Go Back
–+ servings
Greek Yogurt

Greek Yogurt

Author: Allison
150kcal
Share Print
Prep 30 minutes
Cook 20 minutes
Total 12 hours 50 minutes
Learn how to make creamy, homemade Greek Yogurt with whole milk for a rich, tangy breakfast or snack, sweetened with a touch of honey.
Servings 4 cups
Course Breakfast, Snack
Cuisine Greek

Ingredients

  • 4 cups whole milk
  • 2 tbsp plain Greek yogurt with live active cultures, at room temperature
  • 1 tbsp honey optional

Equipment

  • saucepan
  • whisk
  • measuring cups
  • Strainer

Method

  1. Heat the milk in a medium saucepan over medium heat until it reaches 180°F, stirring occasionally to prevent scorching.
  2. Remove the saucepan from the heat and let the milk cool to 110°F. This should take about 20–30 minutes.
  3. Once the milk reaches 110°F, whisk in the plain Greek yogurt until fully combined.
  4. Pour the mixture into clean glass jars or a large container. Cover tightly and let sit undisturbed for 6–12 hours.
  5. After the yogurt has set, refrigerate it for at least 2 hours before serving. Stir in honey if desired.

Nutrition

Calories150kcalCarbohydrates10gProtein8gFat8gSaturated Fat5gPolyunsaturated Fat0.5gMonounsaturated Fat1.5gCholesterol30mgSodium100mgPotassium400mgSugar5gVitamin A500IUCalcium300mgIron0.1mg

Notes

For a creamier texture, consider straining the yogurt after fermentation.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!