How to Make Greek Yogurt

Learn how to make thick and creamy Greek yogurt at home with easy instructions. Your homemade yogurt will taste just like those expensive store-bought Greek yogurts!

Expensive Yogurt vs Cheap Yogurt

Have you ever questioned the difference between $4 fancy yogurts and the $1 cheaper ones?

– Flavor and Texture:

Beyond the excessive packaging, the taste alone sets them apart. The pricier yogurt boasts a richer, creamier texture with a more complex and robust flavor, while the cheaper yogurt is usually thinner, less creamy, and often has an artificial aftertaste.

– Ingredients:

I bought a $3.69 yogurt and a $0.99 yogurt to compare their ingredient lists closely. It’s easy to distinguish the more expensive one just by looking at the ingredients.

The expensive yogurt contains only five ingredients: pasteurized whole milk, pasteurized cream, cane sugar, natural jasmine flavor (since I chose jasmine flavor), and live active cultures.

In contrast, the cheaper yogurt has over ten ingredients, mostly artificial additives, stabilizers, and preservatives. It lists water as the second main ingredient and uses food starch to mimic the creamy texture of Greek yogurt.

– Overall:

Expensive yogurt often provides a more luxurious and satisfying eating experience, with better nutritional profiles, with higher protein and probiotic content. However, cheap yogurt can still be enjoyable as it’s more accessible and budget-friendly.

Making yogurt at home is already a budget-friendly activity. With a budget under $10, you can make 8 servings of fancy yogurt, which would cost around $32 to purchase. Let’s follow this simple recipe to create some luxurious Greek yogurt at home using reasonably priced ingredients.

EQUIPMENT

• Measuring cups
• Heavy-bottomed pot (Or an instant pot)
• Thermometer
• Cheesecloth 
• Strainer
• Large bowl

INGREDIENTS  

• 1000 ml milk (4 cups; whole milk is preferred for creaminess, but you can use 2% if you prefer.)
• 500 ml heavy cream (2 cups; for added richness, you can substitute it with the same amount of milk.)
• 4 tbsps yogurt (Plain yogurt with live active cultures)
• ⅓ cup sugar (Optional. You can skip the sugar if you want to make plain Greek yogurt. Or adjust the amount of sugar to your taste.)
• 1 vanilla bean (Optional. You can skip it or use 1 tbsp of vanilla extract as a substitution.)

INSTRUCTIONS 

1. Pour 4 cups of milk and 2 cups of heavy cream (if using; use 6 cups of milk if you are going to skip the heavy cream) into a heavy-bottomed pot or an instant pot.

2. Add ⅓ cup of sugar (if using) and the scraped vanilla seeds and the split vanilla bean pod (if using; or you can use 1 tablespoon of vanilla extract instead) to the pot.

3. Set a candy thermometer in the pot, heat the mixture over medium heat, stirring occasionally to prevent scorching, until it reaches about 180°F (82°C). You can taste the mixture to add more sugar if it’s needed.

4. Remove the pot from the heat and let it cool to around 110°F (43°C). You can speed up this process by placing the pot in an ice water bath.

5. Once the milk mixture is cooled to 110°F (43°C), in a small bowl, mix 4 tablespoons of the warm milk mixture with 4 tablespoons of plain yogurt. Stir to mix well.

6. Remove the vanilla bean pod from the pot. Pour the yogurt mixture back into the pot, gently stir until well combined.

7. Cover the pot with a lid. Keep the mixture at warm temperature of around 110°F (43°C) for 10 -12 hours. You can the proof mode of your oven. If your oven doesn’t have this function, wrap the pot in a blanket and put it in the oven with the oven light turned on. Or you can use the “yogurt mode” of your instant pot or yogurt maker.

8. After 10 hours, check if the milk has thickened into yogurt. The yogurt should look like pudding, firm enough to uphold a spoon without it sinking to the bottom.

9. You can enjoy the yogurt immediately. It will taste better after chilled in the fridge for a couple of hours. If you desire a thicker and creamier texture, follow the steps below to strain it and make Greek yogurt.

10. Line a strainer with 4 layers of cheesecloth (you can fold a large cheesecloth twice) and set it over a large bowl.

11. Pour the yogurt into the strainer, secure the cheesecloth by tying or clipping it, cover the large bowl with plastic food wrap, and allow it to drain in the refrigerator for 4 hours to overnight, or until it achieves your desired thickness.

12. Enjoy your homemade thick and creamy Greek yogurt. To preserve any remaining homemade yogurt, transfer it to an airtight container and refrigerate. It can be stored in the refrigerator for up to 1 week. Don’t forget to save a few tablespoons for creating an infinite yogurt glitch.

