Homemade Greek Yogurt
“What heat does to milk, faith does to us — it strengthens, transforms, and creates something sustaining.”
Ingredients
- 1 gallon whole milk
- 4 -6 tablespoons plain yogurt with live active cultures
Instructions
- Heat the Milk: Pour the milk into a pot and heat to 180–185°F, stirring occasionally. Do not boil.
- Cool the Milk: Remove from heat and cool to 90–100°F using a cold-water bath.
- Prepare the Starter: Mix 1–2 cups of warm milk with yogurt until smooth, then return to pot and whisk well.
- Incubate: Transfer to a warm (off) Crock-Pot, cover, and wrap with a towel. Let sit 8–10 hours undisturbed.
- Strain: Pour into cheesecloth-lined strainer and refrigerate 8–10 hours until thick.
- Store: Transfer to container, refrigerate 7–10 days, and reserve some for next batch.
Video
Notes
• Whole milk creates the creamiest texture.
• Longer incubation = tangier flavor.
• Longer straining = thicker yogurt.
• Save whey for smoothies or bread baking. Purpose at the Table
This is more than yogurt. This is learning to trust process over perfection.
You heat it. You wait. You allow transformation to happen.
Not everything needs to be rushed. Some of the best things in life are cultured slowly.
• Longer incubation = tangier flavor.
• Longer straining = thicker yogurt.
• Save whey for smoothies or bread baking. Purpose at the Table
This is more than yogurt. This is learning to trust process over perfection.
You heat it. You wait. You allow transformation to happen.
Not everything needs to be rushed. Some of the best things in life are cultured slowly.