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How to Make Greek Yogurt at Home

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This method shows how to make Greek yogurt at home by incubating milk and then straining the whey for a thick, creamy result. Heating the milk in a microwave avoids worries about scorching, boil-overs, or stirring. However, other options are also provided.

·published 2009-08-01

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AmericanMaking Yogurt

Servings

['8', '8 servings']

Total time

6h 40m

prep 40 min

Calories / serving

121 kcal

Ingredients (2)

serves

2 quarts fresh milk ((fat-free, 2% or whole milk))milk
1-2 tablespoons yogurt ((commercial or your own homemade yogurt for starter))yogurt

Instructions (7 steps)

01Heat the milk: Microwave 2 quarts fresh milk in a large microwave-safe bowl until bubbles form around the edges and the temperature reaches 170–180˚F. Stir to check. (In my microwave, this takes 16 minutes on HIGH.)
02(Optional) Hold for thickness: Keep milk at 180˚F for 15–20 minutes to make thicker yogurt. I do this on 20% power in the microwave for 15 minutes.
03Cool the milk: Let milk cool to 100–110˚F. An ice water bath helps speed this up.
04Add the starter: Whisk 1-2 tablespoons yogurt with a little cooled milk until smooth, then stir it into the rest of the milk and whisk again.
05Incubate: Cover and keep warm (100–110˚F) for 4–8 hours, or until the yogurt is set and jiggles like gelatin.
06Strain (optional): Pour into a mesh strainer, a colander lined with coffee filters, a yogurt bag, or even layered cheesecloth. Let it drain until it is reduced by about a third (or to your preference).

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Rich recipe — supports nutrition-aware planning.