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Mediterranean/Greek Yogurt Recipe
Recipe Categories: Vegetarian, Condiment
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This rich yogurt is nice and thick and can be used to eat as a condiment a side dish or even used to cook with. It is thick and creamy and has a tangy flavor. It can last for up to 1 month when refrigerated. Ingredients 6 cups whole milk 2 cups half and half milk 1 cup plain yogurt 1 large towel or small blanket Directions In a large pot over medium/low heat add the 2 types of milk and stir slowly to make sure the milk does NOT stick to the bottom of the milk. When small bubbles appear on the top of the milk and you steam coming up from the milk, remove the pot from the heat. Let the milk cool for about 30 minutes to 110-115 degrees or until you can stick your clean pinky finger in the pot and count maximum to the number 10 and pull it out due to the heat, be careful not to burn your finger. As soon as the milk is at the correct temperature, slowly stir in the 1 cup of yogurt, cover the pot and then set the pot aside on a counter top and cover with a blanket overnight or for at least 8 hours. The next day, place the pot in the refrigerator for 1-2 days, remove and uncover the pot, pour off any excess water and store the yogurt in an airtight container for up to 3 weeks.

Mediterranean/Greek Yogurt Recipe

Total Time:
Prep Time:
Cook Time:
Yield: 8-10
Level: Easy

Ingredients

  • 6 cups whole milk
  • 2 cups half and half milk
  • 1 cup plain yogurt
  • 1 large towel or small blanket

Directions

In a large pot over medium/low heat add the 2 types of milk and stir slowly to make sure the milk does NOT stick to the bottom of the milk. When small bubbles appear on the top of the milk and you steam coming up from the milk, remove the pot from the heat. Let the milk cool for about 30 minutes to 110-115 degrees or until you can stick your clean pinky finger in the pot and count maximum to the number 10 and pull it out due to the heat, be careful not to burn your finger. As soon as the milk is at the correct temperature, slowly stir in the 1 cup of yogurt, cover the pot and then set the pot aside on a counter top and cover with a blanket overnight or for at least 8 hours. The next day, place the pot in the refrigerator for 1-2 days, remove and uncover the pot, pour off any excess water and store the yogurt in an airtight container for up to 3 weeks.
Mediterranean/Greek Yogurt Recipe
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Ingredients

  • 6 cups whole milk
  • 2 cups half and half milk
  • 1 cup plain yogurt
  • 1 large towel or small blanket

Directions

In a large pot over medium/low heat add the 2 types of milk and stir slowly to make sure the milk does NOT stick to the bottom of the milk. When small bubbles appear on the top of the milk and you steam coming up from the milk, remove the pot from the heat. Let the milk cool for about 30 minutes to 110-115 degrees or until you can stick your clean pinky finger in the pot and count maximum to the number 10 and pull it out due to the heat, be careful not to burn your finger. As soon as the milk is at the correct temperature, slowly stir in the 1 cup of yogurt, cover the pot and then set the pot aside on a counter top and cover with a blanket overnight or for at least 8 hours. The next day, place the pot in the refrigerator for 1-2 days, remove and uncover the pot, pour off any excess water and store the yogurt in an airtight container for up to 3 weeks.


This rich yogurt is nice and thick and can be used to eat as a condiment a side dish or even used to cook with. It is thick and creamy and has a tangy flavor. It can last for up to 1 month when refrigerated.
@dedemed I like the pinky tip. Women didn't always have a thermometer around. Best to know how the old fashioned way. Thank you for your video!
By: Gypsymoonhoneyco
I actually started laughing when I heard the 10 second pinky rule. This is exactly how we were all taught to do when making yogurt. It always comes out to be between 115-125 which is perfect!!! GREAT JOB!!!
By: gatorman777
@allbu849 Hi, nomads in Asia use to carry milk in bags made with sheep leather, bacteria there would make the fermentation. That's version i know. Hope that answers your question. Good day!! I'm a photographer please visit my facebook 3 w's dot facebook dot com / nelsongphoto and comment
By: nelsongphoto
@cecilivequez thank youuu!!! i will
By: cecilivequez
@cecilivequez the recipe is on my site, check it out there :)
By: dedemed
how much milk and how much cream? thank you!!
By: cecilivequez
@snackslover no expired yogurt will not work, it may curdle.
By: dedemed
@rrrrr5102006 actually that is the traditional method, sometimes things are better left unaltered b/c back in the day things worked better. BUT if you would like to use a thermometer, then let the milk cool to 110-115 degrees farenheit.
By: dedemed
will expired yogurt work?
By: snackslover
That 10 second pinky rule looks very very unprofessional from a talented chef like you. Perhaps a thermometer reading would help.
By: rrrrr5102006
@35Yself the clear liquid will easily come off b/c it is like water and the yogurt is much thicker and will not pour off, you have to do it gently as well, you'll see what i'm talking about when you make it :)
By: dedemed
I'm sure that a bacteria grew in the milk and made yogurt, that was technically makes yogurt the way it is and why you need "old" yogurt to make new yogurt, you need the bacteria to make the new milk into yogurt
By: dedemed
Question... how did they invent yogurt first time when u need yogurt to make more yogurt?!!!
By: allbu849
Exactly how do you pour off the liquid that forms on top of the yogurt without pouring the yogurt down the drain?
By: 35Yself
@pandafresh the recipe is on my site, check it out :)
By: dedemed
how much milk?you did not say. sounds good, yummy
By: pandafresh
@saadlulu wow, you are a little inventor!!! great idea!
By: dedemed
the best way for me to incubate the yogurt is to get my old backpack, a towel and the yogurt jars. i stick the towel inside the old backpack, and put the jars in the middle and make sure the towel got them covered completely, then i put this backpack in my oven. *make double sure ur backpack is washed before sticking it in the oven *
By: saadlulu
@momof3fabdivas lol, it's ok, you can have a little at a time :)
By: dedemed
I have never made yogurt using whole milk and half and half, but it sounds decadent! I use 1% milk and add 10T of nonfat dry milk before processing the yogurt. The dry milk makes a thicker yogurt. My next batch will be with whole milk and half and half...just don't tell my Weight Watcher's Leader! :D Love your recipes!
By: momof3fabdivas
@atzannes very interesting tips, I'll keep that in mind if anyone needs more tips :)
By: dedemed
I have been making (Mediterranean) yogurt for years and I have never had this separation of water from the yogurt (It might be because I don't add half and half). So in order to get the water out I have to drain it using a piece of muslin cloth bought at your local arts and crafts store. Also the role of the towel is to keep the fermenting milk warm. I have found that leaving it in the oven with the oven off, just to keep the milk from cooling down too much, also works.
By: atzannes
@Kingcire72x lol
By: sulivel
@dedemed Thanks 4 the post ! Very informative ... Oh Yeah I will be looking for the CHEVY shirt next time too..Lol
By: Kingcire72x
@dedemed Thanks for the post it is very helpful.. Oh yeah I'm gonna be looking for that Chevy shirt too!
By: Kingcire72x

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