Learn how to make Greek yogurt at home with just two ingredients.
This simple homemade Greek yogurt recipe gives you thick, creamy, tangy yogurt in just a few hours — no special equipment needed. It’s perfect for breakfast, meal prep, smoothies, cooking, and baking, and it tastes far fresher than most store-bought brands. Plus, it’s budget-friendly, clean-ingredient, and endlessly versatile.
If you love this Greek yogurt post, you will also love this Greek Breakfast Feast, Galaktoboureko–Phyllo Custard Dessert, or Portokalopita – Greek Orange Phyllo Cake!
What is Greek yogurt?
Greek yogurt is regular yogurt that has been strained to remove most of its whey, leaving behind a thick, velvety, protein-rich yogurt with a naturally tangy flavor. Straining concentrates the yogurt, making it creamier, richer, and ideal for both sweet and savory recipes. You may also hear it called strained yogurt, which is the traditional Greek method.
Why you will love making Greek yogurt
This is what you need to make Greek yogurt
You only need two ingredients and a couple of basic kitchen tools to make delicious, authentic Greek yogurt at home.
Step by step
Step 1: Put the milk in a pot with a thick bottom and place it on low to medium heat. Simmer milk for 18-20 minutes until milk temperature reaches 185°F / 85°C.
Remove from the heat.
Step 2: Let the milk cool for 22-24 minutes until the milk temperature reaches 113°F / 45°C.
Step 3: Using a glass or bowl, add a full tablespoon of yogurt and half a cup of the warmed milk. Mix well with a whisk and add it to the pot with the rest of the milk. Mix well.
Step 4: Now the yogurt needs to thicken in a warm environment. So I place it in my microwave oven with the light on under it. I find it is warm enough. Leave the pot in the warm oven for 6-8 hours.
*Alternatively, warm your oven to 113°F / 45° C (see Recipe notes).
Step 5: Line a mesh sieve with the cheesecloth. Place the mesh sieve over the tallest bowl or pot you have to allow the liquids to gather on the bottom without touching the strainer and cheesecloth.
Pour the yogurt into the cloth. Tie the cloth loosely around the yogurt and place it in the fridge for at least 3 hours.
Your homemade Greek yogurt is ready!
Tips & tricks
- Use a fresh starter. Whether it’s store-bought or a bit from your last batch, make sure it’s less than a week old for the strongest, most active cultures.
- Don’t throw away the whey. The liquid that drains from the yogurt is full of protein and probiotics. Use it in smoothies, soups, bread dough, oatmeal, or anywhere you’d add liquid.
- Create a warm “incubation spot.” I use the microwave above the stove; the light underneath keeps the temperature stable. You can also use your oven with just the light on.
- Fast-ferment method: Warm your oven to 113°F / 45°C, turn it off, then place your covered yogurt inside. Check after 3–4 hours for thickness.
- Straining time changes texture.
Light strain: 30–45 minutes
Medium strain: 1–2 hours
Thick Greek yogurt: 3–4 hours
Very thick “labneh”: overnight - Use full-fat milk for the creamiest results.
Storage Tips for Homemade Greek Yogurt
- Refrigeration: Store in a clean, airtight container for 10–14 days.
- Avoid contamination: Always use a clean spoon — no double-dipping. It dramatically extends freshness.
- Freezing: You can freeze Greek yogurt (up to 2 months), but it may separate. It’s best for smoothies or baking after thawing.
- Stir before serving: Some natural separation is normal. Stir it back in or drain it for thicker yogurt. My grandmother used to tuck a piece of stale bread or rusk inside the container — the bread absorbs excess moisture naturally.
FAQs
How to enjoy Greek yogurt
- Greeks love yogurt served as a dessert with honey and walnuts. It is so good! Tavernas often serve it this way to their customers as a thank you at the end of the meal.
- Try it with fresh berries & granola – A go-to breakfast or snack.
- Make tzatziki yogurt dip! It’s an ideal addition to a classic souvlaki with pita, fragrant zucchini fritters, or vegetable crudités.
- Make cauliflower fritters with Greek yogurt & parmesan. They are ready in 20 minutes!
- Use it as a sour cream swap. Use on baked potatoes, tacos, or nachos for extra protein.
- Topping for chili or stews. Adds a cool, creamy contrast to spicy dishes.
- Add Greek yogurt to your smoothies. Boost protein and creaminess without extra sugar.
- As a base for ranch or blue cheese dressing. Lighten up classic dressings without losing flavor.
- Use yogurt in a marinade. Add a cup of yogurt to a mixing bowl and add seasonings like freshly ground pepper, dry oregano, thyme, pepper flakes, za’atar, crushed garlic, and some olive oil. Add chicken pieces, cover them well with the yogurt mixture, and let them marinate for a few hours. Yogurt is a natural meat tenderizer. Grill the chicken and serve it with a traditional tomato salad and cut up Greek pita bread. It will be the juiciest chicken ever!
More Greek recipes with yogurt
How To Make Greek Yogurt
Equipment
- Large pot
- a cheese cloth
- A milk thermometer
- a mesh sieve
Ingredients
- 1000 ml organic grass-fed whole milk about 4 cups
- 1 tablespoon greek yogurt full fat
Instructions
- Place milk in a pot with a thick bottom and place it on low to medium heat. Simmer milk for 18-20 minutes until milk temperature reaches 185° F / 85° C.Remove from the heat.
- Let the milk cool for 22-24 minutes until the milk temperature reaches 113°F / 45°C.
- Using a glass or bowl, add a full tablespoon of yogurt and half a cup of the warmed milk. Mix well with a whisk and add it to the pot with the rest of the milk. Mix well.
- Now the milk needs to ferment and thicken in a warm environment. Method A: Place milk in the microwave oven with the light on under it. Leave the pot in the microwave oven for 6-8 hours.Method B: Warm the oven to 113° F / 45° C and let milk rest in there. Check thickness after 3-4 hours.
- Line a mesh sieve with the cheesecloth. Place the mesh sieve over the tallest bowl or pot you own to allow the liquids to gather on the bottom without touching the strainer and cheesecloth.Pour the yogurt into the cloth. Tie the cloth loosely around yogurt and place it in the fridge for at least 3 hours.The yogurt is ready!
Notes
- Get a good full-fat yogurt with live active cultures, such as Fage. Thin a tablespoon first with some of the warm milk, then stir that into the pot.
- You can also buy freeze-dried starter cultures, which look like powder and can be stirred right into the milk. Cultures for Health sell basic yogurt cultures and specific ones tailored for Greek yogurt.
- Save a few tablespoons of your yogurt batch to use on your next one as a starter.
Nutrition
