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Easy Homemade Greek Yogurt

Learn how to make easy and delicious homemade Greek yogurt without any fancy equipment!
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Prep Time 2 hours
Servings 4

Equipment

  • 1 Medium sized pot
  • 1 Meat Thermometer
  • 1 Colander
  • 1 Flour sack towel

Ingredients
  

  • 8 cups Whole Milk yields about 4 cups of yogurt
  • 3 Tbsp Greek Yogurt (to use as a starter)

Instructions
 

  • Bring 8 cups of whole milk to 180℉ in a medium sized pot on the stove. Check the temperature of the milk regularly with a meat thermometer as it gets close—it can boil over very suddenly!
  • Set the pot to the side and let the milk cool down to 100℉. (For me this takes about 1.5 hours without any stirring).
  • Stir in 3 Tbsp of Greek Yogurt as a starter until dissolved.
  • Put the lid on your pot and wrap it in a couple of kitchen towels, place it in a turned off oven with the light on for 6-24 hours to ferment.
  • Take out of the oven, place a cheese cloth (or flour sack towel) inside a colander. Pour Yogurt into the cloth, place colander/towel combo into a the medium pot to allow the whey to strain out.
    The straining process is what turns this from regular yogurt to the thicker texture of Greek yogurt.
    Strain for as little or long as you like! I use a spatula to scrape the sides of the towel occasionally to help it strain a little faster.
  • Store in the fridge safely for 1-2 weeks!

Notes

I like to take a few Tablespoons out of each batch of yogurt as soon as I finish it, so I don’t run out of starter!