How to Prepare Greek Yogurt

Step-by-Step Guide

1. 1

   Step 1: Choose 1/2 gallon (1.9 l) of your preferred milk.

   The type of milk you decide to use to make the yogurt will determine the fat content of the yogurt.
   
   Whole milk will give you the creamiest yogurt.
2. 2

   Step 2: Reserve 2 tbsp.

   (29.6 ml) of the milk to be used later on. , (1.86 l) of milk into a saucepan with a heavy bottom.
   
   Heat the milk on the stove top on medium heat.
   
   Stir constantly with a wooden spoon while it is heating. , This is just before it starts to boil.
   
   Use a candy thermometer to keep track of the milk's temperature while it heats. , Place it uncovered on a cooling rack.
   
   Wait until the temperature of the milk reaches 110 degrees Fahrenheit (43.3 degrees Celsius), approximately 45 minutes. , If you have an oven that you can set at very low temperatures, set it to approximately 110 degrees Fahrenheit (43.3 degrees Celsius).
   
   Place an oven thermometer inside so you can be sure it is between 100 and 110 degrees Fahrenheit (37.7 and
   43.3 degrees Celsius). , (29.6 ml) of milk you reserved earlier with
   2.5 tbsp. (37 ml) of plain store-bought yogurt.
   
   Stir them together in a small glass with a fork or spoon.
   
   Make sure that the yogurt label lists active cultures.
   
   This will serve as your yogurt "starter."
   
   Stir well until it is thoroughly combined. , Place the lid over the mixture and a dishtowel over the top to keep it from overheating.
   
   Put the bowl in the oven.
   
   If the temperature goes above 120 degrees Fahrenheit (48.9 degrees Celsius), the active yogurt cultures will be killed.
   
   If the temperature goes below 100 degrees Fahrenheit (37.7 degrees Celsius), the active cultures will not grow and your milk will not be converted into yogurt. , Many people choose to leave it overnight. , If it has not thickened, place it back in the oven and wait a few more hours.
   
   If it has, turn the oven light or element off. , There will not necessarily be a watery portion.
   
   Place the bowl in the refrigerator for 2 hours, giving it time to thicken. , Place the lined strainer in a large bowl.
   
   You can use a colander, but make sure it has a concentration of holes at the bottom, rather than the sides. , Place it back in the refrigerator for 1 hour.
   
   The whey will accumulate in the bowl underneath the strainer. , You can pour the whey down the drain or reserve it for other recipes.
   
   Replace the bowl under the strainer and place them both back in the refrigerator. , Pour away the whey.
   
   Spoon the mixture into an airtight container. , Reserve
   2.5 tbsp. (37 ml) of the yogurt to use as a starter for your next batch of yogurt.
3. 3

   Step 3: Pour the rest of the 63 oz.

4. 4

   Step 4: Take the saucepan off the burner when the milk reaches 180 degrees Fahrenheit (82.2 degrees Celsius).

5. 5

   Step 5: Pour the heated milk into a glass or ceramic bowl that has a lid.

6. 6

   Step 6: Turn on the oven light and allow it to start heating up the oven.

7. 7

   Step 7: Combine the 2 tbsp.

8. 8

   Step 8: Stir the milk and yogurt mixture into the cooled milk.

9. 9

   Step 9: Check the oven to make sure it is between 100 and 110 degrees Fahrenheit (37.7 and 43.3 degrees Celsius).

10. 10

    Step 10: Leave the yogurt in the oven under the steady heat for 8 to 12 hours.

11. 11

    Step 11: Remove the bowl and check to see if it has thickened into yogurt.

12. 12

    Step 12: Pour watery liquid off the top

13. 13

    Step 13: if there is a large amount.

14. 14

    Step 14: Line a metal strainer with 4 layers of cheesecloth.

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    Step 15: Remove the yogurt from the refrigerator and pour it into the lined strainer.

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    Step 16: Remove the yogurt from the refrigerator and pour out the whey from the bowl.

17. 17

    Step 17: Remove the yogurt again after 1 hour.

18. 18

    Step 18: Refrigerate your fresh Greek yogurt for up to 6 days.

Detailed Guide

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