Homemade Thick & Creamy Greek Yogurt
Homemade Thick & Creamy Greek Yogurt
Fail-Proof Greek Yogurt Recipe Using Just Your Rice Cooker!
Tired of small, expensive store-bought Greek yogurt? Making your own at home is incredibly simple and even more delicious! Once you try this recipe, you’ll realize how easy it is and want to make it again and again. It’s perfect for beginners and yields a superior taste compared to anything you can buy.
Ingredients- 2 packs (1800ml total) fresh milk
- 260ml concentrated fermented milk or plain yogurt
Cooking Instructions
Step 1
For the best results, let’s start with the ingredients at room temperature. About 1.5 to 2 hours before you plan to begin, take the milk and concentrated fermented milk out of the refrigerator. Letting them sit at room temperature helps the fermentation process. Concentrated fermented milk, often labeled as ‘농후 발효유’ in Korean products, is ideal. You can use plain yogurt too, but a product with a higher probiotic count is recommended for better results.
Step 2
Now, let’s get ready to make some delicious yogurt! In a clean rice cooker inner pot, pour in both packs of milk (1800ml total) and the 260ml of concentrated fermented milk. (A good ratio is about 130ml of fermented milk per 900ml of milk).
Step 3
Avoid using metal spoons, as they can sometimes interfere with the live cultures. Use a wooden or silicone spatula to gently stir the milk and fermented milk together. Ensure there are no lumps; a smooth, well-combined mixture is key.
Step 4
We’ll be using your rice cooker’s ‘Keep Warm’ function. Add the mixed yogurt base to the rice cooker pot and press the ‘Keep Warm’ button. Let it incubate for 1 hour and 30 minutes. Crucially, do NOT open the rice cooker lid during this time! After 1 hour and 30 minutes, cancel the ‘Keep Warm’ setting and leave the lid closed for another 7 to 8 hours. This slow fermentation is what develops the yogurt’s rich flavor and texture.
Step 5
After 7 to 8 hours, open the rice cooker lid with anticipation. You’ll be greeted by a wonderful sight: the mixture should have set like soft tofu, with a lovely jelly-like consistency. Success!
Step 6
Now it’s time to strain the yogurt to achieve that thick Greek consistency. Place a fine-mesh sieve over a large bowl or pot. Line the sieve generously with cheesecloth or a clean kitchen towel. Carefully pour all the set yogurt from the rice cooker into the lined sieve.
Step 7
Gather the edges of the cheesecloth to form a pouch, like wrapping a bundle. Secure it tightly with a rubber band. Place a heavy weight, such as another pot or a plate with cans on top, onto the cheesecloth bundle. This will help press out the whey. Refrigerate this setup for at least 12 hours, or until the yogurt reaches your desired thickness.
Step 8
After 12 hours, it’s time for the reveal! Open the refrigerator and check your yogurt. The clear liquid (whey) should have drained into the bowl below, leaving behind a thick, creamy yogurt. If it has reached your preferred consistency, you’ve done it!
Step 9
The final step is to transfer the glorious yogurt. Carefully unwrap the cheesecloth and scoop the thick, homemade Greek yogurt into a clean serving or storage container. Admire its wonderfully dense, creamy texture – almost like cream cheese!
Step 10
Store your delicious homemade Greek yogurt in an airtight container in the refrigerator. Enjoy it with fresh fruits, nuts, honey, or as a base for your favorite recipes. It’s perfect for a hearty breakfast or a healthy snack!
