Homemade Greek Yogurt

As my yogurt and cheese-making dreams are running wild, I have at least turned the yogurt-making part into a reality. Yesterday I made my first batch of Greek yogurt with Jersey milk from the dairy. I started with 3 litres of milk (which produces about 1.5 litres of Greek yogurt after straining). It is unbelievably rich and creamy. The best thing about yogurt is it is much cheaper to make than to buy, and the process is so simple that once you start it is unlikely you will ever go back to buying your yogurt. It’s also much healthier than store-bought yogurt.

What you need:

1 litre of milk (makes 1 litre of yogurt or half a litre of Greek yogurt)
2 tbsp of plain yogurt with live cultures OR starter cultures (1 tsp per 10 litres milk)

saucepan
milk thermometer
cooler

This is how you do it:

Heat your milk in a saucepan to 180 degrees F. Watch it closely and don’t let it boil.

milkpot homemade yogurt

Remove the milk from the heat and allow it to cool to 110 degrees F. This should take about 30 mins or so. Once the milk has cooled, add the yogurt (or cultures) and stir.

Next, pour your milk into jars (I used mason jars) and secure the lids tightly. The milk has to remain in these jars at 110 degrees for at least 6-8 hours. The best way to do this is place the jars in warm water in a cooler and wrap the cooler in a blanket. Leave the cooler in a warm spot (I put mine next to the oven in the kitchen).

I also had some warm little bodies to keep watch…

cooler puppies farm homemade yogurt

After the milk has sat for about 8 hours, open up the jars and it will have turned to yogurt.

yogurt jars homemade healthy farm

There will be a layer of yellowish whey at the top. You can simply strain this off and refrigerate your yogurt as is. If you prefer your yogurt nice and thick as a Greek yogurt (like I do) you will have to follow one more step – straining. Line a strainer or sieve with a layer of cheesecloth and place over a bowl. Pour the yogurt into the cheesecloth and place in the fridge for a couple of hours. You can even leave it overnight to make it extra thick. The liquidly whey will have strained off, which you can discard (or feed it to your pets or house plants.)

straining whey homemade yogurt farm recipe

Et voilà! Enjoy your yogurt with some honey, nuts and/or fruit. Or just plain. I eat Greek yogurt at all times of the day with a plethora of dishes. It is packed with protein, calcium and probioitics and low in calories. You can make Greek yogurt with nonfat milk if you wish, but I personally have nothing against a full-fat yogurt. Especially homemade from fresh raw Jersey milk…

homemade yogurt healthy farm recipe

4 Comments on Homemade Greek Yogurt

  1. Butterfly
    Monday, June 24th, 2013 at 11:50 pm (5 years ago)

    Congratulations, Elena! Your blog captures the delights of the eye and palate. Using complete and elegant language, you provide mouth-watering recipes. Your love of nature and the written word takes us on an inspiring journeys appreciating the quiet depths of present moments. And yes, “warm, little bodies” are essential watch-keepers to make exquisite homemade yogurt. May you realize your dreams!

    Reply
  2. Janine
    Sunday, April 20th, 2014 at 7:43 pm (4 years ago)

    Where did you get the milk?:)

    Reply
    • elena
      Sunday, April 20th, 2014 at 9:51 pm (4 years ago)

      I was living on a farm in the Free State, so I had the luxury of getting fresh Jersey milk every day! But if you can’t source it from a local farmer, buy some organic milk from the store and it will be great! x

      Reply

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