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Homemade Greek Yogurt
4.5 from 51 votes

Homemade Greek Yogurt

This Homemade Greek Yogurt recipe explains how to turn a gallon of milk and a small amount of plain yogurt into creamy yogurt through slow incubation and optional straining. The process involves heating milk, cooling it to a specific temperature, fermenting with yogurt starter overnight, and then straining to achieve a thicker Greek yogurt texture. The yogurt can be served plain or with honey and fresh fruit added just before eating, giving flexibility in flavor and texture.

Prep Time
5 mins
Cook Time
22 hrs
Total Time
22 hrs 5 mins
Servings: 16
Calories: 147 kcal
Course: Breakfast, Condiments
Cuisine: American

Ingredients

  • 1 gallon milk any kind
  • 1/4 cup PLAIN yogurt Greek Gods plain yogurt brand is my favorite
  • honey optional
  • Fresh fruit optional

Instructions

    Cup of Yum
  1. Pour gallon of milk into a large pot (Reserve 1/4 cup of milk for later).
  2. Bring the pot just to a boil, and then turn off the heat immediately.
  3. Let milk cool until the temperature reaches 100 degrees. Remove the film on the top.
  4. While milk cools off, mix 1/4 cup of plain yogurt and the reserved 1/4 cup milk in a separate bowl.
  5. When the cooked milk finally cools to 100 degrees, add in the yogurt/milk mixture. Mix it up gently but thoroughly, then cover the pot with a lid.
  6. Wrap pot in a towel, and leave in your oven with the oven light on only for overnight or 16 hours. When the time is up, presto: you magically have yogurt!!!
  7. You can stop right here and you have regular yogurt, or you can strain it further if you want Greek yogurt. Using a colander-lined with cheesecloth or flour sack towel, start draining your yogurt. The goal is to separate the solid yogurt from the liquid. If it looks like a wet, white blob, you’re doing great.
  8. Every few hours either gently squeeze the cheesecloth or use a spoon to stir the yogurt blob to help it to drain faster.
  9. After about 6 hours you have nice, thick Greek yogurt. Opa!
  10. Pour into Tupperware and chill and transfer to the fridge to chill.
  11. Enjoy plain, or with chopped fruit and honey.
  12. Your homemade Greek yogurt lasts in the fridge for about 2 weeks. If you’re using some of the yogurt as a starter for the next batch, make it within 1 week.

Notes

  • Store 1/4 cup of your homemade yogurt to use as a starter for your next batch, ensuring continuous homemade yogurt without buying new starter.
  • Use fresh or frozen fruit chopped about the size of raisins when serving; add fruit and honey just before eating for best flavor.
  • If the yogurt consistency is thinner than expected, use it in smoothies, sauces, or as a substitute for sour cream to avoid waste.

Nutrition Information

Serving 1g Calories 147kcal (7%) Carbohydrates 12g (4%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 24mg (8%) Sodium 103mg (4%) Potassium 318mg (7%) Sugar 12g (24%) Vitamin A 387IU (8%) Calcium 272mg (27%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 147

% Daily Value*

Serving 1g
Calories 147kcal 7%
Carbohydrates 12g 4%
Protein 8g 16%
Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 24mg 8%
Sodium 103mg 4%
Potassium 318mg 7%
Sugar 12g 24%
Vitamin A 387IU 8%
Calcium 272mg 27%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.