Learning how to make Greek yogurt has changed my life! Packed with protein and calcium, homemade Greek yogurt is creamy, delicious and so easy to make. Eat it plain or customize it with your favorite fruit and a touch of honey for a healthy breakfast or a satisfying snack.
If you’re wondering how to make Greek yogurt, I’ve got a secret to tell you: IT’S EASY!
It takes awhile from start to finish, but most of the time consists of the ingredients sitting there, turning itself into yogurt. Yes, you read that correctly. The ingredients do most of the heavy lifting. Your actual hands-on work is minimal.
This homemade yogurt is made by mixing milk with a little bit of yogurt. Then, the magic begins. With enough time and patience, you end up with MORE YOGURT!
And here’s the really cool part: Your homemade Greek yogurt is about half the price of the store-bought kind. If you’re someone who likes to start each day with a yummy bowl of yogurt, you’re going to save some serious moolah by making it yourself.
You don’t need super-fancy kitchen gear to make your own Greek yogurt, but I strongly recommend 2 items:
- An instant read thermometer (Less than $15 on Amazon)
- Cheesecloth (Less than $5 on Amazon)
The thermometer lets you know when your milk has cooled to the precise temperature while cooking. The cheesecloth is for straining your yogurt, turning it from regular to Greek!
WHAT IS GREEK YOGURT?
If you hadn’t noticed, Greek yogurt has been on a mission to conquer the galaxy. Or at least the dairy aisle. Seriously, you can’t swing a bag of oranges in a grocery store without hitting it. But what is it, exactly?
Greek yogurt is like concentrated yogurt. It’s yogurt with a higher milk content, but with much of the water strained out. The result is a thicker and more tangy yogurt. It is lower in carbs, sugar, and sodium, and higher in protein than regular yogurt.
INGREDIENTS – WHAT YOU NEED
All you need to make yogurt is milk (1%, 2%, nonfat, or whole) and some “starter” yogurt to provide the active cultures. Add some fruit and honey to customize the flavor. Ligonberry peach? Why not! Pineapple passion fruit? Go for it!
HOW TO MAKE GREEK YOGURT – Step by Step
Pour gallon of milk into a large pot (Reserve 1/4 cup of milk for later). Bring the pot just to a boil, and then turn off the heat immediately.
Let milk cool until the temperature reaches 100 degrees. Remove the film on the top.
While milk cools off, mix 1/4 cup of plain yogurt and the reserved 1/4 cup milk in a separate bowl.
When the cooked milk finally cools to 100 degrees, add in the yogurt/milk mixture. Mix it up gently but thoroughly, then cover the pot with a lid. Wrap pot in a towel, and leave in your oven with the oven light on only for overnight or 16 hours. When the time is up, presto: you magically have yogurt!!!
You can stop right here and you have regular yogurt, or you can strain it further if you want Greek yogurt. Using a colander lined with cheesecloth or flour sack towel, start draining your yogurt. The goal is to separate the solid yogurt from the liquid. If it looks like a wet, white blob, you’re doing great.
Every few hours either gently squeeze the cheesecloth or use a spoon to stir the yogurt blob to help it to drain faster.
After about 6 hours you have nice, thick Greek yogurt. Opa!
Pour into Tupperware and chill and transfer to the fridge to chill. Enjoy plain, or with chopped fruit and honey.
It lasts in the fridge for about 2 weeks. If you’re using some of the yogurt as a starter for the next batch, make it within 1 week.
CAN I MAKE GREEK YOGURT FROM ALMOND MILK?
Not with this recipe. My recipe was created using cow milk. It might work with other animal milk, such as goat milk. It definitely won’t work with non-dairy milk. There are other recipes for almond, coconut, soy, etc. You’ll need to do a little research to find one you like.
CAN YOU FREEZE IT?
You can, however…
Heaven knows I love to freeze food. And while it’s possible to freeze Greek yogurt, I just can’t recommend it in good conscience. You won’t have any issues in terms food safety, but the final product will most likely have a different texture and mouth feel than you’re expecting. As an ingredient in Homemade Yogurt Pops or Healthy Popsicles, it freezes just fine. But as a stand-alone food item, it is just so much better when it’s enjoyed fresh.
