To make Greek yogurt at home, you'll need the following ingredients and equipment:

Ingredients:

Equipment:

Here's a step-by-step guide to making Greek yogurt:

  1. Heat the Milk: Pour the milk into a large saucepan and heat it over medium heat until it reaches a temperature of around 180°F (82°C). Stir the milk occasionally to prevent it from scorching.
  2. Cool the Milk: Remove the saucepan from the heat and let the milk cool down to about 110°F (43°C). Use a thermometer to monitor the temperature.
  3. Add the Starter: Once the milk has cooled, whisk in the plain yogurt as the starter culture. Make sure it is well incorporated.
  4. Incubate the Mixture: Pour the milk and yogurt mixture into a clean bowl. Cover it with a clean cloth and place it in a warm spot, ideally between 100-110°F (38-43°C). You can use a yogurt maker, an oven with the light turned on, or simply preheated warm water in a larger container to create a warm environment. Allow it to sit undisturbed for 6-8 hours or overnight. This incubation period allows the bacteria in the yogurt culture to ferment the milk and turn it into yogurt.
  5. Strain the Yogurt: After the incubation period, you'll notice that the mixture has thickened and resembles yogurt. To make Greek yogurt, you need to strain out the whey. Line a strainer or colander with a cheesecloth or muslin cloth and place it over a bowl to catch the whey. Pour the yogurt mixture into the lined strainer and let it strain for 2-4 hours, or until you achieve the desired thickness. The longer you strain, the thicker the yogurt will become.
  6. Store and Refrigerate: Once you've achieved the desired thickness, remove the Greek yogurt from the strainer and transfer it to a clean, airtight container. Store it in the refrigerator, where it will continue to thicken slightly.

Your homemade Greek yogurt is now ready to be enjoyed! You can use it in various recipes or simply enjoy it as a creamy and nutritious snack. Remember to save a portion of the yogurt as a starter for your next batch.