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Homemade Greek Yogurt

Homemade Greek Yogurt

You don't need a yogurt maker to make this delicious Homemade Greek Yogurt. Just try this easy-to-follow recipe.
Course Breakfast
Cuisine greek
Keyword greek yogurt
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings 4
Calories 587kcal
Author Lauren's Latest


  • 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