Servings: 12
Ingredients
- 1/2 gallon whole milk —raw or pasteurized for the "Boil Method" —ultra-pasteurized for the "No-Boil" method (*see notes)
- 1/2 cup yogurt with active cultures*
Instructions
"Boil Method" 45 min prep time (Alternate "No-Boil Method" below cuts prep time to 3 min)
- Heat the milk to 180°F (82°C) for at least 10 minutes (20-30 minutes may yield thicker yogurt). This step can be done with the "boil" setting on an instant pot, the sauté setting on an instant pot, a crockpot, or a pot or double boiler on the stovetop. Use a food thermometer to check the temperature.
- Remove the milk from the heat and cool it to 110°F (43°C), plus or minus 5 degrees. To speed up this process, you can place your container in an ice bath.
- Incubate the yogurt for approximately 10 hours or as little as 5-6 hours. Longer incubation time produces a more tart, less sweet yogurt.
"No-Boil Method"
- Stir the yogurt into the milk, mixing well using your desired container (instant pot, crockpot, stovetop pot).
- Heat the mixture to 110°F (43°C) plus or minus 5 degrees via the following methods.
- If you have an instant pot with a yogurt button, press it and set it for the desired incubation hours. The temperature will be maintained at approximately 110°F (43°C). If using other methods, you must heat the yogurt and use a food thermometer to measure the temperature. If you have an instant pot without a yogurt button, you can warm your yogurt until it reaches the desired temperature via the sauté setting.
- If you don't have an instant pot with a yogurt button, you must maintain a temperature of 110°F (43°C) plus or minus 5 degrees for the incubation duration. There are many creative ways of doing this. If you have a crockpot or instant pot without a yogurt button, wrap it in a large beach towel and turn it off. Incubate for 10 hours (or desired incubation time). If you heat your yogurt via stovetop, you can pour it into one or several glass containers and experiment with various incubation methods*.
Greek Yogurt
- Strain the yogurt for approximately 3-12 hours, depending on the desired tartness and thickness. If you do not own a yogurt strainer, use a nut milk bag, cheesecloth, or thin cloth over a strainer and place it in a large bowl or pot.
Video
Notes
-*The "No-Boil Method" requires ultra-pasteurized milk as ultra-pasteurization kills all bacteria and denatures the milk proteins (which will help yield thicker yogurt).
-*The "Boil Method" is appropriate for pasteurized and raw milk. Boiling the milk will help kill all bacteria and denature the milk proteins, which has already been done with ultra-pasteurized milk.
-*I use a whole milk yogurt starter, but a lower-fat yogurt starter would likely yield similar results. I recommend avoiding lower-fat milk, which will produce a more watery end product. Use whole milk instead.
-*Feel free to experiment with various incubation methods. A few not mentioned above are the oven light if it gives off meaningful heat, a cooler filled with warmed water, and a dehydrator.
Nutrition
Calories: 101kcal | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 252mg | Sugar: 8g | Vitamin A: 266IU | Vitamin C: 0.1mg | Calcium: 206mg | Iron: 0.01mg
Nutrition values are approximate and may vary.
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