(If you absolutely have to freeze your home made Greek yogurt, portion it into an ice cube tray, then pop out a few cubes as needed. No more than a couple of months in the freezer, however).
PRO TIPS/NOTES
When adding fruit to your yogurt, fresh or frozen each work well. Frozen fruit gives you more consistency with the flavor/ripeness (notice how sour frozen strawberries are always sweet?).
The size of the fruit pieces is up to you, but the fruit typically found in yogurt is chopped to about the size of raisins. I like to leave the yogurt plain, then add fruit and honey just before eating. This lets me enjoy different flavor combinations throughout the week, rather than 7 days in a row of raspberry yogurt.
Save some yogurt in Tupperware to use as the starter for the next time you make it. You’ll never have to buy store-bought yogurt again!
If the yogurt doesn’t end up with the right consistency you were hoping for, don’t throw it out! You can use it in dozens of easy recipes, like smoothies, sauces, or as a substitute for sour cream.
WHAT ELSE CAN YOU DO WITH YOGURT?
- Make this Easy Spinach Artichoke Dip.
- Mix this satisfying Strawberry Oatmeal Smoothie.
- Create this phenomenal Freezer Friendly Baked Tandoori Chicken.
- Make this No Guilt Peanut Butter Chocolate Smoothie.
- Bake these amazing Homemade Muffins.
If you make this recipe, I would love to see it! Snap a picture of it and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver.
Homemade Greek Yogurt
Ingredients
- 1 gallon milk any kind
- 1/4 cup plain yogurt Greek Gods plain yogurt brand is my favorite
- honey optional
- fresh fruit optional
Instructions
- Pour gallon of milk into a large pot (Reserve 1/4 cup of milk for later).
- Bring the pot just to a boil, and then turn off the heat immediately.
- Let milk cool until the temperature reaches 100 degrees. Remove the film on the top.
- While milk cools off, mix 1/4 cup of plain yogurt and the reserved 1/4 cup milk in a separate bowl.
- When the cooked milk finally cools to 100 degrees, add in the yogurt/milk mixture. Mix it up gently but thoroughly, then cover the pot with a lid.
- Wrap pot in a towel, and leave in your oven with the oven light on only for overnight or 16 hours. When the time is up, presto: you magically have yogurt!!!
- You can stop right here and you have regular yogurt, or you can strain it further if you want Greek yogurt. Using a colander-lined with cheesecloth or flour sack towel, start draining your yogurt. The goal is to separate the solid yogurt from the liquid. If it looks like a wet, white blob, you’re doing great.
- Every few hours either gently squeeze the cheesecloth or use a spoon to stir the yogurt blob to help it to drain faster.
- After about 6 hours you have nice, thick Greek yogurt. Opa!
- Pour into Tupperware and chill and transfer to the fridge to chill.
- Enjoy plain, or with chopped fruit and honey.
- Your homemade Greek yogurt lasts in the fridge for about 2 weeks. If you’re using some of the yogurt as a starter for the next batch, make it within 1 week.
Notes
Nutrition
Loved this recipe?
Make sure to follow on Instagram @happymoneysaver and on Pinterest @happymoneysaver for more money savin’ recipes!
This recipe was first posted Jan 24, 2013, but has been updated with new photos and better detailed instructions & tips on January 12th, 2021.
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Gini says
Karrie – just found your blog and am lovin’ it. I’m lactose intolerant so I don’t drink cow milk. I would like to make Greek yogurt with almond or coconut milk. Have you ever tried it that way? I wonder if it would work?
Thanks
Gini
Karrie says
Well, you need to have a starter with yogurt of some kind so I am not sure. If there is a coconut milk yogurt starter, you may be able to do it. Give it a try and let me know. Experimenting is really fun.
Amy says
I also have issues with dairy products but I’ve found I can tolerate small amounts of greek yogurt. It has beneficial bacteria that help your body break down the lactose effectively.
