Homemade Greek/Balkan Style Yogurt

READY IN: 14hrs 30mins
Recipe by HannahBoBana

This is a recipe that I adapted from one I saw on YouTube. I have tried making homemade yogurt many times, using various methods and, BY FAR, this is the easiest way I've found. AND...It makes fabulous yogurt! I followed the directions on YouTube and mixed some with berries and honey. Yum!

Top Review by Gourmand

Fantastic recipe. Love the result. I did mine in early in a Friday night and the whole process was finished by mid morning the next day. I used 2 heating pads and a soft zipped food cooler (or in this case "food warmer"); one pad on the bottom, one on the top. Will definitely be making this again. Thanks! For the previous commenter: whey has lots of uses; just type it into a search.

Ingredients Nutrition

  • 2 liters whole milk (that's about 1/2 a gallon for all y'all Americans!)
  • 1 cup low-fat milk
  • 13 cup powdered milk
  • 10 g yogurt starter (I use yogourmet, from Quebec )

Directions

  1. Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly. This should take about 10 minutes.
  2. Turn off the heat and let the milk sit until the temperature reads 110°F
  3. Add the starter and stir to combine.
  4. Put the lid on the pot and wrap the pot in a blanket. Put it in a warm place (I use my oven - turned off, of course!).
  5. Leave it for at least 12 hours. When you check it, it should be solidified, but creamy when stirred.
  6. Empty the yogurt into a colander lined with cheesecloth. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
  7. When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
  8. Transfer the yogurt to the container and refrigerate.

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