The simple guide on how to make healthy homemade Greek yogurt (with just two simple ingredients)! Learn how to make delicious and creamy Greek yogurt with this easy recipe. With just a few simple ingredients and some basic equipment, you can enjoy homemade Greek yogurt that is healthier and more flavorful than store-bought versions.

How to make Greek yogurt video
What is Yogurt?
Well milk is made up of casein and whey. Casein is what curdles and is used to make cheese and yogurt, while whey is the watery substance left when the milk curdles.
So what is Greek yogurt? Greek yogurt is essentially the same as regular yogurt with the addition of one critical step – straining! At the very end, the yogurt is strained to remove the excess watery whey, creating a thicker, more protein-dense product. So while we call this variation of yogurt “Greek yogurt” in the U.S., you may see it called “strained yogurt” in other areas of the world.
Homemade Yogurt Ingredients
Yogurt is a fermentation (just like kefir, kombucha, and kimchi), meaning it’s created by adding some bacteria (yogurt) to a sugar-containing substance (milk) and letting the bacteria eat up the sugar. So to make yogurt at home, you’ll just need 2 ingredients:
- Yogurt: Make sure to use a good quality yogurt that has “live” or “active” cultures.
- Milk: Whole fat milk produces the best texture for homemade yogurt.
The result of fermentation is always acid, gas, or alcohol. Fermentation of milk gives us acid, making for the distinctively tart flavor of yogurt!
How to make Greek Yogurt
Step 1: Heat Milk
Heat milk to 185 degrees F (85 degrees C). This is important for creating a thick, nicely textured yogurt.
Step 2: Cool Milk
Cool milk back down to lukewarm (about 110 degrees F, 43 degrees C), then add 1/2 cup of the warm milk into the yogurt. (Ensuring the milk is cooled down will prevent you from killing the live cultures in the yogurt.) Whisk the yogurt and milk together, then add the rest of the milk and mix well.
Step 3: Let Sit
Place your mixture somewhere warm and let sit for 4 to 8 hours, or until yogurt is thick and tangy. My favorite method for making yogurt is to wrap the jar in a warm, moist towel, then setting it in the oven with the oven light on. The light will provide enough heat to ferment the yogurt!
After sitting in a warm environment for a few hours, your yogurt is ready to eat! If you want to turn this plain yogurt into Greek yogurt, we’ll take it one step further and strain it.
Step 4: Strain
Set a mesh sieve lined with cheesecloth (or strong paper towels) over a large bowl. Pour in yogurt and place in the fridge. Check every few hours until yogurt reaches your desired thickness.
The liquid that is drained out of the yogurt is whey! This is a great protein and works well in smoothies and soups.
Transfer your freshly made Greek yogurt to an airtight container when it has reached your desired thickness level!
Greek Yogurt FAQs
Is Greek yogurt healthy? Yes! Greek yogurt is more protein-packed than regular yogurt because we skim out excess moisture.
Can you make Greek yogurt with skim milk? It’s best to use milk with some fat in it to give your homemade yogurt a nice texture. I’d recommend doing a blend of skim and 2% if you are going to try for a low fat homemade yogurt.
How do you make non-dairy Greek yogurt? Making non-dairy yogurt at home is another ball game and requires a different way to introduce live bacteria (in the form of probiotic supplements!) This recipe from Minimalist Baker is great for the non-dairy yogurt seekers.
Is it cheaper to make your own Greek yogurt? Yes! According to Project Meal Plan, homemade Greek yogurt is almost 15 cents cheaper per ounce than store bought.
How did yogurt originate? Yogurt came to be right around the time when humans started drinking animal milk, which was just about the time when we learned to domesticate animals, so 8000 years ago. Back then, milk was stored in (brace yourself) animal stomachs. The natural enzymes and bacteria in the stomach would cause the milk to curdle and ferment, producing yogurt and cheese! Yogurt has made it’s way into most nooks and crannies of the world, but it didn’t become popular in the U.S. until the 1950s and 60s, when health foods began to gain some traction.
Best Sauce…Ever?
Use your freshly made Greek yogurt to make this easy Spinach Artichoke Dip, Healthy French Onion Dip, or Fruit & Yogurt Popsicles!