Ellen says
I love making Greek yogurt. I do almost everything you do, except:
1) I usually cool down the milk quickly by putting the pot into a sink of cold water
2) after straining out the whey, I puree the lumpy yogurt with a handheld immersion blender – makes it incredibly smooth!
I also love the idea of using extra milk powder, and of using the whey as the starter!
I usually dump the whey on my garden – there must be something in there that is good for plants…
Heather says
Thanks for the entire blogs, you’re so clever! Just a Q here about the Greek yogurt. This process you’re using is similar to what the Lebanese call “labne”, or strained yogurt. On the package of labne the protein content is 11% protein per serving, however on the Greek yogurt package, the protein content is double that for the the same serving size. So I am wondering if the Greek yogurt is an altogether different starter yogurt than regular yogurt?
Karrie says
Hmmm..interesting thought. I used a greek yogurt to start with so maybe that’s got more protein maybe? Something to think about for sure.
Ce west says
The difference in protein content from greek yogurt that is store bought is usually from the addition of jellatin.
Megan says
So, do you let it strain in the cheese cloth for six hours on the counter at room temp. or in the refrigerator? This is my first attempt at making yogurt.
Karrie says
room temp 🙂 Have fun!
jensine says
What can you do with the liquid from draining the yogurt into greek yogurt? I’m naking my first batch tonight.
Anina Cronje says
Freeze it and use to start your next batch of yogurt – see my post. Anina 🙂
Lori says
I was introduced to God’s Greek Yogurt on one of our travels. Fell in love! (I also preferred the honey) but when I got home, they did not carry it here. 🙁 so, I found that honey and straight cinnamon tastes the same to this girl! Lots of honey; a little bit of cinnamon to get the God’s Greek Yogurt taste! Love your blog BTW, & thank you!!!! Is very nice to be able to share this advice. 🙂
Brian says
Greek Gods Yogurt, not “God’s Greek Yogurt”
Think Aphrodite, Zeus, Apollo, etc, not Jehovah. 😉
Emily says
I added a dash of Tabasco sauce as a prank for my friends. Definitely worth it!
Anina Cronje says
Hi,
I came across your website today, it looks great. I love trying to make things from scratch.
I’ve been making yogurt for a while, although it’s a cheats method, where by using milk powder you cut out having to sterilise milk. Believe me, if you have a yogurt gobbling family, it saves lots of time and mess. It won’t have quite the same taste as milk but is still very good and very different from shop bought yogurt.
And what to do with whey – freeze it in ice cubes and use this as your starter – it still contains the yogurt bacteria.
I’ve bought a (actually 2) yogurt makers (AU$20 each), which is basically a plastic insulator in which the yogurt container sits nicely). So the recipe:
140g milk powder (or equivalent to make 1L, more will make thicker yogurt so you don’t have to drain to get a Greek texture)
50-60g sugar (optional for flavoured yogurt, but your yogurt goes watery if you mix it in afterwards)
2 ice cubes whey
Fill your 1L container with tap water, above 20-25C will help it set quicker.
And MIX – voila!
This literally takes 3 minutes to do – just enough while your waiting for the kettle to boil (to fill your insulator. And I never let the boiling water rise up the sides of the container (for tall 1L containers), which is what they suggest. If your yogurt water is not too cold in the beginning you won’t have trouble setting it in 8 hours.
If you love making from milk, try adding 1/2 a cup of milk powder to your milk, you will definitely have a thicker, more set product.
One of my Greek batches I drain to get labneh, which I flavour with salt, pepper, garlic and herbs. Use this whey to freeze. And if you add cream to your yogurt before draining you will get a cheese that is very similar to cream cheese – yum!
Happy yogurt making!
