Homemade Greek Yogurt
Thick, creamy homemade Greek yogurt made with just milk and a spoonful of plain yogurt containing live and active cultures.
Greek yogurt sounds like one of those from-scratch kitchen projects that must be complicated, but the basic process is surprisingly simple. You start by making plain cultured yogurt, chill it thoroughly, and then strain away some of the whey until the yogurt reaches the thickness you like.
The ingredients are simple. The important parts are cleanliness, temperature and time: heat the milk properly, cool it before adding the starter, keep it warm enough while it cultures, refrigerate it once it has set, and strain it cold.
Most of the elapsed time is hands-off. I would plan to start the yogurt the day before you want to use it so there is plenty of time for culturing, chilling and straining without rushing any of those steps.
A Bit More Homemade: Make the first batch plain. Once it is finished, sweeten or flavor individual portions while keeping the rest available for breakfast bowls, sauces, dips, marinades and baking.
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Easy breakfast pairing: Serve the finished yogurt with berries, honey and Homemade Granola . The two recipes make an easy from-scratch breakfast without requiring everything on the table to be homemade.
Why Make Greek Yogurt at Home?
Homemade yogurt is one of those useful kitchen skills that makes much more sense once you understand the basic rhythm. There is some active work at the beginning, but much of the process is simply waiting while the cultures transform warm milk into yogurt.
- It requires only two basic ingredients.
- You decide whether the finished yogurt stays plain or gets sweetened later.
- No added gums or thickeners are needed.
- You can strain it to the consistency you prefer.
- The leftover whey can be saved for other kitchen uses.
The Most Important Yogurt-Making Tips
Homemade yogurt depends much more on cleanliness, temperature and timing than on complicated ingredients.
- Start clean. Wash your hands and begin with thoroughly cleaned utensils, equipment and food-safe containers.
- Use fresh starter. Choose plain yogurt labeled as containing live and active cultures and use it while it is fresh.
- Use pasteurized milk. Whole milk produces a rich texture, although other pasteurized milk can also be used.
- Heat the milk fully. Bring it to 180–185°F before cooling it for the starter.
- Cool before adding the starter. Let the milk cool to 108–115°F.
- Measure the starter. For 8 cups of milk, use 4 tablespoons of fresh plain yogurt containing live and active cultures.
- Maintain the incubation temperature. Keep the yogurt between 108°F and 115°F for 6–10 hours.
- Leave it alone while it cultures. Avoid shaking, stirring or repeatedly uncovering the yogurt.
- Refrigerate once it has gelled. Cooling slows the fermentation and helps the yogurt firm.
- Chill before straining. Cold yogurt is firmer and easier to turn into thick Greek-style yogurt.
Food-safety note: Keep the yogurt within the recommended incubation range, refrigerate it at 40°F or below once it has gelled, and keep hands, utensils, equipment and storage containers clean throughout the process.
Ingredients You’ll Need
- 8 cups pasteurized whole milk
- 4 tablespoons fresh plain yogurt containing live and active cultures
Milk note: Pasteurized whole milk produces a rich yogurt. Other pasteurized milk can also be used, although the finished texture will vary with the milk’s fat and protein content.
Equipment
- Heavy-bottomed saucepan or enameled cast-iron Dutch oven with a lid (paid link)
- Instant-read food thermometer (paid link) or a clip-on kitchen thermometer
- Small mixing bowl
- Whisk or spoon
- Fine-mesh strainer or colander
- Clean flour-sack towel, butter muslin, tightly woven cheesecloth or large coffee filters
- Large bowl to catch the whey
- Clean food-safe containers for the finished yogurt
How to Make Homemade Greek Yogurt
1. Prepare the equipment and pot.
Wash your hands with soap and water. Make sure the saucepan, thermometer, mixing bowl, whisk or spoon, strainer, cloth and storage containers are thoroughly clean before you begin.
Rinse the inside of the saucepan with cold water. Pour out the water but do not dry the pot. The thin coating of water can help reduce the chance of milk scorching.
Pour the milk into the prepared saucepan.
2. Heat the milk.
Heat the milk slowly over medium-low to medium heat. Stir frequently, scraping across the bottom of the pot so the milk does not scorch.
Heat the milk to 180–185°F. Once it reaches that range, keep it near 185°F for about 10 minutes, adjusting the heat as needed and stirring frequently.
Do not allow the milk to boil vigorously or scorch. Holding the milk at this temperature also helps develop a thicker finished yogurt.
Heat the milk to 180–185°F, stirring frequently so it does not scorch.
3. Cool the milk.
Remove the pot from the heat and allow the milk to cool to 108–115°F.
To cool it faster, place the pot in a sink or large bowl partially filled with cold water and ice. Stir gently and watch the thermometer closely so the milk does not cool below the target range before the starter is added.
Cool the milk into the starter-friendly range before adding the live cultures.
