This week we're exploring all things Greek yogurt, starting with this simple guide on how to make Greek yogurt in your oven (with just two simple ingredients)!
Medium pot with lid, aim for the heaviest/thickest pot you have
Kitchen thermometer
Quart-sized jar or bowl
Mesh sieve
Cheesecloth or thin dishcloth, coffee filters, paper towels etc. placed inside a mesh strainer
Ingredients
4cupswhole milk960 mL
¼cupplain store bought yogurtensure the container says “live” or “active” cultures, 60 g
Instructions
Heat Milk: Place milk in a medium pot and heat to 185-200°F (85-93°C), stirring frequently to preventing a skin from forming.
Cool Bath: Transfer the pot with milk to an ice bath (I filled my sink with ice and water), to cool milk to 100-110°F (37-43°C).
Temper: Pour ½ cup of the warm milk into a separate clean jar or bowl. Mix in plain yogurt, stirring until yogurt is well blended. Add remaining milk and mix well.
Let Sit: Cover jar or bowl with a lid, wrap in a moist, warm towel to keep in heat, and place in oven. Turn on oven light to keep warm, and let the bacteria do its yogurt making magic for 4 to 8 hours (or overnight).*
Strain: You can eat the yogurt like this, or strain it to make Greek yogurt. To strain, line a mesh sieve with cheesecloth (or paper towels, coffee filters etc), and pour yogurt in. Place over a large bowl and let strain in the fridge for a few hours (or overnight), until it’s reach a consistency you like.
Video
Notes
*The oven light should be sufficient for keeping the milk warm enough for fermentation. You can also turn the oven on for 1 minute (just enough to warm things up an insy bit) every so often. We’re aiming to keep the milk/yogurt at about 100°F (37°C) throughout the whole process.Store in a clean, airtight container for up to 1 week.