How to Make Greek Yogurt at Home

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.

8 servings

How to Make Healthy Homemade Greek Yogurt--three servings of finished yogurt

Prep Time 40

Cook Time 0

Incubation Time and Straining Time 6

Total Time 6 40

Ingredients

2 quarts (1893 g) fresh milk - (fat-free, 2% or whole milk)
1-2 tablespoons yogurt - (commercial or your own homemade yogurt for starter)

Instructions

Heat 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.)
(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.
Cool the milk: Let milk cool to 100–110˚F. An ice water bath helps speed this up.
Add 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.
Incubate: Cover and keep warm (100–110˚F) for 4–8 hours, or until the yogurt is set and jiggles like gelatin.
Strain (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).
Finish and chill: Whisk until smooth, thin with milk or whey if needed, and chill. Sweeten now or before serving. Keeps for up to 2 weeks.

Notes

Nutritional Information is only an estimate. Numbers will vary according to if and how much you strain your yogurt and the type of milk you use.

Added flavorings: Add flavorings or sweeteners after your yogurt is set and strained (if you do that). Otherwise, add extras before you are ready to eat.

Don't eat it all: Don't forget to save a small amount of yogurt to start your next batch.

Nutritional Information