Creamy Homemade Greek Yogurt – Easy & Healthy Recipe
Learn how to make Greek yogurt at home! This creamy, high-protein recipe is healthier and tastier than store-bought options like Chobani or Fage.
Ingredients
- 4 cups whole milk (or 2% for lighter texture)
- 2 tablespoons plain yogurt with live cultures (as starter)
- Cheesecloth or clean kitchen towel for straining
- Thermometer (optional but helpful)
- Large bowl and strainer
Instructions
- Heat the milk: Pour milk into a saucepan and warm over medium heat until it reaches about 180°F (82°C). Stir gently to avoid scorching.
- Cool down: Remove from heat and let it cool to 110°F (43°C) — warm but not hot to the touch.
- Add the starter: Whisk in the plain yogurt (your culture). You can use a tablespoon from Oikos Greek yogurt or Liberté Greek yogurt as a starter.
- Incubate: Cover the mixture with a lid or plastic wrap and keep it warm (in an oven with the light on or a yogurt maker) for 6–10 hours. The longer it sits, the tangier the flavor.
- Strain the yogurt: Line a strainer with cheesecloth, place it over a bowl, and pour the yogurt mixture in. Let it strain in the fridge for 2–4 hours, depending on how thick you want it.
- Transfer and store: Scoop the creamy yogurt into jars or containers and refrigerate. It will stay fresh for about a week.
Notes
- Use full-fat milk for richer flavor and creamier texture.
- The starter must contain live active cultures — that’s what makes the magic happen.
- Don’t rush the fermentation; time builds flavor and thickness.
- You can save a few tablespoons from your batch to use as the next starter — homemade Greek yogurt protein for future recipes!