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How To Make Greek Yoghurt

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How To Make Greek Yoghurt
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Greek Yoghurt recipe. Greek yoghurt is a thick, creamy and extremely flavourful variety of the traditional milk product. It can be eaten plain, with nuts, fruits or honey or even as a topping. Why not make our Greek Yoghurt recipe today? Enlarge Greek Yoghurt recipe. Greek yoghurt is a thick, creamy and extremely flavourful variety of the traditional milk product. It can be eaten plain, with nuts, fruits or honey or even as a topping. Why not make our Greek Yoghurt recipe today?
Serves:
6 to 8
Preparation Time:
5 minutes
Cooking Time:
18 hours
Total Time:
18 hours 5 minutes

Step 1: You will need

  • 1 ltr whole milk
  • 3 tbsp yoghurt
  • 1 saucepan
  • 2 bowls
  • 1 spoon
  • 1 sieve
  • 1 cheesecloth, or thin napkin
  • 1 ladle
  • 1 tea towel

Step 2: Prepare the milk

Pour the milk into the saucepan and let it heat. When it begins to steam, remove it from the heat and transfer it into a glass or earthenware bowl. Do not use stainless steel. Allow to cool down until it's just warm.

Step 3: Add the yoghurt

Check that the milk has cooled to the right temperature. Feel the side of the bowl with your hands. If it has cooled down enough, spoon in the live yoghurt. Then cover with a tea towel. Leave it overnight to rest and ferment.

Step 4: Strain the yoghurt

The next morning, the yoghurt should look like a white firm custard. Next, place the cheesecloth or muslin cloth into the sieve, with a glass bowl placed underneath. Ladle the yoghurt into the cloth and allow it to strain, until it achieves your desired consistency. As the draining process will take several hours, it's best to transfer it into the fridge. This process gets rid of all the excess water and makes your yoghurt thicker and much creamier.

Be careful not to overstrain the yoghurt. If you leave it straining too long, it will lose most of its water content, becoming a cheese instead of a yoghurt.

Step 5: Serve

When your yoghurt has reached the consistency that you wish, it is ready to eat. It can be enjoyed plain, with nuts or honey, fruit, or even be used for the base for sauces like tzatziki. Enjoy!
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Tips & Comments
  1. Anonymous

    it is good

  2. jzorba54

    No it's not Turkish, it came from the word yaourty.

  3. slammer

    it's not greek yoghurt, it's turkish yoghurt !! also yoghurt is a turkish word ;)

  4. fredsmom

    I used a stainless steel bowl and it didn't work. Can I place yogurt in pyrex bowl now and will it work?

  5. SunKing

    The correct temperature is put your little finger in the warmish milk, and count up to ten. In India this strained yoghurt is called Musko, and it is used for making ShriKhand. Sugar,Saffron, and shredded Pistachios and almonds are added.

  6. junsz

    NOT the Greek one, There is different kind of Yoghurt, and this one is Suzme(filtering) Yoghurt . Not so original one, TOO basic. Thanks

  7. bayyyy

    To the commenters: Greek yogurt IS different than 'regular' plain yogurt. First, it's very mild and secondly--it's on the dry side. If you want to taste the difference for yourselves--try a small container of FAGE yogurt. To the video creator: I have tried straining regular plain yogurt and have not been rewarded with the Greek style yogurt I'm looking for. I haven't made yogurt for a few years but maybe that is the trick--starting from scratch. Greek yogurt, in the quantities that I want to eat it in, is just too pricey!

  8. pariss

    this is too much work..and if left overnite the yogurt will get stronger in flavor and stretchy. All that is needed is the milk to be simmered to a boil and let to cool to luke warm. Add tablespoon of culture ( plain yogurt) mix it in and you must cover the bowl with a few towels and one placed under the bowl to keep it warm. It should be ready within 4hrs no longer and place in fridge. No straining needed.