Authentic Homemade Greek Yogurt

Directions

• Before We Start

  This is one where you want to make at the start or end of the day, so you have time to take it out when it is done. After the fermentation stage, you can leave it in the fridge overnight then strain in the morning.
  Tapioca Starch: This ingredient does two things, improves texture and increases the yield per gallon of milk. Not required for yogurt making but a welcome addition. If you can’t find, just leave it out.
  Choose a good yogurt starter: Use plain yogurt with active cultures—no flavors or thickeners. We like Siggis.

• Prep the Thickener Mix

  In a large pot on medium-high heat, add 1/4 cup of milk with the tapioca starch and whisk together. Once it reaches a boil, let the mixture cook until the mixture becomes gelatin like in texture, about 2-3 minutes.

• Heat the Milk

  Pour an additional 1/4 cup of milk and whisk until well incorporated. Then slowly pour in the rest of the milk while whisking the mixture to avoid clumping. Adjust the temperature to medium heat.
   
  Slowly heat the milk to 180°F (84°C), whisking frequently to prevent scorching. Once it reaches temperature, set it to low and continue to whisk for 5 minutes.
  
  NOTE:
  It really only needs to be stirred occasionally at first, but once it gets past 130° F (55° C), it will need to be stirred more frequently and past 155° F (68° C), it will need stirred very frequently.

• Cool to Incubation Temperature

  Remove the pot from heat and allow it to cool to 110°F (43°C) or below.
   
  You can speed this up by placing the large pot inside of a large bowl filled about half way with ice water. You can also use an empty sink, just ensure the water isn’t too high that it would spill into your pot.
   
  Stir occasionally to prevent a skin from forming.

• Add the Starter Culture

  In a small bowl, mix ¼ cup of the cooled milk with the plain yogurt. Stir until smooth, then whisk that back into the full pot to distribute evenly.
   
  Important: Do not add starter yogurt while the milk is above 110°F (43°C)—you’ll destroy the live cultures.

• Ferment the Yogurt

  Maintain 105–112°F (40–44°C) for 6-12 hours, using one of the following methods. Check the flavor profile after 6 hours. Longer ferments = more tang, so if you want it more sour then let it go a few more hours and taste again. Exceeding 12 hours at 110°F will likely result in an overly soured yogurt.
   
  Option 1: Sous Vide
  Transfer yogurt base to a vacuum-sealed or heavy-duty zipper bag. Submerge in a sous vide bath at 110°F.
   
  If you have a large enough container you can also place the pot in the water and weigh it down, you just have to be very careful that the water in the sous vide bath, doesn’t spill into the pot or that the pot doesn’t float around in a way in which it might tip over.
   
  Option 2: Yogurt Maker or Instant Pot
  Use the built-in “Yogurt” setting, typically set to 110°F.
   
  Option 3: Heating Pad
  Place the pot directly on the pad. Insulate with towels or another heating pad. Check temp after a few hours. If it’s too hot (above 112° F), add a trivet of hot pad under it; if too cool (under 95° F), insulate further.
   
  This method is less precise, but it works, so long as your heating pad can get hot enough to reach the temperature range. The timing may take longer depending on what your temp is. Don’t use a seedling mat here. It won’t get hot enough. Some reptile mats could work but a hot pad used for heating achy muscles is best since it typically reaches higher temps.
   
  Option 4: Fermentation Chamber
  Place the pot in a chamber set the temperature to 110°F.

• Just Chill..till the next episode

  Remove from the fermenting environment. Then refrigerate for at least 2 hours to fully set. You can also let it sit in the fridge overnight. This will help increase the yield of your yogurt.
   
  Yes, that was a Dr. Dre / Snoop Dogg quote

• Strain for Greek-Style Texture

  Line a fine-mesh strainer or colander with cheesecloth or yogurt bag. Set it in a sink to drain.
   
  You can also use a large pot, but here just needs to be enough clearance where the strainer isn’t going to end up being submerged in the drained liquid.
   
  Pour in the chilled yogurt and let it strain at room temp or in the fridge overnight, until thickened to your liking. We like the consistency at about 8-10 hours.
   
  Once your yogurt if done straining, transfer to clean containers and refrigerate. Note that it will thicken slightly in the fridge after straining at room temp, after it has chilled fully.
   
  Yogurt can last up to a month in the fridge. See additional details below on signs of spoilage.
  

• Top and Enjoy

  Enjoy your yogurt at is, use it for making sauces or top it with honey, lime juice, cherries, granola, and mint for a delicious yogurt breakfast.