4. Add the yogurt starter.
Place 4 tablespoons of fresh plain yogurt containing live and active cultures in a small bowl.
Add approximately 1 cup of the warm milk and whisk gently until completely smooth. Pour the starter mixture back into the pot and stir gently just until it is evenly distributed.
Temper the starter with some warm milk first, then gently stir it back into the pot.
5. Incubate the yogurt.
Cover the yogurt and keep it between 108°F and 115°F for 6–10 hours.
Do not stir, shake or repeatedly uncover the yogurt while it cultures.
Choose an incubation method that can maintain the target temperature:
- Oven method: Warm the oven briefly, turn it completely off, and place the covered yogurt inside. Depending on the oven, the oven light may help maintain warmth. Check the temperature with a thermometer the first time so the yogurt remains within the target range.
- Bread-proof setting: Use this only if the appliance can keep the yogurt between 108°F and 115°F. Some proof settings run cooler, so verify the temperature.
- Instant Pot or electric yogurt maker: Use the Yogurt setting according to the appliance manufacturer’s instructions.
- Insulated cooler: Place the covered container inside a clean insulated cooler using warm water or tightly sealed containers of hot water to provide heat. Monitor and adjust as needed to stay within the target range.
The yogurt is ready to refrigerate when it has gelled and developed a soft, custard-like consistency. Begin checking at about 6 hours. Longer incubation generally creates a tangier flavor.
Remember: Longer culturing makes yogurt tangier, but Greek yogurt gets most of its extra thickness from straining away whey after the yogurt has chilled.
Whatever incubation method you choose, the important part is maintaining the proper temperature.
6. Chill without stirring.
As soon as the yogurt has gelled, transfer the covered container directly to the refrigerator without stirring it.
Keep the refrigerator at 40°F or below and chill the yogurt for at least 4–6 hours, or preferably overnight, before straining.
Chilling allows the yogurt to firm and makes it easier to strain without losing as much of the yogurt itself.
Chill the cultured yogurt completely before turning it into Greek-style yogurt.
7. Strain the yogurt.
Line a fine-mesh strainer or colander with a clean flour-sack towel, butter muslin, tightly woven cheesecloth or large coffee filters. Set the strainer over a deep bowl.
Gently spoon the chilled yogurt into the lined strainer. Cover it and return the entire setup to the refrigerator while it strains.
- About 1–2 hours: soft, lightly strained yogurt
- About 2–4 hours: thick Greek-style yogurt
- Longer straining: progressively thicker, more spreadable yogurt
For a classic thick Greek-style consistency, begin checking after approximately 2 hours and stop when it reaches the texture you prefer. The longer the yogurt drains, the lower the final yield will be.
Strain the chilled yogurt in the refrigerator until it reaches the thickness you like.
8. Whisk until smooth.
Transfer the strained yogurt to a clean bowl and whisk gently until smooth and creamy.
If the yogurt is thicker than you prefer, whisk in a small amount of reserved whey or milk, one tablespoon at a time, until it reaches the consistency you like.
Once strained, gently whisk the yogurt until smooth and creamy.
9. Save starter for the next batch.
Before adding sweeteners, fruit or other flavorings, reserve 4 tablespoons of plain finished yogurt if you would like to use it as starter for the next 8-cup batch.
Store the starter separately in a clean covered container in the refrigerator and use it within approximately 5–7 days while the cultures are fresh and active.
How to Flavor Homemade Greek Yogurt
Add flavorings after the yogurt has finished culturing, chilling and straining. That leaves you with a plain base that can work in both sweet and savory recipes.
Keep the main batch plain, then take individual portions in either a sweet or savory direction.
Honey Vanilla Greek Yogurt
For every 1 cup of finished yogurt, gently stir in:
- 1–2 teaspoons honey or pure maple syrup
- 1/4 teaspoon pure vanilla extract
- A tiny pinch of salt
Fruit-on-the-Bottom Yogurt
Spoon homemade jam, fruit preserves or cooled berry compote into the bottom of individual jars. Add plain Greek yogurt on top. Cover and refrigerate, then stir before eating.
Savory Herb Greek Yogurt
For every 1 cup of finished yogurt, add:
- A pinch of salt
- Chopped fresh dill, parsley or chives
- A small amount of finely grated garlic
- A drizzle of olive oil
Serve the savory version with vegetables, roasted potatoes, grilled chicken or warm flatbread.
Troubleshooting Homemade Yogurt
Why is my yogurt runny?
First, decide whether the yogurt actually cultured and set. If it gelled but is simply softer than you would like, refrigerate it thoroughly and strain it longer to remove more whey.
If the batch fails to set properly after the recommended incubation period, discard it rather than tasting it or trying to rescue it. Problems can happen when the starter is inactive, the milk is too hot when the starter is added, or the yogurt is held outside the proper incubation range.
Why is my yogurt grainy?
