Homemade Yogurt: Making Greek Yogurt At Home

You can always buy Greek yogurt in a store. However, there’s something awesome about making it right at home. Learning how to make Greek yogurt is easier than most people think, too.

After you make homemade yogurt, there’s an extra step. Of course, you can always eat the yogurt as-is and after it cools. But, the extra step is what turns your regular homemade yogurt into tasty Greek yogurt.

Making Homemade Greek Yogurt ~ Greek Yogurt

Greek or ‘Greek-style yogurt’ is a type of strained yogurt. Strained yogurt is yogurt that has been strained of its whey content after the culturing process. The straining gets rid of the whey, leaving behind a thicker yogurt that’s said to have a consistency between ‘unstained yogurt and soft cheese.’

Although traditional strained yogurt is typically made from sheep’s milk, it’s commonly made from cow’s milk, especially for the Greek-style yogurt you can find in stores today.

In fact, most Greek yogurt is made from cow’s milk nowadays, particularly if you’re going to buy it in stores or make it at home.

Greek yogurt with a yogurt maker

The following recipe we’re about to show you use whole milk, as its fat content is perfect for making a thick Greek-style yogurt. Although you can use skim or low fat milk, they produce thinner yogurts that will need thickening before you strain.

The homemade Greek yogurt recipe can be made with your normal kitchen utensils but also quite easily transformed to use with a yogurt maker. A yogurt maker machine will take all the problems and timing issues out of your hands. Put in the ingredients and set the timer and you’ll have fresh Greek yogurt whenever you want!


Making Homemade Greek Yogurt ~ The Process

In our last article, we showed you how to make homemade yogurt with just a few ingredients and supplies. This time, we’re going to show you how to make Greek yogurt in the same way, with just one more step.

Once again, make sure your equipment is sterilized before you start. You can do that by pouring boiling water into each of the containers you plan to use for storing your yogurt. After you pour in the hot water, wait about 5 minutes and then pour out the water to let the containers dry.

You’ll also need cheesecloth and some twine for the straining process. While you can use other types of thin cloth, cheesecloth will help you produce a ‘thicker’ and more consistent yogurt.

  • Boil your milk to 180 degrees. The candy thermometer should be used to take the temperature while the milk heats. Once it reaches that temperature, take the pan off the heat, while keeping the thermometer in the pan.
  • Wait a while for the temperature to drop to 115 degrees. After that, mix in your yogurt or yogurt starter (you can temper this with milk by mixing it with 2 cups of milk before using it) until it’s completely mixed in the milk. Pour the mixture inside your sterile pot or container where the yogurt will culture.
  • Put a lid or some plastic wrap over the pot or container containing the mixture. Store the mixture in a warm place for about 10 to 12 hours. If you need to, keep the yogurt warm by wrapping the towel around the pot or container. If you want a tangier yogurt, keep the yogurt stored for an additional 3 to 5 hours.
  • Refrigerate once it’s finished culturing. Let the yogurt cool for least 3 to 4 hours before eating.

Here’s where the directions get different or, rather, here’s the extra step we were talking about: the straining process.

  • Get a big bowl ready by lining it with cheesecloth. When you’re done, dump about 2 cups of your yogurt into the center of the cloth.
  • Bring together the corners of your cheesecloth. Lift the yogurt out of the bowl, holding the corners, and twist to start draining the whey liquid.
  • Keep squeezing to get all of the whey out. Once most of the whey has drained, tie off the part that you’re holding with your twine.
  • Now, get out a strainer or colander, put it into the large bowl and sit your partially strained yogurt inside. The yogurt will continue draining for a few hours.
  • Sit the yogurt bowl inside your refrigerator, as it drains, for about 2 to 3 hours. After that, take out the bowl and remove the yogurt (still in the cheesecloth). Hold it over the sink and gently squeeze out as much whey liquid as you can.
  • Once you’re done, return the yogurt to the strainer and prepare another clean and sterile bowl, preferably one big enough to store the yogurt (make sure it has a lid, too). Remove the twine, open the cloth and (with a spoon or spatula) scoop and scrape the yogurt into a bowl. Your end result should be as thick as sour cream.

