Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Make Your Own Greek Yoghurt Recipe
    Lost? Site Map

    Make Your Own Greek Yoghurt

    Make Your Own Greek Yoghurt. Photo by PaulaG

    1/1 Photo of Make Your Own Greek Yoghurt

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    evelyn/athens's Note:

    Greek yoghurt is awesome stuff. Thick, creamy, rich beyond belief, but still lighter in fat than commercial sour cream, and a great sub for it. Now you can make your own! This is from gourmetsleuth.com. Time to make is approximate, as there is an overnight process involved.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 liter full-fat milk
    • 2 -3 tablespoons plain yogurt (room temperature) or 2 -3 tablespoons of home-made yoghurt, mixed with a few tablespoons of milk, to thin (room temperature)

    Directions:

    1. 1
      Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. Drain any excess liquid and store in the fridge.
    2. 2
      To make a "thick" yoghurt, remove the skin on the surface of the yoghurt (this is edible, btw, and lovely sprinkled with a bit of sugar) and pour the yoghurt into a muslin or cheesecloth bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
    3. 3
      Note: I have now made this recipe using 2% milk and have achieved very good results. Obviously, richness is lost, but so are calories (and fat). ;-).

    Ratings & Reviews:

    • on June 13, 2010

      55

      I bought a small container of Greek yogurt at the store out of curiosity and was immediately addicted. But at a dollar per serving, I knew I had to find a way to make this at home. I've been making this recipe for about 6 months now, and it's awesome! I've tried it with both skim milk and whole milk, both with very good results. I've also upped the yield by heating up a gallon of milk and using an entire serving of cheap-o plain yogurt for the culture. Just really keep an eye on the temperature with this recipe, and all will turn out fine! I once took the milk off the heat before it was hot enough, and I ended up with runny, gross yogurt that came through the cheesecloth. What a waste! Also, something I just tried with today's batch which works wonders -- place the cheesecloth in an embroidery ring slightly bigger than the bowl that you're using to catch the drippings, making sure the cloth is very taut. Just place the ring over the bowl's mouth, pour the yogurt on the surface of the cheesecloth, and let it drain. This keeps your yogurt from sagging down into the drippings, allows you to not rig up some intricate yogurt-bag-hanging arrangement, and, best of all, cleanup is a BREEZE! Love this recipe! Thank you for posting this, Evelyn/Athens!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2011

      55

      This new year I resolved to follow a healthier diet. So to avoid any added sugar, processed table salt, preservatives and additives, I've been learning how to make some of the foods I normally eat, like yoghurt. The first time I tried this recipe, I made the mistake of heating the milk on high heat so it burned on the bottom of the saucepan. The second mistake that I made was that I didn't mix the room temperature plain yoghurt "starter"/added milk into the cooled milk. I just added it without mixing it. The third (!) mistake I made was that I didn't leave the light on in the oven (for low heat) so my first attempt at making Greek yoghurt was an utter failure! The second time I tried, I heated the milk in a double boiler. I also looked at the yoghurt recipe in Joy of Cooking and it said to heat the milk to 180 degrees F. I couldn't find my yoghurt thermometer so I used a candy thermometer. I waited a long time and the milk only heated up to about 170 degrees F. It wouldn't heat higher than that in the double boiler (according to the candy thermometer). I decided to go with this and proceeded to let the milk cool down. This time I also stirred in the yoghurt starter/milk mixture, then wrapped up the bowl in a large thick warm towel and left it in the oven with the light on. The recipe in the Joy of Cooking cookbook said that if yoghurt was used as a starter, it should only take 3 to 4 hours to solidify; and that if a starter was used, it would take 8 hours or more. I checked my yoghurt at 6 hours and it was done enough. Only a small amount of liquid was present. It is very creamy and tasty. I have some every morning with my breakfast. Thanks for the recipe!

      Further to the review I wrote on Jan 19, I am still making this yoghurt every few days. I drain it to the consistency of whipped cream. If you heat the milk in a double boiler with the lid on, it should take about 20 minutes to reach 180 degrees F. To cool it down to 110 degrees F it takes about 45 minutes (with the lid off) and on a trivet. I eat this yoghurt every morning sprinkled with Hemp Hearts (an excellent source of protein, fiber and healthy oils). When I crave something sweet, I eat some with a little bit of raw natural honey mixed in. I'm addicted!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2009

      55

      That's exactly how I make Iranian yogurt, but I keep the container covered in blankets .I add the milk when I can keep my pinky in till I count to ten. Make sure to use full-fat milk as the results are not the same with the skim milk.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

    Advertisement

    Nutritional Facts for Make Your Own Greek Yoghurt

    Serving Size: 1 (171 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 156.6
     
    Calories from Fat 75
    47%
    Total Fat 8.3 g
    12%
    Saturated Fat 4.8 g
    24%
    Cholesterol 25.9 mg
    8%
    Sodium 110.6 mg
    4%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 12.9 g
    51%
    Protein 8.1 g
    16%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites