Homemade Fage Style Yogurt
Get ready to elevate your homemade yogurt game with this easy guide to creating rich, creamy, Fage-style yogurt right in your own kitchen! This recipe uses whole milk and optional powdered milk for extra indulgence, ensuring a thick and luscious texture rivaling store-bought Greek yogurt. The secret lies in using live active cultures to ferment the milk and then straining the mixture to achieve that signature velvety consistency. With just 10 minutes of prep and minimal effort, you’ll have a customizable batch of yogurt that’s perfect for breakfast, snacking, or cooking. Serve it plain, drizzle it with honey, or top it with fresh fruit and granola for a wholesome treat. Whether you're looking to embrace DIY dairy or control your ingredients, this homemade yogurt recipe is sure to impress! Keywords: homemade Fage-style yogurt recipe, creamy Greek yogurt, DIY Greek yogurt, live active cultures, thick Greek yogurt.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain yogurt with live active cultures
- 2 tablespoons Powdered milk (optional, for extra creaminess)
Instructions
1. In a medium-sized pot, pour 4 cups of whole milk. If you’d like a thicker yogurt, whisk in 2 tablespoons of powdered milk before heating.
2. Gently heat the milk over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching. Use a kitchen thermometer for accuracy.
3. Once the milk reaches 180°F, remove it from heat and allow it to cool to 110°F (43°C). This cooling period is crucial to avoid killing the live yogurt cultures.
4. In a small bowl, mix 2 tablespoons of plain yogurt with live active cultures with 2-3 tablespoons of the cooled milk. Stir until smooth and runny.
5. Pour the yogurt mixture into the cooled milk and stir thoroughly to distribute the cultures evenly.
6. Transfer the mixture into a clean container, such as a glass bowl or mason jar. Cover it loosely with a lid or plastic wrap to allow air circulation.
7. Place the container in a warm location where it can maintain a temperature of about 100°F (38°C). Suggestions include an oven with the light on, a yogurt maker, or a warm spot in your kitchen. Let the yogurt culture for 8-12 hours, or until it sets and develops the desired tanginess.
8. After the yogurt has set, transfer it to the refrigerator to chill for at least 2 hours. This will help it firm up further.
9. For Fage-style thickness, strain the chilled yogurt using a cheesecloth-lined colander or a fine mesh strainer. Place the strainer over a bowl to catch the whey, and let it strain for 2-4 hours in the refrigerator.
10. Once strained to your preferred consistency, transfer the yogurt to an airtight container and store it in the refrigerator for up to 1 week.
11. Enjoy your creamy, homemade Fage-style yogurt plain or with toppings like honey, granola, or fruit!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 54.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 11.1 mcg | 56% | |
| Calcium | 1403 mg | 108% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 1742 mg | 37% | |
*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.
