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homemade greek yogurt in a white bowl
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4.65 from 65 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. Minimal active cooking time and no straining necessary! Ditch the store-bought yogurt and easily make your own!
Prep Time45 mins
Resting Time10 hrs
Total Time10 hrs 45 mins
Course: Breakfast, Snack
Cuisine: American, Mediterranean
Keyword: greek yogurt, healthy snack, homemade yogurt
Servings: 8
Calories: 155kcal
Author: Kristina
Cost: $1.50


  • 8 cups whole milk
  • 1 container plain Greek yogurt (5 oz)


  • In a large dutch oven or heavy pot with a lid, heat the milk over medium heat, stirring often until it reaches 200°F. (helpful hint: if milk begins to form a film on top, simply remove it using a slotted spoon and discard)
  • Turn off heat and let cool to 135°F. While cooling, continue to remove milk layer from the top.
  • When the warm milk reaches 135°F, transfer about 2 cups to a measuring cup and add the yogurt. Whisk until smooth.
  • Pour the milk & yogurt mixture into the 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.
  • Put the wrapped pot in the oven with the light on. Allow to incubate untouched for 10-12 hours.


Incubation time depends on how thick and creamy you prefer your yogurt. I like to incubate mine for at least 10 hours for an almost Greek-like yogurt. 
Yogurt needs to be incubated in a warm place to keep it resting at about 115-135 degrees F. The easiest place to do this is in your oven with the light turned on. I turn on my oven light while heating the milk to ensure it's nice and warm when I am ready to incubate.
When heating the milk, it should just about reach it's boiling point but not boil. Make sure to let the milk cool to 135 degrees F slowly. I've found the best way to do this is turn the heat off, but keep the pot on the burner. 
The 6 tablespoon of yogurt is called a "starter yogurt". You should choose a plain yogurt that you like, because your final product will taste similar to it. I choose a Greek yogurt because this gives me a very creamy yogurt and I don't have to strain out any whey to thicken it. 


Serving: 8oz | Calories: 155kcal | Carbohydrates: 12g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 108mg | Potassium: 337mg | Sugar: 13g | Vitamin A: 383IU | Calcium: 287mg | Iron: 1mg