Homemade Greek Yogurt from Scratch Recipe

Introduction

This recipe shows you how to make rich, creamy Greek yogurt at home using just whole milk and a bit of plain yogurt as a starter. With simple steps and minimal ingredients, you can enjoy fresh, tangy homemade yogurt that’s perfect for breakfast or snacks.

Ingredients

• 4 cups whole milk
• 1/4 cup no sugar added plain yogurt

Instructions

1. Step 1: Fill a large pot halfway with water and place it over medium-high heat. Set a medium pot inside the large pot to create a double boiler, which will gently warm the milk without burning it.
2. Step 2: Pour the whole milk into the medium pot and heat it slowly, stirring frequently to prevent a skin from forming. Warm the milk until it reaches 185-200°F (85-93°C), which should take about 10 to 15 minutes.
3. Step 3: Transfer the medium pot with the milk to an ice bath to cool it down to 100-110°F (38-43°C).
4. Step 4: Pour about 1/2 cup of the warm milk into a clean bowl. Stir in the plain yogurt until well blended, then return this mixture back into the pot with the remaining warm milk and mix thoroughly.
5. Step 5: Cover the pot with a lid, wrap it in a towel to retain heat, and place it in the oven with the oven light turned on. Let the yogurt culture for 4 to 6 hours or overnight, allowing the bacteria to ferment the milk into yogurt.
6. Step 6: Once the yogurt has set, you can eat it as is or strain it to create thicker Greek yogurt. To strain, line a mesh sieve with cheesecloth, pour the yogurt in, and place it over a bowl in the refrigerator for a few hours until it reaches your desired thickness.
7. Step 7: Transfer the strained Greek yogurt from the cheesecloth to a clean, airtight container. Serve immediately or chill before enjoying.

Tips & Variations

• For creamier Greek yogurt, strain longer to remove more whey. You can also use whole milk for best results, or try adding a tablespoon of dried milk powder to increase thickness.

Storage

Store homemade Greek yogurt in an airtight container in the refrigerator for up to 1 week. Keep it chilled and avoid cross-contamination with other foods. Reheat gently if desired, but it’s best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or skim milk instead of whole milk?

Yes, but the yogurt will be thinner and less creamy. Using whole milk produces the best texture and richer flavor.

Do I need to buy special yogurt to use as a starter?

No, any plain yogurt with live active cultures and no added flavors should work well as a starter.

Homemade Greek Yogurt from Scratch Recipe

---

★★★★★

4.7 from 127 reviews

• Author: Jack
• Total Time: 6 hours 15 minutes
• Yield: Approximately 3 cups of Greek yogurt 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

Learn how to make homemade big fat Greek yogurt using simple ingredients and a gentle water bath heating method. This recipe explains how to heat milk, culture it with yogurt, and strain it for thick, creamy Greek yogurt you can enjoy plain or use in various dishes.

---

Ingredients

Scale 1x2x3x

Ingredients

• 4 cups Whole Milk
• 1/4 cup No Sugar Added Plain Yogurt

---

Instructions

1. Set up water bath: Fill a large pot halfway with water and place it over medium-high heat. Position a medium pot inside the large pot filled with water, which will gently heat the milk and prevent it from burning.
2. Heat the milk: Pour the 4 cups of whole milk into the medium pot. Stir frequently and heat the milk to between 185-200°F (85-93°C), which should take about 10 to 15 minutes. This step scalds the milk to prep it for culturing.
3. Cool the milk: Remove the medium pot from the water bath and place it in an ice bath. Stir and cool the milk down to 100-110°F (37-43°C), the perfect temperature for culturing.
4. Mix yogurt starter: Take approximately 1/2 cup of the warm milk and mix in the 1/4 cup no sugar added plain yogurt in a clean bowl. Stir until fully blended, then pour the mixture back into the pot of warm milk and stir well to combine.
5. Incubate the yogurt: Cover the pot, wrap it in a towel to retain heat, and place it in the oven with only the oven light turned on. Let it incubate undisturbed for 4 to 6 hours, or overnight, allowing the live cultures to thicken the milk into yogurt.
6. Strain to make Greek yogurt: After incubation, you will have yogurt that can be eaten as is or strained. To strain, line a mesh sieve with cheesecloth, set it over a bowl, pour the yogurt in, and refrigerate for a few hours until it reaches your desired thickness.
7. Store and serve: Scoop the thickened Greek yogurt from the cheesecloth into a clean, airtight container. Refrigerate and enjoy your homemade creamy Greek yogurt plain or with toppings of your choice.

Notes

• Use whole milk for a creamier, richer yogurt.
• Maintaining the correct incubation temperature is crucial for culturing; the oven light creates a warm environment without heating.
• Homemade yogurt may be tangier than store-bought varieties; flavor with honey or fruit if desired.
• Use cheesecloth or a fine mesh bag to strain yogurt for thick Greek-style texture.
• Store yogurt in an airtight container in the refrigerator for up to 1 week.
• Make sure all equipment is clean to prevent unwanted bacteria growth.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Dairy
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek yogurt, homemade yogurt, yogurt recipe, creamy yogurt, low sugar yogurt, healthy yogurt, cultured dairy