Homemade Greek Yogurt Recipe

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You don’t need a yogurt maker to make this delicious Homemade Greek Yogurt. Creamy, smooth and oh so tasty. Just try this easy-to-follow recipe and you will be hooked!

Homemade Greek Yogurt | 2 Ingredients

When Cathy {from Bright Bakes} Maria {from Two Peas and their Pod} and I had a brief make-your-own-greek-yogurt conversation on Twitter, I knew I had to make it. Maria posted her recipe and I was bummed that I needed to go all the way to Portland to get a yogurt maker. I like things pronto. Who wants to wait? I mean really?!

Then, Cathy came to my rescue! She basically said “Don’t worry! You don’t need a machine to make yogurt yourself at home! It’s so easy!” And she was RIGHT! She posted an easy to follow tutorial/recipe on how to make greek yogurt at home on her site and as it turns out, you only need 2 ingredients and a whole lot of time.

I was a little uneasy about the process just because I had never done it before and at different points during the recipe, you need to be accurate and watch your thermometer like a hawk. Other then that, this recipe is cake!

This is the recipe in my words. The original recipe is from Cathy B. who writes Bright Bakes. Click here to see her recipe, step by step photos and more. Thanks for a great money saving recipe, Cathy!

Main Ingredients Needed

2 ingredients! Just 2, to make a batch of Homemade Greek Yogurt! The type of milk to you use is totally up to your preferences.

• Milk- skim, 1%, 2% or whole
• Plain greek yogurt

How To Make Homemade Greek Yogurt | Directions

Here is the step by step instructions for making greek yogurt. For full recipe details, see the printable recipe card below.

Step 1: Pour Milk

Pour 1 full gallon of milk into a large pot and set over medium heat uncovered.

Step 2: Place Thermometer + Whisk Milk

Place a thermometer into the milk and whisk frequently to heat it evenly and so the bottom of the pot doesn’t scorch.

Step 3: Let Milk Come to Temperature

Let the milk come up to 185 degrees. It NEEDS to reach this temp if you want it to work!

Step 4: Remove from Heat

Remove milk from heat and let it cool to 110-120 degrees.

Step 5: Whisk in Yogurt

Whisk in 1/3 cup room temperature plain greek yogurt.

Step 6: Cover + Leave Alone for 10-12 Hours

Cover pot with tight lid and either wrap it well in towels or blankets or place it in a warm spot in your house. It needs to stay warm and undisturbed for 10-12 hours so the yogurt can work it’s magic and turn that gallon of milk into yogurt. Cathy placed hers on her stove with the oven light on for a small heat source.

Step 7: Pour Off Excess Liquid + Pour Through Cheesecloth

After 10-12 hours, milk should have thickened and turned into yogurt. Pour off any excess liquid and then scoop yogurt into a cheesecloth lined strainer. Place into refrigerator until yogurt is the desired consistency you want. This will continue to remove the whey still left in the yogurt. Place into airtight containers and store in the fridge.

Greek Yogurt Topping Ideas

The possibilities and combos are endless when it comes to add ins for your greek yogurt. Here are a few that come to my mind:

• blueberries
• strawberries
• granola
• raisins
• coconut
• peaches

Loved Homemade Greek Yogurt? Give These Recipes a Try…

• Homemade Granola
• Oat Breakfast Cookies with Greek Yogurt Glaze
• Blackberry Yogurt Muffins

I hope you love this recipe as much as we do! Be creative with the toppings you add each time you eat it–that’s the fun part! Have a great day, friends! Enjoy! 🙂

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5 from 3 votes

Homemade Greek Yogurt

You don't need a yogurt maker to make this delicious Homemade Greek Yogurt. Just try this easy-to-follow recipe.

servings 4

Prep Time 20 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 20 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 gallon milk skim, 1%, 2% or whole
• ▢ 1/3 cup plain greek yogurt

US Customary – Metric

Instructions

• Pour 1 full gallon of milk into a large pot and set over medium heat uncovered.
• Place a thermometer into the milk and whisk frequently to heat it evenly and so the bottom of the pot doesn’t scorch.
• Let the milk come up to 185 degrees. It NEEDS to reach this temp if you want it to work!
• Remove milk from heat and let it cool to 110-120 degrees.
• Whisk in 1/3 cup room temperature plain greek yogurt.
• Cover pot with tight lid and either wrap it well in towels or blankets or place it in a warm spot in your house. It needs to stay warm and undisturbed for 10-12 hours so the yogurt can work it’s magic and turn that gallon of milk into yogurt. Cathy placed hers on her stove with the oven light on for a small heat source.
• After 10-12 hours, milk should have thickened and turned into yogurt. Pour off any excess liquid and then scoop yogurt into a cheesecloth lined strainer. Place into refrigerator until yogurt is the desired consistency you want. This will continue to remove they whey still left in the yogurt.
• Spoon yogurt into air tight containers and keep in refrigerator.

Nutrition

Calories: 587kcal | Carbohydrates: 46g | Protein: 32g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 413mg | Potassium: 1273mg | Sugar: 48g | Vitamin A: 1533IU | Calcium: 1088mg | Iron: 1mg

Course: Breakfast

Cuisine: greek

Keyword: greek yogurt