Homemade Greek Yogurt

Homemade Greek Yogurt | Healthy Food Recipes | simplyanchy.com
I LOVE Greek yogurt. I can eat it with almost everything, savory or sweet, it doesn’t matter. It contains good saturated fats (I don’t believe in eating non-fat yogurt, just because) and almost double amount of proteins than the regular yogurt. It is creamy and refreshing, and makes every meal more tasty and light. But the thing is it can get a bit pricey, especially if you want to have it for almost every meal, like me 🙂 … And that is the reason why I started to make my own homemade Greek yogurt.

Every Sunday I go to a local farmer to buy fresh free range eggs, cheese, cream and milk. Than I use that milk to make my own homemade Greek yogurt. And, believe me, it is much more creamy and healthy (because it doesn’t contain sugars), and it costs less.
homemade greek yogurt - simplyanchy.com
homemade greek yogurt - simplyanchy.com
The process of making Greek yogurt starts the same way as making any other yogurt. We heat the milk to the 90-92°C, and then cool it to the fermentation temperature (40-45°C). Then we add bacterial culture, and leave the mixture to ferment, so that bacteria can grow, and turn lactose into lactic acid which gels milk proteins to make yogurt. After that, we strain the yogurt to remove liquid whey, and leave the thick Greek yogurt.
homemade greek yogurt - simplyanchy.com   homemade greek yogurt - simplyanchy.com
Sooo creamy and refreshing

homemade greek yogurt - simplyanchy.com

homemade greek yogurt - simplyanchy.com

  • Servings: 4 cups
  • Difficulty: Easy
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Homemade Greek Yogurt

homemade greek yogurt - simplyanchy.com



  • 2l fresh milk (or store-bought if you can’t buy fresh)
  • 1/2 cup starter*


  1. Cook the milk in a pot, on a medium high heat, until it reaches temperature 90-92°C (194-197°F).
  2. Let it cool down, stirring occasionally to prevent forming a film on top.
  3. After it is cooled, put it again on a medium heat, and heat it up to the fermenting temperature 40-45°C (104-113°F).
  4. Add few spoons of milk to a starter, to heat it up a bit, and then combine everything together. Stir well.
  5. Cover and wrap the pot in a towel, so that the heat is conserved as long as possible. Let it sit like that for at least 6 hours.The result should be thick yogurt.
  6. Strain the yogurt through the gauze or cheese cloth, for exactly 3 hours (that time makes best thickness for me) to remove whey, and after that put it in small jars, or any containers that you find useful. Don’t throw away the whey! It is a great milk substitute and you can use it to make pancakes, muffins, buns or anything else that calls for milk.
    Keep in a refrigerator for up to 10 days, but it will be gone much sooner.


*I use leftover yogurt previously made, or any store-bought yogurt that contains live bacteria. Most of store-bought yogurts don’t contain live bacteria. Instead, they are made with bacterial enzymes, which turn lactose into lactic acid. These will also do the job, but they are NOT probiotic.

I would really love to hear how you liked the recipe, in the comments below.

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