Homemade Greek Yogurt
Homemade Greek Yogurt is a easy Greek recipe that serves 4. 100 calories per serving. Recipe by Megan The Trainer on YouTube.
Prep: 30 min | Cook: 9 hrs | Total: 18 hrs 45 min
Cost: $4.00 total, $1.00 per serving
Ingredients
- 6 cups Whole Milk (Preferably whole or 2% for creamier texture)
- 2 tablespoons Plain Yogurt (with live active cultures) (Used as starter; any plain, unsweetened yogurt works)
- 1 piece Cheesecloth (Folded 4‑5 times; can substitute with a clean kitchen towel)
- 1 Large Bowl (For straining the yogurt)
- 1 Crock‑Pot (slow cooker) (Use the warm setting, then turn off and unplug for incubation)
Instructions
Heat the Milk
Pour 6 cups of milk into a saucepan and heat over medium heat, stirring occasionally, until it reaches 185°F (85°C) – just before it boils.
Time: PT10M
Temperature: 185°F
Cool the Milk
Place the saucepan in a cold water (ice) bath and cool the milk to 90‑100°F (32‑38°C).
Time: PT10M
Temperature: 90-100°F
Prepare the Starter
Measure about 1 cup of the cooled milk and add it to the container that holds the plain yogurt starter. Scrape the sides to incorporate any leftover yogurt.
Time: PT5M
Combine Milk and Starter
Pour the remaining cooled milk into the warmed (but turned off and unplugged) crock‑pot. Add the yogurt‑milk mixture and whisk vigorously until fully combined.
Time: PT5M
Incubate the Yogurt
Cover the crock‑pot with a thick towel and let it sit on the countertop for about 9 hours, undisturbed.
Time: PT9H
Set Up Straining Station
Line a strainer with the folded cheesecloth and set it over a large bowl. Place the whole assembly in the refrigerator.
Time: PT5M
Strain the Yogurt
Pour the thickened yogurt into the cheesecloth-lined strainer and let it drain in the fridge for another 9 hours, or until it reaches your desired consistency.
Time: PT9H
Transfer to Storage Container
After draining, gather the cheesecloth, lift the yogurt, and transfer the thick Greek yogurt back into a clean container for storage.
Time: PT5M
Clean Up
Wash all used utensils, the saucepan, whisk, strainer, and cheesecloth (if reusable). Wipe down the countertop and store equipment.
Time: PT15M
Nutrition Facts
- Calories
- 100
- Protein
- 10 g
- Carbohydrates
- 6 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Dairy
Ingredient Substitutions
- Instead of Whole Milk: 2% Milk, Full‑fat Milk
- Instead of Plain Yogurt (with live active cultures): Greek yogurt starter culture, Store‑bought kefir
- Instead of Cheesecloth: Muslin cloth, Fine mesh strainer
- Instead of Crock‑Pot (slow cooker): Large pot, Thermos
Equipment Needed
- Saucepan
- Food‑grade Thermometer
- Whisk
- Thick Towel
- Strainer
- Cheesecloth
- Ice Water Bath Container
- Refrigerator
Critical Steps — Do Not Skip
- Heating milk to 185°F without boiling
- Cooling milk to 90‑100°F to protect live cultures
- Incubating the mixture for 9 hours at room temperature
- Draining the yogurt for 9 hours in the refrigerator
Chef Tips from the Video
- Using whole milk yields the richest texture; for a lighter version, use 2% milk.
- A glass or stainless‑steel container for the starter helps maintain a stable temperature.
- If you prefer extra tang, let the yogurt incubate an additional hour before straining.
Troubleshooting
Yogurt is runny after incubation.
Make sure the milk reached 185°F before cooling and that the incubation temperature stayed within 90‑100°F. Extend the incubation time by 1‑2 hours.
Yogurt develops off‑flavors.
Check that all equipment was clean and that the milk was not overheated. Use fresh starter yogurt with live cultures.
Cheesecloth clogs and draining is very slow.