Karrie says
Thanks Anina I will try some of these tips out next time I make it. 🙂
picasso80 says
Sugar kills the bacteria that makes yogurt thick, and it will become thin and runny. To avoid this add your sweetener when you serve yourself a portion Good Eating.
stace rashkin says
I made this today and its amazing! I cant believe how simple this is yet so expensive in the stores! I yeilded almost 3lbs from the gallon of milk. though it was a bit lumpy texture wise I stumbled upon a solution. I wanted to encorporate honey and vanilla so I threw everything into my stand mixture and whipped all together….omg, so delish. so smooth and thick. topped off a serving with squeeze of fresh lime and another drizzle of honey and id have sworn I was eating key lime pie! thank you for selflessly posting these recipes for all to enjoy.
Karrie says
So glad you liked making this too. I will have to try adding lime in mine next time…I bet that would be so yummers.
Catherine Sutton says
Love this! It was so easy and delicious. Definitely worth the time!! And the best part of all….My husband was impressed that I could make my own greek yogurt!
Janette says
Ditch trying to make mozzarella again (that looked like so much work) and try homemade riccotta cheese instead. So easy. I made my first batch yesterday and it was divine.
Heat 1 gallon whole milk to around 180 degrees F. Then stir in 1/3 c white vinegar. Riccotta curds will form like magic. Then simply pour into a colander lined with cheesecloth and allow cheese to drain until desired consistancy. I only let mine drain for about 30 minutes and it was firm enough for my liking. Then made 1 pan of stuffed shells and 2 pans of lasagna for the freezer (I originally found your blog looking for freezer cooking ideas, then fell in love.)
You can also make the riccotta with 1 gallon of milk and 1 quart of buttermilk (instead of the vinegar), heating both to 180 degrees F, then letting sit for 30 minutes for curds to form. When I tried this method first, my yield was low and what was supposed to be whey was still milky. I just added the vinegar at this point and the curds formed perfectly.
I am going to try your recipe for homemade greek yogurt this week. Sounds great.
Karrie says
Thanks Janette – I hope you enjoy making the greek yogurt.
Chari says
Hi Karrie,
I make yogurt in the crock pot but never squeeze the “juice” out! My daughter will love that as it will be thicker. Thanks! What do you do with the whey? I use mine in smoothies or juice. Protein boost and hate to waste it. chickens like it too! :0)
Karrie says
I honestly threw away the whey because I didn’t know what to do with it. But you can use it to make bread with, or cottage cheese too apparently. Will have to try that next time.
Lori says
you can use it for making probiotic drinks and other things also.
Rachel Smith says
It’s great for soups as well!
June says
I use a corningware bowl to microwave bout a half gallon of 1% milk, it takes 11 minutes in a 1100 watt microwave oven to reach 180 degrees and then cool down to between 118 to 100 degrees. I use an instant read thermometer to check.
I take a cupful of the milk and whisk into the measuring cup with the about 3 tablespoons of Chobani yogurt. Pour the mixture back into the bowl and whisk with rest of milk. Place in Euro Cuisine Yogurt Maker for 7 1/2 hours then strain the whey using linen towel in a wire mesh strainer. Makes great greek yogurt every time.
Sunnie says
I have friends that put their yougurt on top of their gas water heater to keep warm. Thanks for sharing your recipe. Does anyone know how to make cream cheese or mozarella?
Karrie says
To make mozzarella you need rennet – here is my post on making homemade mozzarella cheese: https://happymoneysaver.com/happy-homesteading-homemade-mozzarella-cheese/
Aime says
I lover this! Did you ever find a way to make the Greek Yogurt line Greek Gods?!? That’s my obsession.
Happy.MoneySaver says
Not yet! I will keep trying!!
Carissa says
I make yogurt in the crockpot. Pour 1gal milk in the crock, turn on high for about 2 1/2 hours. You want tiny bubbles around the edge of the milk but not boiling. Then uncover, turn off the crockpot, and let sit about 2 hrs or until you can hold your finger in the milk for ten seconds. Remove the skin on top and Mix in 1cup of yogurt really well. Replace lid and wrap a towel around the back and front and I lay one over the top as well. Let it sit for 8-12 hours and you have yogurt. I let mine sit about 10 hours. I strain in small batches and save the whey for use in baking and smoothies. I love the milder flavor of homemade. It’s sortof cream cheesy.
