Learn how to make Greek yogurt with just two ingredients! This easy homemade Greek yogurt recipe creates a thick, creamy, and tangy yogurt in just a few hours. Perfect for breakfast, snacks, or cooking, it’s a fresh and budget-friendly alternative to store-bought Greek yogurt.
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 has been strained to remove most of its whey, resulting in a thicker consistency than regular unstrained yogurt while still preserving the distinctive sour taste of yogurt. The yogurt is strained at the very end to remove the excess watery whey, creating a thicker, protein-dense product. Thus, it is also called “strained yogurt.”
Why you will love making Greek yogurt
This is what you need to make Greek yogurt
You only need two ingredients and some basic kitchen necessities to make delicious, authentic Greek Yogurt right 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 Fresh Starter. Whether it’s store-bought Greek yogurt or your own from a previous batch, make sure it’s no older than a week for the best results.
- Don’t throw out the liquid that drains from the yogurt. It is whey and is an excellent protein. It can be added to smoothies, soups, stews, and even oatmeal.
- I use my microwave oven above my stove to keep the milk warm enough for fermentation. The light under it provides enough warmth (I also proof my peasant bread in there).
- You can also warm the oven to 113°F / 45°C, and let the yogurt rest in there. You might need fewer hours if you choose this method. Check after 3-4 hours if the yogurt has your desired thickness.
Storage Tips for Homemade Greek Yogurt
- Refrigeration. Store in a clean, airtight container in the fridge for up to 10–14 days.
- Avoid Contamination. Always use a clean spoon to scoop yogurt—no double dipping—to extend freshness.
- Freezing. While not ideal for eating plain (it may separate), frozen Greek yogurt works well in smoothies or baking. Store in freezer-safe containers for up to 2 months.
- Stir Before Serving. Some natural liquids separation may occur—just pour it out n the sink or stir it back in. Fun fact, my grandmad used to store her yogurt with a piece of stale bread or rusk to absorb the liquids.
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 in 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 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
Hi there!
I was wondering if you have a reciepe for Greek yougurt that uses an insta pot?
Hi Vicky, No I have never made it in the instant pot. I always found the stove top really easy.
But if your instant pot has a yogurt button I assume you use it as they advise, use the ingredients for the Greek yogurt and strain it. That’s what makes it different. Greek yogurt is strained in a cheese cloth, that makes it thicker and intensifies the flavor. Hope that helps! x Jenny
This looks so fun! I’ve never made greek yogurt or any yogurt at home so I’m excited to try it!
Yum! My wife will be thrilled to know about this. Greek Yogurt is really good and this recipe will surely be a hit.
I love Greek yogurt but somehow it’s more expensive than other types of yogurt where I live. I didn’t know it was this easy to make. Definitely going to start making my own!
I eat and use a lot of Greek yogurt, usually Fage. Such a good idea to make it myself. Can’t wait to try this.
My husband takes Greek Yogurt to work almost every day, it’s such a great source of protein. I can’t wait to make it at home, I bet it is so much better than store bought!
I didn’t even realize you could make your own Greek yogurt! I have it everyday…it’s so healthy and delicious. I cannot wait to try it myself now! This looks perfect.
This is great – we go through so much Greek yogurt!
I’ve been looking for easy breakfast recipes to make in the morning and this yogurt is perfect! Saving it!
I had meant to make greek yogurt for ages, so happy I found your recipe! I made this today and turned out great! The consistency was perfect and it tasted delicious. I made it for a vegetarian friend and she loved it! Thanks for sharing such wonderful recipe!
I love your website! I always wanted to know the authentic greek yogurt recipe, unfortunately my Greek grandmother who made it, died before I could get the recipe from her. Anyways, I just made the yogurt and added honey to it at the end & it’s really yummy! I was planning on saving a bit for my next batch, like you said, but now that there is honey in it… is it contaminated? Will that affect the live cultures and mess up my next batch?
Hi Tori,
Thank you for your kind words.
So happy you made the yogurt! Great idea to add the honey!
About the starter, the good thing is your flavoring is just honey which is a great ingredient, with no funny chemicals or add-ons. You should be ok to use it as a starter for your next batch. But you can always use a small container of Greek yogurt like Fage to be sure. I can’t guarantee the results otherwise because I haven’t tried it myself.
Keep me posted on what you decided and how it came out!
Thanks so much,
Jenny
Hi – I’m wondering what you mean by saying “leave the light on under it” when you put the yogurt in the microwave. I see you have a dishtowel wrapped around the bottom on the dish, but what kind of microwave do you have with a light underneath that keeps the bowl warm enough for proofing.
Thank you so much for this recipe. I can’t wait to try it out this weekend!!
p.s. How much yogurt should this yield?
Hi Li,
Most microwaves in the USA are above the stove. Therefore, they also serve as an additional source of light while you are cooking. My microwave, for example, has two lights under it and I have the option to have these on. They create a warm-enough temperature inside the microwave, allowing it to serve as my proofing cabinet.
Alternatively, you can place the yogurt in a very low temp oven. It would help if you had an oven thermometer for this method. First, turn your oven to the lowest temperature, usually 93°C / 200°F. Once it reaches 43°C / 110°F, turn the oven off. Place the yogurt inside and close the door. The oven will eventually stabilize to a lower temperature, warm enough for the yogurt.
This recipe yields about two cups of delicious yogurt.
Please come back and let me know how you liked it.
Thank you so much!
x Jenny
How long will it last in the fridge
Hi Emma,
your homemade yogurt is generally good for eating for up to 2 weeks, when stored in the refrigerator.
When I make a batch we consume it in a day or two so I would recommend keeping it for up to week just to be safe.
Thanks so much,
x Jenny
I totally understand that people are excited to try this recipe. It would be very helpful if you’ve made the recipe, then rate it–otherwise the 5 star review makes zero sense. People want real tried & true reviews. I love trying new & healthy recipes and thank the author for sharing the recipe. I tried it and used option 2: oven method. Perfect after 4 hours. Topped it w/fresh blueberries & local honey. Delish!