Homemade Greek Yogurt Recipe | Thick, Creamy, and Easy to Make

If you love my plain yogurt recipe but want a tangier, higher-protein product, this homemade Greek yogurt recipe is just for you. It delivers a rich texture that holds up beautifully on a spoon, with a signature velvety body, and a clean, fresh flavor that is far superior to anything from the store. 

Whether you enjoy it plain, lightly sweetened, or topped with fruit, this yogurt is satisfying, nourishing, and incredibly versatile in your kitchen.

What Makes This Recipe Unique?

You will love this recipe because it is simple, wholesome, and rooted in traditional from-scratch cooking.

• Simple – Uses just two real-food ingredients, without fillers, thickeners, or added sugars.
• Frugal – Budget-friendly compared to store-bought Greek yogurt.
• Nutritious – High in protein and delivers the benefits of fermented milk products with gut-healthy probiotics.
• Versatile – Easy to customize for your family’s taste, and a great foundational recipe to use as the secret ingredient in your homestead kitchen.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Whole Milk – The richer the milk, the thicker your yogurt will be. Raw milk or pasteurized milk both work well, though ultra-pasteurized milk can be less reliable.
• Starter Culture – You can purchase a starter culture (my favorite is this heirloom Bulgarian yogurt culture), or you can use a few tablespoons of plain yogurt. Just make sure it is unsweetened and contains active live cultures.

Recipe Instructions

Step 1: Pour the milk into a heavy-bottomed pot and slowly heat to 180°F, stirring occasionally to prevent scorching. Keep the temperature up for 15-30 minutes; this step is crucial for getting that nice, thick yogurt.

Step 2: Allow to cool to 110°F and skim off the scalded layer. (If you add the culture before the milk is cooled, you’ll kill it. If you add the culture to cold milk, it won’t culture. It just likes to be warm, not hot, not cold.)

Step 3: In a small bowl, mix the yogurt starter with a bit of the warm milk to thin it out. Stir the starter mixture back into the pot of milk.

Step 4: Pour into clean glass jars and cover.

Step 5: Culture the jars in a warm place between 100°F and 110°F for 8 to 12 hours. I place my jars, wrapped in towels, into my microwave. If I turn on the overhead light over my stovetop, it heats the microwave to the perfect “incubating” temperature for culturing my yogurt. For other incubating options, see “Alternative Culturing Methods” below.

Step 6: Once set, line a strainer with cheesecloth or a clean flour sack towel and place it over a bowl. 

Step 7: Pour the yogurt in and allow it to strain in the refrigerator for 2 to 4 hours, or until it reaches your desired thickness.

Step 8: Transfer the thickened Greek yogurt into a clean container and refrigerate.

Alternative Culturing Methods

There are a few ways to culture your yogurt. Pick the option that works best for you, or what you have available:

• Yogurt Maker – A yogurt maker provides a consistent culturing temperature. The downside is that they don’t do anything else. So, unless you have a lot of space in your kitchen, this isn’t ideal.
• Instant Pot – Many Instant Pots come with a yogurt setting, making them a double-duty appliance. However, I don’t like to tie my Instant Pot up for 4-6 hours at a time, so this option doesn’t work well for me.
• Towels & Ice Chest – I haven’t personally tried it, but many people use the towel-and-ice-chest method. Simply wrap your jars in large towels, then place them into an ice chest and close the lid. Some people even add jars filled with boiling water to the ice chest to maintain more heat.
• Crockpot – In the past, I used to fill my crockpot about halfway with hot water, place my jars of yogurt into the crockpot, then turn the knob to “keep warm”. This would work great for me, but you’ll want to test your crockpot settings to make sure it doesn’t heat your milk too much.
• Oven Light – Similar to the microwave method mentioned in the recipe, just wrap the jars in towels and place them in the oven with the light on. 

Choose the option that works best for you, or try them all until you find your favorite! I’ve done many of them over the years, and the microwave is just what works best at this time.

Serving Suggestions

• Top with granola, fresh berries and a drizzle of honey
• Stir into oatmeal or overnight oats
• Use as a base for smoothies
• Substitute for this homemade buttermilk recipe, or swap for sour cream in savory dishes.
• Mix with garlic and herbs for a simple dip
• Spread over warm sourdough bread with a pinch of salt. (I love this easy sourdough boule recipe.)
• Serve as a creamy topping for maple vanilla baked pears or a homemade strawberry shortcake.

Storage Instructions

Store your homemade Greek yogurt in an airtight container in the refrigerator for up to 1 to 2 weeks. For best quality, use within the first week.

Do not freeze, as freezing changes the texture and can make it grainy once thawed.