How to Make Yogurt or Greek Yogurt
Calories: 8
Adjust Servings Here: 4 cups
Description
This is how to make yogurt or Greek yogurt at home with just 2 ingredients. It makes a rich, creamy, healthier, and wholesome yogurt. Use it with granola, parfaits, cakes, and as well as other cooking or baking recipes.
Ingredients
Yogurt with yogurt starter
- 2 cups (470 ml) Milk whole, 1% or 2%
- 2 tbsp Plain bioactive yogurt (or 1 tbsp freeze-dried starter)
Homemade Yogurt without yogurt starter
- 2 cups (470 ml) Whole milk
- ¼ tsp Citric Acid
Greek Yogurt
- 2 cups (470 ml) Whole milk 3% (not skimmed)
- 1 cup (240 ml) Whipping cream 28% to 39%
- ¼ cup Plain bioactive yogurt
Instructions
Homemade Yogurt with starter
- Heat- pour milk into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C). Cool the milk to room temperature (110°F or 43°C). Pour the milk in a glass jar or stainless steel bowl but do not use aluminum.Pro tip - You do not need a thermometer. Just leave it until it is barely warm, like milk used for making bread.2 cups Milk
- Culture - Add the active yogurt to the milk and combine well with a whisk. Pro tip - I like to take half a cup of milk in a bowl and add the yogurt. Use a whisk to ensure there are no lumps. Then add this to the rest of the milk.2 tbsp Plain bioactive yogurt
- Rest - Cover the milk jar with a clean kitchen cloth or paper hand towel and store in a warm place untouched for 4 to 6 hours.Pro tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.
- Chill - After 4 to 6 hours, the yogurt should have been set. Place it in the fridge and let chill for a couple of hours.Pro tip - at this point the culture is set but leaving it in the fridge will help it mature better without becoming too sour.
Homemade yogurt without starter
- Heat - pour milk into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C). Cool the milk to room temperature (110°F or 43°C). Pour the milk in a glass jar or stainless steel bowl but do not use aluminum.Pro tip - You do not need a thermometer. Just leave it until it is barely warm, like milk used for making bread.2 cups Whole milk
- Culture - Add the citric acid or freeze-dried culture to the milk and combine well with a whisk. Pro tip - Adding citric acid to hot milk will cause it to curdle so make sure the milk is at room temperature.¼ tsp Citric Acid
- Rest - Cover the milk jar with a clean kitchen cloth or paper hand towel and store in a warm place untouched for 4 to 6 hours.Pro tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.
- Chill - After 4 to 6 hours, the yogurt should have been set. Place it in the fridge and let chill for a couple of hours.Pro tip - at this point the culture is set but leaving it in the fridge will help it mature better without becoming too sour.
Greek yogurt
- pour milk and cream into a saucepan and heat on medium until it almost boils. (180°F or 82°C). Cool the milk to room temperature (110°F or 43°C). Pour the milk in a glass jar or stainless steel bowl but do not use aluminum.Pro tip - You do not need a thermometer. Just leave it until it is barely warm similar to milk used for making bread.2 cups Whole milk , 1 cup Whipping cream
- Culture - Add the active yogurt (or freeze-dried culture) to the milk and combine well with a whisk. Pro tip - I like to take half a cup of milk in a bowl and add the yogurt. Use a whisk to ensure there are no lumps. Then add this to the rest of the milk.¼ cup Plain bioactive yogurt
- Rest - Cover the milk jar with a clean kitchen cloth or paper hand towel and store in a warm place untouched for 4 to 6 hours.Pro tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.
- Chill - After 4 to 6 hours, the yogurt should have been set. Place it in the fridge and let chill for a couple of hours.Pro tip - at this point the culture is set but leaving it in the fridge will help it mature better without becoming too sour.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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