Homemade Greek Yogurt

Lately we have been attempting to tackle some intimidating projects in the kitchen. Maybe not intimidating to you but they were (are?) intimidating to us. First, it was cheese making and now yogurt making. Some have been successful and some not so much. But, it is still fun for us! It is nice to take on a project and be successful. Sure, it is much easier to run to the grocery store and buy a big thing of Greek yogurt, but it is also beneficial to know how things are made. I probably will not be strictly making our Greek yogurt in the future; I’d still rather go pick up some chobani. But, once in a while I will take on yogurt making.

If at first you don’t succeed, try, try again. And that is exactly what we did. After sitting in the oven for about 12 hours our “yogurt” was nothing but warm milk. What a disappointment. I still had some milk left so I tried it again. This time I used a dairy thermometer instead of a candy thermometer and I let the milk reduce in temperature to 115 degrees instead of 120 degrees. I also left it in the oven for longer than suggested. And guess what? It worked! This may be a recipe that you need to try more than once to perfect. Or, maybe it will turn out perfect on the first try. Who knows? Regardless I wanted to share our experience with you. And, just so you know, it tasted delicious.

Here is what you’ll need

Heat the milk to 180 degrees

Remove from heat and allow to cool to 120 degrees

Transfer to a glass bowl and whisk in the yogurt

Cover the bowl

Wrap it in towels, and place in the oven for about 12 hours

Strain the whey

Delicious and nutritious!