Making Homemade Greek Yogurt: Closing Thoughts

As you can see, Greek-style yogurt is just as easy to make at home as ‘regular’ yogurt. Although you do have to strain the yogurt for a few more hours, the end result is well worth the effort. Greek yogurt is a healthy snack since it’s low fat and you can easily combine it with fresh fruits. Thanks for reading about how to make Greek yogurt!

Yogurt Top Books with Greek Yogurt Recipes

Welcome to Recipes with Greek Yogurt; chalked full of recipes where Greek Yogurt is the star or a super side-kick, Check Below Our Yummy Recipes.


1- Key Lime Pie;
Want a nice dessert to a great dinner? Why not consider making something that is not that difficult while adding a nice twist to your dessert. I am talking about Key Lime Pie, made with Greek Yogurt. You will enjoy the tart-ness of the pie, while exploring something bold but ultimately…YUMMY! –


5 Egg Yolks
1 Cup of Greek Yogurt, Vanilla flavored
14-OZ of Low-fat Milk, Sweetened and Condensed
1/4 Cup of freshly squeezed lime juice
1 Tablespoon and Lime Zest
9-INCH prepared Graham Crust Bottom
Some low-fat whipping cream for the topping

1) Preheat the oven to 350 degrees F and whisk together the egg yolks, the Greek Yogurt, the condensed milk, the lime juice and zest.
2) Then pour the filing in the graham crust bottom and then bake for 18 minutes.
3) Then let cool in the refrigerator for about an hour and then when ready to server, add the whipping cream.


2- Butternut Squash Soup

A popular choice all year round for those who enjoy a great bowl of soup! And with autumn in the air in some parts of Canada and the US, a soup is both hearty and a quick-warmer-upper! Have you ever considered trying Butternut Squash Soup with low-fat Greek Yogurt? If you have not, maybe you should because with the richness of the Greek Yogurt and the low-fat content, you will have a winner, that you can keep eating and eating, without worrying about you know what!

1 Butternut Squash
1 Onion, chopped thickly
2 Carrots, chopped thickly
2 Celery Stalks, chopped thickly
3 Cloves of garlic chopped up
2 Apples, peeled then diced
5 Fresh Sage Leaves
1L of Chicken Stock
1 Cup of Apple Juice
2/3 Cup of Greek Yogurt, Nonfat if you prefer
Olive Oil, as desired

1) First, peel and dice the butternut squash into 1 Inch pieces, removing the seeds and the pulp. Then add some olive oil, salt and pepper and roast the butternut squash at 375 Degrees F for about 45 minutes.
2) While the butternut squash is in the oven, add chopped onion, carrots, celery and garlic to a soup pot with some olive oil and salt and pepper. Cook all these over a medium heat until the onions looks faint and you can see through them.
3) Then, add the diced apples and sage leaves to the pot and cook for about 10 minutes.
4) After the squash has been cooked, add it to the soup pot, along with the apple juice and chicken stock. If needed, add water to bring the total amount of liquid to about an inch over the butternut squash and let simmer for about 20.
5) Then remove the soup pot and blend (works best with an immersion) until smooth, and add salt and pepper for taste.
6) Then place the soup back on a low heat and then add 2 tablespoons of the Greek Yogurt. Stir it well over the heat.
7) Then with the remainder of the Greek Yogurt, throw it into a sandwich bag, tighten it, cut a tiny corner and pip the rest of the Greek Yogurt with a nice design or whatever works for you.


3- Greek Yogurt Zucchini Bread

Are you a fan of Zucchini Bread? Ever tried with Greek Yogurt? Well, as our name says, what else will you expect in a recipe. Try something fresh, different and delicious when you choose to make your next zucchini bread with Greek Yogurt.

1/2 cup 0% Greek yogurt
1 teaspoon of vanilla extract
1 large egg
1/3 cup of coconut oil
2 tablespoons of honey
3 tablespoons of a very ripe banana, mashed
1/2 cup of brown sugar, lightly packed
1/2 cup of blended oat flour
1 cup of white flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of ground cinnamon
1 cup grated zucchini, lightly packed

1) First, dry the zucchini so it is not too wet in the bread, then preheat the oven to 325 degrees and then lightly grease and flour a bread pan.
2) In a separate bowl, mix together the Greek yogurt, the vanilla extract, the large egg, the coconut oil and the honey.
3) Then in a small bowl, mash up the riped banana and then mix the brown sugar.
4) Then in a separate bowl, mix together the blended oat flour, the flour, the baking soda, some salt and cinnamon.
5) Then add the dry mix together with the wet and combine nicely. Make sure you do not over-mix. Then, stir in the grated zucchini.
6) Then pour the mixture into a prepared pan and bake for 45 minutes. Test by inserting a toothpick into the center, and if it comes clean.


