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!

A ceramic bowl with yogurt and a spoon on a cloth napkin, fig halves above it and a detail of another bowl.

Overview

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.

Two ceramic bowls with homemade greek yogurt, a spoon on a cloth napkin, fig halves, walnuts, a honey dipper and a jar with honey. and a detail of another bowl.

Why you will love making Greek yogurt

PURE INGREDIENTS – You choose the milk and the starter, so there are no preservatives, stabilizers, or added sugars.
FRESH, INCREDIBLE FLAVOR – Homemade Greek yogurt is thicker, creamier, and noticeably richer than most store-bought options.
BUDGET-FRIENDLY – Make a big batch for a fraction of the cost of premium Greek yogurt brands.
ENDLESS USES – Perfect for breakfast bowls, dips, marinades, baking, smoothies, and savory cooking.
SURPRISINGLY SIMPLE – Two ingredients, a little patience, and you get a big container of authentic Greek yogurt.

This is what you need to make Greek yogurt

Ingredients for homemade greek yogurt. A cheese cloth, a milk thermometer, a small bowl with yogurt and a sauce pan with milk on a butcher block.

You only need two ingredients and a couple of basic kitchen tools to make delicious, authentic Greek yogurt at home.

Step by step

A big sauce pan with milk and a thermometer.

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.

Pouring milk in a saucepan full of milk.

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.

A saucepan in a microwave with the light on.

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).

Yogurt straining through a cheese cloth in a big bowl.

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!

Two ceramic bowls with yogurt, a spoon on a cloth napkin, fig halves, walnuts, a honey dipper and a jar with honey. and a detail of another bowl.

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

Your milk may have cooled too much, or your starter was too old. Also, temperatures above 46°C / 115°F can kill the cultures. Keep the milk between 43°C-45°C / 110–113°F when adding the starter for best results.

Anywhere from 3–12 hours.

12 hours = very tangy, probiotic-rich
3–4 hours = mild flavor
6–8 hours = classic tangy Greek yogurt

Yes, as long as you use it within 7 days. After that, the cultures weaken.

Whole cow’s milk gives the best texture. Low-fat milk makes thinner yogurt and may require longer straining.

Use whey in smoothies, soups, oatmeal, bread dough, pancake batter, or anywhere you’d normally add water or milk. It’s high in protein and probiotics.

A bowl with yogurt, a honey dipper dripping honey, a spoon on a cloth napkin, fig halves, walnuts, and a detail of another bowl.

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!

A bowl with yogurt, honey and walnuts, a spoon on a cloth napkin, fig halves, another bowl with yogurt and a jar with honey.

More Greek recipes with yogurt

Greek Yogurt Cake

Pork Skewers With Yogurt And Lemon

Chickpea Fritters & Tahini Lemon Yogurt Sauce

How To Make A Greek Breakfast Feast

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