Graininess can happen when milk scorches or when temperatures become too high during culturing. Heat the milk slowly, stir frequently during the heating step and monitor the incubation temperature carefully.
Why is my yogurt too sour?
Longer incubation generally produces a tangier yogurt. Begin checking at about 6 hours and refrigerate the yogurt once it has gelled and reached the flavor you prefer.
What is the yellow liquid?
The clear or pale yellow liquid is whey. It is a normal part of yogurt making and is the liquid that drains away when regular yogurt is turned into thicker Greek-style yogurt.
What can I do with leftover whey?
Depending on the recipe, leftover whey can sometimes replace part of the liquid in foods such as:
- Homemade bread
- Biscuits
- Pancakes and waffles
- Muffins
- Smoothies
- Soups
- Pizza dough
How to Store Homemade Greek Yogurt
Transfer the finished yogurt to clean covered food-safe containers and refrigerate it promptly at 40°F or below.
Use the refrigerated yogurt within 14 days.
If you notice mold, unusual growth or another obvious sign of spoilage, discard the yogurt rather than tasting it to decide whether it is safe.
Keep yogurt reserved as starter in a separate clean container and use it within approximately 5–7 days so the cultures are fresh for the next batch.
Simple Ways to Use Greek Yogurt
- Serve it with berries, honey and Homemade Granola .
- Use it in place of sour cream on potatoes, tacos or chili.
- Blend it into smoothies.
- Use it as a base for ranch dip or vegetable dip.
- Add it to marinades for chicken.
- Stir it into creamy sauces after removing them from the heat.
- Use it in muffins, pancakes, quick breads and cakes.
- Mix it with herbs, cucumber, lemon and garlic for a simple tzatziki-style sauce.
A Small Step Toward Homemade
Making yogurt at home is a good example of what “a bit more homemade” can look like in everyday life. It does not have to mean replacing everything you buy. It can simply mean learning one useful kitchen skill and making it when it fits your home and routine.
Helpful References
Creamy Homemade Greek Yogurt
Thick, creamy Greek-style yogurt made from pasteurized milk and fresh plain yogurt containing live and active cultures.
Helpful Tools for This Recipe
These are optional tools that fit the method below. Use what you already have if it works well for you.
- enameled cast-iron Dutch oven (paid link) — one heavy-bottomed pot option for slowly heating the milk and covering the yogurt during incubation.
- instant-read food thermometer (paid link) — useful for checking the milk before adding the starter and confirming the incubation temperature range.
Ingredients
- 8 cups pasteurized whole milk
- 4 tablespoons fresh plain yogurt containing live and active cultures
Instructions
- Prepare. Wash your hands and thoroughly clean the saucepan, thermometer, mixing bowl, utensils, strainer, cloth and storage containers. Rinse the saucepan with cold water, pour out the water without drying the pot, then add the milk.
- Heat milk. Heat slowly to 180–185°F, stirring frequently. Once the milk reaches that range, keep it near 185°F for about 10 minutes while stirring and adjusting the heat as needed.
- Cool. Remove from the heat and cool the milk to 108–115°F.
- Add starter. Whisk the 4 tablespoons yogurt starter with about 1 cup of warm milk until smooth. Stir the mixture gently back into the remaining milk.
- Incubate. Cover and keep between 108°F and 115°F for 6–10 hours without stirring or shaking. Refrigerate once the yogurt has gelled and has a soft custard-like consistency.
- Chill. Refrigerate at 40°F or below for at least 4–6 hours, preferably overnight, without stirring.
- Strain. Line a fine-mesh strainer or colander with a clean flour-sack towel, butter muslin, tightly woven cheesecloth or large coffee filters. Spoon in the chilled yogurt, cover and strain in the refrigerator until it reaches the desired thickness.
- Finish. Transfer the strained yogurt to a clean bowl and whisk gently until smooth. If it is thicker than you prefer, add reserved whey or milk one tablespoon at a time.
- Save starter if desired. Before flavoring the yogurt, reserve 4 tablespoons in a separate clean covered container and use within 5–7 days for the next 8-cup batch.
Keep Going With a Bit More Homemade
If this kind of practical from-scratch staple is your style, these are natural places to go next.
Homemade Granola
An easy breakfast pairing for a bowl of plain homemade Greek yogurt.
20 Simple Ways to Make Everyday Life a Bit More Homemade
More realistic homemade swaps and small places to start.
Browse From-Scratch Recipes
Find more practical recipes, breads, baking projects and everyday kitchen basics.
A Bit More Homemade
Homemade Greek yogurt takes more waiting than work. Once the temperature ranges and order of the steps make sense, it becomes a simple process of heating, culturing, chilling and straining.
And it is exactly the kind of homemade change that can stay practical: make it when it works for your routine, keep it plain so it can do more than one job, and use it in the ways that are useful in your own kitchen.
Simple Ingredients. Wholesome Living.
You don’t have to do everything. Just start with something—and make your home a bit more homemade one change at a time.
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