But my FAVORITE way to use Greek yogurt? In this quick and easy tzatziki sauce! Tzatziki is refreshing and creamy, and the perfect way to use your homemade Greek yogurt.
Be sure to try our other fermentation projects, like kimchi, kefir, tepache, sauerkraut, and kombucha!
Ingredients
- 4 cups whole milk 960 mL
- ¼ cup plain store bought yogurt ensure the container says “live” or “active” cultures, 60 g
Instructions
- Heat Milk: Place milk in a medium pot and heat to 185-200°F (85-93°C), stirring frequently to preventing a skin from forming.
- Cool Bath: Transfer the pot with milk to an ice bath (I filled my sink with ice and water), to cool milk to 100-110°F (37-43°C).
- Temper: Pour ½ cup of the warm milk into a separate clean jar or bowl. Mix in plain yogurt, stirring until yogurt is well blended. Add remaining milk and mix well.
- Let Sit: Cover jar or bowl with a lid, wrap in a moist, warm towel to keep in heat, and place in oven. Turn on oven light to keep warm, and let the bacteria do its yogurt making magic for 4 to 8 hours (or overnight).*
- Strain: You can eat the yogurt like this, or strain it to make Greek yogurt. To strain, line a mesh sieve with cheesecloth (or paper towels, coffee filters etc), and pour yogurt in. Place over a large bowl and let strain in the fridge for a few hours (or overnight), until it’s reach a consistency you like.
Vesna says
it’s very good and easy to prepear!
thank you
Tanpinu modupe says
Please I don’t still understand does two ingredients needed for Greek yoghurt and wer to get it……
Sarah says
You just need store bought milk and yogurt 😀
JAMILA says
I just boiled the milk n waiting to reach to 110f. Thank u 4 sharing
Marie Ruiz says
Amazing!
Mihael says
I make Yougurt at home for a while, as described above regarding temperature to prepare milk and mix with old yougurt. I ferment in serving size glass pots that could be closed airtight after fermenting is done with plastic lids.
BUT I keep fermenting it in oven set to 40 degrees celsius for 3 hours, than turn heating off. After that I leave half of batch in te oven to cool down slowly, and half of them I put directly to refridgerator.
Why? My wife loves a bit more fermented yogurt that is a bit more sour; so I leave her batch to cool down slowly and put it in the fridge only after (several hours or overnight). That gives more “grainy” and firm texture with more yogurt like taste.
But I like more creamy, soft and sweet taste, so I put my half of servings into the fridge straight after 3 hour fermenting time. That gives me consistency of a PVA wood glue, but thicker and very balanced taste of sweet/sour. I like it better.
There is really only trick in TIME. Experiment.
Just putting it in te oven and leaving at gradually lowering temperature gives bad result in our experience. It is sticky consistency like slime. (sorry for only comparison I can find) Sometimes also like jello or plain sour milk, with non consistent fermenting throughout te jar, some part particularly grainy, some parts still half liquid and very “slime” like. Taste also something “not finished”. Our yogurt is better, less sour, more thick and creamy than any industrial yogurt I could find. Regardless we make it from industrial milk and use industrial base yogurt as starter. Funny.
Carla says
Hi made this and it was a success! Will this work as a starter to contaminate the next batch? And will it work with low fat milk?
Sarah says
Yep you can use this to start the next batch! But I wouldn’t recommend low fat milks, which could impact the texture.
Janet says
The first time I made this it worked but the second time it didn’t set. The only difference is that the second time I didn’t leave the oven light on for a few hours. Any suggestions?
Sarah says
I think it probably just wasn’t warm enough without the oven on!
Heidi says
I want to make a large batch of Greek yogurt for my family. We typically eat five 32 oz containers a week. Can I follow the recipe the same but multiply the ingredients?
Sarah says
Yep! 😀
Richy V says
Is there any problem using lactose-free whole milk in this recipe/process?
Sarah says
I have not tried making yogurt with lactose-free milk but I’m not sure it would have the same effect, as the bacteria and yeast in the yogurt are eating those lactose sugars to make the yogurt. And to that same effect, this reaction does make Greek yogurt lower in lactose the milk is.
PatC says
How long will this last? Can this be frozen? Thank you!
Sarah Bond says
This should last about 1 week! And yes, yogurt can be frozen (the texture may be slightly less great when thawed though).
