The Ultimate Greek Yogurt Recipe: Creamy, Healthy, and Homemade
This easy Greek yogurt recipe uses just milk and a yogurt starter to create a thick, creamy, and probiotic-rich yogurt right at home. It’s healthy, affordable, and fully customizable—strain it to your liking for that perfect Greek-style texture.
Ingredients
- 4 cups milk (whole milk for creamy texture, 2% for lighter version, or lactose-free if needed)
- 3 tbsp plain yogurt with live and active cultures (as starter)
Optional Add-Ins (after fermentation)
- Honey or maple syrup – for natural sweetness
- Vanilla extract – for a smooth, cozy flavor
- Cinnamon or nutmeg – for extra warmth
- Fresh fruit such as berries, banana, or mango –for natural flavor and color
- Chia seeds or flaxseeds – for added texture and nutrition
- Lemon zest or mint – for a bright finish
Instructions
- Heat the Milk· Pour milk into a clean, heavy-bottomed pot.· Warm slowly over medium heat until it reaches 180°F(82°C).· Stir occasionally to prevent burning.· Once it reaches temperature, remove from heat immediately.· This step helps create a smooth, thick yogurt texture.
- Cool the Milk· Let the milk cool to about 110°F(43°C) before adding the yogurt starter.· You can cool it at room temperature or place thepot in a bowl of ice water to speed it up.· Stir now and then so it cools evenly.
- Add the Yogurt Starter· Once cooled, gently mix in 2–3 tablespoons of plain yogurt with live cultures.· Stir slowly—avoid whisking or overmixing to keep the proteins intact.· If this is your first batch, use a store-bought yogurt labeled “live and active cultures.” For future batches, save a few spoonfuls of your own homemade yogurt to use as your starter.
- Ferment the Yogurt· Pour the milk mixture into a clean glass orceramic bowl.· Cover and keep it in a warm place (around 100–110°F/ 38–43°C) for 6 to 12 hours.· Use an oven with the light on, a yogurt maker, or wrap it in a towel to keep it warm.· The longer it ferments, the tangier your yogurt will be.
- Strain for Greek-Style Thickness· Once set, line a fine mesh strainer with cheesecloth or a clean towel and place it over a bowl.· Pour the yogurt in and refrigerate for 2–4hours (for regular Greek yogurt) or overnight (for extra thick texture).· Let gravity do the work—no squeezing needed.
- Store and Enjoy· Transfer your finished yogurt to clean jars or airtight containers.· Refrigerate for up to 7–10days.· Save 2 tablespoons from this batch as your starter for the next one.
Notes
Fermentation Time: 6–12 hours
Straining Time: 2–4 hours
Total Time: About 8–14 hours (mostly hands-off)
Tips:
- Use whole milk for the creamiest results.
- For dairy-free versions, use coconut or almond milk with a plant-based starter.
- Don’t skip the heating and cooling steps—they ensure the right texture and flavor.
- The longer you strain, the thicker your yogurt will be.
Serving Suggestions:
- Enjoy plain, or top with honey, vanilla, and fruit for sweetness.
- Use as a base for dips or dressings with olive oil, garlic, or herbs.
- Mix into smoothies or overnight oats for a protein-packed breakfast.