Prepare the Greek Yogurt

Add a lid or plastic wrap to the container to cover it. 6.

7. Place the container in a warm, draft-free spot for 6 to 12 hours, and wrap it in a thick towel to keep the temperature steady. The yogurt cultures will be able to thicken the mixture after this amount of time.

8. Once the fermentation period is over, you’ll notice that the yogurt has thickened and has its signature sour taste. Draining the surplus whey is the next step if you want Greek yogurt.

9. Lay down a strainer over a bowl and line it with cheesecloth or another kind of cheesecloth. Set the strainer over a bowl of chilled yogurt and let it drain for at least four hours, or until it thickens to your liking. What comes out as a liquid is called whey.

Ten. Once drained, your Greek yogurt will be thick and creamy. Feel free to top it with anything you like—fruits, honey, almonds, etc.—or enjoy it plain.

Make some homemade Greek yogurt and savor it! Any excess food may be refrigerated for up to three days. To create more yogurt, just use a little of this one as a starter.