Greek Yogurt
Thick, creamy, and wonderfully tangy, this homemade Greek yogurt is made by straining regular yogurt until it becomes luxuriously rich. With double the protein of regular yogurt, it's perfect for breakfast bowls, dips, or as a healthier substitute for sour cream. All you need is milk, a bit of existing yogurt for culture, and a little patience.
For 4 servings
- boil · ~15 min
Heat the milk.
1.Pour milk into a heavy-bottomed pot over medium heat.2.Bring it to a gentle boil, stirring occasionally to prevent scorching.3.Once it comes to a boil, remove from heat immediately.TIPUse a heavy pot and medium heat to keep the milk from sticking or burning at the bottom. - rest · ~30 min
Cool the milk to lukewarm.
1.Let the boiled milk cool until it feels comfortably warm to the touch.2.Test by dipping a clean finger — it should feel warm but not hot, around 110°F to 115°F.TIPIf the milk is too hot it will kill the yogurt cultures. Better to err on the cooler side. - mix · ~2 min
Inoculate with yogurt culture.
1.In a small bowl, whisk the room temperature plain yogurt with a few tablespoons of the warm milk until smooth.2.Pour this mixture back into the pot of warm milk and stir gently to combine. - other · ~480 min
Incubate the yogurt.
1.Pour the milk mixture into a clean glass or ceramic container and cover with a lid.2.Wrap the container in a thick kitchen towel and place it in a warm, draft-free spot like an oven with the light on or a turned-off microwave.3.Let it sit undisturbed for 8 to 10 hours, or until set and jiggly.TIPThe longer it sits the tangier it becomes. Avoid moving or shaking the container during incubation. - rest · ~120 min
Chill the set yogurt.
1.Once the yogurt has set, transfer it to the refrigerator without stirring.2.Chill for at least 2 hours to firm up completely before straining. - assemble · ~360 min
Strain the yogurt into Greek yogurt.
1.Set a colander over a large bowl and line it with a double layer of cheesecloth.2.Gently spoon the chilled yogurt into the cheesecloth-lined colander.3.Cover and place the whole setup in the refrigerator.4.Let it drain for 4 to 6 hours, until thick and creamy. The longer it drains, the thicker it becomes.TIPSave the drained whey for use in smoothies, soup stocks, or bread dough. - mix · ~1 min
Transfer and store.
1.Scrape the strained Greek yogurt into a clean container.2.Stir until smooth and creamy.3.Refrigerate and use within 1 week.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use whole, non-ultra-pasteurized milk for the thickest, creamiest Greek yogurt.
- 2Cool the milk to 110–115°F (barely warm to the wrist) to avoid killing the live cultures.
- 3Select a plain yogurt with labeled live active cultures for reliable fermentation.
- 4Wrap the incubating container in a thick towel and place in a turned-off oven with the light on for steady warmth.
- 5The longer you let the yogurt set (up to 10 hours), the tangier the final flavor becomes.
- 6For extra-thick Greek yogurt, strain for the full 6 hours or even overnight in the fridge.
- 7Save the drained whey to add protein and tanginess to smoothies, soups, or bread dough.
Adapt it for your goals.
Higher-protein
Use 6 cups whole milk and 2 cups skim milk powder, whisked in before heating, to significantly boost protein content without changing the method.
lactose reducedLactose-reduced
Substitute the whole milk with lactose-free whole milk; add an extra 2 tablespoons of live-culture yogurt and incubate for 11–12 hours to allow more lactose conversion.
low fatLow-fat
Use 2% or 1% milk instead of whole milk for a tangier, slightly thinner but still creamy result, ideal for lighter dressings and fruit bowls.
plant basedPlant-based
Replace dairy milk with full-fat oat or soy milk and use a vegan yogurt starter; expect a tangier, less-thick final yogurt that does not strain as much whey.
Why this is on our healthy list.
High in Live Probiotics
The live active cultures in the starter yogurt ferment the milk, introducing beneficial bacteria that support digestive health and balance the gut microbiome.
Rich in Protein
Straining concentrates the casein and whey proteins, making Greek yogurt about twice as protein-dense as regular yogurt, aiding muscle repair and satiety.
Natural Source of Calcium
Made from whole milk, this yogurt retains a good amount of calcium essential for strong bones and teeth, without added sugars or thickeners.
Low in Added Sugars
Homemade Greek yogurt contains no added sweeteners, making it a clean base for sweet or savory dishes with full control over sugar intake.
Frequently asked questions
The milk may have been too cool when the culture was added (below 110°F), or the incubation time was too short. Also, using ultra-pasteurized milk can prevent proper setting.
