How to Make Greek Yogurt

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How To Make Greek Yogurt

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Prep

20 minutes

Yield

2 cups

Did you know it was so easy to make your own Greek Yogurt? This recipe takes 2-ingredients, and it's so delicious.

There is nothing more rewarding than making a staple ingredient in your fridge yourself, from scratch. This Greek Yogurt recipe takes some time to make but it’s totally worth it. It tastes SO much better than what you find in the store, and you can enjoy it knowing that you made it yourself. This guide will teach you exactly how to make Greek yogurt.

❤️ Why You’ll Love About This Greek Yogurt Recipe

  • Healthy: Greek yogurt is a great source of protein and can be such a versatile ingredient to use in baking and cooking
  • 2-Ingredients: This Greek Yogurt recipe only takes 2-ingredients to make – milk and Greek yogurt
  • Easy: Although this is a time-consuming process as it requires resting time, the actual prep is only 20-minutes
Greek yogurt in a jar

🍲 Ingredients

Milk – Greek Yogurt requires whole milk in order to make it thick and creamy. Full-fat Greek yogurt is made with whole milk while nonfat or fat-free is made with skim milk.

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Greek Yogurt – In order to make yogurt you’ll need a starter. You can buy powdered starter but just using some store-bought yogurt works just as well.

👩‍🍳 How to Make Greek Yogurt

1. In a small bowl add 1/3 cup plain Greek yogurt and set aside.

2. To a medium pot add the milk and put on medium-high heat. Heat, stirring fairly often to keep skin from forming on top/milk from burning. Use a thermometer to determine when it hits 180F and remove the pot from the heat when it does
3. Pour the milk into a bowl and let it cool until it reaches 115F. Stir it a few times to prevent skin from forming on top of the milk.
4. Once it reaches 115F, scoop out 1/2 cup into the bowl with plain Greek yogurt and stir to thoroughly combine. Pour this mixture back into the bowl with the milk and stir to fully combine.
5. Cover the bowl with cling wrap and put the warmest towel you have around it. Place it on a baking sheet.
6. Turn the oven to 150F for 5 minutes and then turn it off. Turn the oven light on and put the towel-wrapped bowl on a baking sheet in the oven. Let sit for at least 8 hours and up to 12 hours. *See notes below for other resting options than the oven .*Then remove from the oven and refrigerate for about 2 hours until the yogurt is cold.
7. Place a large strainer over a bowl and line it with 4-5 layers of cheesecloth. Pour the yogurt into the strainer and then cover the bowl with cling wrap or cheesecloth. OR place it in a cheesecloth and hang it over a bowl. Refrigerate for at least 4 hours overnight, depending on how thick you want it. The longer you leave it, the thicker it will be.

🪄 Tips and Tricks

  • If you don’t have an oven to use to keep the yogurt warm, you can use a warmed but turned-off and unplugged crockpot. Pour the milk and yogurt mixture into there and then cover with the lid. Wrap the crockpot in a towel and leave it for 8-12 hours. Then follow the remaining instructions starting from putting this mixture into the fridge for 2 hours (transfer to a bowl).

🗒 Variations

  • Add in fruit to your Greek Yogurt to sweeten it up. I love pureed or even whole raspberries or strawberries
  • Add honey to the final product if you find plain yogurt too bitter
  • Use this Greek Yogurt as a healthier substitute for ingredients such as mayo or sour cream


🗒 Best served with

👝 How to Store Leftovers

Store leftovers in an airtight container or mason jar in the fridge for up to two weeks.

🤔 Common Questions

Is it worth it to make homemade yogurt?

Totally! It’s less wasteful, it’s creamier, fresher, and most importantly, more cost-effective.

Can you freeze homemade Greek Yogurt?

Absolutely! It’s a quick and easy way to make your yogurt last longer. You can put it in an airtight container for up to 2 months.

What can I use if I don’t have a cheesecloth?

A cheesecloth will be the easiest but you can try coffee filters or strong paper towels. However, both of these options can break easily when wet so they may end up causing you a headache.

