WW GREEK PLAIN YOGURT
- 4 cups of plain whole milk yogurt (whole milk will yield a creamier yogurt)
- Cheesecloth or a clean kitchen towel
- A fine-mesh strainer
- A large mixing bowl
- If you don’t have Greek yogurt starter culture, you can use store-bought plain Greek yogurt as a starter for your first batch.
- Make sure all your utensils and containers are clean and sterilized to avoid unwanted bacteria.
- Heat the Milk:
- Pour the 4 cups of milk into a heavy-bottomed saucepan.
- Heat the milk over medium heat, stirring frequently to prevent it from scorching.
- Heat the milk until it reaches about 180°F (82°C) or until you see small bubbles forming around the edges of the pot.
- Cool the Milk:
- Remove the saucepan from the heat and allow the milk to cool to around 110°F (43°C). You can speed up this process by placing the saucepan in a cold water bath.
- Inoculate with Yogurt Culture:
- In a separate small bowl, mix 2-3 tablespoons of the plain Greek yogurt with a small amount of the cooled milk until it’s well combined.
- Add this yogurt-milk mixture back into the remaining cooled milk and stir to combine.
- Pour the milk mixture into a clean, sterilized container or a yogurt maker.
- Cover the container with a lid or plastic wrap.
- Place the container in a warm, draft-free spot to incubate for about 6-12 hours. The longer it sits, the thicker and tangier the yogurt will become.
- Strain the Yogurt:
- After incubation, you can strain the yogurt to make it thicker and more like traditional Greek yogurt.
- Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and set it over a large mixing bowl.
- Pour the yogurt into the strainer and let it drain for 2-4 hours, or until it reaches your desired thickness.
- Transfer and Store:
- Once the yogurt reaches your desired consistency, transfer it to a clean container with a lid.
- Refrigerate the Greek yogurt for a few hours before using to cool it down and allow the flavors to meld.
You can enjoy your homemade Greek yogurt with honey, fruit, nuts, or as a base for various dishes like tzatziki, smoothies, or salad dressings. It’s a healthy and delicious addition to your culinary repertoire.