Homemade Greek Yogurt

Homemade Greek Yogurt

Learning how to make Greek yogurt at home is simple with this easy homemade Greek yogurt recipe which will give you a thick, creamy and sour final product totally natural and sugar-free.

I have been wanting to try make my own Greek yogurt for  SUCH a long time, but somehow I never took the time to get myself to. Life gets busy and it is so dang easy and convenient to just buy it at the grocery shop or even have it conveniently delivered to your home.

However, industrial stuff is often full of sugar, artificial thickeners and preservatives, while artisanal, probiotic-rich yogurt can get pretty expensive. Making your own instead is so CHEAP! Even if you buy premium grass-fed, organic milk at RMB 30 a liter, you will get 2, 140 g jars of thick, creamy, sour Greek yogurt. which will be so much healthier than most store-bought varieties.

Now, yes making yogurt and Greek yogurt at home is easy and you only need simple basics tools, however well you do need some time to get it ready.

I started on Saturday morning and was able to enjoy my first batch on Sunday morning! But the waiting was SO worth it.

Ingredients (makes 2 jars of 140 g):

  • 1 liter organic whole fat milk
  • starter of choice


  • thermometer
  • colander
  • cheese cloth
  • glass jar
  • a stainless pot

Place your milk in a pan and bring the temperature up to around 180ºF (85ºC). If you don’t have a thermometer, just heat the milk until it’s hot and steaming but not boiling. The reason you heat the milk is to kill any bacteria that might interfere with the good bacteria in the yogurt.

Once the milk reaches the desired temperature, turn off the heat, pour it into a bowl and let cool to 105ºF. It is critical that you allow the milk to cool, otherwise the heat will kill off the good bacteria in the yogurt.

Once the milk has cooled stir in the starter. You can use  a little bit of yogurt (with live culture), yogurt starter mix or some live probiotic pills. In my case I used a jar of Irene’s artisanal silk yogurt.

Now, pour the yogurt into a glass jar and you can simply leave  it in a warm spot in your kitchen. Or, if you’d really like to speed up the process, you can place it into your yogurt maker.
In a yogurt maker you will need about 6 to 8 hours, while if you are just leaving your jar in your kitchen, you might consider a longer incubation time, as of 10 to 12 hours.

Well my friends, you have just made yogurt!

But we want Greek, thick and creamy yogurt, don’t we? Greek yogurt is simply regular yogurt that has been strained to remove some of the whey to make it thicker. It’s kind of like a sour cream/yogurt hybrid. And it’s really easy to make.

Place a colander inside of a large bowl. Line the colander with cheesecloth, thick paper towels, or a clean tea towel. Pour the yogurt into the cheesecloth-lined colander.

After a few hours in the refrigerator, most of the whey will have drained out of the yogurt.

And you will have a thick, creamy and sour Greek yogurt ready for you to enjoy!

You can store it into a large bowl. I like to portion mine into smaller glass jar and store them in my fridge.

This make such a perfect breakfast, just top it off with some berries, or use it on pancakes or just eat it straight out of the jar…

Eitherway it’s deliscious, super good for you, sugar-free and preservative-free.




About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.