Greek Yogurt (Thickened Homemade)
A recipe from From Scratch.
From Scratchgreek yogurthomemadethick
Nutrition (per serving)
120Calories
10 gProtein
5 gCarbs
6 gFat
5 gSugar
50 mgSalt
Ingredients
- 1 liter Whole milk
- 2 tbsp Plain yogurt with live cultures
Method
- Heat milk in a saucepan to 85°C (185°F) to kill any bacteria.
- Cool milk to 43°C (110°F).
- Stir in plain yogurt until fully incorporated.
- Pour into a clean container, cover, and incubate at 43°C (110°F) for 6–12 hours until thickened.
- After incubation, strain yogurt through a cheesecloth for 2–4 hours to remove whey.
- Refrigerate thickened yogurt.
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