Homemade Greek Yogurt

Creamy homemade yogurt with just 2 ingredients: milk and yogurt. No yogurt maker needed, with the option to strain it into thick Greek yogurt.

Prep Time20

Fermenting and chilling12

Total Time12 20

8 servings

Heat the milk to 180–185°F (82–85°C) in a pot, stirring now and then. No thermometer: very hot and steaming, but not boiling. If you're using ultra-pasteurized milk you can skip this step and go straight to the next one.
Let the milk cool to 108–113°F (42–45°C). If a skin has formed on top, lift it off. No thermometer: like warm bath water.
Whisk the yogurt with a little of the warm milk in a separate bowl until smooth and lump-free. Then stir it into the pot.
Cover the pot, wrap it in a towel or blanket and let it ferment in a warm spot for 6 to 10 hours, undisturbed. An oven turned off with the light on works perfectly.
Once it has set, refrigerate for at least 4 hours. This is where it finishes firming up.
Set aside 40 g in a small jar to use as the starter for your next batch.
To make it Greek style (optional): strain it in the fridge using a strainer lined with cheesecloth. 1 to 2 hours gives you a very creamy yogurt; 3 to 5 hours, considerably thicker.

Don't go above 113°F when you add the starter: above 122°F the bacteria die and the milk won't set.
The longer it ferments, the tangier it gets. If you prefer it mild, refrigerate it as soon as you see it has set.
Don't throw out the whey you drain off: use it in pancakes, quick breads, bread or smoothies.
The culture weakens over generations. Around the fifth or sixth batch, start again with a store-bought plain yogurt.