Yiaourti: Greek Recipe for Homemade Yogurt
In Greek: γιαούρτι, pronounced yee-ah-OOR-tee
This is a basic recipe for homemade yogurt using commercial full fat milk. The yogurt is delicious as is, but can be made into the thick yogurt that is such a favorite in Greek cooking by straining.
- 1 quart (32 ounces) of full fat sheep or cow’s milk (pasteurized)
- 2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures
- 2 tablespoons of full fat milk (same type)
- Start with all ingredients at room temperature.
- Heat the milk just to the boiling point and pour into a non-metal container.
- Let cool to lukewarm (100-105F). A skin will form on top.
- Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk.
- Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
- Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.
- Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
- Carefully drain any excess liquid.
- Refrigerate for 4 hours before using.
- Store in the refrigerator and use within 4-5 days.
Don’t forget to save a small amount to make the next batch!
The yogurt can be eaten as is, along with the creamy skin on top.
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