Greek Yogurt Home Made Recipe

Make Your Own Greek Yogurt at Home!

Today, I have an awesome recipe for you all! Have you jumped on the Greek yogurt bandwagon yet? If you haven’t, you absolutely need to! Greek yogurt is not only thick and creamy, but it’s also incredibly nutritious. Packed with calcium and protein (it has twice the protein of regular yogurt!), it’s a powerhouse of goodness for our digestive systems.
I switched my family over to Greek yogurt a few months back, but as many of you may know, it can be quite pricey, especially for those of us on a tight budget. So, imagine my delight when I discovered a way to make Greek yogurt at home through a friend’s blog. The process is simple, inexpensive, and the result is a creamy and delicious yogurt. All it takes is time, so patience is key!
It is so important for us all to be more self-sufficient, so get up and make yourself some yogurt! Here’s how you can do it.

Greek Yogurt Recipe

Make Your Own Greek Yogurt at Home!


  • 3/4 of a gallon of milk (any kind: fat-free, 2%, or whole – it doesn’t matter)
  • 3/4 cup plain yogurt (as a starter to get the process going)
  • 1/2 cup powdered milk (optional, but it makes the yogurt creamier, especially if you are using no-fat or low-fat milk)


  • Crockpot
  • Blanket
  • Thermometer
  • Mesh colander/strainer
  • Cheesecloth or a flour sack towel (I used a flour sack towel to save money)


1. Heat the Milk:

  • Pour your milk into your crockpot. I used a 4-quart one, but if you want to make more yogurt, use a bigger crockpot; just make sure your milk and yogurt ratio match up.
  • Heat the milk until it reaches 180 degrees Fahrenheit. This took about 2 hours for me.

2. Cool the Milk:

  • Once the milk reaches 180 degrees, unplug your crockpot, remove the lid, and let it cool until it’s around 110 degrees Fahrenheit.

3. Prepare the yogurt Mixture:

  • In a separate bowl, mix together the plain yogurt and powdered milk. Stir well.
  • When your milk reaches 110 degrees, add the yogurt mixture and stir well.

4. Incubate the yogurt:

  • Place the lid back on the crockpot and wrap the entire crockpot in a blanket until it’s all covered.
  • Let it sit on the counter for about 6 hours. Mine was ready in 5 hours. The yogurt is ready when it’s thickened.

5. Strain the Yogurt (for Greek Yogurt):

  • If you want Greek yogurt, line a mesh strainer with a flour sack towel or a couple of layers of cheesecloth and place it over a bowl.
  • Pour your yogurt into the lined strainer, place it in the fridge, and let the whey strain out. Check it after a few hours to see if it’s thick enough. If not, let it strain for longer.

Customizing Your Yogurt:

You can make the yogurt or Greek yogurt exactly how you like it. Add pureed fruit, chopped berries, or a little agave or honey for sweetness, as plain yogurt can be a bit sour. I added honey and pure vanilla extract to mine, and it was wonderful. Here’s how I enjoyed it for breakfast:
Breakfast Delight: Mix the yogurt with a little honey and pure vanilla extract. Top with a sprinkle of granola and a cut-up banana. It’s so good!
Despite what the picture might look like, believe me, the yogurt is really creamy and smooth. If you want it to look extra smooth, just whip it with a wire whisk for a few minutes.

Don’t Waste the Whey:

Don’t throw away the whey! The liquid left in the bowl is packed with protein and can be used in various ways:
  • In Baking: Replace the liquid in your bread or pancake recipes with whey.
  • In Cooking: Use it to replace buttermilk in biscuit recipes.
  • In Smoothies: Add it to smoothies for an extra protein boost.

Why Make Greek Yogurt at Home?

Making Greek yogurt at home has several benefits:
  1. Cost-Effective: Store-bought Greek yogurt can be expensive. Making it at home significantly reduces the cost.
  2. Customization: You have complete control over the ingredients. You can choose the type of milk you prefer and add natural flavorings or sweeteners.
  3. Health Benefits: Greek yogurt is rich in probiotics, which are beneficial for gut health. It’s also high in protein, which is great for muscle repair and overall health.
  4. Satisfaction: There’s a special kind of satisfaction that comes from making something from scratch. Knowing that you made your own yogurt is a rewarding experience.

Tips for Perfect Greek Yogurt:

1. Use Fresh Ingredients: The fresher the milk and starter yogurt, the better the final product.
2. Monitor Temperature: Keeping the milk at the right temperatures is crucial. Too hot, and you’ll kill the beneficial bacteria; too cool, and the bacteria won’t activate properly.
3. Be Patient: Good yogurt takes time. Don’t rush the incubation process. Letting it sit undisturbed will yield the best results.
4. Experiment with Flavors: Don’t be afraid to experiment with different flavors and sweeteners. Try adding different fruits, extracts, or even spices like cinnamon or nutmeg.

Frequently Asked Questions:

Q: Can I use non-dairy milk to make Greek yogurt?
A: Yes, you can use non-dairy milk like almond, coconut, or soy milk. However, the process might differ slightly, and you may need to use a non-dairy yogurt starter.
Q: How long does homemade Greek yogurt last?
A: Homemade Greek yogurt can last up to 2 weeks in the refrigerator. Store it in an airtight container to keep it fresh.
Q: What if my yogurt doesn’t thicken?
A: If your yogurt doesn’t thicken, it might be due to the milk not being at the correct temperature when the starter was added. Ensure your milk is around 110 degrees Fahrenheit before adding the yogurt starter. Also, make sure the incubation environment is warm enough.
Q: Can I use flavored yogurt as a starter?
A: It’s best to use plain yogurt as a starter. Flavored yogurts often contain sugars and additives that can affect the fermentation process.
Q: How can I make my yogurt creamier?
A: Adding powdered milk to the initial mixture helps make the yogurt creamier. Using whole milk instead of low-fat or fat-free milk will also result in a richer texture.
Q: Can I reuse my homemade yogurt as a starter for the next batch?
A: Yes, you can use your homemade yogurt as a starter for the next batch. Just save 3/4 cup of the finished yogurt and use it within a week for the best results.


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Making Greek yogurt at home is a simple and rewarding process. Not only is it cost-effective, but it also allows you to create a product that is fresh, healthy, and tailored to your taste preferences. With a little patience and some basic ingredients, you can enjoy thick, creamy, and delicious Greek yogurt whenever you want. So, get up and make yourself some yogurt – your taste buds and your wallet will thank you!
If you try this recipe, let me know how it turns out in the comments below. Happy yogurt-making! #GreekYogurt #GreekYogurtrecipe

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