Instructions for making Easy Greek Yogurt
To activate your starter, make the initial batch with a sachet of starter culture.
You'll need a yogurt maker, a sous-vide, or a similar appliance OR an insulated flask/Thermos, to maintain a warm temperature to incubate the yogurt. The yogurt needs to be sufficiently warm for several hours.
It's normal for the first batch to come out weaker. This is the activation batch. You can consume it and use it to make your next batch. Fermentation will get stronger in the next few cycles.
Remember to save ¼ cup of the resulting yogurt to use as a starter for your next batch. Repeat this many times to make yogurt again and again!
Makes: up to 1 quart/liter of yogurt
Preparation time: 10 minutes (+ 8 hours incubating in an appliance, and up to 24 hours, if needed, if not using an appliance)
You’ll need:
- A yogurt maker, sous-vide, or similar device OR a well-insulated flask/Thermos that holds up to 1 quart/liter, and an insulated box
- Up to 1 quart/liter dairy milk
- 1 sachet of Easy Greek Yogurt Starter (or ¼ cup of yogurt made with our Easy Greek Yogurt Starter)
- A thermometer
- Optional: Cheesecloth or ultra-fine mesh plastic/nylon strainer.
4 easy steps:
-
WARM: If using ultra-pasteurized milk, gently heat it to 110°F (43°C) − boiling is not necessary. If using milk that has not been ultra-pasteurized, slowly heat it to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding.
-
MIX: Pour into the yogurt maker's container or insulated flask/Thermos and gently stir in 1 sachet of Easy Greek Yogurt Starter (or ¼ cup of yogurt made with Easy Greek Yogurt Starter) until completely dissolved. Do not whisk.
-
INCUBATE: If using a yogurt maker or similar appliance: Place the container in the yogurt maker, cover, and follow the appliance's instructions (or incubate at 110°F (43°C) for 8 hours). If the yogurt hasn't thickened, extend the incubation for 2-4 more hours, checking every 2 hours. Don't disturb the yogurt while incubating. If using a flask or Thermos: Close the lid, wrap with a blanket, towel, coat, sweater, or similar insulation on all sides, including top and bottom, and place in an insulated coolbox or styrofoam box. Incubate for 8-10 hours, and several more hours (up to 24) if the texture hasn't thickened. Don't disturb the yogurt while incubating.
- STORE: When the yogurt has thickened and has a pleasantly tangy flavor, it's ready. Secure the lid and refrigerate for at least 6 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt refrigerated.
- OPTIONAL: After refrigeration, strain the yogurt using a cheesecloth or ultra-fine mesh plastic/nylon strainer to make it even thicker and to increase the ratio of protein. When the liquid (known as whey) is removed from the yogurt via straining, the remaining protein becomes more concentrated.
- Make subsequent batches (many times over!): Once you've made your first yogurt, repeat the previous steps, but use ¼ cup of your finished yogurt as your starter culture (instead of a sachet). This is called ʻreculturingʼ, and you can repeat it many times to make homemade yogurt again and again. For optimal results, reculture within two weeks.
This product is formulated to be shipped without refrigeration. Refrigerate on receipt.
Keep refrigerated or frozen until you're ready to use it.
Need more info?
Go to Easy Greek Yogurt FAQs
Peckish?
Go to Cultured Dairy Recipes