Tammy says
Thanks for sharing this! I don’t have an oven light, and this is a perfect option. I have mine in the fridge right now after sitting in my wrapped crock pot for 12 hours. 🙂
Karen S. says
I use fat free milk, and heat 1/2 gal a time in the microwave in an 8 cup Pyrex bowl (with pouring spout). It takes 15 minutes in the micro, then let cool until time to add the starter (yogurt). Love it, and glad you’re sharing it.
Yvonne says
My oven doesn’t have an oven light. What do I do then?
Teri says
I have heard of using a cooler and a heating pad on low. Haven’t done it myself, as I have an old yogurt incubator.
Asheart says
I have a small portable fridge that I can plug either in the car or in the usual socket. I say a fridge as I use it for cold drinks during long-distance driving. But, I realized there was a switch and it is possible to use it for keeping food or drinks warm. So, it came on my mind I could try to use it for making homemade yogurt as well. 🙂
Dana says
I use this method with a mayonaise jar for the yogurt. It works very well.
Asterglow says
I tried the oven and had poor results with mine, so I use a small Rubbermaid lunch cooler. I heat a cup of water, place a cloth in the bottom of the cooler and pour in the hot water just before setting my four jelly jars inside. After much experimentation, I like the jelly jars best for containers. I make four cups at a time as I am a single person, and I don’t strain the yogurt. You end up with only half as much after straining, and there is not so much separation when you use small jars instead of a large bowl or pot. It takes only about 4 hours for the yogurt to set up in the cooler. I start with Iggi’s plain Greek style yogurt, save 2 tbs. for a starter until it “wears out” after 4 or 5 batches. Certainly, if I wanted extra thick yogurt for some occasion, I could strain it.
Toby says
You can using the Yogurt mode on Instant Pot or get a yogurt maker and that help to ease out the making yogurt a lot. It turns off automatically and has a perfect result every time.
Rachelle Benson says
I make greek yogurt once a week. We barter RAW milk ( A-2/A-2 tested ) for eggs… (you convinced me last month to go back to cows milk from goats milk if I could find an A-2 line.. which I did!!!) Once a week I bring out the ol excaliber dehydrator ( its a beast, but I wish they still made them… worth thier weight in gold and filled presently with strawberries)… and fill up 4 qt jars with milk… the cream I skim and switch back and forth from butter and whipped cream ( angel food cake anyone?)… some I am saving for ice cream…lol Try a ‘dash’ of vanilla… and you can also use agave syrup or maple syrup to sweeten… we havent ‘bought’ yogurt in ages… Every few months I will buy a small container of Nancy’s organic plain yogurt to use as start up when I forget to save some… they seem to have the best ‘cultures’ for home made. Don’t you just love flour sack cloth… its the most versatile cloth in my kitchen… the country is calling Karrie… can you hear it in the breeze??? “Karrie…. move out of the suburbs and into your life…”
Karrie says
Wow…I can hear it too!…hee hee
Maria Kaiser says
I make this twice a month. The kids and I love it! we add strawberry and blue berries. Sometimes just a shake or 2 of cinnamon and sugar. Its fabulous!
Karrie says
Oooh, I should totally try the cinnamon in it… that sounds really good.
Micah Jones says
Also, if you aren’t already doing it, macerating your berries separately for about 12 hours and topping with them and granola or your favorite kind of cereal or candied nuts is heavenly. I have recently been diagnosed with liver disease and this has become my favorite snack. I can’t get enough.
Tanya says
So do you plan on always reserve a 1/4 cup of your yogurt so you can make another batch and not have to buy a starter yogurt anymore?
Karrie says
Yep! Just save a little yogurt for your starter next time. 🙂
Micah Jones says
If you add about a little less than a teaspoon of salt and whisk in a kitchen aid or vigorously by hand as your last step it should help a lot with the flavor you’re looking for and definitely a mush creamier smooth texture. Just thought you might want to try it.