4-Turkey Meatloaf

Cold outside? Is you live in the northeastern part of the US or Canada, the warm summer days are being replaced with shorter and colder wintery days. How to deal with the cold weather? How about some hearty meals that will warm you up and leave you satisfied at the same time. One such meal, Turkey Meatloaf…made with Greek Yogurt.

2 Cups of Non-fat Greek Yogurt
1/2 Cup of chopped Cilantro
1 Tsp of Cumin
1 Tsp of Chili Powder, ground and divided into 2 halves
1 cup of salsa, divided
2 Lbs of ground turkey
1 cup of tortilla chips, crushed
1 Egg
1 Cup of frozen corn, thawed through
1 Cup of canned black beans, rinsed and drained

1) First, preheat the oven to 400 degrees F and in a bowl, mix together the Greek Yogurt, the salsa, the cilantro, the cumin and chili powder.
2) Then, mix together the ground turkey, crushed chips, egg, leftover yogurt and salsa mixture, the corn, black beans and form into a loaf.
3) Then place the creation, onto a shallow baking sheet and bake for 60 minutes.
4) Then, let the meatloaf stand for about 10 minutes before you begin to slice and serve.


Also Check out this list of top books on yogurt making and recipes.

The Book Of Yogurt 

Author: Sonia Uzevian

This is one of the most popular books on yogurt.
It contains more than 300 flavor packed recipes. There is a special section on frozen yogurt. The international dishes listed include from India to Middle east to Carribean, French and European dishes among others.
The authentic recipes make it a must to accompany if you are buying a yogurt maker. Check out more and take a look on The Book of Yogurt by Sonia Uzevian Click Here

Beginners Guide to Making Homemade Cheese, Butter & Yogurt: Delicious Recipes Perfect for Every Beginner! (Homesteading Freedom)

Author: Carson Wyatt

Beginners Guide to Making Homemade Cheese, Butter & Yogurt will teach you what you need to make homemade cheese, real butter, and even healthy yogurt.

Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More (Homemade Living)

Author: Ashley English

It is an elaborate book with illustrations which lists steps on making yogurt, kefir, cheese, keifer. A good guide if you want to learn more about making dairy products other than yogurt.

The Greek Yogurt Cookbook: Includes Over 125 Delicious, Nutritious Greek Yogurt Recipes

Author:  Lauren Kelly

Greek yogurt is very healthy and eating it can become boring. The book lists some interesting recipes which marinades, sauces, dips that you can have anytime in the day. The other recipes are also quiet delicious and well explained with illustrations.

The Yogurt Cookbook: Recipes from Around the World (New Illustrated Edition)

Author: Arto Der Haroutunian

There are over 200 recipes. These include dishes from Armenia, India Europe, Russia, Greece and more.
You get all recipes from desserts, appetizers and main course.

FAQs about yogurt maker

How can you make thicker yogurts?

You should heat the milk and then cool it closer to 110 degree Fahrenheit. The lower you cool the milk, the thinner the yogurt will turn out to be. The heating is necessary to get the consistency right.

Using Greek yogurt, whole milk and using heavy cream can also make it thicker.

The starter cultures can also influence this as some might produce thin yogurts so you need to account for that.

Should I be concerned about safety of plastic cups? Should I use glass jars instead?

The plastic jars or cups used should be durable BPA free. You should avoid any other plastic that is not approved by FDA. Most yogurt makers with small cups or jars come with BPA free plastic. You can use glass jars but those may break especially if you serve in them to children.

Do you have to use all jars in a multi jar maker even if you want to make lesser amount of yogurt?

The best way in such cases would be to fill unused jars with water as this will give the best results.

What kinds of starters are good to make yogurt?

The starter should be fresh as it works better than aged ones. You can get plain, organic yogurt from the store and use it as starter. Or you can use others starters that are sold by various brands.

There are people who have used flavored yogurt as starters and these also work fine. Do you have any questions? Let us know in the comments box and we will answer it.