Greek Yogurt is one of the most popular styles of yogurt — it’s thick, creamy and has that lovely tart yogurt flavor. Beyond the glorious taste and texture, it packs a nutritious punch found in few foods. With a high protein content and low sugar—plus all those great probiotics—this is a must make for your family. Top it with some granola clusters, fresh fruit or a drizzle of fresh honey to make your morning extra sweet.
I’ll teach you the traditional way of making yogurt here—heat to 180°F to alter one of the main whey proteins (lactoglobulin) which allows the yogurt to thicken when culturing. Next let the milk cool to 115°F before adding the yogurt cultures—which are sensitive to heat and will expire in heat above this range. Make sure you’re actively monitoring the temperature with a kitchen thermometer to avoid killing all that good bacteria that creates your yogurt. I think this method creates the most delicious yogurt!
If you want to skip all the temperature monitoring, you can use Ultra-Pasteurized Milk, it has already been pre-heated to 280°F so you don’t need to boil it before using it to make yogurt.
You can use a yogurt starter powder or buy any plain yogurt from the grocery store that has live cultures to make yogurt. Make sure you check the label and verify that the ingredients only include milk and live cultures, these are the most common yogurt cultures: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidus, and Lactobacillus casei. Choose a yogurt that you enjoy eating as your starter because the yogurt you make with it will share similarities in taste and texture with your starter yogurt. Oui and Fage make very mild tasting yogurt, while Siggis or Trader Joe’s Greek will create a tarter yogurt.
After 10 Minutes of Straining
Strained Overnight, ended up with 4 Cups of Yogurt and strained out 4 Cups of whey