You'll be surprised how easy it is to make homemade Greek yogurt. Flavored with lemon and coriander, it's amazing on top of gyros or spread on a sandwich. —Taste of Home Test Kitchen
Lemon and Coriander Greek Yogurt
Lemon and Coriander Greek Yogurt
Prep Time
5 min
Cook Time
20 min
Yield
about 3 cups
Ingredients
- 2 quarts pasteurized whole milk
- 2 tablespoons plain yogurt with live active cultures
- 2 teaspoons grated lemon zest
- 1 teaspoon ground coriander
- Honey, optional
Directions
- In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent milk from scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.)
- Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Stir in lemon zest and coriander. Transfer mixture to warm, clean jars, such as 1-quart canning jars.
- Place jars, covered, in oven; turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.)
- Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks. If desired, serve with honey.
Nutrition Facts
1/2 cup: 203 calories, 11g fat (6g saturated fat), 33mg cholesterol, 142mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 10g protein.
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