Homemade Greek Yogurt recipe
All Recipes Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Ingredients
- ½ gallon milk ½ cup heavy whipping cream 1 cup plain yogurt
Nutrition Info
- 191.8 caloriescarbohydrate: 13.9 gcholesterol: 41.6 mgfat: 10.8 gfiber: : -protein: 9.9 gsaturatedFat: 6.8 gservingSize: -sodium: 126.5 mgsugar: 13.5 gtransFat: : -unsaturatedFat: : -
Directions Homemade Greek Yogurt
Directions
-
Heat milk and cream until almost boiling, stirring regularly, about 5 minutes.
Fill a large bowl halfway with ice and water. Place a smaller, sterilized bowl over the ice bath for the milk.
Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 110 to 120 degrees F (43 to 49 degrees C).
Place yogurt in a separate bowl, mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk, remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 110 to 120 degrees F (43 to 49 degrees C), until firm, 6 to 8 hours.
Line a strainer with a coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.