Homemade Greek Yogurt (Thick Strained Yogurt from Milk)
Creamy homemade Greek-style yogurt from whole milk: heat, cool, inoculate, incubate, then strain until thick. Batch-friendly for meal prep; save the whey for roti dough and curries.
Equipment
- Heavy-bottomed pot (4+ quart)
- Instant-read thermometer
- Glass or ceramic bowl for incubation
- Fine mesh strainer
- Cheesecloth, butter muslin, or nut-milk bag
- Large bowl to catch whey
Ingredients
For the yogurt base
- 8 cups whole milk 2 L; whole milk gives the creamiest strained result
- 3-4 tbsp plain yogurt with live active cultures starter; no sweeteners or flavors; at room temperature
- Optional: 1/4 cup dry milk powder (helps body and yield; skip for a two-ingredient batch)
Instructions
Heat and cool the milk
- Pour milk into a heavy pot. If using milk powder, whisk it in before heating until dissolved.
- Warm over medium heat, stirring often, until the milk reaches 180-185°F (82-85°C) for a firmer set. Use a thermometer; small bubbles at the edge are a secondary cue.
- Cool the milk to 108-112°F (42-44°C) before adding culture. Too hot kills bacteria; too cool slows fermentation.
Inoculate and incubate
- Whisk starter yogurt into 1 cup of the warm milk until smooth, then whisk back into the pot. Transfer to an incubation container; cover loosely.
- Hold at roughly 105-110°F (40-43°C) for 6-10 hours (yogurt maker, oven with light on, insulated cooler, or monitored slow cooker on warm) until set with a slight wobble.
Strain and finish
- Line a strainer with a double layer of cheesecloth or a nut-milk bag; set over a deep bowl. Spoon in the yogurt; cover lightly. Refrigerate and drain 4-12 hours to desired thickness.
- Scrape strained yogurt into a clean container. Stir in a spoonful of reserved whey only if it feels too stiff.
- Chill at least 2 hours before serving. Store up to 7-10 days refrigerated.
Notes
Reserve a few tablespoons of plain strained yogurt before flavoring the batch to use as starter next time (freeze in an ice cube tray if you batch monthly).
Save whey for chapati dough, thinning curries, marinades, or smoothies; freeze in cubes if needed.
Low-fat milk works with softer texture; lactose-free milk can be inconsistent by brand.
If the set is runny before straining, use fresher starter and steadier incubation warmth next time; you can still strain thin yogurt for a smaller yield of thick yogurt.
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