Fold the cheesecloth tighter or use a finer‑mesh strainer. Allow an extra hour or two of draining time.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freezing is not recommended; texture may become grainy.
Room temperature: Do not keep at room temperature longer than the incubation period.
Make-Ahead Tips
- You can prepare the starter mixture a day in advance and keep it refrigerated.
- Greek yogurt keeps well for up to 2 weeks; stir before serving.
Frequently Asked Questions
What is the cultural significance and history of Greek yogurt in Greek cuisine?
Greek yogurt, known as "strained yogurt," has been a staple in Greece for centuries, prized for its thick texture, high protein content, and tangy flavor. Traditionally it was made by straining regular yogurt to remove whey, creating a richer product that could be stored longer and used in dishes like tzatziki, desserts, and as a breakfast staple.
What are the traditional regional variations of Greek yogurt in Mediterranean cuisine?
In Greece, the yogurt is typically made from sheep’s or goat’s milk, giving it a slightly earthy flavor. In neighboring Turkey, a similar strained yogurt called "süzme yoğurt" is often flavored with herbs. In the Balkans, it may be mixed with honey or fruit. The basic straining technique remains the same across regions.
How is authentic Greek yogurt traditionally served in Greece?
Authentic Greek yogurt is served plain, often drizzled with honey and sprinkled with nuts, or as a base for savory dips like tzatziki. It can also accompany fresh fruit, be used in baked goods, or eaten with a spoonful of jam for breakfast.
What occasions or celebrations is Greek yogurt traditionally associated with in Greek culture?
Greek yogurt appears at everyday meals but also features in festive occasions such as Easter, where it may be part of a mezze platter, and during summer gatherings where it is served chilled with fresh fruit and honey.
What other Mediterranean dishes pair well with homemade Greek yogurt?
Homemade Greek yogurt pairs beautifully with fresh cucumber and dill in tzatziki, with grilled lamb or chicken, with honey‑drizzled baklava, and as a topping for roasted vegetables or grain bowls.
What are the most common mistakes to avoid when making homemade Greek yogurt using this recipe?
Common mistakes include overheating the milk (which destroys proteins), not cooling the milk enough before adding the starter (which kills the cultures), and insufficient incubation time. Also, using a cheesecloth that is too loosely folded can result in a runny final product.
Why does this homemade Greek yogurt recipe use a crock‑pot for incubation instead of a yogurt maker?
A crock‑pot provides a gentle, insulated environment that maintains a stable warm temperature without electricity, making it ideal for a countertop incubation. It also allows the user to simply turn it off and cover with a towel, simplifying the process compared to a dedicated yogurt maker.
Can I make this homemade Greek yogurt ahead of time and how should I store it?
Yes, you can prepare the yogurt up to a day in advance. After straining, store it in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze it, though the texture may become slightly grainy after thawing.
What texture and appearance should I look for when the yogurt is done incubating?
After the 9‑hour incubation, the yogurt should be thick, slightly custard‑like, and have a uniform creamy color without any visible whey separation. It will feel smooth to the touch and have a mild tang.
How do I know when the homemade Greek yogurt is fully strained and ready to eat?
When the whey has drained enough that the yogurt no longer drips when the cheesecloth is lifted and the consistency feels dense and spoon‑firm, it is ready. If you prefer an even thicker texture, let it drain a little longer.
What does the YouTube channel Megan The Trainer specialize in?
The YouTube channel Megan The Trainer focuses on practical, health‑oriented cooking tutorials, fitness‑friendly meal ideas, and step‑by‑step guides that help viewers create nutritious dishes at home with minimal equipment.
How does the YouTube channel Megan The Trainer's approach to Greek yogurt making differ from other cooking channels?
Megan The Trainer emphasizes simplicity and accessibility, using common kitchen tools like a crock‑pot and cheesecloth rather than specialized yogurt makers. Her videos also highlight nutritional benefits and how the yogurt fits into a balanced, fitness‑focused diet.
Last updated: August 20, 2026
