Homemade Greek Style Yogurt
AuthorJesse TatumCategoryBreakfast, OvernightDifficultyBeginnerA delicious and simple recipe for homemade yogurt. I tend to use Siggi’s Icelandic Skyr as my culture yogurt since it is the thickest and creamiest whole milk fat yogurt I can find. Make sure that you like the taste of whatever you choose because the new batch will taste like it! And hey if you like granola there is also a recipe for that.
Pour full gallon of milk into large pot or dutch oven.
Heat on medium low until 180° Farenheit (82° C) stirring frequently to avoid burning the milk.
Let cool until around 105-115° F (40-45° C). Stir occasionally during this time as well to make sure the milk doesn't turn into a film.
In a small bowl, mix yogurt in with around a half cup of the heated milk until thoroughly combined.
Stir in the contents from the bowl with all of the remaining milk in the large pot.
Cover the pot with a lid and a towel and let sit for 6-12 hours. The longer it sits, the more tangy the yogurt will be.
If desired, strain yogurt using a cheese cloth on top of a strainer for a couple of hours or until desired consistency. Keep in mind that it will thicken up more once refrigerated.
Ingredients