Homemade Greek Yogurt

4.49 from 86 votes

Homemade Greek Yogurt

This super-simple creamy homemade yogurt requires just milk, a starter yogurt, a thermometer, and pot. No need for special yogurt-making tools. Ditch the store-bought yogurt and easily make your own!

Prep Time45

Resting Time10

Total Time10 45

Course: Breakfast, Snack

Cuisine: American, Mediterranean

Diet: Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword: greek yogurt, healthy snack, homemade yogurt

Servings:

Calories: 161kcal

Author: Kristina Tipps

Cost: $3.00

Equipment

Digital Thermometer
Dutch oven or similar heavy pot with lid
Bath towel
cheesecloth optional
heating pad optional

Ingredients

8 cups whole milk *see notes for other milk varieties
⅔ cup plain Greek yogurt or one single serving 5 ounce container

Instructions

In a large dutch oven or heavy pot with a lid, heat 8 cups whole milk over medium heat, stirring often until it reaches 200°F, being careful not to let the milk burn on the bottom of the pot. *If milk begins to form a film on top, remove it using a slotted spoon and discard, as many times as necessary.
Turn off the heat and let cool to 135°F. While cooling, continue to remove any layer of film that forms.
When the warm milk reaches 135°F, transfer about 2 cups to a measuring cup and add ⅔ cup plain Greek yogurt . Whisk until smooth.
Pour the milk and yogurt mixture into the large pot of warm milk and whisk vigorously until incorporated, being careful not to scrape the bottom.
Cover and wrap in a large bath towel to incubate. Preheat your oven to the lowest temperature possible (usually around 170°F or 75°C) for a few minutes, then turn it off. Place the towel wrapped pot of yogurt mixture into the turned off oven. Leave the oven light on to provide an additional source of warmth. (*see notes for additional ideas). Allow to incubate untouched for 10-12 hours. If not straining, transfer yogurt to storage containers and refrigerate.
OPTIONAL: When done, place a cheesecloth over a mesh strainer and put the strainer over a large bowl. Scoop the yogurt into the strainer and let strain from 30 minutes to 24 hours, depending on how thick you'd like the yogurt.

Notes

Homemade yogurt keeps in the fridge for 3-4 weeks in an airtight covered container.

Additional Fermentation Methods

SLOW COOKER: You can use a slow cooker as an alternative to the oven. Turn the slow cooker to the low setting for about 10 minutes to warm it up. Turn it off and pour the yogurt mixture into the slow cooker and cover. Then wrap it in the towel to maintain maintain the warmth and let the yogurt incubate for the full 10-12 hours.

HEATING PAD: If you have a heating pad or electric blanket, you can place it under the pot to maintain a consistent temperature. Set the heating pad or electric blanket to the low setting and check the temperature periodically to ensure it remains in the desired range.

Nutrition