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
