How to Make Yogurt or Greek Yogurt
Calories: 159kcal
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
Make 4 cups
Yogurt with yogurt starter
- 4 cups (1 liter) Milk whole, 1% or 2%
- ¼ cup (4 tablespoon) Plain bioactive yogurt (or 1 tablespoon freeze-dried starter)
Homemade Yogurt without yogurt starter
- 2 cups (470 ml) Whole milk
- ¼ teaspoon Citric Acid
Greek Yogurt
- 2 cups (470 ml) Whole milk 3% (not skimmed)
- 1 cup (240 ml) Whipping cream 28% to 39%
- ¼ cup (4 tablespoon) Plain bioactive yogurt
Instructions
Homemade Yogurt with starter
- Scald - pour milk into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C)
- Cool - 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.
- 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.
- 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
- Scald - pour milk into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C)
- Cool - 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.
- 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.
- 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
- Scald - pour milk and cream into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C)
- Cool - 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.
- 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.
- 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.
Recipe Notes
- Yogurt formation depends on the weather and climate conditions.
- In summer it can be set in as little as 4 hours while in winters it can take as long as 6 to 8 hours at room temperature.
- Fresh yogurt has a milky taste as it continues to mature it will start to get sour.
- When ready, it's best to let it in the fridge for a couple of hours more to let the bacteria mature. It will also taste less milky and more like yogurt.
- After 3 to 4 hours in the fridge, you will see that it has a nice creamy and slightly sour texture.
- The prepared yogurt now has an active live culture and can be used to make more yogurt. So essentially, you now have active bio culture to make more batches from now on.
How to flavor homemade yogurt?
- Honey - One tablespoon of honey per one cup of yogurt
- Honey - one tablespoon honey, 1 teaspoon vanilla per one cup of yogurt
- Maple - One tablespoon of maple syrup per one cup of yogurt.
- Date yogurt with Silan - One tablespoon of silane (date honey) per one cup of yogurt
- Mango - 2 tablespoon mashed mango flesh per cup yogurt - add 1 teaspoon honey if you want it sweeter.
- Banana - ½ mashed banana flesh per cup yogurt - add 1 teaspoon honey if you want it sweeter.
Fruit yogurt with jam is a perfect mid-day snack.
- Blueberry yogurt - One tablespoon of blueberry jam per one cup of yogurt (Y)
- Strawberry yogurt - one tablespoon strawberry jam per one cup of Y
- Mixed berry yogurt - one tablespoon mixed berry jam per one cup of Y
- Raspberry yogurt- one tablespoon raspberry jam per one cup of Y
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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