Homemade Greek Yogurt | Easy and Creamy Recipe
Make this homemade Greek yogurt recipe with just 2 ingredients for thick, creamy, tangy yogurt at home. Easy, frugal, high protein, and delicious topped with fruit, honey, or granola.
Servings: 4 servings
Calories: 156kcal
Cost: Varies
Equipment
- Saucepan
- Thermometer
- Quart Mason Jar
- Small Bowl
- Cheesecloth
- Strainer
- Towel
- Culturing Environment Choose one of the culturing methods listed below.
Ingredients
- 4 cups milk
- 1/4 cup yogurt or starter I recommend this yogurt culture.
Instructions
- Heat milk to 175° to 185°F and hold it at that temperature for 15-30 minutes.
- Allow to cool to 110°F and skim off the scalded layer. Pour into a quart-sized clean Mason jar.
- Stir in 1/4 cup yogurt or starter until well combined.
- Put a lid on the jar, wrap the jar in a large towel and place it in the oven with the light on or one of the other culturing methods listed in the notes section below.
- Keep warm at 110°F for 6 to 8 hours or until firm.
- Once set, line a strainer with cheesecloth or a clean flour sack towel and place it over a bowl.
- Pour the yogurt in and allow it to strain in the refrigerator for 2 to 4 hours, or until it reaches your desired thickness.
- Remove 1/4-1/2 cup yogurt and set aside (or freeze) for your next batch of yogurt.
- Transfer the thickened Greek yogurt into a clean container and refrigerate.
- Move yogurt to the fridge and store for up to 14 days.
Notes
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.
- Do not overheat or heat your milk too quickly, as this can affect the final texture
- Keep your culturing environment consistently warm for the best results
- The longer you strain, the thicker your Greek yogurt will become
- Don’t throw away the strained liquid! That’s whey, and you can learn all about how to use it in my how to make whey tutorial.
- Always reserve a few tablespoons of yogurt for your next batch
- 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.
Nutrition
Calories: 156kcal | Carbohydrates: 12g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 100mg | Potassium: 390mg | Sugar: 12g | Vitamin A: 410IU | Vitamin C: 0.1mg | Calcium: 319mg | Iron: 0.01mg
