I’ve been into Greek Yogurt for awhile now. My favorite is, by far, Chobani – especially the fruit-on-the-bottom kind. I had no idea if homemade Greek yogurt would be hard to make, which is why I wanted to test it for the Milwaukee Journal Sentinel’s DIY Kitchen. (Find out how the process went by reading the full article here).
This recipe is adapted from one for regular yogurt from “Joy of Cooking.” The original recipe yields 2 cups. However, straining it to make Greek yogurt will leave you with 1 cup of yogurt and 1 cup of whey. (I suggest doubling it, so you’ll have 2 cups of Greek yogurt).
Makes 1 cup
2 cups milk (any kind, but I used 1%)
2 to 3 tablespoons plain yogurt with active cultures, room temperature
Heat milk in a medium-size saucepan over medium heat until it reaches 180 degrees, or almost boiling. (Note: An instant-read thermometer works great.)
Take the milk off the heat and place it in a glass bowl. Let cool to between 105 and 110 degrees. Stir in the plain yogurt.
Cover the bowl with a dish towel and place in an oven that is turned off but has the light on. Let the bowl sit in the oven overnight, or for 8 to 10 hours. Remove it from the oven when a custardy consistency is reached.
To make your plain yogurt Greek, place three layers of cheesecloth in a strainer over a large bowl. Place the yogurt in the cheesecloth and fold over the sides to cover completely. Place it in the refrigerator for 4 to 6 hours, or until very thick. You can discard or save the whey at the bottom. The yogurt will keep in a covered container in the refrigerator for up to 7 days. Ta da! Greek yogurt.
Question: What’s the most off-beat thing you’ve ever made? This definitely takes the cake for me, but I’ve also make homemade fruit roll-ups, homemade peanut butter and homemade granola (a must if you ask me!)