Greek Yogurt

Homemade Greek Yogurt Recipe

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A delicious and simple greek yogurt recipe based on traditional greek yogurt. This is the perfect based for adding to or building on.

Photo Credit: gail_thepinkpeppercorn

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  • 1. Pre-heat oven to 105°F
  • 2. Bring 2” of water to boil in a saucepan. Place a large stainless steel bowl over the saucepan and add milk. Keep bowl above the boiling water.
  • 3. Lower heat and then slowly heat the milk up to 180-5°F. Whisk the milk gently throughout. Maintain heat for about 30 minutes- DO NOT let heat build over 185°F.
  • 4. Remove bowl from saucepan and let the milk cool down to 100-105°F, continuing to whisk gently. Sprinkle the powdered culture all over the warm milk (or stir in solution).
  • 5. Whisk the cultured warm milk for 2 minutes. Sterilize jars and then pour in cultured milk, leaving space at the top of each jar. Seal jars then place in oven (or yogurt maker).
  • 6. Begin checking yogurt after 4 hours. If not tangy and thickened leave for half hour increments before checking again. NOTE: All cultures vary- it may take longer so keep checking, when you can taste the tanginess it is ready
  • 7. Place in refrigerator overnight (or about 8 hours until chilled).
  • 8. Moisten cheesecloth and line colander/strainer and place over a large bowl. Scoop yogurt into cheesecloth Cover with plastic wrap and place back in fridge. Strain anywhere from 3-8 hours to suit- the longer yogurt is left the thicker the final texture.
  • 9. Yogurt is now thick, tangy and ready to eat. Eat within 2 weeks.

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Alexander B.

Cheese and Yogurt Making Started in the early 1980's to bring the very best in cheese making supplies, cheese making recipes, and support to cheese makers the world over. Alexander ...