Richy v. says
Any tips for flavoring? Such as vanilla extract for vanilla, banana, etc…?
Sarah says
Go crazy with it! If using vanilla extract, I would just start small and perhaps add a little honey or sugar to enhance the vanilla flavor. As for fruits, I might blend them up first into a puree and then stir them in.
Koby says
Can I get detailed information on the preparation of Greek Yogurt
Sarah says
Instructions are all above! Let me know if you have an specific questions about the process.
Rania Habib says
how long can this greek yogurt be refrigerated? how many days does it expire in?
Sarah says
About 4 to 5 days!
Joy says
This is so amazing. Thanks for the simplicity. It always seemed like a big deal for me. Thank you!
Brenda says
I didn’t read this before I made mine–I was trying to go by memory from years ago. All I did was fill up a quart mason jar with whole milk, stir in a few heaping tablespoons of plain greek yogurt, cover and set on the top of my stove by the pilot light. When I checked afew hours later it was warm and then after that, it got really thick! I didn’t even have to heat my milk first!
Sam says
I would like to make Greek yoghurt with 4 liter milk
Sarah says
That should be possible with these instructions! 😀
Assiak says
Nice one
Lovina says
Though I haven’t tried it yet but it sounds just like it
Apeh Serah says
So nice I like it 👍
Jocelyn Fernandez says
Can i use yogurt maker than putting in the oven .
Sarah says
Yep that would work! 😀
Roger Dodge says
You’re making yogurt by starting with yogurt. I don’t get it. Why not just strain the yogurt you bought in the first place? What am I missing. Thanks.
Sarah says
You use a little yogurt to make a LOT of yogurt 😀
John Bundy says
Interesting disparity on price differential. My store-bought brand is 12 cents per ounce for a 32 ounce container so I don’t think I’ll be saving 15 cents per ounce on home-made.
Anne says
awesome! mine is usually 18 cents an ounce for fine quality (but still mass-produced) yogurt. I can buy the fancy milk on sale and pay half.
Maysha says
Can I had sugar to make it sweetened greek yogurt
Sarah says
Yep! Just stir it in after the fermentation is over (right before refrigerating).
Sarah says
So easy! Thank you! We ended up straining for an extended time to make labneh. Delicious!
Grishma Bhawsar says
How many grams of Greek yoghurt is prepared with this recipe?
Sarah says
About 500g!
TomWest Ibiere Mercy says
Excellent
Rhys Mwangi says
Hi. Thank you for this recipe. Can I use live yogurt cultures instead of plain yogurt instead in the ‘Temper’ stage i.e. Number 3 of the ‘Instructions’
Sarah says
Yep, that should work well! 😀
Unnikrishnan BK says
Very good, informative contents. We in India use curd and curd diluted in water which we call in different names in Indian languages. Anyway good information about Greek yogurt. Now I will make my curd as Greek yogurt. Thank you for the informative article.
Sarah Hartmann says
I found this recipe last week when I was inspired by my sister to try making my own yoghurt. It worked brilliantly and is so simple! I often make your tzatziki recipe which also works like a charm every time 🙂
Janet says
I should add to my previous comment that I started to make yogurt in the first place because I hated the #5 plastic containers the store bought come in. They aren’t recyclable, and if you eat many a week, that’s a lot of plastic waste. So, recipes like this are great.
Regina says
Good point but the plastic tubs are nice to use as storage containers for the newly made yogurt! Hubby and I keep the #5s until they break and use them to store leftovers.
Jess says
Can this homemade yogurt be frozen?
Sarah Bond says
Yes! The texture may become a little grittier upon thawing though.
Anochie S.I says
Awesome! Thank you. Please is there any aiternative to oven? Can microwave serve?
Sarah Bond says
If you can somehow just put the microwave light on (not the actual microwave cooking function), then that might be warm enough to help it ferment faster! Otherwise, just find a warm spot in your house 😀
Annemarie says
I am very interested in making Greek yogurt, however I generally buy the nonfat variety. Is it possible to make this recipe with nonfat(skim) milk?
Sarah Bond says
Hi Annemarie! This recipe isn’t suited for making low fat yogurt, but it’s possible! You’ll just need to use milk powder – this recipe may be useful for you!
