This homemade Greek yogurt recipe is easy and hands-off, and better yet, it yields an incredibly creamy and thick texture. With lots of step-by-step visuals and instructions, you'll be in yogurt heaven in no time. After you've made your own yogurt, you won't want to go back to store-bought!

Hello friends! I am so excited to be sharing this recipe with you. As a literal yogurt fiend, I can't believe it took me so long to try making it from scratch. It's so much easier than I thought and, honestly, pretty fun.
If this is your first time, I've got you! For more scratch-made recipes, try my whole milk ricotta cheese, kitchenaid pasta recipe, or 72 hour pizza dough.
Why You'll Love This Recipe
Growing up in a South Asian household, I've eaten a LOT of yogurt in my life, from my grandmother's homemade tangy dahi in India to store-bought Yoplait to artisan Greek varieties.
It's truly a staple ingredient in my diet, and let me tell you. This homemade version has the most luxurious, creamy texture!
- I first came across the recipe in Camille Becerra's Bright Cooking, and I truly could not believe how easy it was. She graciously gave me permission to share it with you, and I'm so excited to do just that!
- This recipe is simple, delicious, and easily adaptable. Plus, I touch upon the science behind yogurt-making so that you can understand the "why" behind the recipe.
It's perfect on its own, but lately, I've been enjoying a little bit of yogurt with fresh fruit, granola, and nut butter; so good!
Ingredient Notes

Full Fat Whole Milk: You'll need a half gallon of milk (8 cups), yielding about 1 quart of yogurt. Look for a good quality milk that's as fresh as possible.
Plain Yogurt: After heating the milk, add a "yogurt starter (aka a bit of yogurt)," which provides the bacteria to help ferment the dairy. The easiest option is to use your favorite store-bought variety, but you can also add a starter of dried yogurt.
P.S. Once you make your own Greek yogurt, you can use some of it for your next batch! However, after several batches, you'll need to use store-bought yogurt again as the starter cultures weaken over time.
TIP: The resulting yogurt takes on the flavor of the culture you add, so make sure you add a starter that you really like!
Looking for ideas on pairing this homemade yogurt? Try my shrikhand recipe, whole-roasted harissa cauliflower, or Çilbir.
For a full list of ingredients and quantities, refer to the recipe card.
Special Equipment

Essentials
- You'll need a cooking thermometer/candy thermometer. Yogurt is very temperature sensitive, so it's important to get an accurate measurement.
- For Greek yogurt, make sure you have a large fine-mesh sieve and a large cheesecloth.
Optional
We'll incubate the yogurt in the oven and use the oven light as an added heat source to maintain the temperature.
- Do note that if the temperature is closer to 110°F - 115°F, as with the Instant Pot setting, the incubation time will be much shorter, around 8 - 12 hours.
- For better temperature control, you can use a yogurt maker (if you have one) or an Instant Pot after boiling and cooling the milk.
The Science of Yogurt Making
Before we go any further, it's worth taking a step back and understanding what is happening in the yogurt-making process.
First, what the heck IS yogurt? We know it's some combination of dairy and good bacteria...but how does that even work?
According to Diane K Smith, an Associate Professor at WSU and a nutritional specialist, "Yogurt forms when bacteria ferment the milk sugar, known as lactose, into lactic acid. The lactic acid makes the milk more acidic (lower pH), causing the proteins to coagulate."
So, the acid is responsible for causing that creamy texture we all know and love.
From Milk to Greek Yogurt
Now, there are three essential steps to go from milk to Greek yogurt successfully.
- First, you heat the milk to 180°F. This step ensures the milk has been properly pasteurized to kill harmful bacteria. That means those good bacterial cultures we add later can thrive without competition and lower the likelihood of spoilage.
- The other benefit? " It denatures the whey proteins to some extent, unfolding the initially compact molecules into longer structures that increase the viscosity - thicken the texture - of the liquid." The result is a thicker, creamier texture.
- Step number two is to cool the dairy to 110°F. That's the ideal temperature for these yogurt-making bacteria. Once cooled, you add your yogurt starter to the warm milk, then keep it at that temperature for several hours for the live cultures to do their magic and form yogurt.
- So, what's happening during step 2? These beneficial bacteria consume a portion of the lactose in the milk and convert it into lactic acid.
- The lactic acid byproduct makes the yogurt more acidic, which causes the proteins to coagulate and thicken. This is what gives yogurt its tangy flavor and thicker texture.
At this point, your yogurt is done! But you can strain it for several hours for a thicker texture to produce Greek yogurt and remove excess water.
The Importance of Temperature and Time
Once you get the hang of things, you can play around with temperature and time to adjust the flavor and texture of your yogurt to your liking.
Let's talk temperature first. The base recipe requires you to heat the milk to 180°F before cooling it down. But what if the milk stays at 180°F for several minutes? What happens if you increase the temperature a bit, say to 195°F ?
It turns out both methods will yield a thicker and creamier texture. It's a great tip you can use to experiment and produce your dream yogurt in the next batch!
And what about time? Well, the longer the incubation period, the more lactic acid will be produced and the tangier the flavor.
How to Make This Recipe
Before you go ahead and start this process, make sure you thoroughly clean all equipment!

