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Home Eat Breakfasts

How to Make Greek Yogurt

4.87 from 100 votes
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By: Sarah BondUpdated: Jan 18, 2023 210 Comments

This post contains affiliate links.

The simple guide on how to make healthy homemade Greek yogurt (with just two simple ingredients)!

Jar of Greek yogurt with label on pink background

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.

Greek yogurt in a bowl with mind

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!

Milk and yogurt ingredients to make homemade greek 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.

Heating milk to 185 to make yogurt on stove

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.

Pouring milk into mason jar to make yogurt

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!

Keeping yogurt warm in jar in oven

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.

Stirring greek yogurt in a jar

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.

Straining homemade greek yogurt

The liquid that is drained out of the yogurt is whey! This is a great protein and works well in smoothies and soups.

Straining homemade greek yogurt

Transfer your freshly made Greek yogurt to an airtight container when it has reached your desired thickness level!

Straining homemade greek yogurt

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.

Straining homemade greek yogurt

How to Make Greek Yogurt

4.87 from 100 votes
Prep: 30 minutes
Cook: 6 hours
Total: 6 hours 30 minutes
Author: Sarah Bond
Calories: 335kcal
Servings: 2 cups
Print Rate
This week we're exploring all things Greek yogurt, starting with this simple guide on how to make Greek yogurt in your oven (with just two simple ingredients)!

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.

Tips & Tricks

  • *The oven light should be sufficient for keeping the milk warm enough for fermentation. You can also turn the oven on for 1 minute (just enough to warm things up an insy bit) every so often. We’re aiming to keep the milk/yogurt at about 100 degrees F (37 C) throughout the whole process.
  • Store in a clean, airtight container.

Nutrition Information

Serving: 1cup Calories: 335kcal (17%) Carbohydrates: 8.4g (3%) Protein: 19.7g (39%) Fat: 24g (37%) Cholesterol: 30mg (10%) Sodium: 80mg (3%) Potassium: 375mg (11%) Fiber: 0g Sugar: 11.1g (12%) Vitamin A: 243IU (5%) Vitamin C: 1.2mg (1%) Calcium: 296mg (30%) Iron: 0.1mg (1%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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Be sure to try our other fermentation projects, like kimchi, kefir, tepache, sauerkraut, and kombucha!

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.

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  1. Vesna says

    Posted on 1/23 at 2:51 pm

    it’s very good and easy to prepear!

    thank you5 stars

    Reply
    • Tanpinu modupe says

      Posted on 2/4 at 8:01 am

      Please I don’t still understand does two ingredients needed for Greek yoghurt and wer to get it……

    • Sarah says

      Posted on 2/4 at 10:09 am

      You just need store bought milk and yogurt 😀

    • JAMILA says

      Posted on 11/28 at 9:59 am

      I just boiled the milk n waiting to reach to 110f. Thank u 4 sharing

  2. Marie Ruiz says

    Posted on 2/21 at 8:33 pm

    Amazing!

    Reply
  3. Mihael says

    Posted on 2/23 at 6:52 pm

    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.

    Reply
  4. Carla says

    Posted on 4/11 at 5:53 am

    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?

    Reply
    • Sarah says

      Posted on 4/16 at 11:14 am

      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

      Posted on 11/9 at 5:28 am

      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?4 stars

    • Sarah says

      Posted on 11/12 at 9:43 am

      I think it probably just wasn’t warm enough without the oven on!

  5. Heidi says

    Posted on 4/15 at 7:43 am

    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?

    Reply
    • Sarah says

      Posted on 4/15 at 7:07 pm

      Yep! 😀

  6. Richy V says

    Posted on 5/18 at 7:41 pm

    Is there any problem using lactose-free whole milk in this recipe/process?

    Reply
    • Sarah says

      Posted on 5/22 at 6:51 pm

      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

      Posted on 3/15 at 5:55 am

      How long will this last? Can this be frozen? Thank you!5 stars

    • Sarah Bond says

      Posted on 3/18 at 9:55 pm

      This should last about 1 week! And yes, yogurt can be frozen (the texture may be slightly less great when thawed though).

  7. Richy v. says

    Posted on 5/18 at 7:50 pm

    Any tips for flavoring? Such as vanilla extract for vanilla, banana, etc…?

    Reply
    • Sarah says

      Posted on 5/22 at 6:52 pm

      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.

  8. Koby says

    Posted on 5/23 at 7:41 am

    Can I get detailed information on the preparation of Greek Yogurt

    Reply
    • Sarah says

      Posted on 5/24 at 11:47 am

      Instructions are all above! Let me know if you have an specific questions about the process.

  9. Rania Habib says

    Posted on 6/26 at 6:42 am

    how long can this greek yogurt be refrigerated? how many days does it expire in?

    Reply
    • Sarah says

      Posted on 6/28 at 12:08 pm

      About 4 to 5 days!

  10. Joy says

    Posted on 6/30 at 5:14 am

    This is so amazing. Thanks for the simplicity. It always seemed like a big deal for me. Thank you!

    Reply
  11. Sam says

    Posted on 7/17 at 5:06 pm

    I would like to make Greek yoghurt with 4 liter milk

    Reply
    • Sarah says

      Posted on 7/19 at 6:39 am

      That should be possible with these instructions! 😀

  12. Assiak says

    Posted on 7/26 at 10:27 am

    Nice one5 stars

    Reply
  13. Lovina says

    Posted on 7/31 at 1:55 am

    Though I haven’t tried it yet but it sounds just like it5 stars

    Reply
    • Apeh Serah says

      Posted on 9/26 at 11:46 am

      So nice I like it 👍

  14. Jocelyn Fernandez says

    Posted on 8/3 at 12:10 am

    Can i use yogurt maker than putting in the oven .

    Reply
    • Sarah says

      Posted on 8/5 at 4:02 pm

      Yep that would work! 😀

  15. Roger Dodge says

    Posted on 8/22 at 1:33 pm

    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.

    Reply
    • Sarah says

      Posted on 8/26 at 10:43 am

      You use a little yogurt to make a LOT of yogurt 😀

  16. John Bundy says

    Posted on 8/22 at 2:24 pm

    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.

    Reply
    • Anne says

      Posted on 4/1 at 12:26 am

      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.

  17. Maysha says

    Posted on 8/24 at 1:59 am

    Can I had sugar to make it sweetened greek yogurt

    Reply
    • Sarah says

      Posted on 8/26 at 10:49 am

      Yep! Just stir it in after the fermentation is over (right before refrigerating).

  18. Sarah says

    Posted on 9/16 at 3:14 am

    So easy! Thank you! We ended up straining for an extended time to make labneh. Delicious!5 stars

    Reply
  19. Grishma Bhawsar says

    Posted on 10/7 at 4:51 am

    How many grams of Greek yoghurt is prepared with this recipe?

    Reply
    • Sarah says

      Posted on 10/7 at 10:09 am

      About 500g!

  20. TomWest Ibiere Mercy says

    Posted on 10/13 at 12:55 pm

    Excellent5 stars

    Reply
  21. Rhys Mwangi says

    Posted on 10/17 at 1:06 am

    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’5 stars

    Reply
    • Sarah says

      Posted on 10/17 at 2:23 pm

      Yep, that should work well! 😀

  22. Unnikrishnan BK says

    Posted on 10/23 at 5:21 am

    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.5 stars

    Reply
  23. Sarah Hartmann says

    Posted on 10/26 at 11:11 pm

    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 🙂5 stars

    Reply
  24. Janet says

    Posted on 11/9 at 5:32 am

    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.5 stars

    Reply
    • Regina says

      Posted on 8/3 at 10:17 am

      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.

  25. Jess says

    Posted on 12/7 at 10:11 am

    Can this homemade yogurt be frozen?

    Reply
    • Sarah Bond says

      Posted on 12/10 at 10:13 am

      Yes! The texture may become a little grittier upon thawing though.

  26. Anochie S.I says

    Posted on 12/10 at 11:34 am

    Awesome! Thank you. Please is there any aiternative to oven? Can microwave serve?5 stars

    Reply
    • Sarah Bond says

      Posted on 12/10 at 12:12 pm

      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 😀

  27. Annemarie says

    Posted on 2/2 at 5:08 pm

    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?

    Reply
    • Sarah Bond says

      Posted on 2/3 at 8:30 am

      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!

  28. Fabian says

    Posted on 2/4 at 3:42 am

    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!

