Homemade Greek Yogurt Recipe

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Homemade Greek Yogurt

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!

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 mins
Cook Time 10 hrs
Total Time 10 hrs 20 mins


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


  • 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.


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

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15 Responses
  1. Sarah

    Ok, so my latest addiction (since the beginning of this month) is greek yogurt with berries and granola for breakfast. I am SOOOO excited about this recipe! How awesome!

  2. Joy

    You can also make yogurt in a crock pot. It’s a lot easier because you don’t really have to watch the temperature so closely. Here is the website where I first found it. I have been doing it for about 2 years now (saved a TON of money) and have modified this version slightly, but here are the basics –

    1. Michelle Wigfall

      Joy, would you mind sharing your modifications? I reckon you have it down to a science after two years! 😉 I’m so excited to try this. Thanks!

  3. kelly

    I just found your site and went to try the link and it is “blog protected.” Any way to check it out? I would love to see the tutorial. thanks so much, Kelly

  4. Joni

    This may be a really unintelligent question……how would it work with a type of non dairy milk like rice milk or almond milk….maybe I could just try it and see : )

  5. ariane


    I found you on Pinterest and followed to find your site !

    I found this recipe for yoghurt and it reminds me of the yoghurt recipe an old Albanian woman gave me … She spoke only Albanian ( not my forte ! ) and she told me to boil the milk and then let it cool until you are able to count to 27 when you stick your finger in the milk ! – Her yoghurt is delish !! but you have to keep making it !

  6. Sheila

    Hello, I am writing you from Greece but I am cuban who lives 45 years in Athens. It is true that the greek yoghurt is the best, I make it every week at home the same way as you make but I use milk without lactosa an also 5 teaspoons of powder milk light. I have made it many times and actually I think is really PERFECT because my yoghurt is solid an has not any liquid so as I like it. Thanks for your recipes, are very good, I follow you every day because I like the way you write, very simple. Sorry for my English but I dont write this language frequently.

  7. shivanath

    Its the normal yogurt my mom makes every day even i know the process anyway its nice to make your recipes at home

  8. Sharon

    Hi , I have recently just started making yogurt & I must say it is so easy to do ! And it saves so much money on my food budget . My mother in law is the true lover of yogurt in our family , she now will only eat my yogurt and refuses to eat store bought yogurt . Even though I’m not a yogurt eating person I will use it in some of my recipes as an ingriendent . When I make mine I use my crock pot and I’ll use two crock pots to make a dbl batch , it last me a month . Def give this recipe a try . After it’s made add all your favorite fruit ,granola , and flavoring a to it

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