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Nutrition Facts
Serving Size 1 (256g) Recipe makes 4 servings
Calories 154
Calories from Fat 75		(48%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 103mg		4%
Potassium 368mg		10%
Total Carbohydrate 11.6g		3%
	Dietary Fiber 0.0g	0%
	Sugars 13.5g
Protein 8.3g		16%
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Make Your Own Greek Yoghurt

Recipe #168780 | 50 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: evelyn/athens
May 20, 2006

Greek yoghurt is awesome stuff. Thick, creamy, rich beyond belief, but still lighter in fat than commercial sour cream, and a great sub for it. Now you can make your own! This is from gourmetsleuth.com. Time to make is approximate, as there is an overnight process involved.

SERVES 4 -6 (change servings and units)

Ingredients

1 liter full-fat milk
2-3 tablespoons plain yogurt or of home-made yoghurt, mixed with a few tablespoons of milk, to thin (room temperature)

Directions

1
Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. Drain any excess liquid and store in the fridge.
2
To make a "thick" yoghurt, remove the skin on the surface of the yoghurt (this is edible, btw, and lovely sprinkled with a bit of sugar) and pour the yoghurt into a muslin or cheesecloth bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
3
Note: I have now made this recipe using 2% milk and have achieved very good results. Obviously, richness is lost, but so are calories (and fat). ;-).

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Featured Reviews for This Recipe

From: MollyJ

On Aug 9, 2009

While on vacation, and after hearing many recommendations, I tasted Greek Yoghurt. I tried the Fage brand which was great. The yogurt taste was more pronounced that I am accustomed to with my cheap store brand but the texture is such that you want to TRY things with it. Anyhow there was simply NO Greek Yoghurt to be found in my neck of the woods in north central KS so of course I come to 'zaar and the indispensible recipes of evelyn/athens. I am dieting so I made it with skim milk. It is so easy it is embarassing. The directions are great. I let it set in the oven with the oven light on (as in the light that lets you see into the oven, not the pilot light since my oven is electric). And then I drained it. If you weren't planning to drain it, you might as well go get yourself some Dannon FF yogurt. The draining step is transformative to taste and texture. I see gyros in my future. Anyhow the future will tell on how often I do this but since it's not hard, I think I will be doing it occasionally. RECOMMENDED! Tonight, I had some with a little sweetener and vanilla and it was fantastic. THANKS, Evelyn!

1 person found this review helpful

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From: littlemafia

On Jan 24, 2009

That's exactly how I make Iranian yogurt, but I keep the container covered in blankets .I add the milk when I can keep my pinky in till I count to ten. Make sure to use full-fat milk as the results are not the same with the skim milk.

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From: PaulaG

On Jun 2, 2006

I have been making my own yogurt for years. This method is slightly different from what I normally do. The end result is a wonderfully thick, rich yogurt with a nice twang. I prepared the milk, added the culture and placed in it my oven with the light on overnight. Then I drained it for a couple of hours in my yogurt strainers. Delicious, easy and economical.

3 people found this review helpful

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From: princessbride029

On May 13, 2009

Oh, YUM! I ate it this morning with raw honey and oats sprinkled on top and LOVED it! I used 1/2 gallon of whole milk and probably about 3 tbsp Stoneyfield light organic yogurt (didn't mean to get light, but it worked fine). I don't have a thermometer, so I used some previous reviewer's tips and cooled the milk until I could leave my finger in till ten (without yelling). Wrapped in doubled towels in the oven (I had turned it on warm for about 10 minutes) and left for 11 hrs. Overnight in the fridge, and delicious this morning! It was incredibly easy and made a TON of yogurt. My yogurt turned out very thick and creamy, but I'm still going to try draining a portion of it through a coffee filter today and see what comes of it. I also froze some small portions in an ice cube tray so that I have a baggie of ready-made starter for next time (I read several places that this works... will update if it does not). Thank you SO much for sharing this awesome, easy recipe!!