Recipe courtesy of Food Network Kitchen
Homemade Yogurt
Total:
7 hr 25 min
Active:
7 hr 25 min
Yield:
about 2 quarts
Level:
Easy
Total:
7 hr 25 min
Active:
7 hr 25 min
Yield:
about 2 quarts
Level:
Easy

Ingredients

Directions

Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture.

Fill three 1-quart plastic containers or glass jars with hot tap water (about 115 degrees F); cover. Place the containers in a small insulated cooler and pour in enough hot water (115 degrees F) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115 degrees F); set aside.

Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180 degrees F to 190 degrees F) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching.

Remove from the heat and allow the temperature to drop to 115 degrees F. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115 degrees F) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115 degrees F.)

Remove the yogurt from the cooler and refrigerate until cold, about 2 hours.

For thicker, Greek-style yogurt, line a fine-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until it's as thick as you like, or up to 2 hours.

Honey-Nut

Mix in honey and toasted sliced almonds.

Ambrosia

Mix in chopped mandarin oranges and toasted coconut flakes.

Banana Split

Mix in sliced bananas and chocolate syrup.

Photograph by Charles Masters

Categories:

IDEAS YOU'LL LOVE

Homemade Ranch Dressing

Recipe courtesy of Ree Drummond

Homemade Granola Bars

Recipe courtesy of Ina Garten

Corn Cakes with Crab and Smoky Avocado Yogurt

Recipe courtesy of Bobby Flay

Chunky Blue Cheese and Yogurt Dip

Recipe courtesy of Ina Garten

Homemade Roast Beef Sandwich Au Jus

Recipe courtesy of Jeff Mauro

Homemade Yogurt

Recipe courtesy of Martha Stewart

Homemade Yogurt

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Homemade Yogurt With Apple Compote

Recipe courtesy of Melissa d'Arabian

Lemon Yogurt Berry Swirl with Homemade Granola

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking