Description
Learn how to make creamy, tangy homemade yogurt with just two simple ingredients: fresh milk and Greek yogurt. This easy recipe requires no special equipment and results in a healthier, more flavorful yogurt than store-bought options. Control sweetness and avoid additives for a guilt-free treat.
Ingredients
Scale
- 1 l Fresh Milk
- ¼ 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 the milk cool to 40°C (104°F).
- In a small bowl, combine ¼ cup of the warm fresh milk with 2–3 tablespoons of Greek yogurt. Stir well until smooth.
- Pour the yogurt starter mixture back into the remaining warm milk. Stir gently until evenly distributed.
- Transfer the mixture into a clean airtight glass jar or container.
- Seal the jar and wrap it with a clean kitchen towel. Place in a warm, draft-free spot for 8 to 12 hours to ferment.
- After fermentation, check the consistency. Serve as is, or strain using cheesecloth for a thicker, Greek-style yogurt.
- Chill the homemade yogurt in the refrigerator for at least 2–4 hours before serving.
Notes
- Use high-quality, pasteurized fresh milk. Whole milk yields a creamier yogurt; skim milk produces thinner yogurt. Avoid UHT milk.
- Ensure your Greek yogurt starter contains live active cultures and is plain, without added 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: Dairy
- Method: Fermentation
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
Keywords: homemade yogurt, yogurt recipe, Greek yogurt, easy yogurt recipe, 2-ingredient yogurt, probiotic yogurt, healthy yogurt, cultured milk, dairy yogurt, yogurt from scratch