Homemade Greek Yogurt

Equipment

• 2-quart saucepan
• Food thermometer
• Clean covered container
• Yogurt maker or controlled warm-water incubator
• Fine-mesh strainer and clean tight-weave cloth
• Food-safe pH meter

Instructions

1. 1

   Wash hands and clean all equipment thoroughly. Pour the milk into the saucepan and heat slowly, stirring often, until it reaches 180 to 185 F.

   ⏱ 15 min

2. 2

   Remove the milk from the heat and cool it to 108 to 115 F. Do not add the culture above 115 F because excess heat can kill it.

   ⏱ 30 min

3. 3

   Whisk the yogurt starter with 1 cup of the warm milk until smooth, then stir that mixture gently back into the remaining milk. Transfer to a clean covered container.

   ⏱ 5 min

4. 4

   Incubate undisturbed at 108 to 115 F for 6 to 10 hours. Use equipment that can hold this range steadily rather than leaving dairy at an uncontrolled room temperature.

   ⏱ 480 min

5. 5

   When the yogurt is gelled and tangy, verify pH 4.6 or lower. If it does not reach pH 4.6 within 48 hours of adding the culture, discard it without tasting. Refrigerate successful yogurt immediately at 40 F or colder.

   ⏱ 5 min

6. 6

   Chill for at least 4 hours, then spoon the yogurt into a cloth-lined strainer set over a bowl. Strain in the refrigerator for 2 to 4 hours, until as thick as desired.

   ⏱ 240 min

7. 7

   Transfer the Greek yogurt to a clean covered container and keep refrigerated. Use within 14 days. Discard it if mold, pink or orange discoloration, gas, or an off odor develops.

   ⏱ 3 min