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Homemade Greek Yogurt {It’s a hit!}

We love greek yogurt in this house. My kids could eat 3 cups a day, maybe more. The greek yogurt I was buying at the grocery was expensive and full of ingredients I can’t pronounce. There a few all natural but they are non-fat and I am all for having full-fat dairy if you are going to have dairy {you can read why here}. The rare occasion that I can find full-fat, organic and all natural, I’m looking at $2 {$2!?!?!} for a tiny little container. For around $6-7, I made 10 half pints of homemade, organic greek yogurt with natural ingredients. It was not difficult to make, although it does take some time, and it tastes great! It has a great flavor, milder than store-bought and you can make it as thick as you like. Try it for yourself. I think you’ll be glad you did.

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What you’ll need:

1 gallon of milk {you can use any type and fat content except UltraHomogenized – it is considered ‘dead milk’ and cannot grow cultures}
1/4c  starter yogurt {I used The Greek Gods brand, plain}
a candy thermometer
stock pot with a lid
cheesecloth or flour sack towel
collander
a thick towel

for raspberry lemon:
frozen or fresh raspberrries
raw honey or coconut sugar
zest of one lemon

for vanilla honey:
raw honey
pure vanilla

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Start by pouring a gallon {less 1/4 cup, reserve for later} into a stock pot. Heat gently until it reaches 180 degrees.

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Turn off, remove from heat and let cool to 100 degrees {this may take a bit, I lost track of time, but think it was somewhere around 25 minutes or so}. While it is cooling mix together 1/4 c of the starter yogurt with the 1/4 c of reserved milk. When it reaches 100 degrees stir the starter/milk mixture into the pot and mix thoroughly. Put the lid on the pot, wrap the pot in the towel and place in your oven with just the oven light on for 16-18 hours.

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After 16-18 hours you will have a soft set pudding consistency yogurt.

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You can eat it like this or continue for a thicker, greek consistency.

Cheesecloth
Cheesecloth
Flour sack cloth towel
Flour sack cloth towel

Line a colander with cheese cloth or a flour sack towel {I did both, I preferred the flour sack towel}. Put the colander in a large bowl and pour the yogurt in. Let sit and strain for 6-8 hours, depending on the desired end thickness. When done, you can save in one large container or put into individual size serving jars like I did.

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This is where I added my flavorings. For raspberry lemon, I added a healthy teaspoon of raw honey or coconut sugar, topped by frozen berries and a bit of lemon zest.

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For vanilla honey, I added a dollop of raw honey and a half teaspoon of pure vanilla, then stirred together with a skewer.

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Sealed them all up with a lid and popped them in the fridge.

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The next morning, this is what they looked like…

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And they taste as good as they look! They were a hit here!

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3 thoughts on “Homemade Greek Yogurt {It’s a hit!}

    1. It really wasn’t too labor intensive. Just required a little patience {not my best quality, lol}. You should try it. It was really good. My kids flew through them. Thanks for stopping by!!

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