This homemade Greek yogurt is thick, tangy, creamy, and incredibly simple to prepare. With just two basic ingredients and no special tools, you can create a batch of yogurt that tastes fresher and purer than anything you can buy. Whether enjoyed plain, paired with fruit and granola, or used in savory dishes, this yogurt delivers rich flavor and wholesome nutrition.
Why You’ll Love This Recipe
Making your own Greek yogurt is surprisingly easy and extremely rewarding.
You’ll love this recipe because:
You control the ingredients, ensuring a clean, wholesome yogurt with no thickeners or additives.
It’s budget-friendly compared to buying yogurt regularly.
The flavor and texture are richer and fresher than store-bought versions.
You can customize the tanginess and thickness.
It yields nutritious whey, perfect for smoothies or baking.
Once you make your first batch, you can use it as the starter for future yogurt.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups whole milk
1/4 cup plain yogurt with live or active cultures
Directions
Heat the milk in a medium, heavy pot over medium heat until it reaches 185–200°F (85–93°C), stirring frequently to prevent scorching.
Prepare an ice bath in your sink or a large bowl. Place the pot in the ice bath and cool the milk to 100–110°F (37–43°C).
Once cooled, whisk in the plain yogurt until smooth and fully incorporated.
Transfer the mixture to a clean jar or bowl. Cover with a lid and wrap with a warm, damp towel.
Place in the oven with the oven light on and let ferment for 4–8 hours, or overnight. A shorter fermentation yields milder yogurt, while longer creates more tang.
For Greek yogurt, line a mesh sieve with cheesecloth, coffee filters, or paper towels. Pour in the yogurt and let strain in the refrigerator for several hours or overnight until thickened to your preferred consistency.
Chill and enjoy as desired.
Servings and timing
This recipe yields about 2 cups of Greek yogurt.
Prep time: 30 minutes
Fermentation time: 4–8 hours (or overnight)
Straining time: several hours or overnight
Total time: approximately 6 hours 30 minutes to 14 hours, depending on fermentation and straining duration.
Variations
Use low-fat milk for a lighter yogurt, though whole milk consistently gives the creamiest texture.
Add vanilla extract or a touch of honey after fermentation (never before, as it disrupts bacterial activity).
Create flavored yogurts by stirring in fruit purées once the yogurt has chilled.
Make labneh by straining even longer for an ultra-thick, spreadable result.
Use the leftover whey in smoothies, soups, or for cooking grains to add protein and light tang.
Storage/Reheating
Store homemade Greek yogurt in a clean, airtight container in the refrigerator for up to 1 week.
Do not heat the yogurt before serving, as heating will damage its texture and kill the beneficial cultures.
If whey separates on top during storage, simply stir it back in or pour it off for a thicker yogurt.
FAQs
How do I know if my yogurt fermented properly?
It should have a pleasant tangy smell and a thickened, custard-like texture.
What if my yogurt doesn’t set?
Your milk may have cooled too much before adding the starter, or the starter may not have contained active cultures.
Can I use previously homemade yogurt as a starter?
Yes, as long as it was made recently and contains live cultures.
Why is my yogurt grainy?
Overheating the milk or not whisking thoroughly after adding the starter can cause graininess.
Can I use plant-based milk?
This recipe is designed for dairy milk. Plant-based yogurt requires different methods and additives.
How long should I strain to make Greek yogurt?
Anywhere from a few hours to overnight, depending on how thick you want it.
Can I skip straining?
Yes, skipping straining yields regular yogurt instead of Greek yogurt.
What is whey and how can I use it?
Whey is the liquid drained during straining. It’s rich in protein and great for smoothies, soups, or cooking grains.
Can I double the recipe?
Yes, simply scale all ingredients proportionally and use a larger pot.
Why is temperature control so important?
Correct temperatures allow beneficial bacteria to ferment the milk safely and effectively.
Conclusion
Making Greek yogurt at home is simple, economical, and incredibly satisfying. With only milk and a small amount of live-culture yogurt, you can craft a creamy, tangy result that rivals premium brands. Once you master the process, you can customize flavor, thickness, and fermentation to suit your taste—and enjoy fresh yogurt anytime you like.
This easy homemade Greek yogurt requires just two ingredients—milk and live-culture yogurt—and no special equipment. Thick, creamy, and tangy, it’s a wholesome and cost-effective alternative to store-bought yogurt, perfect for breakfast, cooking, or snacking.
Ingredients
4 cups whole milk
1/4 cup plain yogurt with live or active cultures
Instructions
Heat the milk in a medium, heavy-bottomed pot over medium heat, stirring often, until it reaches 185–200°F (85–93°C).
Prepare an ice bath and place the pot in it to cool the milk down to 100–110°F (37–43°C).
Whisk in the plain yogurt until smooth and fully incorporated.
Transfer the mixture to a clean jar or bowl, cover, and wrap in a warm, damp towel.
Place in the oven with the light on and ferment for 4–8 hours or overnight, depending on desired tanginess.
Line a mesh strainer with cheesecloth or coffee filters and set over a bowl. Pour in the yogurt and refrigerate for several hours or overnight to strain until thickened to your liking.
Transfer the strained Greek yogurt to a clean container and refrigerate until ready to use.
Notes
Use whole milk for the creamiest texture; low-fat milk will yield thinner yogurt.
Flavor only after fermentation to avoid disrupting bacterial growth.
Strain longer for thicker yogurt or to make labneh.
Save leftover whey to use in smoothies, soups, or grain cooking.
Temperature control is crucial for successful fermentation.
