Homemade Greek Yogurt
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Homemade Greek Yogurt

Submitted by: Cindy

Prep Time: 30 Minutes

Cook Time: 0 Seconds

Servings: 16

This is a very simple way to make your own Greek yogurt. As you all know it is sometimes hard to find organic and it is expensive. This is a great way to get raw, organic Greek yogurt for much cheaper!


    8 c. milk, raw or organic

    4 tbsp. Greek yogurt


In a heavy-bottomed pot over medium heat, bring milk to 180ºF, stirring regularly to prevent scorching. Once milk has reached temperature, allow it to cool to 110ºF.

When milk has cooled, add yogurt to the pot and whisk thoroughly to combine.

Pour milk and starter mixture into 2 quart-sized jars (and smaller 1/2 pint to make starter for next batch) and screw on lids. Place them in small insulated cooler and fill with 120ºF water until jars are submerged nearly up to their lids. Put smaller jar on upside down pint jar or something to make as tall as quart jars. Close cooler and leave in a draft-free, undisturbed place for 6 hours or until desired tartness is achieved.

When incubation is complete, remove jars from water bath and place in refrigerator for at least six hours to halt culturing and set yogurt.

The yogurt now needs to be strained. Place a fine mesh strainer over a bowl and line it with 2 layers of cheese cloth. Spoon yogurt into lined strainer and allow to drain for 2 hours or until desired thickness is achieved.

Transfer yogurt to a storage container and refrigerate until needed. Remaining leftover whey (approximately 2 cups) may be reserved for another use if desired.