Step 1 - In a heavy-bottomed large pot, like a Dutch oven, add 8 cups of milk. Attach or insert a thermometer to measure the temperature (Image 1). Set over low heat, and warm, stirring occasionally, until the temperature reaches 180°F. At this point, the milk will be steaming (Image 2).
Step 2 - Remove from the heat and let the milk cool to 108°F. You can speed up the process by stirring every so often or even placing the pot in an ice bath (Image 3).
Step 3 - In a small bowl or measuring cup, stir about ¼ cup of the milk into the yogurt, then whisk everything back into the milk (Images 4 & 5).

Step 4 - Transfer the milk to a large bowl (Image 6) and cover with a secure lid (Image 7). Place in the oven with just the oven light on for 16 - 24 hours, or until the yogurt has a firmer, gel-like consistency (Image 8). To test this, carefully tilt the bowl; it should not be runny.
TIP: The ideal temperature of the milk should be around 100°F (37°C). Using just the oven light can keep the yogurt around this temperature, however, it's not completely foolproof.
If you have an oven setting in this temperature range (i.e. 'Bread Proofing'), you can keep it on at that setting for a more consistent temperature! Alternatively, keep in a warm place where you can maintain it at 100°F.

Step 5 - At this point, your yogurt is done setting! You can chill and enjoy as is, or strain further to make Greek yogurt.
Line a cheesecloth over a fine-mesh strainer set over a bowl. Carefully pour the yogurt mixture into the cheesecloth and cover (Image 9). Place in the fridge for 5 - 8 hours, or until it reaches your desired consistency (Image 10).
For an even thicker yogurt (or labneh), strain for up to 1 more day. Store in an airtight container for 1 - 2 weeks. Enjoy!
Expert Tip
Sometimes, the milk can scorch on the bottom of the pot. Sometimes, overheating can cause the texture to be a bit grainy. A heavy-bottomed pot can prevent this, but it can still happen! If it does, don't worry. As long as it tastes fine, just make sure strain the milk before transferring to a clean container and incubating.
Recipe FAQs

Yes, you can make yogurt with raw milk, but you'll need to heat it to 180°F before cooling to 110°F to reduce the risk of harmful bacteria. Raw milk yogurt may have a thinner consistency, so try at your own risk!
For a creamier yogurt, make sure the milk reaches 180°F! For a thickened texture, like Greek yogurt, you'll want to strain it afterward for several hours.
A grainy texture can result from a few different causes. The most likely reason is that the milk was slightly overheated. If that's the case, you'll notice a lot of small lumps in the yogurt. You can filter it through a mesh strainer to remove any lumps, and it should be good to go!
As the temperature cools, the active cultures will enter a "dormancy" state, and the fermentation process slows down and eventually stops. Once you consume the yogurt, given that your body temperature is 98.6°F, they will become active again. Pretty cool, right?
The leftover whey (the yellow-ish liquid at the bottom of the bowl) can be saved for smoothies, broths, and other drinks, so don't feel the need to discard it! For more ideas, check out this post.

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Happy eating! Love, KarishmaHomemade Greek Yogurt
Equipment
- Cooking thermometer, or Candy Thermometer
Ingredients
- ½ gallon whole milk*
- ¼ cup plain yogurt, use one that you love, as long as it has live active cultures
Instructions
- Before starting, make sure all equipment is thoroughly cleaned to prevent spoilage.
- Heat the milk: Add ½ gallon whole milk* to a large dutch oven or heavy-bottomed pot. Set over low heat until the temperature reaches 180°F (82°C), about 15 - 20 minutes. Stir every few minutes to ensure even heating and cooling, and to prevent a skin from forming on the milk.
- Cool: Remove from the heat and continue stirring occasionally as you cool the milk to 108°F (42°C). This process can take as long as an hour, but you can speed it up by placing the pot into an ice bath.
- Add the yogurt: In a small bowl, whisk ¼ cup plain yogurt with ¼ cup of the cooled milk until smooth. Add the yogurt mixture into the pot, and whisk until well-combined.
- Incubate: Transfer to a large glass or stainless steel bowl with a lid. Store in the oven, covered, with just the oven light on for 16 - 24 hours, or until the yogurt has a firmer, jelly-like consistency. You can check the consistency by gently tilting the bowl. The yogurt should hold its shape and not run.Note: The ideal temperature of the yogurt should be around 100°F (37°C). Using just the oven light can keep the yogurt around this temperature, however, it's not completely foolproof. If you have an oven setting in this temperature range (i.e. 'Bread Proofing'), you can keep it on at that setting for a more consistent temperature! See my blog post for tips on using a Yogurt Maker or Instant Pot.
- Make greek yogurt: At this point, the yogurt can be chilled and enjoyed as is. For a thicker consistency, rest a large cheesecloth set in a fine mesh strainer over a large bowl. Carefully scoop and transfer the yogurt into the cheesecloth and strain for 5 - 8 hours in the fridge, or until it's reached your desired consistency. Note: The strained liquid (or whey) can be saved and used for smoothies and broths. No need to discard it!
- Transfer the strained yogurt to a clean, airtight container, and chill in the fridge completely before serving. Store in the fridge for 1 - 2 weeks. Enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Karishma
Owner's Review: Making Greek yogurt at home has been a game-changer! It's smooth, creamy, and so much easier than I expected with this method.