Friday, August 8, 2014

Homemade Greek Yogurt - Easy Step By Step Instructions

Here is a pretty easy way to make homemade yogurt. Currently I don't have access to raw milk, so I have used the grassfed milk from the store. It is pasteurized, but will suit our purposes just fine.

Because I love it creamy, I also added a half cup of heavy cream to it...

1. I used 8 cups of whole milk. I replaced 1/2 cup of milk with heavy cream.

2. Heat up the milk to just under boiling. I usually do it around 180 degrees F, but you could go up to 212 degrees.

3. Cool down the milk -- you want it about 105 degrees (plus or minus a few degrees is going to be ok). I use a candy or meat thermometer to test it out.

4. Use 4 tablespoons of starter culture from another batch (plain yogurt with LIVE cultures, organic is always best). The rule of thumb is 2 T of culture per quart. Since we are doing 2 quarts, then we will be doubling it.  Stir briskly with a whisk.

5. Stay at the 105 temp for 4-12 hours. (I usually go for 6 hours). I have mine in a crockpot with the lid off, and the thermometer in so I can keep an eye on it. I turn it on low for 15 minutes, then turn it off for about an hour. Since I work from home this is easy for me to keep an eye on. Others use the oven with the oven light on. They turn the oven to "warm" for 3-5 minutes, then turn it off, put the yogurt in there, and leave the light on. Sometimes I have even used a heating pad. There is no right or wrong way.

6. Pour the yogurt into a nut milk bag (you can use cheesecloth if you want but a nut milk bag is SO SO SO much easier!) I hang it up on the knob of my cupboard and put the bowl underneath it. This strains out the whey, and what is left is the Greek yogurt.

If you don't want to have a thicker yogurt, then you don't need to strain the whey out. You are good to go!

Tip: Save the whey. Add it to smoothies for extra whey protein boost, or use it as a base for mashed potatoes or in soups. Your furry friends will also love having a little bowl of whey to drink as a treat! 
I use homemade vanilla and stevia to sweeten my yogurt. You can also use berries, citrus, or even stir in some homemade jam :)

I will sometimes put flax seeds or chia seeds as a topping for my yogurt. I used to use wheat germ but am gluten free now.  I also recently made a fresh homemade pineapple syrup and you can see I mixed some of it in with my yogurt. Oh wow, it is awesome!

To order the nut milk bag I used to strain the yogurt, click here or below. It is super easy to clean, and lasts a long time so you can use it over and over.

About Me: Hi! I am Rebecca :) I am the owner of Purify Your Body Detox Foot Pads. I love natural health and wellness, and I love to eat real food. :) 

I love my family, and my pets. I actually love all animals -- they are much nicer than most humans! I don't watch TV and haven't watched a movie in the theater for more than 9 months. I would much rather read a book!

I love to garden and make homemade products -- body butter, toothpaste, perfume, cheese, yogurt, etc. It tastes better when it's made from scratch!  Contact me here:

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