In Greek: γιαούρτι, pronounced yee-ah-OOR-tee
This is a basic recipe for homemade yogurt using commercial full fat milk. The yogurt is delicious as is, but can be made into the thick yogurt that is such a favorite in Greek cooking by straining.
- 1 quart (32 ounces) of full fat sheep or cow's milk (pasteurized)
- 2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures
- 2 tablespoons of full fat milk (same type)
Start with all ingredients at room temperature.
- Heat the milk just to the boiling point and pour into a non-metal container.
- Let cool to lukewarm (100-105F). A skin will form on top.
- Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk.
- Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
- Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.
- Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
- Carefully drain any excess liquid.
- Refrigerate for 4 hours before using.
- Store in the refrigerator and use within 4-5 days.
- Don't forget to save a small amount to make the next batch!
The yogurt can be eaten as is, along with the creamy skin on top.
To make the thick yogurt used in many Greek recipes, follow these directions after step 6.
Try thick Greek yogurt with: