How to Make Greek Yogurt (No Special Equipment)

Greek yogurt in a bowl with granola and fruit.

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How to Make Greek Yogurt (No Special Equipment)

Make thick, tangy Greek yogurt at home with just two ingredients! This foolproof guide walks you through how to make healthy, flavorful yogurt that’s better than store-bought.

Prep Time30

Cook Time6

Total Time6 30

Course: Breakfasts, Dips, Sauces, and Salsas

Cuisine: Greek, Mediterranean

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Salt, Vegetarian

Keyword: Greek yogurt, how to make Greek yogurt, how to make yogurt

Diet: Gluten-Free, Low Carb, Raw, Vegetarian

Time: 60 minutes or more

Servings: cups

Author: Sarah Bond

Equipment

Medium pot with lid, aim for the heaviest/thickest pot you have
Kitchen thermometer
Quart-sized jar or bowl
Mesh sieve
Cheesecloth or thin dishcloth, coffee filters, paper towels etc. placed inside a mesh strainer

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 4 cups whole 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).
Mix: Add ¼ cup plain store-bought yogurt to the cooled milk and whisk well to combine.
Ferment: 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.
Serve chilled with your favorite yogurt toppings, or use it in a recipe as you would store-bought yogurt!

Video

Notes

*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°F (37°C) throughout the whole process.

Store in a clean, airtight container for up to 1 week.

Nutrition