Homemade Greek Yogurt – a delicious recipe with gallon milk, heavy whipping cream, plain yogurt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat milk and cream until almost boiling, stirring regularly, about 5 minutes.
2
Fill a large bowl halfway with ice and water. Place a smaller, sterilized bowl over the ice bath for the milk.
3
Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 110 to 120 degrees F (43 to 49 degrees C).
4
Place yogurt in a separate bowl; mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk; remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 110 to 120 degrees F (43 to 49 degrees C), until firm, 6 to 8 hours.
5
Line a strainer with a coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.
146
kcal
Calories
13
g
Fat
5
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1/2 gallon milk, 1/2 cup heavy whipping cream, 1 cup plain yogurt.
Yes, Homemade Greek Yogurt falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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