Is it just me or is Greek Yogurt a bit too expensive for the average college student to be buying regularly?

Fortunately, I can now make Greek Yogurt! Fabulous. It’s super simple, the only tricky thing is getting the temperature right. And it’s so much cheaper! All you need is milk, a little sugar, a scoop of already-made yogurt, and a bit of time. Then your set. Set to have all the Greek Yogurt that  you could ever want! Buah hahaha ha ha !

Please note: the image above is just plain yogurt. To make it “Greek Yogurt,” you will need to strain it through a sieve lined with cheesecloth or a paper towel for an hour or so, until it’s thickened.

Homemade Yogurt

4 Cups Milk (I used nonfat)

2-3 Teaspoons Sugar

1/2 Cup Plain Yogurt (I used Fage), room temp

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Heat the Milk over the stove until just before boiling point (I generally let it heat until it gets a little bubbly/ foamy on top). Turn off the heat and stir in the Sugar. Let the milk cool until it is lukewarm – this may take 20-30 minutes.

While your milk is cooling, put your Yogurt Starter into the container that you are planning to make/ keep your yogurt (You may want to move this container to the space where you are going to let your yogurt set, although I don’t think that this is necessary*).

Once the milk has cooled, slowly pour the milk into the yogurt while stirring. You don’t need to super-stir, just enough to get the two mixed in with each other. Set the container somewhere warm, where it will not be disturbed (you do not want to be moving the yogurt around while it is setting), and wrap it with a blanket.

Now you just wait. The yogurt needs several hours to set. This can take anywhere from 8 hours or 18+ hours depending on the warmth of your space. Once it’s set, it will have the consistency of yogurt (although I think that usually it does set a little more in the fridge). It won’t look runny.

From this point, you can enjoy your yogurt as is, or strain it to make it a little thicker.

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