How to Make Yogurt, Greek Yogurt, and Labneh
Did you know that fresh yogurt with simple, wholesome ingredients is incredibly easy to make at home? This tutorial will walk you through how to make yogurt, Greek yogurt, and Labneh.
Servings: 4 people
Calories: 148kcal
Equipment
- cheese
Ingredients
- 4 cups milk (whole milk preferred) No ultra-pasteurized milk
- ½ cup plain yogurt with live probiotics OR 1 freeze-dried yogurt starter packet
Instructions
- Bring milk to a simmer or soft boil. (Approximately 180°F.)Tip: Microwave milk for about 9 minutes instead of cooking it on the stovetop for faster cook time and easier clean-up.
- Allow milk to come to room temperature. Pour a small amount of milk in a bowl with the yogurt starter, and whisk until incorporated. Pour the mixture into the main container of milk. Whisk until incorporated.
- Pour milk mixture into the basin of a yogurt maker and hold between 110°F and 115°F for 4 to 10 hours. A short fermentation time will yield a sweet yogurt, and a longer fermentation time will yield a tart yogurt.Tip: If you don't have a yogurt maker, pour yogurt into a warmed, heavy Dutch oven and store in the oven with the light on. Check the temperature before, during, and after cooking to make sure it stays in the correct temperature range.
- For Yogurt: Serve as is, or use a blender to make it even smoother. (Note: Depending on the strain of yogurt starter used, this yogurt will likely be very thin.)
- For Greek Yogurt: Pour yogurt into an ultra-fine mesh strainer OR line a mesh sieve with cheesecloth, and let it strain in the refrigerator for anywhere from 30 minutes to 2 hours until it's reached the desired consistency.
- For Labneh: Follow directions for Greek yogurt, and continue to strain the yogurt for anywhere from 8 hours to 2 days, until it's reached the desired consistency. Optionally, roll the finished labneh into balls and store in olive oil.
- Serve yogurt, Greek yogurt, or labneh plain, with fruit or other desired toppings, or blend in other ingredients (like fruit or honey) to the finished product.
- Store finished yogurt, Greek yogurt, or labneh in an airtight container in the fridge for up to 2 weeks.For best reculturing results, use ½ cup of the finished product to start a new batch of yogurt within 7 days.
Video
Notes
Yields approximately 4 cups unstrained yogurt, 3 cups strained Greek yogurt, or 2 cups Labneh.
Cook time does not include straining the yogurt, and is based on a 4 hour fermentation time. Actual cook time will change depending on how long you ferment and strain the yogurt. Troubleshooting:
Cook time does not include straining the yogurt, and is based on a 4 hour fermentation time. Actual cook time will change depending on how long you ferment and strain the yogurt. Troubleshooting:
- My yogurt didn't set: Did you add the starter while the yogurt was still hot? It's possible you killed the bacteria. If the yogurt wasn't still hot when you added the starter, then it's possible that the bacteria in your starter weren't alive. Try again with a new starter.
- My yogurt was lumpy: This one is a quick fix-- blend the yogurt with an immersion blender or in a blender basin to make it creamier. To prevent lumpy yogurt, make sure that you whisk well when you add the starter to the milk, until the starter is fully incorporated and any lumps have disappeared. This will help fully incorporate the bacteria.
- Use as a substitute for mayonnaise
- Add to smoothies to add probiotics or as a thickener
- Add toppings like honey, diced fruit, shredded coconut, or melted chocolate
- Blend with fruit for flavored yogurt
- Add any toppings you'd add to yogurt
- Use instead of butter on bread
- Use instead of cream cheese
- Use instead of ricotta in baked pastas
- Drizzle with olive oil and Italian spices
- Drizzle with honey and Italian spices or za'atar herb mixture
Nutrition
Calories: 148kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 104mg | Potassium: 322mg | Sugar: 12g | Vitamin A: 395IU | Calcium: 276mg | Iron: 0.1mg