Homemade Thick Greek Yogurt
★Highly Recommended★ Super Simple Greek Yogurt Recipe Using Plain Yogurt
This is the ultimate Greek yogurt recipe that you absolutely must try! You can easily make thick and creamy Greek yogurt at home with just store-bought plain yogurt. You’ll be satisfied with both the taste and texture. Let’s get started!
Essential Equipment
- 1.8L Plain Yogurt
- Strainer (20cm or larger)
- Large cheesecloth (or muslin)
- Large bowl or pot
Cooking Instructions
Step 1
Gather your essential tools for making Greek yogurt: 1.8L of plain yogurt, a strainer at least 20cm wide, a large piece of cheesecloth, and a large bowl or pot.
Step 2
While any plain yogurt will work, choosing one with a high milk content and no added gelatin will yield the best results. (e.g., Seoul Milk Plain Yogurt)
Step 3
Place the strainer over your large bowl or pot. Spread the cheesecloth widely and evenly inside the strainer, ensuring it covers the bottom and sides without touching the bowl below.
Step 4
Gently pour the plain yogurt into the cheesecloth-lined strainer. Be careful not to let any yogurt seep through the mesh openings at this stage.
Step 5
It looks like a white, thick mass right now, doesn’t it? Don’t worry, it will transform into delicious Greek yogurt soon!
Step 6
All 1.8L of plain yogurt have been poured into the strainer. The process of separating the whey (the liquid part of yogurt) is about to begin.
Step 7
Gather the edges of the cheesecloth together to form a pouch around the yogurt. Gently twist the top part a few times to compact the yogurt, creating a neat bundle.
Step 8
Now, place a heavy object (like a heavy plate or cans) on top of the cheesecloth bundle. This weight will help press out the whey from the yogurt.
Step 9
Leave the weighted bundle in the refrigerator for 8 to 9 hours to allow the whey to drain. Overnight is ideal for maximum thickness.
Step 10
After 8 hours, a surprising amount of whey has drained out! My husband joked it looked like ‘Gatorade.’ (Since I used the same pot as when I made 1L previously, I emptied the whey once when it filled up.)
Step 11
Don’t discard the drained whey! You can use it to make delicious ricotta cheese. Store it properly to use later.
Step 12
While you’re emptying the whey, scrape down any yogurt clinging to the sides of the cheesecloth and add it back to the main yogurt mass. This ensures you don’t waste any precious yogurt.
Step 13
After a total of 8 hours of whey separation, approximately 900ml of whey was collected. (Note: I tried draining it further once, and it yielded 1L. The heavier the weight you use, the thicker your Greek yogurt will become!)
Step 14
Carefully open the cheesecloth to reveal the finished homemade Greek yogurt. It looks even more appetizing than I imagined!
Step 15
Scrape down any remaining yogurt from the sides of the cheesecloth and transfer it to a serving dish. It feels very rewarding to see how thick and well-made it turned out.
Step 16
Transfer the thick, finished Greek yogurt into a clean container or airtight jar for storage.
Step 17
Can you feel the thick, creamy texture of this homemade Greek yogurt? The way it holds its shape when scooped is the key indicator of its quality.
Step 18
This is the full container of Greek yogurt made from 1.8L of plain yogurt. It’s quite a generous yield and looks very satisfying.
Step 19
The total yield is about 800-900g, and it tastes fantastic. Compared to my previous batch, this one has a less dominant yogurt flavor and is much tastier. This is my favorite so far!
Step 20
I’m very pleased with both the wonderfully thick texture and the satisfying yield.
Step 21
Always store your homemade Greek yogurt in the refrigerator. Enjoy it fresh!
