Making homemade Greek yogurt is similar to making the classic yogurt. But, this is thicker, creamier, and of course richer. Use it for breakfast with fruit purees, granolas, parfaits, as well as an ingredient in your favorite recipes.
Make 4 cups
2cups(500ml)Fresh Cream(32 - 38%)
¼cup(4tbsp)Plain bioactive yogurt
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Place milk and cream in a saucepan and heat on medium until almost comes to a boil.
Turn the heat off and let cool to room temperature (115 F).Tip - You do not need a thermometer. The milk should be warm like when feeding a baby or when making bread.
Pour the milk in a glass jar or stainless steel bowl - never use aluminum.Tip - Never use aluminum for marination or when using yeast as it causes oxidation.
Add the yogurt to the milk and combine well with a whisk. 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.
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.Tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.
After 4 to 6 hours, the yogurt should have set. Place it in the fridge and let chill for a couple of hours.
Tips for making homemade Greek yogurt
Do not boil the milk and cream too much. You want it to come to an almost boil. If you overheat cream it can split or curdle meaning the fat can separate.
Yogurt formation depends on the weather and climate conditions.
In summer yogurt can be ready in as little as 4 hours while it 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 yogurt is ready, it's best to let it set 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 the yogurt 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 yogurt to make more yogurt.
How to flavor homemade yogurt?
Honey yogurt - One tablespoon honey per one cup yogurt
Honey vanilla - one tbsp honey, 1 tsp vanilla per one cup yogurt
Maple Yogurt - One tablespoon maple syrup per one cup yogurt.
Date yogurt with Silan - One tablespoon silane or date honey per one cup yogurt
Mango yogurt - 2 tbsp mashed mango flesh per cup yogurt - add 1 tsp honey if you want it sweeter.
Banana Yogurt - ½ mashed banana flesh per cup yogurt - add 1 tsp honey if you want it sweeter.
Fruit yogurt with jam is a perfect mid-day snack.
Blueberry yogurt - One tablespoon blueberry jam per one cup yogurt
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