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Creamy, tangy, and protein-packed homemade Greek yogurt made with just two simple ingredients. Straining it yourself gives you the perfect thick texture for breakfasts, smoothies, or dips.
Heat the milk
Cool the milk and add starter
Incubate the yogurt
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Creamy, tangy, and protein-packed homemade Greek yogurt made with just two simple ingredients. Straining it yourself gives you the perfect thick texture for breakfasts, smoothies, or dips.
This american recipe takes 30 minutes to prepare and yields 2 servings. At 184.38 calories per serving with 17.97g of protein, it's a moderately challenging recipe perfect for breakfast or snack or dessert or side.
Chill and strain the yogurt
Store the yogurt
For a richer yogurt with healthy fats, use 2% or whole milk instead of skim milk. The calorie count will be higher.
This process can be adapted for non-dairy milks like soy or coconut milk, but you must use a compatible dairy-free yogurt starter. The texture may vary.
Use an Instant Pot with a 'Yogurt' function to perfectly control the heating and incubation temperatures, making the process more foolproof.
The straining process concentrates the protein, making Greek yogurt excellent for muscle repair, satiety, and keeping you feeling full longer.
Contains beneficial live active cultures that support a healthy gut microbiome, improve digestion, and boost the immune system.
Provides a significant amount of calcium, which is essential for maintaining strong bones and teeth.
Absolutely. It's an excellent source of protein, calcium, and gut-healthy probiotics. Making it at home allows you to control the ingredients, avoiding the added sugars and thickeners found in many store-bought versions.
This recipe yields a yogurt with approximately 110-120 calories per 1 cup (227g) serving, primarily from the protein and natural sugars in the milk.
Heating the milk to this temperature denatures the whey proteins, which allows them to bind together and create a much thicker, more stable yogurt that is less likely to separate.
The liquid whey is very nutritious. You can use it in place of water when baking bread, add it to smoothies for a protein boost, or use it as the liquid for cooking oatmeal or rice.
The most common reasons are the milk was too hot or too cold when the starter was added, the starter culture was not active, or the incubation temperature was not consistently warm.
