Description
Learn to make creamy, tangy homemade yogurt with just two simple ingredients: fresh milk and plain Greek yogurt. This easy recipe is preservative-free and packed with probiotics for gut health.
Ingredients
Scale
- 1 liter Fresh Milk
- 1/4 cup Greek Yogurt (no sugar, with live culture)
Instructions
- Heat fresh milk over low heat until it reaches 80°C (180°F).
- Remove from heat and let it cool to 40°C (104°F).
- In a small bowl, mix 1/4 cup of warm fresh milk with 2-3 tablespoons of Greek yogurt until smooth.
- Pour the yogurt starter mixture into the remaining warm milk and stir gently until well combined.
- Transfer the mixture to a clean airtight jar.
- Cover the jar with a clean kitchen towel and place it in a warm, draft-free spot for 8 to 12 hours to ferment.
- After fermentation, chill the yogurt in the refrigerator for at least 2-4 hours before serving.
- For a thicker texture, strain the yogurt using cheesecloth before chilling.
Notes
- Use high-quality, pasteurized fresh milk. Avoid UHT milk. Whole milk yields richer yogurt.
- Ensure the Greek yogurt starter contains live active cultures and is plain, without sugar or flavors.
- The longer the yogurt ferments, the tangier and thicker it will become.
- Homemade yogurt should be consumed within 7 to 10 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Fermentation
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
Keywords: yogurt, homemade yogurt, Greek yogurt, milk, probiotics, fermentation, starter culture, dairy