Whole Milk Greek-Style Yogurt
Yield 1 quart (4 cups) of Greek-style yogurt
- Follow the step-by-step photo tutorial above for detailed instructions. The following is a brief outline for easy printing and reference.
- Heat the milk over medium to medium-high heat until it reaches 165 degrees, making sure to stir the milk constantly. Do not allow the milk to come to a boil.
- Once the milk comes to temp, turn off the burner and place the pan on a cooler area on the stovetop. Allow milk to cool to 110 degrees. (Or you can use a cold water bath method to more quickly cool the milk – see the photo tutorial for details.)
- When milk reaches 110 degrees, thoroughly whisk in the gelatin for about one minute. Then add the yogurt starter and continue to whisk until thoroughly combined, about one minute.
- Place the yogurt mixture into a yogurt maker, or use another reliable incubation method as outlined in the photo tutorial. Allow yogurt to culture for 8-12 hours, depending on taste preference. The longer you culture, the more tangy the taste. (If making SCD yogurt be sure to culture for 24 hours.) Then give it a good whisking to re-blend, and transfer it to the refrigerator to cool completely.
Be sure to use pasteurized milk only for this recipe. Yogurt experts do not recommend using ultra-pasteurized milk to make yogurt. UHT milk is actually cooked at high temps making it unsuitable for culturing. In addition, I do not recommend using this recipe to make raw milk yogurt, as it requires a different heating process. See Cultures for Health for details. Also note: It's normal to see small gelatinous clumps of yellow liquid when using gelatin to thicken yogurt. It is the whey that has separated from the milk solids. Simply use a whisk to gently blend it back into the yogurt.
Recipe by Keeper of the Home at https://keeperofthehome.org/make-greek-style-yogurt-5-easy-steps-no-straining-required/