How To Make Greek Yogurt You Will Dream About

Note: To get a FREE printable cheat sheet listing the basic steps for making yogurt, click here.

How long does it take to make yogurt?

Now that I have my system down, actual hands-on time is less than 15 minutes.

Do I need a yogurt maker to make yogurt?

A yogurt maker is easy and foolproof. Not a bad thing, especially for beginners.

All yogurt makers are not alike.

Yogurt makers set up to incubate individual servings are not practical for Greek yogurt since it needs to be strained. Quart-size and larger yogurt makers are better for Greek yogurt lovers.

In the end, you don’t need a yogurt maker at all. The directions given here will show you how to make large and small batches with no special equipment.

Will these directions work for nut or grain milks?

No. The process is somewhat different and usually requires a special starter.

Step 1: Fill a heat-safe container with milk.

Use a microwave-safe glass pitcher to heat milk in the microwave. Or use a large sauce pan to heat milk on top of the stove.

Step 2: Heat milk to 170-180˚F.

A quick-read thermometer like this one (paid link) helps to make sure you don’t mess up this important step

For 2 quarts of milk, heating will probably take between 15-19 minutes in the microwave depending on the wattage of your oven. Check the temperature towards the end until you know how long it takes in your microwave.

What about using an Instant Pot?

Some people like to use their Instant Pot to heat and incubate the milk. That’s fine if you don’t mind babysitting the process.

Can I skip the heating step since my milk is pasteurized?

The milk has already been sterilized. The purpose of heating is to unravel the proteins and enable thicker yogurt.

A thermometer will ensure the temperatures are correct.

Step 3: Let the milk cool down.

The temperature of the milk needs to drop back to somewhere between 100-110˚F.

Milk that is too hot when you go to the next step, will kill the little yogurt bodies in the starter. Not good.

Don’t panic!

If you let the temperature slide down to 80 or 90˚ F, don’t worry. Add your starter and proceed as usual.

The yogurt-making party will be delayed until the temperature returns to 100-110˚F.

Gently heat the milk back to 100˚ F if you don’t want to wait or if your incubation system doesn’t have a steady heat source.

Looks like the temperature of this milk has come back to 105˚F. We are ready for the next step.

Step 4: Add starter to the cooled milk.

1. What’s a starter?

A starter contains live yogurt microbes. No starter? No yogurt.

2. Can I use a jar of my favorite yogurt from the store?

• Yes, if it’s unflavored, fresh, and contains live cultures (little yogurt bodies).
• Avoid yogurt with additives such as gelatin or other thickeners. They can cause a grainy texture.
• If you can’t find unflavored yogurt, vanilla-flavored will usually work. Not my first choice.

3. What’s the difference between using yogurt from the store and freeze-dried starter?

4. Can I use yogurt from a previous batch of homemade yogurt?

• Yes, as long as it is not more than a week to 10 days old.
• If you are using commercial yogurt for a starter, buy a new “starter” yogurt from the store every 3-4 batches.
• “Traditional yogurt starter” can be used over and over. Some people say years. Make a fresh batch every 7-10 days for the best results.

5. Do I have to warm up the starter before adding it to my cooled-down milk?

Not really. Little yogurt bodies don’t seem to mind jumping straight off the diving board into warm milk. I’ve made hundreds of batches of yogurt using a refrigerator-cold starter.

6. If I want to make Greek yogurt, do I have to use Greek yogurt as my starter or will regular unflavored yogurt work?

No. It doesn’t matter. Greek yogurt starts life as regular yogurt.

7. How much starter should I use?

Use a generous tablespoon of yogurt starter per quart of milk. Don’t fall for the idea that more is better. Yogurt bodies are big eaters and don’t like to be crowded.

Step 5: Cover milk (loosely) and incubate.

Incubate inoculated milk for 5-10 hours. Whatever system you use must hold the temperature steady at 100-110˚F.

How long does yogurt need to incubate?

It depends…(Don’t you hate that answer?)

• Do you prefer tart or mild yogurt? The longer you incubate, the more tart your yogurt will be. I usually incubate for 4-6 hours because I prefer mild yogurt. Some people incubate as long as 24 hours when they are concerned about lactose.

What is the best temperature for incubation?

• 100-110˚F is optimal. A half-gallon of milk with a fresh and vigorous starter will set in 4-1/2 to 6 hours. The yogurt will taste mild. Incubate longer for a tarter flavor.
• The hotter the temp, the quicker your yogurt will set, and the tarter your yogurt will taste.
• Note that temperatures closer to 115˚F have a downside:
  • The higher the incubation temperature, the more chance of “skin” forming across the top.
  • You may see excessive whey on top. Strain it off if you don’t want to stir it back in. (See directions below.)
  • Go much higher than 115˚F and the little yogurt bodies will die.

Step 6: When yogurt is set, remove it from incubation.

How can I tell if the yogurt is set?

Good question and for some, the hardest part of the entire process.  You will learn from experience when it “looks right.”

Finished yogurt should look set — like jello. If you take a spoonful out of the middle, it should stand up on its own.

What is the watery liquid I see on top?

There may be a watery and yellowish liquid on top called “whey.” That’s normal. Pour off the whey or stir it back in–your choice.

If you pour it off and want to save it, here are some ideas for what to do with fresh yogurt whey.

Step 7: Chill yogurt or strain it for thicker Greek yogurt.

At this point, you could chill the yogurt for 2-3 hours before eating it. Or, you can make it thicker (Greek yogurt) by straining it.

Step 1: Transfer yogurt into a strainer.

Cheesecloth is the traditional way to strain yogurt. In my opinion, there are better options.

Check out these posts about alternate methods with coffee filters, a fine mesh colander, or a yogurt pouch.

Line a colander with a pouch, cheesecloth, or a coffee filter).

Hot Tip: The plastic bowl inside a salad spinner works great as a colander. It will hold up to a gallon of milk.

Yogurt will “break” when you spoon it out of the original bowl. Don’t worry if it looks more like cottage cheese.

Step 2: Let the yogurt drain until it is as thick as want.

If using a pouch, you can pull the bag tight and hang it. If using cheesecloth or a coffee filter, set the lined colander back over the original bowl to catch any whey that drains off.

Step 3: What should I do with the whey?

Empty the golden liquid you collected and dispose of it. Or store this whey in the fridge and make good use of it later.

Step 4: If desired, whisk Greek yogurt until creamy smooth.

Beat strained yogurt with a big whisk until the lumps disappear. If you are doing a large amount, try using a stand mixer with the whisk attachment. Immersion blenders are too harsh and will make the texture almost runny.

Important Reminder:

Before going to step 5 below, remember to save a small portion of unflavored yogurt to use as a starter for your next batch.

Step 5: Add flavoring.

Now is the appropriate time to add any fruit, flavorings, or sweeteners. The yogurt may appear thinner than you hoped at this point. Forge on. It will thicken up when chilled.

If you enjoyed this recipe, please give it 5 stars! No comment required. Thank you.

Hope to see you again soon!
Paula

p.s. Questions or suggestions? Email me: paula at saladinajar.com.