Ingredients
- 1/2 gallon whole milk (or low-fat if preferred)
- 2 tablespoons plain yogurt with live cultures
Equipment
- Heavy pot
- Thermometer (helpful but optional)
- Whisk
- Fine mesh strainer
- Cheesecloth or clean kitchen towel
- Large bowl
Step 1: Heat the Milk
- Pour the milk into a heavy pot.
- Heat slowly over medium heat until it reaches about 180°F (82°C).
- Stir occasionally to prevent scorching.
- Once heated, remove from heat.
This step denatures the proteins and improves thickness.
Step 2: Cool the Milk
- Allow the milk to cool to about 110°F (43°C).
- This is warm but not hot to the touch.
Too much heat will kill the cultures.
Step 3: Add the Starter
- In a small bowl, mix the yogurt starter with a few tablespoons of warm milk.
- Whisk this mixture back into the pot of milk.
Step 4: Ferment
- Cover the pot with a lid.
- Keep it warm for 6 to 10 hours.
- Longer fermentation creates tangier yogurt.
You can place the pot in an oven with the light on, wrap it in towels, or use a yogurt maker.
Step 5: Strain the Yogurt
- Line a strainer with cheesecloth.
- Place it over a large bowl.
- Pour the yogurt into the strainer.
- Refrigerate and let it drain for 2 to 4 hours.
The longer it strains, the thicker it becomes.
Step 6: Store
- Transfer the Greek yogurt to a clean container.
- Refrigerate for up to 7 days.
The liquid whey can be saved for smoothies, baking, or soups.
Common Culinary Uses
Breakfast and Snacks
- With fruit and honey
- Mixed with granola or nuts
- Blended into smoothies
Savory Dishes
- As a base for sauces and dips
- Mixed with garlic and herbs for spreads
- Used in marinades to tenderize meat
Baking and Cooking
- Substitute for sour cream
- Replace mayonnaise in salads
- Add moisture to cakes and muffins
- Stir into soups for creaminess
Greek Yogurt as a Substitute
Greek yogurt can replace many ingredients:
- Sour cream: use equal amounts
- Mayonnaise: replace half or all
- Heavy cream: thin with milk if needed
- Butter or oil in baking: replace part for moisture
Always use plain, unsweetened yogurt for savory dishes.
Popular Greek Yogurt Sauces
Simple Garlic Yogurt Sauce
- Greek yogurt
- Minced garlic
- Lemon juice
- Salt and olive oil
Tzatziki Base
- Greek yogurt
- Grated cucumber
- Garlic
- Dill
- Lemon juice
Tips for Best Results
- Always buy or use plain, unsweetened Greek yogurt for cooking.
- Full-fat versions give the creamiest texture.
- Stir gently to avoid thinning.
- If sauce becomes too thick, thin with water, milk, or lemon juice.
- Avoid boiling Greek yogurt; it can curdle.
