Step-By-Step Guide to Make Your Own Greek Yogurt
Have you ever wondered how they make Greek yogurt like Chobani? It’s actually pretty easy, and many people can actually make it at home themselves without having to spend so much at the stores for commercial brand names! In this guide, we’re going to tell you how you too can make your own Greek yogurt too!
There are some things to know when it comes to this though, like the fact that you need to get certain cultures in order to make multiple batches, so you too can enjoy a delicious and more nutritious snack anytime you want it!
Finding the Right Culture
No, we’re not talking about Greek culture. Well, we are and we aren’t all at the same time. What you’ll need in order to create great yogurt is a starter culture and you can get one that is freeze-dried so you can activate it when you want to. You can literally use 1 packet of a starter culture and what you’re looking for is one that’s considered an heirloom culture, meaning you can re-use the culture time after time again!
Milk Does a Body Good
Milk is the main ingredient in any yogurt, and even Greek Yogurt. While you can choose any type you want, you can actually achieve optimal results by using whole milk instead of the more watered down varieties. Not only that, but this type of milk goes a lot further and you don’t have to drain the water from the yogurt later on as much.
Just use a regular pasteurized milk, and try not to use any “ultra-pasteurized” or UHT milks. If you wish to use real raw milk from a cow, there are special things you need to consider and be careful of (like bacteria, cream extraction, etc.).
Shake Your Yogurt Maker
The heirloom starter will require warm milk for a period of time in order to make the yogurt. If you don’t have a yogurt maker, then you can use another appliance, such as a stainless steel pot, a stove, and a thermometer for being able to consistently check the yogurt. You also need a yogurt strainer, cotton bag, or butter muslin. Making yogurt also makes whey, and you’ll a way to drain it.
How to make the Yogurt (First activation)
Here’s the step by step instructions of making your yogurt:
- Using low heat, increase the milk temperature to 160 degrees (all temps are Fahrenheit).
- Cool the milk to 110 degrees and add a packet of starter culture, mixing it well.
- Pour milk into the containers and keep it at 110 degrees for about 5-12 hours in your yogurt maker or pot.
- After 5 hours it may set. If it hasn’t check every 30 minutes up to 12 hours. When it does, or after 12 hours, cover and allow to cool for 2 hours.
- Refrigerate the yogurt at least 6 hours, which also helps to set it. Don’t forget to drain the whey before you do this though.
- Save a few tablespoons so you can culture the next batch. To make more, simply add this amount, then continue to save a few tablespoons of yogurt.
Making Greek Yogurt is a little more precise as you want to make sure that you keep a close eye on it at all times. The bacteria in the milk should never actually “go bad”, but this will help to ferment the milk the necessary amount in order for you to get the best results if you follow this guide.