The Best Homemade GREEK Yogurt | Never Buy Yogurt Again!

How to make the best homemade Greek yogurt. A full step by step tutorial , using the stovetop method. Never buy yogurt again!

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Homemade Greek Yogurt:

•4L milk (I used HOMO) • 1/4 cup plain yogurt

In a large stockpot heat the milk to 180 degrees F. on med-high heat, stirring often. Let it sit at 180 degrees for 5-10 minutes, then remove from heat. Cool to 110 degrees F.

Once cooled, add yogurt (or starter from your last batch) mixed with some warm milk. Stir. Keep covered in a warm place for anywhere from 4-12 hours, depending on consistency of heat. It is best to keep it above 90 degrees and 130 degrees will kill your starter. So try to keep it around 100 - 110.

Once it has set (you will definitely notice the thickness), it is time to strain our yogurt to make deliciously thick GREEK yogurt! Strain using a strainer and a bowl, using a clean cloth as a filter. I like to strain overnight, but it depends how thick you want it. Once it is done straining, remove your yogurt to a bowl and whisk it to remove any clumps. It is ready to use!

You can now use your yogurt as a starter for your next batch! Reserve a 1/4 cup before flavouring. It is best to use your starter within 5 days, or you can freeze it. Your yogurt should last a couple of weeks in the fridge.


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