    Reply
    • Sarah Bond says

      Posted on 2/4 at 7:54 am

      Hi Fabian! You could let it ferment a little longer. I would start by adding an hour, then go up in time from there!

  29. Quinny says

    Posted on 2/9 at 7:38 pm

    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

    Reply
    • Sarah Bond says

      Posted on 2/10 at 7:05 pm

      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!

  30. Will says

    Posted on 2/11 at 5:39 pm

    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 !!5 stars

    Reply
  31. Pete the muffin man says

    Posted on 4/9 at 1:11 pm

    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.5 stars

    Reply
  32. Yogurt lover says

    Posted on 5/2 at 10:27 pm

    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?

    Reply
    • Sarah Bond says

      Posted on 5/3 at 10:07 am

      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).

  33. Brenda says

    Posted on 6/27 at 3:01 pm

    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.

    Reply
    • Sarah Bond says

      Posted on 6/30 at 12:58 pm

      You’ll scale down the recipe and just use 1 cup of milk!

  34. Emmy says

    Posted on 7/8 at 7:33 am

    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!5 stars

    Reply
  35. MUSTAFA says

    Posted on 7/12 at 8:28 am

    Can i use greek yoghurt instead of yoghurt

    Reply
    • Sarah Bond says

      Posted on 7/12 at 10:26 am

      Yes! 🙂

  36. Arif Hussain says

    Posted on 7/22 at 6:54 am

    Nicely explained

    Reply
  37. Nancy Adams says

    Posted on 7/28 at 5:34 am

    Instead of store yogurt can prebiotic capsules be used?

    Reply
    • Sarah Bond says

      Posted on 7/29 at 12:57 pm

      Yes that should work!

  38. Jessica says

    Posted on 8/1 at 9:53 am

    Can I use powder milk to make youghurt?

    Reply
    • Sarah Bond says

      Posted on 8/1 at 3:07 pm

      Yes! Although I don’t have instructions on how to do that (this recipe may be useful)

  39. agape ezenwa says

    Posted on 8/1 at 12:26 pm

    Fantastic I will try it

    Reply
  40. Diamond Luxura says

    Posted on 8/13 at 10:10 am

    Hi, thank you so much for this😊
    I want to ask a question, is yogurment, a good yogurt starter?5 stars

    Reply
    • Sarah Bond says

      Posted on 8/13 at 11:48 am

      I haven’t tried it before, but if it contains live bacteria then it should work!

  41. Hunter says

    Posted on 9/14 at 7:56 pm

    Are the nutrition facts referring to before or after straining? Is there a difference?

    Reply
    • Sarah Bond says

      Posted on 9/15 at 8:24 am

      It refers to after straining 😀

  42. Hunter says

    Posted on 9/14 at 7:58 pm

    Do you use Greek yogurt for the starter? Or regular plain yogurt?

    Reply
    • Sarah Bond says

      Posted on 9/15 at 8:25 am

      You could use either! As long as there is live bacteria in the yogurt.

  43. MercyEbele says

    Posted on 9/30 at 12:32 pm

    Noce4 stars

    Reply
  44. Phoebeconde says

    Posted on 10/18 at 12:45 pm

    Very precise5 stars

    Reply
  45. william says

    Posted on 10/23 at 8:04 pm

    Very informatlive

    Reply
  46. Jennifer Vass says

    Posted on 10/28 at 9:19 am

    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?5 stars

    Reply
    • Sarah Bond says

      Posted on 10/28 at 11:05 am

      Heating it up is really for the texture, but I’m not sure how the protein in goat’s milk would be impacted.

  47. Tania says

    Posted on 11/7 at 4:47 pm

    How long will it keep in the fridge?

    Reply
    • Sarah Bond says

      Posted on 11/8 at 1:00 pm

      About 1 week! 😀

  48. Yousef says

    Posted on 12/15 at 4:53 am

    Very good thanks5 stars

    Reply
  49. Rama says

    Posted on 12/16 at 5:43 am

    Most of the people from India always make our yogurt at home! The live yogurt makes it non slimy good in taste too!5 stars

    Reply
  50. SC says

    Posted on 12/18 at 12:47 am

    Very clear; many thanks

    Worked at first attempt5 stars

    Reply
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