How to Make Greek Yogurt
How to Make Greek Yogurt at Home: Step by Step Guide
The Short Answer
To make Greek yogurt at home, heat 1 litre of whole milk to 82°C, allow it to cool to 40 to 42°C, stir in your live Greek yogurt starter culture, then incubate at 40 to 42°C for 8 to 12 hours. Once set, strain through muslin cloth in the fridge for 2 to 6 hours to remove the whey and achieve the thick, creamy texture that makes Greek yogurt different from standard yogurt.
In This Guide
Homemade Greek yogurt is one of the most rewarding things you can make in your kitchen. Unlike shop bought versions that are often thickened with starches, gums or additives, yogurt made at home with a live starter culture sets naturally through fermentation and is strained to achieve its characteristic thick, creamy texture.
The process is straightforward once you understand the temperature stages involved. A thermometer is the most important piece of equipment you can have, as getting the temperature right at each stage is what determines whether your yogurt sets properly. Everything else is simple.
What You Need to Make Greek Yogurt
Equipment and Ingredients
- 1 litre of whole milk, organic where possible. Full fat gives the best texture and flavour
- Greek yogurt starter culture, either our freeze dried Greek yogurt culture for a first batch or 1 tablespoon of your previous batch for reculturing
- A food thermometer, essential for accurate temperature control at each stage
- A heavy bottomed saucepan, for heating the milk evenly without scorching
- A clean glass jar or bowl, for incubation
- A yogurt maker, instant pot or warm oven, to maintain the incubation temperature
- Muslin cloth or a fine mesh strainer lined with cheesecloth, for straining the whey
- A large bowl, to catch the whey during straining
NutriBrew Tip: Do not skip the thermometer. Eye judging the temperature of milk at the critical 40 to 42°C incubation stage is unreliable. Too hot and you kill the live cultures. Too cool and the yogurt will not set properly. A basic cooking thermometer costs very little and makes all the difference.
The Scald and Cool Method: Why Temperature Matters
Heating the milk to a high temperature before cooling and adding the culture is not optional. It is the step that determines whether your yogurt sets thick or stays thin. Here is what happens at each temperature and why it matters.
Stage 1: Scald at 82°C
Heat the milk slowly until it just begins to simmer, reaching at least 82°C. This denatures the whey proteins, allowing them to form a mesh structure that traps liquid and gives the yogurt its thick, creamy texture. Skipping this step results in thin, runny yogurt regardless of how long you incubate.
Stage 2: Cool to 40 to 42°C
Remove from heat and allow the milk to cool to 40 to 42°C before adding the starter culture. This is the sweet spot for the bacteria to become active and begin fermentation. Above 45°C will kill the live cultures. Below 38°C and fermentation will be very slow or inconsistent.
Stage 3: Add Your Culture
Once the milk has cooled to 40 to 42°C, stir in your starter culture gently until fully dispersed. If using a freeze dried culture, follow the packet instructions for the correct quantity. If reculturing, use 1 tablespoon of your previous batch per litre of milk.
Incubation: How to Keep Your Yogurt at the Right Temperature
Once the culture is added, the milk needs to be kept at a consistent 40 to 42°C for 8 to 12 hours while the bacteria ferment the lactose and set the yogurt. Here are the most reliable methods for maintaining that temperature at home.
Yogurt Maker
The most reliable and hands off option. Maintains a consistent temperature automatically for the full incubation period.
Instant Pot
Use the yogurt setting if your model has one. Reliable and widely used for home yogurt making.
Warm Oven
Preheat to 50°C, turn off, place your jar inside and leave with the door closed. Check temperature after a few hours and reheat briefly if needed.
Insulated Flask or Cool Box
Pour the inoculated milk into a preheated wide mouth flask or place the jar in an insulated cool box with a hot water bottle to maintain warmth.
⏲ Incubation time affects flavour. 8 hours produces a milder, slightly sweet yogurt. 10 to 12 hours produces a tangier, more pronounced flavour. For the mildest result, reduce the temperature to around 35°C after the first 3 hours and continue incubating for the full period.
How to Strain Greek Yogurt
Straining is what transforms regular yogurt into Greek yogurt. The process removes the liquid whey, concentrating the proteins and fats and producing the thick, spoonable texture Greek yogurt is known for.
Step by Step Straining
Step 1: Set in the fridge first
Once incubation is complete, move the yogurt to the fridge for at least 2 hours before straining. This allows the protein structure to firm up and prevents the yogurt from collapsing when transferred to the strainer.
Step 2: Set up your strainer
Line a fine mesh sieve or colander with muslin cloth or cheesecloth and place it over a large bowl. The bowl catches the whey as it drips through.
Step 3: Pour in the yogurt and strain
Pour the set yogurt into the cloth lined strainer and place the whole setup back in the fridge. Let it drip for 2 to 6 hours depending on how thick you want the finished yogurt.
Step 4: Check the consistency
At 2 hours you will have a creamy, spoonable Greek yogurt. At 4 to 6 hours it will be considerably thicker. Strained overnight it becomes very dense and spreadable, similar to labneh or cream cheese.
