Recipe: Homemade Greek Yogurt

This protein-rich and incredibly creamy homemade strained Greek yogurt can be enjoyed for breakfast in a bowl of seasonal fruit or used as a substitute for sour cream, mayonnaise and cream in your favorite dishes for a delicious alternative.

Difficulty level: Easy

Preparation time: 1 hour

Maturation time: 6 to 12 hours

Average yield: 500 ml

Equipment :

• Stainless steel (or non-reactive material) cauldron of more than 500 ml

• 500 ml resealable container , preferably glass, such as a "Mason jar"

• Spoons: 1/8 tsp (or 1 tbsp) and a large spoon

• Large clean kitchen linen

• Elastic

• Colander and bowl underneath (for draining the yogurt).

• Cheese thermometer

• 2 reusable cheesecloths

• Bowl (optional)

• 6 clothespins (optional).

 

Ingredients :

• 500 ml of milk: cow or goat. Preferably 3.25%.
  (Do not use ultra-pasteurized, UHT, lactose-free or vegetable milk.)
  Brands that work well:
  - cow's milk : Natrel, Québon and Nutrinor
  - goat's milk : Riviera and Liberté.
  
  To transform cow's milk, use:

• 1/16 tsp Greek yogurt bacterial culture

• OR 1 to 2 tbsp of your homemade Greek yogurt starting from the second batch.
  
  To transform goat's milk (the taste will be much stronger and the result will be more suitable for savory dishes), use:

• 1/8 tsp Greek Yogurt Bacterial Culture.
  
  

Method :

• 1. Pour the milk into the pot. Using the thermometer , heat the milk to 90°C , stirring frequently with the large spoon to prevent it from sticking to the bottom of the pot. Then remove from the heat.
  
  

• 2. Let the milk cool until it reaches 50°C (about 45 min ).

• 3. Once the milk has reached 50°C , remove any layer of milk that may have formed on the surface. Measure out about 1/16 teaspoon of Greek Yogurt Bacterial Cultures (i.e., half of 1/8 teaspoon) and sprinkle them over the milk. Wait 5 minutes for the bacterial cultures to soak up the milk.
  
  

• 4. After 5 min, mix thoroughly to integrate the bacterial cultures . Then, rinse your 500 ml resealable container with hot water to preheat it. Immediately afterwards, pour the hot milk into this container, close it and cover it completely with the large clean kitchen towel, which you will hold in place with the rubber band.
  
  

• 5. Turn on your oven light and place the yogurt container near the bulb, without touching it. Close the oven. Wait 6 to 12 hours for your yogurt to form, checking its consistency occasionally. During the 2nd production with your own yogurt, this time will be shorter. It is important to note that the bacterial culture is sensitive to temperature. If it is cold, you may have to wait longer. To help, you can add a bowl with hot water in the oven that you will reheat from time to time.
  
  

• 6. Once your yogurt is formed, place it in the refrigerator for 1 hour . Then, it will be ready to eat as is. If you want to obtain the typical texture of Greek yogurt, you can simply drain it by following step 7 .
  
  

• 7. Drain: Place a colander over a bowl. Lay a cheesecloth over the colander and secure it with the clothespins to create slight tension on the cloth. Pour the Greek yogurt over the cheesecloth. Then, cover the yogurt with a 2nd cheesecloth . Place in the refrigerator for 1 hour or more, depending on your preference.
  
  

Conservation:

• Yogurt will keep for up to 2 weeks in the refrigerator. We recommend using your plain Greek yogurt instead of the bacterial culture from the kit for your next batch.
  To do this, simply replace the packet bacterial cultures with 1 to 2 tbsp of your plain Greek yogurt in step 3 .

• To make Greek yogurt whenever it's most convenient for you, freeze 2 tablespoons of your homemade Greek yogurt 1 day after making it . You'll just have to thaw it before your next batch.
  
  

Tips for Greek Yogurt:

• Making more yogurt at a time: You also have the option to double or triple the recipe by proportionally increasing the amount of initial milk and added yogurt in your milk. The method remains the same.

• Enhance your homemade Greek yogurt: You can top your yogurt with maple syrup, berry syrup, jam, honey, an espresso, instant coffee powder, etc. Don't forget to set aside 2 tablespoons of plain yogurt for your next batch.

• Making your own Greek yogurt: On our website, you can purchase the necessary bacterial cultures , thermometer and reusable cheesecloths .
  Everything you need to make lots of delicious homemade Greek yogurt is also included in our Complete Homemade Feta Cheese and Greek Yogurt Kit .
  
  
  

Bon appétit!