Homemade Greek Yogurt

Homemade Greek Yogurt
  • 1/2 gallon milk
  • 1/2 cup heavy whipping cream
  • 1 cup plain yogurt


  1. Heat milk and cream until almost boiling, stirring regularly, about 5 minutes.
  2. Fill a large bowl halfway with ice and water. Place a smaller, sterilized bowl over the ice bath for the milk.
  3. Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 110 to 120 degrees F (43 to 49 degrees C).
  4. Place yogurt in a separate bowl; mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk; remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 110 to 120 degrees F (43 to 49 degrees C), until firm, 6 to 8 hours.
  5. Line a strainer with a coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.

04/05/2018
Homemade Greek Yogurt, recipe PT15M PT1H 5 455 calories

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