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Greek Yogurt

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“Easy to make and delicious Greek yogurt. I got this recipe from my mom. We both bake bread, also, so instead of tossing the whey that drains from the yogurt, we use it as our liquid in bread.”
READY IN:
24hrs
SERVES:
8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 12 gallon skim milk
  • 12 cup plain fat free Greek yogurt (fat free & with active cultures)

Directions

  1. Cook milk in a crock pot on low for 2 1/2 hours.
  2. Turn off crock pot, unplug and let cool until milk is 100-110 degrees (about 3 hours).
  3. Take out 2c of the cooked milk and mix with plain yogurt and then return it to the crock pot.
  4. Wrap the whole crock pot in thick bath towels and let sit overnight.
  5. Line a fine sieve with cheesecloth or thin dish towel and let drain until dry (this may take all day or overnight).
  6. Place yogurt in container and refrigerate.
  7. The longer it sits, the more tangy it will get & the longer you drain it, thicker it will get. I have sweetened it with honey and added fresh or frozen berries, then whipped it up with my hand mixer.

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