Greek yogurt in a jar

How To Make Greek Yogurt

5 from 1 vote
Did you know it was so easy to make your own Greek Yogurt? This recipe takes 2-ingredients, and it's so delicious.
Prep Time 20 minutes
Resting Time 16 hours
Total Time 16 hours 20 minutes
Course Snack + Breakfast
Cuisine Greek-Inspired
Servings 2 cups
Calories 213 kcal
I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Ingredients
  

  • 1/3 cup plain full fat Greek yogurt (with live and active cultures)
  • 4 cups whole milk
  • 4-5 pieces of cheesecloth
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Instructions
 

  • In a small bowl add 1/3 cup plain Greek yogurt and set aside.
  • To a medium pot add the milk and put on medium-high heat. Heat, stirring fairly often to keep a skin from forming on top / milk from burning. Use a thermometer to determine when it hits 180F and remove the pot from the heat when it does
  • Pour the milk into a bowl and let it cool until it reaches 115F. Stir it a few times to prevent a skin from forming on top of the milk.
  • Once it reaches 115F, scoop out 1/2 cup into the bowl with plain Greek yogurt and stir to thoroughly combine. Pour this mixture back into the bowl with the milk and stir to fully combine.
  • Cover the bowl with cling wrap and put the warmest towel you have around it. Place it on a baking sheet.
  • Turn the oven to 150F for 5 minutes and then turn it off. Turn the oven light on and put the towel wrapped bowl on a baking sheet in the oven. Let sit for at least 8 hours and up to 12 hours. *See notes below for other resting options than the oven*
    Then remove from the oven and refrigerate for about 2 hours until the yogurt is cold.
  • Place a large strainer over a bowl and line it with 4-5 layers of cheesecloth. Pour the yogurt into the strainer and then cover the bowl with cling wrap or cheesecloth. OR place in a cheesecloth and hang it over a bowl. Refrigerate for at least 4 hours to overnight, depending on how thick you want it. The longer you leave it, the thicker it will be.

Video

Notes

  • If you don’t have an oven to use to keep the yogurt warm, you can use a warmed but turned off and unplugged crockpot. Pour the milk and yogurt mixture into there and then cover with the lid. Wrap the crockpot in a towel and leave it for 8-12 hours. Then follow the remaining instructions starting from putting this mixture into the fridge for 2 hours (transfer to a bowl).
  • Enjoy Greek yogurt for breakfast or  use it to make Greek Tzatziki Sauce

Nutrition

Calories: 213kcal | Carbohydrates: 26.2g | Protein: 20.8g | Fat: 2.8g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.1g | Cholesterol: 16mg | Sodium: 222.4mg | Sugar: 26.8g
Review This Recipe Let us know how it was!
Millie Arnold

Looking forward to making this. Have you used other types “milk” ie: sheep, soy, almond? I didn’t see any comment about using a starter once you have made the initial recipe. Finally, have you ever used a heating pad to keep the yogurt warm? Proofing things is a challenge in my home. Thanks for the great recipes. Keep them coming!

Maria Koutsogiannis

Hey Millie! I haven’t tried other milks yet but it will be on our list! Yes, so the starter would work the same way as you did for the initial recipe. 1/3 cup of the yoghurt. Then you’re sorted. It’s in the notes I believe. As for proofing, did you see the note about the slowcooker notes or using an oven?

Millie Arnold

Thanks for the comments. I’m going to try sheep’s milk this week with the crockpot. Should be fun!

Maria Koutsogiannis

please report back ok!!?!?

Miska Knezevic

5 stars
EXCELLENT! Thanks for shareing!

Maria Koutsogiannis

Thank you so much!

Penelope Falck

Your recipe is much too hard. I never strain mine and I leave the yogurt that I mix in the milk out over night to get stronger. By the way my parents were from Turkey (Greek). They make great yogurt also.

Maria Koutsogiannis

I did do that. That’s lovely.

5 from 1 vote

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