Homemade Greek Yogurt

Prep Time
Cook Time
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Recipe: #7867

December 01, 2011

"Everyone has their favorite way of making yogurt but, this recipe is fool proof for me. It never fails as long as I use a candy thermometer, oven thermometer, and PASTURIZED milk. Do not use ultra-pasteurized milk! It will make the yogurt taste very tangy. I like to buy my milk in a glass bottle. Like everything else, it tastes better in glass, not plastic. Homemade Greek yogurt is easy, delicious, cheaper, and can be eaten plain or with toppings, can be used in cooking in place of sour cream or cream cheese, or made into dips. Let it strain long enough and you can have cheese yogurt too. Homemade Greek yogurt tastes nothing like store yogurts. It is not sweet! It does not have all the sugar, flavorings, pectin, gum extracts, powdered milk, or additives that you usually find in most commercial yogurts. Greek Yogurt is a blend of milk and cream that is strained; removing the whey and creating a thick, creamy, firm, velvety yogurt. It is not a diet food but, a healthy food loaded with lots of good health benefits. You will need an oven that you won’t need to turn on for 8 hours"

Original is 8 servings


  • Serving Size: 1 (259.8 g)
  • Calories 207.8
  • Total Fat - 13.6 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 44.8 mg
  • Sodium - 224.1 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 0 g
  • Sugars - 10.8 g
  • Protein - 8.2 g
  • Calcium - 291.4 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a 2 or 3 quart glass bowl, add the container of yogurt and stir a couple times with a whisk until smooth; set aside. (This is the starter yogurt and it needs to be close to room temperature).

Step 2

Clip a thermometer on the side of large stock pot. Heat the milk and half and half on medium heat until it reaches 180 degrees; stirring occasionally. This takes about 15 minutes. Do not turn the heat higher than medium heat, otherwise the milk may burn. When temperature is reached, turn off the heat and set the pot of milk off to the side. Cool the milk down to 110 degrees. This can take approximately 35-45 minutes.

Step 3

When proper temperature of milk is reached (110 degrees), remove the skim off the top of milk mixture with a fork; discard. Take a soup ladle full of the warm milk and whisk it into the bowl of yogurt starter until it is smooth and combined. Do this a couple more times to insure all the yogurt has been properly incorporated into the milk. Then add the rest of the milk, whisking to make sure yogurt is mixed in thoroughly. Cover the yogurt mixture with a lid or plate.

Step 4

Turn the oven on and warm it to 100 degrees. This only takes a couple of minutes to achieve. Turn oven off and make sure the oven thermometer is holding a steady 100 degrees. Ovens are insulated so it will help maintain a constant temperature.

Step 5

Place bowl in the oven with the oven light ON and leave it there for approx. 8-10 hours or overnight. The yogurt should have a custard-like consistency when it is done. More incubation time will not make the yogurt firmer.

Step 6

Take the bowl out of the oven. DO NOT STIR the yogurt. Place a colander over a deep bowl and cover the colander with cheese cloth. Pour the bowl of yogurt into the cheesecloth to strain the whey. Let yogurt strain for approximately 1-2 hours, depending on how thick you like it. There will be approximately 2-3 cups of whey after yogurt is done straining. Discard the whey, if you don’t want it for other uses.

Step 7

Finally, spoon the yogurt into a quart container or into smaller individual containers. Chill completely before eating. Store in refrigerator. Keeps for 5-7 days.

Step 8

It is fabulous with just a few walnuts and honey. And of course there are berries of all kinds and granola that are good toppings. One of my favorites is grated chocolate with a pinch of cinnamon. And, if you need a bit more sweetness on your yogurt, add a pinch of powdered sugar over it.


  • Tools:
  • Candy thermometer
  • Oven thermometer
  • Stainless stockpot
  • Wooden spoon
  • Glass bowl with lid (you can use a plate for the lid)
  • Large bowl
  • Colander
  • Cheesecloth

2 Reviews


So easy. So thick and delicious! I made it to use on baked potatoes. Lots less fat than sour cream.


review by:
(22 Jul 2012)


I prefer Greek Yogurt to regular yogurt and I was so happy to see this posted here. I often substitute Greek Yogurt for sour cream because it is much lower in fat and you can't tell the difference in the taste. It's a little thicker but that's a plus with me because to me sour cream is watery at times. I will make this very often as yogurt is a part of my life in many ways.


review by:
(20 Apr 2012)

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