Greek yogurt is one of the staples of the Greek pantry. It is used in a great many recipes and no breakfast would be complete without a small bowl of deliciously tangy Greek yogurt with a drizzle of good Greek honey. You can of course buy real Greek yogurt in the supermarket and it can only be called Greek Yogurt if it is actually made in Greece. Here’s how to make your own homemade Greek yogurt.
Greek yogurt is really normal plain yogurt that has been strained so that most of the whey is drained off and thus a creamier and thicker yogurt is obtained. In Greece yogurt can be made from the milk of goats, cows of ewes. For my recipe I’m using goat’s milk which is available in most supermarkets.
Two ingredients only!
You only need two ingredients to make your own homemade Greek yogurt; I use 800ml/1 1/4 pints of goat’s milk plus 4 tablespoons of live yogurt. Once you have made your first batch of yogurt you can make the next by simply using 4 tablespoons of your own yogurt and more milk, it’s an ongoing process.
You will need a cooking thermometer for this so that you get your temperatures right, a jam thermometer can be picked up in most baking stores and many supermarkets.
Heat the milk in a pan till it reaches 85C/185F then remove the pan from the heat and allow it to cool till it reaches 43C/110F.
Spoon your yogurt into a clean jug and stir in a few tablespoons of the warm milk and mix well. Then add all the milk and stir well.
Pour this into a litre sized jar and pop on the lid. Wrap in a tea towel and place in a warm place for approximately 24 hours. If you want thinner yogurt then overnight is fine. The longer the yogurt sits in the warmth the tangier it will be.
A little bit of fridge magic!
To turn this plain yogurt into homemade Greek yogurt you now need to strain it. I use a plastic sieve lined with a square of muslin and this sits on top of a ceramic bowl. I pour the yogurt into the sieve and leave the sieve/bowl combo in the fridge overnight.
By morning all the whey will have dripped through and you’ll be left with thick Greek style yogurt in your muslin lined sieve. Spoon this into a jar and it will keep in the fridge for up to 1 week.
Save the whey (it can be frozen) to add to bath water for a healthy skin soak or to use when making fermented foods.
- 800ml/1¼ pints goats or other milk
- 4 tbsp live yogurt
- Heat the milk to 85C/185F and then remove from heat and allow to cool to 43C/110F.
- Spoon the yogurt into a clean jug and stir in a few tablespoons of the warm milk then add all the rest and stir well.
- Pour into a large jar with a lid and wrap in towel and place in a warm area for 24 hours.
- Strain this yogurt through a muslin lined plastic sieve over a bowl in the fridge overnight.
- Ladle the thick creamy Greek style yogurt in the sieve into a jar and it will keep for up to 1 week in the fridge.
- Use the whey for fermenting or in the bath.