Homemade Greek Yogurt
Creamy, probiotic-rich homemade Greek yogurt with just 3 ingredients. This tangy yogurt features live cultures and takes 6-12 hours to ferment for perfect texture.
Equipment
- medium saucepan
- thermometer
- whisk
- glass jars
- refrigerator
Ingredients
Yogurt Base
- 4 cups whole milk
- 2 tbsp plain Greek yogurt with live active cultures, at room temperature
- 1 tbsp honey optional
Instructions
- Heat the milk in a medium saucepan over medium heat until it reaches 180°F, stirring occasionally to prevent scorching. Use a thermometer to check the temperature. The milk should be steaming but not boiling.
- Remove the saucepan from the heat and let the milk cool to 110°F. This should take about 20–30 minutes. Stir occasionally to speed up cooling.
- Once the milk reaches 110°F, whisk in the plain Greek yogurt until fully combined. The mixture should look smooth and even.
- Pour the mixture into clean glass jars or a large container. Cover tightly with a lid or plastic wrap.
- Place the jars in a warm spot, like an oven with the light on or a cooler with warm water, and let sit undisturbed for 6–12 hours. The longer it sits, the tangier and thicker it will become.
- After the yogurt has set, refrigerate it for at least 2 hours to thicken further. Stir in honey if desired before serving.
Notes
Use a thermometer for accurate temperatures. The longer fermentation time creates tangier yogurt. Add honey or fruit before serving.