Homemade Plain Greek Yogurt
Greek Yogurt is thick creamy curd simple to make at home.
Servings Prep Time
1small bowl 5minutes
Cook Time Passive Time
10minutes 18hours
Servings Prep Time
1small bowl 5minutes
Cook Time Passive Time
10minutes 18hours
Ingredients
Instructions
  1. Heat the milk until the milk comes up. Set aside until the milk cools to lukewarm.
  2. In a sufficiently big bowl add the curd and spread it to the sides. Crush all the lumps.
  3. Pour the warm milk into the bowl put a lid and set aside in a warm corner undisturbed.
  4. In my place where the temperatures hover around 26⁰C-31⁰C the curd will set fine but where it is cold you may have to cover it with a kitchen napkin. In Delhi, my mother used an old woollen cap to cover the bowl.
  5. The milk will set and form a thick curd in 8 hours.
  6. Refrigerate until cold for about 2 hours so that the yoghurt thickens.
  7. In a fine sieve layer with cheesecloth in the form of a T and place over a bowl big enough to hold the sieve.
  8. Spoon the cooled curds on to the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want your Greek Yogurt.