Scale

4 cups whole milk (or plant-based milk for vegan version)

2 tablespoons plain Greek yogurt with live cultures (starter)

1–2 teaspoons tapioca starch (optional, for extra stretch)

Sweet or savory flavorings (optional): honey, fruit purée, herbs, garlic, lemon

Heat the Milk: Pour milk into a heavy-bottomed saucepan and heat to 185°F (85°C), stirring occasionally.
Cool the Milk: Remove from heat and cool to 110°F (43°C).
Add the Starter: Whisk in Greek yogurt or powdered starter until evenly combined.
Incubate: Transfer mixture into jars and maintain at 110°F (43°C) for 6–8 hours. Yogurt should thicken.
Optional Starch Addition: Dissolve tapioca starch in a small amount of cool water and mix into the yogurt to enhance elasticity.
Chill: Refrigerate for at least 4 hours to allow the protein-starch network to strengthen.
Serve: Pull and stretch the yogurt with a spoon or hands for the classic stretchy texture. Add sweet toppings like honey and fruit or savory mix-ins like garlic and herbs.

Use sanitized utensils and containers to prevent contamination.

Homemade Stretchy Yogurt lasts 5–7 days in the refrigerator.

Adjust incubation and starch levels to get your preferred stretch and taste.