Fabian says
Hello, Sarah. Thanks for this great recipe! I’ve tried it twice and it yields a delicious and creamy yogurt. I just have one issue: my homemade yogurt is not as sour as the store bought “starter” yogurt. Is there something I can modify? Thanks in advance!
Sarah Bond says
Hi Fabian! You could let it ferment a little longer. I would start by adding an hour, then go up in time from there!
Quinny says
I absolutely love yogurt with berries in the morning! What would you suggest in an altered approach by using “heavy cream” to better comply with my diet.
Would you alter your general instructions and simply substitute cream for the milk?
Thanks and God bless.
Kevin
Sarah Bond says
I’m honestly not sure if this would work with heavy cream! I think the fat content would be too high. You could always pour the cream over it right before serving!
Will says
Wonderful recipe . I have made this at least 6 times using several litres of milk all of different brands including mixes of whatever brands were on special in the local supermarkets including surplus milk from my freezer defrosted in fridge . Each batch has been successful using frozen yogurt from the previous batch defrosted to add the culture / starter . Never have had to buy yogurt since first batch was made over 12 months ago as frozen in ziplock bags at least 3 months fine . have made yogurt with breakfast muesli a daily part of my diet now since making this recipe whereas before I was not a great fan to tell the truth . Thank you very much Sarah !!
Pete the muffin man says
I’ve been making yogurt for over a year. I started with store bought yogurt as a starter, but since that first time I have used the whey strained from the last batch. I use 1/3 cup of whey to a little over 2 quarts of milk. As far as I can tell my starter (whey) isn’t getting any weaker.
I always have more whey in the fridge than I need, so whenever I need water for a bread recipe I replace it with whey.
Yogurt lover says
Some of the comments are saying they use the yogurt made here as their starter for the next batch and some people say they used the whey that was strained out while making the yogurt “Greek.” Do both techniques work, and would the ratios be the same using whey or yogurt?
Sarah Bond says
While I haven’t tried this before so I can’t speak to ratios, yes I think it can be done (because the whey is also full of the healthy bacteria needed to kickstart the yogurt).
Brenda says
Hi. How do I make half a cup of Greek yogurt, using hansell Greek yogurt mix. I only need half a cup for a recipe.
Sarah Bond says
You’ll scale down the recipe and just use 1 cup of milk!
Emmy says
I just made this recipe, waited for the 8 hours recommended and IT TASTES AMAZING! I am lucky to have full-fat grass fed dairy which I 100% recommend to use if possible. This is a new recipe to add to my homestead rotation!
MUSTAFA says
Can i use greek yoghurt instead of yoghurt
Sarah Bond says
Yes! 🙂
Arif Hussain says
Nicely explained
Nancy Adams says
Instead of store yogurt can prebiotic capsules be used?
Sarah Bond says
Yes that should work!
Jessica says
Can I use powder milk to make youghurt?
Sarah Bond says
Yes! Although I don’t have instructions on how to do that (this recipe may be useful)
agape ezenwa says
Fantastic I will try it
Diamond Luxura says
Hi, thank you so much for this😊
I want to ask a question, is yogurment, a good yogurt starter?
Sarah Bond says
I haven’t tried it before, but if it contains live bacteria then it should work!
Hunter says
Are the nutrition facts referring to before or after straining? Is there a difference?
Sarah Bond says
It refers to after straining 😀
Hunter says
Do you use Greek yogurt for the starter? Or regular plain yogurt?
Sarah Bond says
You could use either! As long as there is live bacteria in the yogurt.
MercyEbele says
Noce
Phoebeconde says
Very precise
william says
Very informatlive
Jennifer Vass says
Hi, didn’t realize it could be so simple. We milk a goat so would be making with fresh goat milk, I am a little worried that heating it up so much at the beginning would “pasteurize” it and give it the funny flavour that goat milk has in store. Is it necessary to heat it up so much?
Sarah Bond says
Heating it up is really for the texture, but I’m not sure how the protein in goat’s milk would be impacted.
Tania says
How long will it keep in the fridge?
Sarah Bond says
About 1 week! 😀
Yousef says
Very good thanks
Rama says
Most of the people from India always make our yogurt at home! The live yogurt makes it non slimy good in taste too!
SC says
Very clear; many thanks
Worked at first attempt