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Lemon and Coriander Greek Yogurt

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
  • Total Time
    Prep: 5 min. + standing Cook: 10 hours + chilling
  • Makes
    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 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.
  • Cover jars; place 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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