Greek Yogurt

With this simple recipe you can make your own Greek yogurt with only 2 ingredients and no special equipment! It's easy to make, more flavorful than any commercial yogurt, and more economical as well!

Prep time: PT15M

Cook time: PT15M

Total time: PT975M

Rating

4.78 stars (9 reviews)

Keywords

greek yogurt

Ingredients

1/2 gallon milk, (whole or 2% (8 cups))
1/4 cup plain yogurt (with live active cultures, at room temperature)

Cuisine

Greek/Mediterranean

Steps

Heat the milk. Rinse the inside of a heavy 3- to 4-quart pot with a lid with cold water. This will help to prevent the milk from scorching as it cooks. Add milk to the pot and place it over medium heat, stirring every now and then so it does not scorch on the bottom. Bring milk to a gentle simmer; this will take about 15 minutes. When you see bubbles forming around the edges of the pot, check its temperature using an instant read thermometer. Once the milk is between 190°F and 200°F, remove the pot from the heat.
Cool the milk. Allow the milk to cool in the pot, stirring every now and then, as it cools down to between 105°F and 115°F. If the temperature drops too much, gently reheat the milk again.
Incorporate the starter yogurt. Add the yogurt to a small heat-proof bowl. Slowly stir 1/2 cup of the warm milk into the yogurt to temper and thin it out. Slowly stir the yogurt-milk mixture gently into the pot to distribute the yogurt culture.
Incubate the mixture. Cover the pot with a lid and place it in a warm place to rest, undisturbed, for at least 6 hours and up to 10 hours until the yogurt sets. Options include wrapping the pot in a thick towel and leaving it on your counter to keep it warm, or turning your oven on the lowest setting, then shut it off and store the pot in the warmed oven. The time it takes to set will depend on the temperature of the environment at which it is being held. When ready, the yogurt will appear somewhat set, no longer liquid.
Chill the yogurt. Place the whole pot in the refrigerator, without disturbing it, and chill for a minimum of 6 hours and up to 2 days. During this time, it will continue to thicken and develop a nice tangy flavor.
Strain the yogurt. Set a fine-mesh strainer or colander over a large bowl and line it with finely-woven cheesecloth. Spoon the yogurt into the strainer and return it to the refrigerator. Allow the whey to drain into the bowl until the yogurt gets as thick as you like it, 2 to 8 hours.
Store and enjoy. Transfer the yogurt to airtight containers and store it in the refrigerator for up to 2 weeks.

Nutitrion

Serving Size: 1 serving
Calories: 180.5 kcal
Carbohydrates: 14 g
Protein: 9.9 g
Fat: 9.6 g
Saturated Fat: 5.6 g
Cholesterol: 36.2 mg
Sodium: 115 mg
Sugar: 14.4 g
Unsaturated Fat: 2.4 g

Reviews

Bianca on 2026-03-25 (5 stars):
This turned out perfectly! I used a cast iron pot and kept it in the oven rolled in a towel for 6 hours. The texture was perfect and the taste was very mild, not funky. Thank you so much!
Mary B on 2026-03-10 (5 stars):
I made the Greek yogurt with excellent results! I was delighted with the process and outcome. Your instructions were very clear and thorough. The next time I make it, I’m wondering if I could add a vanilla bean to the milk as it heats. Thank you so much!
Gorgina on 2026-02-12 (5 stars):
Hello! I made a yoghurt using your recipe today and I was so relieved to see that it worked. It‘s my second attempt at making greek yoghurt and it finally worked! I do have a question though. I used the bread proofing option in my oven, as you suggested. I did need to add water for me to use the option, as moisture needed to be created. Now, do I really need extra moisture or can I just set my oven to 40°C (I can go as low as 20°C) and avoid the bread proofing option? Looking forward to your reply! Kind regards from Switzerland!
Kenneth McWilliam on 2025-10-21 (5 stars):
Totally reliable and simple recipe. Thanks so much!
Nicole Francis on 2025-09-14 (5 stars):
I don't know what i am doing wrong. The first time i followed the recipe it turned out perfect! Every other time it has turned out runny, but it is thick on the bottom. I am not sure what I am doing wrong 🙃 🤔
Donna on 2025-05-25 (5 stars):
This is the best yogurt I’ve ever eaten. Can I use this has my starter for the next batch? I will definitely make on repeat! Thank you
Rowen Henning on 2025-05-18 (3 stars):
Look for Greek yogurt specific cultures. I use Cultures for Health Greek Yogurt Starter Culture. Follow the package directions.