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Homemade Greek Yogurt

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Making Greek Yogurt at home is simple, budget-friendly, and allows you to control the thickness and tanginess. This recipe requires just 2 ingredients and a little patience!

  • Total Time: 6-12 hours (incubation)
  • Yield: Approx. 4 cups

Ingredients

  • 8 cups (2%) or whole milk (whole milk for a creamier texture)
  • 1/2 cup plain yogurt with live active cultures (store-bought or from a previous batch)

Instructions

  1. Heat the Milk: Pour the milk into a large saucepan. Heat the milk over medium heat until it reaches 185°F (85°C). Use a kitchen thermometer to ensure the right temperature. Stir the milk occasionally to prevent a skin from forming and to ensure even heating.
  2. Cool the Milk: Remove the saucepan from the heat and allow the milk to cool down to 110°F (43°C). Tip: If you want to speed up the cooling process, you can place the saucepan in an ice bath (carefully!).
  3. Mix Yogurt Starter: Once the milk has cooled to 110°F, take about 1 cup of the milk and mix it with the yogurt in a small bowl until smooth and fully combined.
  4. Combine with Milk: Pour this yogurt mixture back into the saucepan with the rest of the milk. Stir gently to combine.
  5. Incubate the Yogurt: Pour the milk mixture into a container or bowl. Cover it with a lid or a clean kitchen towel. Place the container in a warm environment to maintain a temperature of around 110°F. Options include using:
    • Oven with the light on
    • Yogurt maker
    • A warm spot in your kitchen

    Let the yogurt incubate for 6-12 hours, depending on how tangy you want it. Longer incubation = tangier yogurt!

  6. Check the Yogurt: After the incubation period, the mixture should have thickened into yogurt. If you’re happy with the taste and consistency, it’s ready to strain.
  7. Make it Greek Yogurt: Strain the yogurt to remove excess whey, making it thicker. Place a cheesecloth or a clean kitchen towel over a fine mesh strainer, then set it over a bowl. Pour the yogurt into the strainer and let it drain for at least 2 hours (or until it reaches your desired thickness).
  8. Store the Yogurt: Transfer your homemade Greek yogurt to an airtight container and store it in the refrigerator. It should stay fresh for 1-2 weeks.

Notes

  • You can use any type of milk, but whole milk yields a creamier result.
  • If you prefer a sweeter yogurt, add honey or maple syrup to taste after the yogurt is made.
  • If you want a thicker yogurt, let it strain for longer or use a thicker cloth for straining.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast, Snack
  • Method: Fermentation
  • Cuisine: Greek
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 100
  • Sugar: 7g
  • Sodium: 40mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 20mg

Find it online: https://recipeteach.com/homemade-greek-yogurt/