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homemade greek yogurt in a white bowl
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4.15 from 21 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


  • Digital Thermometer
  • Dutch oven or similar heavy pot with lid
  • Bath towel


  • 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°. (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°. While cooling, continue to remove milk layer from the top.
  • When the warm milk reaches 135°, 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. 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 slowly. I've found the best way to do this is turn the heat off, but keep the pot on the burner. 
The 6 tbsp 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