Easy Homemade Greek Yoghurt

Description

Creamy, tangy, and full of gut-loving probiotics — this Greek yoghurt is as nourishing as it is simple. With just two ingredients and a bit of time, you’ll have thick, velvety yoghurt perfect for breakfast bowls, baking, or a wholesome snack

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Ingredients

• 4 cups full fat milk
• 2 tbsp starter yoghurt
  (use either store-bought with live cultures or 2 tbsp from a previous batch)

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Method

1. Heat the milk: In a medium heavy-bottomed saucepan, gently heat the milk until just below boiling (around 95°C). Stir occasionally to prevent scorching.
2. Cool the milk: Remove from heat and place the pot in an ice bath (or a sink with cold water) to cool until lukewarm — ideally 38°C to 45°C.
3. Add starter: Whisk in the starter yoghurt until smooth and well combined.
4. Ferment: Pour the mixture into an airtight container or glass jar. Cover and place in a warm spot (like inside your oven with just the light on, or wrapped in a towel) for 6–24 hours, depending on your taste and climate.The longer it ferments, the tangier and thicker it becomes.
5. Check texture: After fermentation, your yoghurt should be set but scoopable. If it’s too runny, let it ferment a bit longer.
6. Optional – Strain: To make Greek yoghurt, place the finished yoghurt in a cheesecloth-lined sieve over a bowl and refrigerate. Strain for 30 minutes to 2 hours depending on desired thickness. (See bonus tips on whey)
7. Store: Transfer to an airtight container and refrigerate. Keeps for 2-3 weeks.*

*Note: Don’t forget to save 2 tbsp of this batch to use as your starter next time!

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Nutritional Info (Per 1/4 cup — Approximate)

Nutrient Amount
Calories ~100kcal
Carbohydrates ~6g
Protein ~9g
Fat. ~5g
Saturated Fat ~3g
Sugar (natural) ~6g
Fibre ~0g
Calcium ~15% DV
Probiotics ✔️ (Live cultures)

Note: These values will vary slightly depending on milk used and fermentation time.