How to Make Greek Yogurt Q&A

1. What’s the difference between Greek yogurt and regular yogurt?

Basically, Greek yogurt is made by straining regular yogurt to remove whey, resulting in a thicker, creamier consistency and a more concentrated nutrient profile.

Greek yogurt tends to have a tangier and more intense flavor compared to regular yogurt. It is higher in protein and lower in carbs, making it ideal for those seeking a more filling and nutrient-dense option.

Regular yogurt is smoother, thinner, milder, and slightly sweeter due to retaining more whey. It’s suitable for those who prefer a less intense flavor and a more traditional yogurt experience.

Both types of yogurt offer health benefits and can be part of a balanced diet. Your choice depends on your nutritional goals, taste preferences, and whether you have the patience to strain the whey.

2. What to do with the leftover whey?

I know you hate wasting food, especially since the leftover whey from straining yogurt is rich in protein, vitamins, and minerals. Fortunately, it can be used in many ways.

You can drink the whey directly like a cup of transparent milk. For enhanced flavor, you can substitute the whey for water or milk in smoothies, soups, and baking recipes such as bread, muffins, pancakes, and waffles. Additionally, whey serves as an excellent marinade for meats, tenderizing them while imparting flavor.

Should you find yourself with too much whey to consume, rather than discarding it, diluting it with water and using it to water your plants is an eco-friendly solution, enriching the soil in your garden with its beneficial nutrients.

3. Can I skip the cream?

Feel free to skip the cream, sugar, and vanilla bean from this recipe, using only milk and yogurt to successfully make yogurt at home. I included these additional ingredients to replicate the luxurious flavor of expensive store-bought yogurt.

As seen in the photos, yogurt made with milk and heavy cream develops a thin yellow layer on the surface, attributed to the higher fat content of heavy cream. The addition of heavy cream enhances richness and creaminess, elevating the indulgence of the yogurt.

However, it’s important to note that opting for heavy cream increases the yogurt’s calorie and fat content compared to using milk alone. Yogurt made without heavy cream can still achieve thickness and creaminess, particularly after straining. Therefore, it’s essential to consider your dietary preferences when selecting the base for your homemade yogurt.

4. Why heating and cooling the milk for making yogurt?

Heating the milk to a temperature between 180°F to 200°F (82°C to 93°C) helps kill any harmful bacteria present in the milk that could interfere with the yogurt culture’s growth. At the same time, heating the milk causes the proteins to denature, which means they unfold and reorganize. This process helps in achieving a smoother texture in the final yogurt.

Cooling the milk to 110°F to 115°F (43°C to 46°C), which is an optimal temperature range for the yogurt culture to thrive, before adding the yogurt culture ensures that the bacteria can effectively ferment the milk and create a consistent texture and flavor throughout the yogurt.

If the milk is too hot, it can kill the yogurt culture. If it’s too cool, other bacteria might outcompete the desired yogurt culture.

5. What kind of milk is best for making Greek yogurt?

The best type of milk for making Greek yogurt is typically whole milk. Whole milk contains a higher fat content, which contributes to the creamy texture and rich flavor that is characteristic of Greek yogurt.

The higher fat content also helps produce a thicker yogurt, which is desirable in Greek yogurt. That’s also why we incorporate heavy cream into our Greek yogurt recipe. However, you can still make Greek yogurt with reduced-fat or skim milk, but the texture may not be as creamy, and you may need to use thickening agents or strain the yogurt for a longer period to achieve the desired thickness.

Plant-based milks, such as almond milk, soy milk, coconut milk, and oat milk, can also be used to make yogurt. However, since these milks lack the natural sugars and proteins found in dairy milk, you may need to add thickeners and sweeteners to help the yogurt set properly.

You can follow this almond yogurt recipe, and strain the almond yogurt to get Greek almond yogurt.

6. What’s the ideal yogurt fermentation temperature?

The fermentation temperature for making yogurt typically ranges between 110°F to 115°F (43°C to 46°C). This temperature range is optimal for the yogurt culture to thrive and multiply, fermenting the milk and transforming it into yogurt.

Achieving the ideal fermentation temperature is simpler during the summer months. Once the milk cools from 180°F to 115°F, you can promptly cover the pot and wrap it with a few layers of thick towel to maintain warmth for a longer period.

During fermentation, the beneficial bacteria in the yogurt culture consume the milk sugars (lactose) and produce lactic acid as a byproduct. This metabolic process generates heat as a form of energy, which can cause the temperature of the yogurt mixture to rise slightly. Therefore, simply wrapping the pot and leaving it at room temperature suffices if the weather is warm.

During winter or cooler days, using a yogurt maker with a built-in thermostat, an Instant Pot with a yogurt function, or activating the proofing mode in your oven is preferable for consistent results.

My other recipes using milk: