Homemade Greek Yogurt
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 liters milk, fresh whole milk
- 1 ½ tablespoon yogurt, 0% Greek
Print Recipe
Pin Recipe Instructions
- Bring 4 liters of fresh whole milk to the boil briefly and then let cool down to lukewarm.
- Now remove some milk and mix it with 1 1/2 tablespoons of Greek yogurt. Add this milk to the other milk and leave the pot wrapped in a blanket for several hours.
- I do it in the evening and leave it overnight.
- Then drain the yogurt in a cloth until it has a firm consistency.
- You can either eat the yogurt straight or use it for tzatziki.
- It makes a decent amount, but it can be kept very well in the refrigerator.
- I once gave the recipe for 6 people, but we also take the amount for 2 people.
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