Symbiota Greek Yogurt Instructions

Greek yogurt is a thick, creamy fermented dairy product enjoyed around the world. Made by fermenting milk with live yogurt cultures and then straining to remove some of the whey, Greek yogurt has a rich texture and a naturally tangy flavour.

Greek yogurt can be made using full-fat or low-fat dairy milk. Full-fat milk generally produces a richer, creamier result, while low-fat milk produces a lighter yogurt.

For a thick Greek, simply strain your finished yogurt using a Symbiota Nut Milk Bag, cheesecloth or a clean dish towel placed inside a colander.

Making Greek yogurt at home using the backslop method (reserving a little from each batch to inoculate the next batch) is simple and rewarding.

Once you have successfully activated your starter culture, you can continue making fresh batches by using a portion of your previous batch as the starter for the next one.

Store your finished yogurt in a covered container in the refrigerator and aim to reculture every 5–7 days for best results. Always use a fresh, clean utensil when handling your reserved starter.

Ingredients

• 3 tablespoons of active Greek yogurt starter culture (supplied in white pouch or reserved from your previous batch)

• 3 cups of fresh, high-quality dairy milk (full-fat or low-fat)

Equipment

• Clean glass jar or container

• Spoon

• Saucepan

• Food thermometer

• Cotton cloth or lid

• Symbiota Nut Milk Bag or cheesecloth (for straining)

• Symbiota Heat Mat fermenting or a yogurt maker

Instructions

1. Prepare Your Equipment

Ensure all equipment is thoroughly cleaned and rinsed, with no soap residue remaining. Clean equipment helps minimise unwanted microbial contamination during fermentation.

2. Prepare the Milk

• Pour the milk into a saucepan.

• Heat the milk to 85–90°C, stirring gently to prevent scorching.

• Remove from heat and allow the milk to cool to 44°C. Use a food thermometer to check the temperature.

3. Inoculate the Milk

• Add 3 tablespoons of active Greek yogurt starter culture to the milk.

• Stir gently until the starter is evenly distributed.

• Avoid vigorous mixing or whisking, as this can introduce unnecessary air into the milk.

4. Ferment the Yogurt

• Pour the inoculated milk into a clean glass jar or container.

• Cover with a clean lid or suitable cover.

• Keep your yogurt warm at 40–44°C for approximately 6–12 hours, or until it has set and developed a pleasantly tangy flavour. You can use a heat mat for this, or a yogurt maker. 

Avoid disturbing the yogurt while it is fermenting.

5. Check for Fermentation

After approximately 6 hours, check your yogurt.

It should have thickened and developed a soft, set consistency with a slightly tangy flavour. If it has not set, allow it to ferment for a few more hours, checking periodically.

Fermentation time will vary depending on the milk, starter activity and incubation temperature.

6. Strain and Chill the Yogurt

Once the yogurt has set, transfer it to the refrigerator to chill.

For traditional Greek-style thickness:

• Place a Symbiota Nut Milk Bag, cheesecloth or clean dish towel inside a colander.

• Place the colander over a suitable bowl to collect the whey.

• Transfer the chilled yogurt into the lined colander.

• Cover and place in the refrigerator to strain for several hours, or until your desired consistency is achieved.

The longer you strain, the thicker your Greek yogurt will become.

The collected whey can also be used in smoothies, baking or other recipes.

7. Reserve Starter for Your Next Batch

Before consuming your Greek yogurt, reserve 1 tablespoon of active yogurt culture per cup of milk for your next batch.

Store the reserved starter in a separate, clean, covered container in the refrigerator.

For best results, use your reserved starter within 5–7 days and maintain good hygiene when reculturing.

Symbiota Dried Greek Yogurt Instructions

Reculturing Greek yogurt from a dried culture involves reactivating the culture in fresh milk before using it to make subsequent batches.

Greek yogurt is made by fermenting milk with live yogurt cultures and then straining the finished yogurt to remove whey, producing its characteristic thick and creamy texture.

Follow these instructions to activate your dried Greek yogurt starter culture.

Ingredients

• 1 teaspoon dried Greek yogurt culture

• 1 cup fresh dairy milk (full-fat or low-fat)

Equipment

• Saucepan

• Food thermometer

• Spoon

• Clean glass jar or container with lid

• A warm place to incubate the yogurt (e.g. yogurt maker or suitable temperature-controlled environment)

• Symbiota Nut Milk Bag or cheesecloth (for straining)

Instructions

1. Prepare the Milk

• Pour 1 cup of milk into a saucepan.

• Heat gently to 85–90°C, stirring frequently to prevent scorching.

2. Cool the Milk

Remove the saucepan from the heat and allow the milk to cool to 44°C.

Use a food thermometer to ensure the milk has cooled sufficiently before adding the dried culture.

3. Inoculate the Milk

• Add 1 teaspoon of dried Greek yogurt culture to the milk.

• Stir gently until the culture is evenly distributed.

• Avoid vigorous whisking.

4. Ferment the Yogurt

• Pour the inoculated milk into a clean glass jar or container.

• Cover with a clean lid.

• Place the container in a warm environment, maintaining a temperature of 40–44°C (Using a Symbiota Heat mat or yogurt maker is an easy way to do this). 

• Incubate for approximately 6–12 hours, or until the yogurt has set and developed a pleasantly tangy flavour.

The first batch may take longer to activate, depending on the condition and activity of the dried culture.

5. Check and Refrigerate

Once the yogurt has thickened and set, transfer it to the refrigerator.

Allow it to chill for several hours. This helps the yogurt firm up and develop its flavour.

6. Strain (Optional)

For a thicker Greek-style yogurt:

• Line a colander with a Symbiota Nut Milk Bag or cheesecloth.

• Transfer the chilled yogurt into the lined colander.

• Place over a bowl to collect the whey.

• Cover and refrigerate for several hours until the desired consistency is achieved.

Once you have successfully activated your culture, you can use your finished yogurt as a starter for subsequent batches by following the backslop instructions.

Tips for Success

• Always use fresh, good-quality milk.

• Full-fat milk generally produces a richer, creamier yogurt.

• Heating the milk to 85–90°C before fermentation is important for achieving a thick texture.

• Allow the milk to cool to 44°C before adding the culture.

• Maintain a consistent incubation temperature of 40–44°C.

• Avoid moving or disturbing the yogurt during fermentation.

• Always use clean equipment and utensils to minimise contamination.

• The first batch may take longer to set as the dried culture reactivates.

• Straining is what gives Greek yogurt its characteristic thick consistency. You can adjust the straining time to achieve your preferred texture.