Homemade Greek Yogurt

When Cathy {from Bright Bakes} Maria {from Two Peas and their Pod} and I had a brief make-your-own-greek-yogurt conversation on Twitter, I knew I had to make it. Maria posted her recipe and I was bummed that I needed to go all the way to Portland to get a yogurt maker. I like things pronto. Who wants to wait? I mean really?!

Then, Cathy came to my rescue! She basically said “Don’t worry! You don’t need a machine to make yogurt yourself at home! It’s so easy!” And she was RIGHT!¬†She posted an easy to follow tutorial/recipe on how to make greek yogurt at home on her site and as it turns out, you only need 2 ingredients and a whole lot of time.

I was a little uneasy about the process just because I had never done it before and at different points during the recipe, you need to be accurate and watch your thermometer like a hawk. Other then that, this recipe is cake!

This is the recipe in my words. The original recipe is from Cathy B. who writes Bright Bakes. Click here to see her recipe, step by step photos and more. Thanks for a great money saving recipe, Cathy!

Homemade Greek Yogurt
yield: 1/2-3/4 gallon
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Ingredients:
1 gallon milk {skim, 1%, 2% or whole}
1/3 cup plain greek yogurt

Directions:
1. Pour 1 full gallon of milk into a large pot and set over medium heat uncovered.
2. Place a thermometer into the milk and whisk frequently to heat it evenly and so the bottom of the pot doesn’t scorch.
3. Let the milk come up to 185 degrees. It NEEDS to reach this temp if you want it to work!
4. Remove milk from heat and let it cool to 110-120 degrees.
5. Whisk in 1/3 cup room temperature plain greek yogurt.
6. Cover pot with tight lid and either wrap it well in towels or blankets or place it in a warm spot in your house. It needs to stay warm and undisturbed for 10-12 hours so the yogurt can work it’s magic and turn that gallon of milk into yogurt. Cathy placed hers on her stove with the oven light on for a small heat source.
7. After 10-12 hours, milk should have thickened and turned into yogurt. Pour off any excess liquid and then scoop yogurt into a cheesecloth lined strainer. Place into refrigerator until yogurt is the desired consistency you want. This will continue to remove they whey still left in the yogurt.
8. Spoon yogurt into air tight containers and keep in refrigerator.

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14 Responses to “Homemade Greek Yogurt”

  1. #
    1
    Barbara Bakes — January 12, 2011 at 3:41 pm

    I’ve been wanting to make yogurt at home too. Sounds so easy.

    Reply

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    2
    Maria — January 12, 2011 at 3:43 pm

    Glad you like the yogurt! Homemade is the BEST!

    Reply

  3. #
    3
    Cathy B. @ Bright Bakes — January 12, 2011 at 3:54 pm

    So glad this worked for you! :)
    cheers,
    cathy b. @ brightbakes

    Reply

  4. #
    4
    Katrina — January 13, 2011 at 12:27 am

    THANK YOU! I adore greek yogurt and am going to have so much fun making it myself!

    Reply

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    Maris (In Good Taste) — January 16, 2011 at 6:52 pm

    Sounds great. I love to cook but haven’t been ambitious enough to make my own Greek yogurt!

    Reply

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    Sarah — January 19, 2011 at 7:43 pm

    Ok, so my latest addiction (since the beginning of this month) is greek yogurt with berries and granola for breakfast. I am SOOOO excited about this recipe! How awesome!

    Reply

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    7
    Joy — January 29, 2011 at 6:12 pm

    You can also make yogurt in a crock pot. It’s a lot easier because you don’t really have to watch the temperature so closely. Here is the website where I first found it. I have been doing it for about 2 years now (saved a TON of money) and have modified this version slightly, but here are the basics –
    http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html

    Reply

    • Michelle Wigfall — June 30th, 2014 @ 8:55 am

      Joy, would you mind sharing your modifications? I reckon you have it down to a science after two years! ;) I’m so excited to try this. Thanks!

      Reply

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    kelly — January 30, 2012 at 12:35 am

    I just found your site and went to try the link and it is “blog protected.” Any way to check it out? I would love to see the tutorial. thanks so much, Kelly

    Reply

    • Lauren — January 30th, 2012 @ 5:01 am

      Sorry, that’s annoying. I’ll look into it! :)

      Reply

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    9
    Joni — March 23, 2012 at 2:10 pm

    This may be a really unintelligent question……how would it work with a type of non dairy milk like rice milk or almond milk….maybe I could just try it and see : )

    Reply

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    10
    ariane — April 17, 2012 at 12:30 pm

    Hello,

    I found you on Pinterest and followed to find your site !

    I found this recipe for yoghurt and it reminds me of the yoghurt recipe an old Albanian woman gave me … She spoke only Albanian ( not my forte ! ) and she told me to boil the milk and then let it cool until you are able to count to 27 when you stick your finger in the milk ! – Her yoghurt is delish !! but you have to keep making it !

    Reply

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    Sheila — June 30, 2014 at 6:21 am

    Hello, I am writing you from Greece but I am cuban who lives 45 years in Athens. It is true that the greek yoghurt is the best, I make it every week at home the same way as you make but I use milk without lactosa an also 5 teaspoons of powder milk light. I have made it many times and actually I think is really PERFECT because my yoghurt is solid an has not any liquid so as I like it. Thanks for your recipes, are very good, I follow you every day because I like the way you write, very simple. Sorry for my English but I dont write this language frequently.

    Reply

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    12
    shivanath — June 30, 2014 at 9:21 pm

    Its the normal yogurt my mom makes every day even i know the process anyway its nice to make your recipes at home

    Reply

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