Name: Homemade Greek Yogurt
Prep time: 15 min
Cook time: 24 h
Total time: 24 h 15 min
Ingredients: ½ gallon of Milk; 3 tablespoons of Greek Yogurt (homemade or store-bought); Water

Jump to Recipe·Print Recipe·5 from 1 review

Indulge in the creamy richness of Homemade Greek Yogurt with our simple and delicious recipe, perfect for satisfying your cravings while enjoying the wholesome goodness of fresh, natural ingredients.

Discover the joy of crafting your own creamy Greek yogurt at home with just three ingredients and a handful of basic tools. This simple recipe is perfect in our Tropical Berry Smoothie, Fluffy Homemade Waffles, Creamy Whipped Feta Dip, and Tzatziki.

The image depicts a transparent vintage glass ice cream dish filled with layers of colorful ingredients, showcasing a Homemade Greek Yogurt parfait. The base layer consists of creamy Greek yogurt, thick and rich in texture, filling the bottom of the glass. On top of the yogurt are alternating layers of vibrant fruits, including ripe raspberries and juicy blueberries, adding bursts of color and sweetness to the parfait. The parfait is topped with more fruit. The arrangement is visually appealing, with the various layers creating a beautiful and delicious display. A half gallon of Organic Valley milk is displayed in the background.

What is Greek Yogurt?

Greek yogurt is a thicker consistency yogurt because it has been strained to remove most of the whey. It has been consumed for centuries in Greece and the Middle East and has gained popularity worldwide due to its rich texture, tangy flavor, and numerous health benefits.

Production Process

Milk Selection: Greek yogurt is typically made from cow’s milk, although goat’s milk and sheep’s milk can also be used. The quality of the milk directly affects the final product’s taste and nutritional value.
Heating: The milk is heated to a specific temperature to kill any harmful bacteria and denature the milk proteins, which helps in achieving the desired texture and consistency.
Inoculation: After heating, live bacterial cultures, including Lactobacillus Bulgaricus and Streptococcus Thermophilus, are added to the milk. These cultures ferment the lactose (milk sugar) in the milk, which converts into lactic acid, and gives yogurt its tangy flavor.
Incubation: The milk and bacterial culture mixture is allowed to ferment at a controlled temperature for several hours, typically between 4 to 8 hours. During this time, the bacteria multiply and produce lactic acid, which thickens the yogurt and gives it its characteristic tangy taste.
Straining (Optional): Once the fermentation process is complete, the yogurt is strained through a fine mesh or cheesecloth to remove the whey, water, and lactose. This straining process gives Greek yogurt its thick, creamy texture and concentrates its protein content.

Nutritional Benefits

High Protein Content: Greek yogurt is renowned for its high protein content. It typically contains around twice as much protein as regular yogurt, making it an excellent choice for those looking to increase their protein intake.
Rich in Calcium: This yogurt is a wonderful source of calcium, which is essential for maintaining healthy teeth and bones.
Probiotics: Greek yogurt contains probiotics, beneficial bacteria that promote a healthy balance of gut flora.
Low in Lactose: The straining process used to make Greek yogurt removes much of the lactose (milk sugar), making it easier to digest for individuals who are lactose intolerant. While it may still contain some lactose, Greek yogurt is generally better tolerated by those with lactose sensitivity compared to regular yogurt.

Kitchen Tools

Homemade Greek Yogurt Ingredients

Whole Milk: We always use Organic Valley Whole Grassmilk®
Yogurt Starter: (3 tablespoons of store-bought or homemade Greek yogurt)
Water

How to Make Homemade Greek Yogurt

Time needed: 1 day and 15 minutes

Sterilize the Instant Pot
Pour 2 cups of water into the Instant Pot Stainless Steel Inner Cooking Pot to Clean the Inner Pot. Close the lid and choose “Manual” for 3-5 minutes.

After the cycle is complete, remove your Instant Pot Stainless Steel Inner Cooking Pot. Pour out the water, and let the Inner Cooking Pot cool.
Cook Milk
Once the Inner Cooking Pot is cool, pour your milk in it. Close the lid, leave the venting option to open (not sealed) and choose the “Yogurt” setting. When the cycle is complete, repeat the “Yogurt” cycle. This will ensure the milk reaches the optimal temperature of 180°.

Remove the Inner Cooking Pot with the milk in it. Place the pot on a heat-safe surface and let the milk cool. Use a cooking thermometer to ensure the cooled milk reaches 95 – 110° degrees or less.
Add Starter
Once the milk has cooled to the appropriate temperature, pour your milk into the Luvele glass container. Whisk in 3 tablespoons of your yogurt (starter) (3 tablespoons of store-bought or homemade Greek yogurt) in the milk until well combined.
Cook Yogurt
Place the lid on the Luvele glass container and insert it into the Luvele yogurt maker. Pour water into the yogurt maker to the appropriate fill line.

Close the outer lid of the Luvele yogurt maker, choose “24 hours,” and start the Luvele yogurt maker to cook the yogurt at 100°.
Strain Yogurt (Optional)
Once the 24 hours are complete, place your yogurt in the refrigerator overnight until the desired thickness is achieved. You can use the yogurt as is or put the yogurt in a Greek yogurt strainer and refrigerate.

Homemade Greek Yogurt

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Author: The Southern Spoonful
Prep Time: 15 minutes
Cook Time: 24 hours
Total Time: 24 hours 15 minutes

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Description

Discover the joy of crafting your own creamy Homemade Greek Yogurt at home with just three ingredients and a handful of basic tools.

Ingredients

Units Scale

1/2 gallon of Milk
3 tablespoons of Greek Yogurt (homemade or store-bought)
Water

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Instructions

Pour 2 cups of water into the Instant Pot Stainless Steel Inner Cooking Pot to Clean the Inner Pot. Close the lid and choose “Manual” for 3-5 minutes.
After the cycle is complete, remove your Instant Pot Stainless Steel Inner Cooking Pot. Pour out the water, and let the Inner Cooking Pot cool.
Once the Inner Cooking Pot is cool, pour your milk in it. Close the lid, leave the venting option to open (not sealed) and choose the “Yogurt” setting. When the cycle is complete, repeat the “Yogurt” cycle. This will ensure the milk reaches the optimal temperature of 180°.
Remove the Inner Cooking Pot with the milk in it. Place the pot on a heat-safe surface and let the milk cool. Use a cooking thermometer to ensure the cooled milk reaches 95 – 110° degrees or less.
Once the milk has cooled to the appropriate temperature, pour your milk into the Luvele glass container. Whisk in 3 tablespoons of your yogurt (starter) (3 tablespoons of store-bought or homemade Greek yogurt) in the milk until well combined.
Place the lid on the Luvele glass container and insert it into the Luvele yogurt maker. Pour water into the yogurt maker to the appropriate fill line.
Close the outer lid of the Luvele yogurt maker, choose “24 hours,” and start the Luvele yogurt maker to cook the yogurt at 100°.
Once the 24 hours are complete, place your yogurt in the refrigerator overnight until the desired thickness is achieved. You can use the yogurt as is or put the yogurt in a Greek yogurt strainer and refrigerate.

Notes

Set aside three tablespoons of yogurt from your completed batch in a clean glass container for your next batch.
If you strain the yogurt for a thicker consistency, place your whey (the dripped yogurt) in a glass container to add to smoothies.
Store Greek yogurt in a glass airtight container for up to 1 week in the refrigerator.