What You'll Need to Make Greek Yogurt
Making your own yogurt is easier than you might expect. For this recipe, you'll need 4 cups of low-fat or nonfat milk and 1/4 cup of low-fat or nonfat yogurt. Your homemade yogurt will take on the flavor of the plain yogurt you use in the recipe, so make sure it's one you like! You will also need a 5- to 8-cup container with a lid, a thermometer, a large fine-mesh sieve and cheesecloth.
How to Keep Your Yogurt Warm for Fermenting
In order for the live active cultures (bacteria) to multiply and transform the milk into yogurt, you will need to keep the mixture in a warm environment (about 110°F) for 8-12 hours before it hits the fridge. There are a few ways to do this:
Oven Method
Turn your oven on to 200°F for about 5 minutes, then turn it off. Add the towel-wrapped container of yogurt and if you have an oven light, turn it on for added warmth.
Cooler Method
Place a hot water bottle (or other small container) filled with very hot water alongside the towel-wrapped container in a small cooler.
Heating Pad Method
Wrap a heating pad set to High around the towel-wrapped container.
How to Thicken Yogurt
Greek-style yogurt is typically thicker than regular yogurt. To get that texture, liquid (the whey) is removed by straining it out using a fine-mesh sieve and cheesecloth. The less liquid there is, the thicker the yogurt becomes. It will take a minimum of 8 hours to strain enough whey out of the yogurt to get a thicker texture, but you can strain it for up to 24 hours if you like your yogurt very thick.
![view from above of pouring white liquid through a cheese cloth into a bowl](https://www.eatingwell.com/thmb/tdpvclRX7RdHwMwlyX90fowpAeg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/homemade-plain-greek-yogurt-step-4-9d44e14cc7974cc499d4dd29754983ed.jpg)
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
How Long Does Homemade Greek Yogurt Last?
Refrigerate yogurt in a covered container for up to 1 week.
Additional reporting by Hilary Meyer
![large measuring cup with white liquid and small bowl of white cream, 2 screens, and a cheesecloth](https://www.eatingwell.com/thmb/TCVUtX5fuFMakrizkbtimpm6wCA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/homemade-plain-greek-yogurt-step-1-d5c14fc8269b4c2cb5b1e3100a43458c.jpg)
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Ingredients
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4 cups nonfat or low-fat milk
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¼ cup nonfat or low-fat plain yogurt
Directions
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Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180°F on an instant-read or candy thermometer. (Do not leave it unattended—it can boil over very quickly.)
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Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110°F. Combine yogurt with 1/2 cup of the 110°F milk in a small bowl, then stir the mixture back into the warm milk.
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
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Cover the container and wrap it in a clean kitchen towel to help keep it warm. Place in a very warm place and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
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Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, then cover and refrigerate for 8 to 24 hours, depending on how thick you want it.
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Nutrition Facts (per serving)
184 | Calories |
0g | Fat |
27g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Serving Size 1 cup | |
Calories 184 | |
% Daily Value * | |
Total Carbohydrate 27g | 10% |
Total Sugars 27g | |
Protein 18g | 37% |
Total Fat 0g | 1% |
Saturated Fat 0g | 2% |
Cholesterol 10mg | 3% |
Vitamin A 76IU | 2% |
Vitamin C 0mg | 0% |
Folate 28mcg | 7% |
Sodium 229mg | 10% |
Calcium 659mg | 51% |
Iron 0mg | 1% |
Magnesium 60mg | 14% |
Potassium 843mg | 18% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.