How to Make Greek Yogurt

How to Make Greek Yogurt

Greek yogurt is one of our favorite dietary staples. Packed with lean protein, high in calcium, and brimming with probiotics, potassium, and B12, this creamy treat is easy to whip up in your own kitchen! Make your own homemade Greek yogurt with our simple tips.

1. Heat Up Half Gallon of Milk
Simmer the milk on the stove top over medium low heat, uncovered until just below boiling, so that it is at a simmer, about 200 degrees F.
*Note that it is important to make sure that the pot has a lid available, because you will cover your yogurt later.

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2. Cool the Milk
Milk should be cooled until it is just warm to the touch, around 110 to 115 degrees F.

 

3. Add 1/2 Cup Yogurt
Remove one cup warm milk. Whisk half cup plain, unsweetened, commercial yogurt (does not need to be Greek, but can be) into the cup of milk until incorporated. Whisk it back into the whole pot of warm milk.

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4. Use one of the methods below to let the yogurt sit, warm (about 110 to 115 degrees F), for at least 4 hours & up to overnight:

1.)Cover the pot, wrap it in towels, and place in the oven with just the oven light on.
2.)Wrap the pot with a heating pad on the lowest setting and place on a counter top, covered.
3.) Keep the yogurt in a dehydrator left at 110 degrees F.
4.) Place the mixture in an insulated, capped thermos. Wrap with towels and place in a warm spot (a spot that doesn’t get a lot of cool air).
5.) Pour yogurt into a glass jar. Add the lid. Let sit in the sun for 4 hours. This can also work on a window ledge that the sun is hitting. This works best in the summer in most places, but don’t let the jar get very hot.

5. Strain the Yogurt to Thicken

1.) Line a strainer with one layer of cheesecloth so that it goes a bit over the edges. Place the strainer over a bowl so that it sits comfortably, with space beneath.
2.) Add the yogurt to the cheese cloth lined strainer over the bowl, and place in the fridge for 2- 6 hours. Most of the liquid/whey will drain from the yogurt into the bowl, leaving you with a thick, Greek-style yogurt.

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6. Add Toppings

Top with honey, berries, and/or granola to serve. Enjoy!

Here are some recipes that contain Greek yogurt:

8 Interesting Ways to Use Greek Yogurt
Skinny Peanut Butter Yogurt Dip
Clean Eating Chicken Salad
Twice-Baked Potatoes

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8 Comments on "How to Make Greek Yogurt"

  1. Jenny  August 9, 2016

    Will this work with almond milk?

    Reply
    • Gale Compton  August 10, 2016

      Jenny, I’m not sure almond milk has enough fat but could work with canned coconut milk.

      Reply
  2. Sylvia  August 10, 2016

    What kind of milk do u use 3% 2%!? Pls&thank u

    Reply
    • Gale Compton  August 10, 2016

      Sylvia, For Greek yogurt I recommend at least 2%. Whole would work well.

      Reply
  3. Lara  October 8, 2016

    How long does a batch typically keep for, in your experience?

    Reply
    • Nichole  October 8, 2016

      Hi Lara,

      Usually this will keep for about 2 weeks. I usually live by the “when if doubt, throw it out!” method. So if you’re not sure if it’s still good, toss.

      Reply
  4. chioma  January 30, 2017

    Can I use soya milk to make this yoghurt?

    Reply
    • Gale Compton  January 30, 2017

      I can’t say for sure but I don’t see why it wouldn’t work. Keep us posted. 🙂

      Reply

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