Easy and Fast Greek Style Yogurt
Create creamy, tangy perfection in no time with this Easy and Fast Greek-Style Yogurt recipe! With just two simple ingredients—whole milk and plain yogurt with live active cultures—you’ll whip up a high-protein treat that’s as easy to make as it is delicious. Ready in just 15 minutes of hands-on time with no fancy equipment required, this recipe walks you through heating, fermenting, and straining for that signature thick and luscious texture. Perfect for breakfast, snacks, or cooking, this versatile homemade Greek yogurt is packed with probiotics and natural flavors. Say goodbye to store-bought options and enjoy the wholesome goodness of fresh, creamy yogurt tailored to your taste.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain yogurt with live active cultures
Instructions
1. Pour the whole milk into a medium-sized saucepan and heat it gradually over medium heat.
2. Stir the milk occasionally with a spoon or spatula to prevent it from scorching at the bottom.
3. Heat the milk until it reaches a temperature of 180°F (82°C), or until it begins to steam and small bubbles form around the edges. Do not let it come to a full boil.
4. Remove the saucepan from the heat and let the milk cool to between 110°F and 115°F (43°C to 46°C). This temperature range is crucial for proper fermentation.
5. While the milk is cooling, in a small bowl, mix 2 tablespoons of plain yogurt with live active cultures until smooth.
6. Once the milk has cooled to the appropriate temperature, remove about 1/4 cup of milk from the saucepan and stir it into the bowl of yogurt to temper it.
7. Pour the tempered yogurt mixture back into the saucepan and gently stir until fully incorporated.
8. Transfer the milk-yogurt mixture into an oven-safe bowl or container and cover it with a clean kitchen towel.
9. Place the container in a warm place to ferment for 6-12 hours, or overnight. A turned-off oven with the oven light on is ideal for maintaining a consistent temperature.
10. Check the yogurt after 6 hours. It should have thickened and developed a tangy flavor. If it’s not thick enough, allow it to ferment longer.
11. To make it Greek-style, line a strainer with cheesecloth or a clean kitchen towel and set it over a bowl. Pour the yogurt into the strainer and let it drain for 1-2 hours in the refrigerator until it reaches your desired thickness.
12. Scoop the yogurt from the cheesecloth and transfer it to an airtight container. Store it in the refrigerator and consume within 1 week.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 291 mg | 22% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
