Make your own delicious, high-protein Greek yogurt at home. It’s easier than you think and you’ll save a lot of money over buying it in stores. Plus, you can flavor it exactly how you want – no added sugar or artificial ingredients.
The first thing you need to do is prepare your ingredients. Place a large pot on the stove and heat the milk to 185 degrees. This is important because you want the milk to heat up and start thickening. Use a thermometer to keep an eye on it. It’s also important to stir the milk occasionally, but not constantly. If you stir it too much, the temperature will go up and it may start to char.
Once the milk has reached 185 degrees, remove it from the heat and let it cool down to lukewarm. Once it is lukewarm, whisk in your yogurt starter and mix until combined. The yogurt starter is the culture that will cause the milk to turn into yogurt. You can purchase a Greek yogurt starter online or you can make your own. It is very simple and only needs to be made up of active cultures, milk and a little bit of sugar to help it set.
After the yogurt and milk have been mixed together, place the lid on the pot and wrap it in a towel. Then put it in a non-drafty area at room temperature and leave for 12 hours. During this time the yogurt will slowly ferment and thicken.
When you’re ready to make your Greek yogurt, take out the pot and place a colander in your sink or over a bowl. Line the colander with cheesecloth, a flour sack towel or paper towels. Pour the yogurt in and allow it to strain for a few hours until the yogurt has reached your desired thickness. The leftover liquid that drains from the yogurt is whey and it’s rich in protein, so don’t throw it away. Use it in recipes for soups, smoothies and baked goods or just add it to the compost.
If you like your yogurt a little more sour than sweet, then you can let the strained yogurt sit in the fridge for another hour or so until it has reached your desired consistency. Once it has, transfer it to storage containers and enjoy it plain or top with your favorite toppings.
One of the main differences between regular and Greek yogurt is that Greek yogurt is strained, which removes some of the whey. This makes it a lot thicker than regular yogurt and gives it that delicious, creamy texture you love. The problem is that many Greek yogurts on the market aren’t strained very well and end up with a pasty, chalky texture. So, if you’re going to be making your own homemade Greek yogurt, take the time to strain it properly. It’s definitely worth it.