Description

Thick, creamy, and tangy — this homemade Greek yogurt recipe delivers all the richness you expect, with none of the additives. Made with just milk and a spoonful of starter, it’s a cost-effective, customizable, high-protein staple you’ll want to keep in your fridge. Whether you’re meal prepping breakfasts or building high-protein snacks, this yogurt delivers silky satisfaction in every spoon.

Ingredients

4 cups (1 quart) whole milk (or 2% / skim)
2 tablespoons plain yogurt with live cultures (as starter)

Optional:

1–2 tablespoons milk powder (for thicker yogurt)
Cheesecloth or nut milk bag (for straining)

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Instructions

Heat milk to 180°F in a saucepan or Instant Pot (to denature proteins).

Cool to 110°F (warm to the touch).
Mix starter: Whisk a few spoonfuls of warm milk into your plain yogurt, then stir into the full batch.
Incubate at 110°F for 6–12 hours in a warm space (oven light on, towel-wrapped container, or Instant Pot Yogurt mode).
Check texture: It should be thickened and set like custard.
Strain using cheesecloth/nut milk bag over a bowl for 2–4 hours to remove whey and thicken.
Store in a sealed container in the fridge for 7–10 days.

Notes

Save strained whey for smoothies, baking, or watering plants.
Add flavors (vanilla, honey, fruit) after straining for best results.

Prep Time: 15 mins
6–12 hours: 2–4 hours
Cuisine: L. bulgaricus, S. thermophilus