Do not throw away the whey. The liquid that collects in the bowl is rich in protein, probiotics and B vitamins. Use it in smoothies, bread making, soups or as a liquid base for pancakes. It keeps well in the fridge for up to a week.
How to Recultue Your Greek Yogurt
One of the best things about making yogurt with a live culture is that you can keep it going indefinitely by using a small amount of each batch to start the next one. This is called reculturing and it means your initial purchase of starter culture lasts as long as you keep brewing.
Reculturing Rules
How much to use: 1 tablespoon of your previous batch per 1 litre of new milk.
Freshness window: Always recultue using yogurt that is no more than 7 days old. Beyond this the bacterial strains begin to weaken and your yogurt will become progressively thinner and less consistent over time.
Keep a backup: Every 4 to 5 batches, freeze a small amount of fresh yogurt in an airtight container as a backup in case a future batch fails. It can be used to restart your culture from frozen if needed.
When to start fresh: If your yogurt becomes noticeably thinner over several batches despite following the correct process, it is time to start a new batch from a fresh culture rather than continuing to recultue from a weakened one.
Which Milk Works Best for Greek Yogurt
✓ Organic Whole Milk
Best choice. High fat content produces a rich, creamy yogurt with excellent texture and flavour. Organic milk also tends to be cleaner and free from residual antibiotics that could interfere with the culture.
✓ Standard Whole Milk
Works well and produces a good result. The finished yogurt will be slightly less rich than organic whole milk but still thick and creamy with the right technique.
⚠ Semi Skimmed Milk
Produces a thinner, lighter yogurt. Works but requires longer straining to achieve a thick texture. Add 2 tablespoons of skimmed milk powder per litre to help improve the set.
⚠ Goat’s Milk
Produces a thin, drinkable result rather than a thick spoonable yogurt. The protein structure of goat’s milk behaves differently during scalding. Fine to use but manage expectations on texture.
✗ Plant Based Milks
Not recommended. Oat, almond, soy and coconut milks lack the specific proteins needed to form the mesh structure that makes yogurt thick and stable. They can also weaken the culture over repeated batches.
Greek Yogurt Troubleshooting
Yogurt is Very Thin
Cause: Milk not heated high enough or culture added while milk was too hot
Fix: Always scald to at least 82°C and cool to exactly 40 to 42°C before adding the culture. Use a thermometer.
Yogurt is Grainy or Lumpy
Cause: Milk heated too quickly or starter added above 45°C
Fix: Heat slowly and stir gently. Always check temperature with a thermometer before adding the culture.
Yogurt Did Not Set at All
Cause: Culture killed by heat, incubation temperature too low, or culture past its best
Fix: Check your incubation temperature is consistently 40 to 42°C. If reculturing, use yogurt no older than 7 days.
Yogurt is Too Sour
Cause: Over incubated or incubation temperature too high
Fix: Reduce incubation time by 1 to 2 hours next batch. After the first 3 hours, drop temperature to around 35°C for a milder result.
Liquid Pooling on Top
Cause: Normal whey separation, not a problem
Fix: Simply stir it back in or strain it out. Moving yogurt to the fridge too quickly after incubation can increase separation. Allow to cool at room temperature for 30 minutes first.
Want an Even Thicker Yogurt
How: Add 2 tablespoons of skimmed milk powder per litre before heating, or replace 20% of the milk with double cream
Result: A noticeably richer, denser yogurt with a more indulgent texture.
Frequently Asked Questions About Making Greek Yogurt
How long does homemade Greek yogurt last in the fridge?
Homemade Greek yogurt stored in a sealed container in the fridge will keep well for 1 to 2 weeks. It becomes slightly more tart over time as the bacteria continue to slowly ferment the remaining lactose, but it remains safe and good to eat throughout. Always use a clean spoon when serving to avoid introducing contaminants that could shorten its shelf life.
Can I make Greek yogurt without a yogurt maker?
Yes. A yogurt maker makes the process more consistent and hands off but it is not essential. A warm oven with the heat turned off, a wide mouth insulated flask, a slow cooker on a warm setting, or a bowl wrapped in towels placed in a warm spot all work as incubation methods. The key is maintaining a consistent temperature of 40 to 42°C for the full 8 to 12 hours.
Why does my Greek yogurt separate in the fridge?
The liquid that separates on the surface is whey and it is completely normal. It is a natural byproduct of yogurt fermentation and is not a sign that anything went wrong. You can stir it back in, use it in cooking or pour it off if you prefer a drier texture. Moving the yogurt to the fridge too quickly after incubation can increase separation. Allow it to cool at room temperature for 20 to 30 minutes before refrigerating.
How do I make my Greek yogurt thicker without straining?
Add 2 tablespoons of skimmed milk powder to the milk before heating. This increases the protein content of the milk, which produces a thicker set without straining. Alternatively replace 20% of the milk with double cream before scalding. Both methods produce a noticeably denser result straight from incubation without needing to strain at all.
Is homemade Greek yogurt better than shop bought?
In most cases yes. Shop bought Greek yogurt is typically made with a limited number of bacterial strains and is often thickened with starches or gums rather than through straining. Homemade Greek yogurt made with a live culture and properly strained contains active bacteria, no additives and a flavour and texture that most people find considerably better than anything available in a supermarket.
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