How to Make Greek Yogurt (No Special Equipment)

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Make thick, tangy Greek yogurt at home with just two ingredients! This foolproof guide walks you through how to make healthy, flavorful yogurt that’s better than store-bought.

·published 2019-09-09

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GreekMediterraneanBreakfastDips, Sauces, And Salsas

Servings

['2', '2 cups']

Total time

6h 30m

prep 30 min

Calories / serving

220 kcal

Ingredients (2)

serves

4 cups whole milk (960 mL)milk
¼ cup plain store-bought yogurt (ensure the container says “live” or “active” cultures, 60 g)

Instructions (6 steps)

01Heat Milk: Place 4 cups whole milk in a medium pot and heat to 185-200°F (85-93°C), stirring frequently to preventing a skin from forming.
02Cool Bath: Transfer the pot with milk to an ice bath (I filled my sink with ice and water), to cool milk to 100-110°F (37-43°C).
03Mix: Add ¼ cup plain store-bought yogurt to the cooled milk and whisk well to combine.
04Ferment: Cover jar or bowl with a lid, wrap in a moist, warm towel to keep in heat, and place in oven. Turn on oven light to keep warm, and let the bacteria do its yogurt making magic for 4 to 8 hours (or overnight).*
05Strain: You can eat the yogurt like this, or strain it to make Greek yogurt. To strain, line a mesh sieve with cheesecloth (or paper towels, coffee filters etc), and pour yogurt in. Place over a large bowl and let strain in the fridge for a few hours (or overnight), until it’s reach a consistency you like.

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Rich recipe — supports nutrition-aware planning.