lasts that long!
Notes
This Greek Yogurt recipe has been handed down to me by my Greek mother-in-law who learned it from her daddy in a modest kitchen on the island of Crete.
Recipe by Wenderly at http://wenderly.com/homemade-greek-yogurt-recipe/