Easy Homemade Greek Yogurt

Okay, okay. I know what you’re thinking. Making homemade Greek yogurt seems a little…much. But honestly, that couldn’t be farther from the truth! Homemade Greek yogurt takes time, yes, but very little effort. Plus, it supports gut health, delivers a solid dose of protein, promotes bone health with nutrients like calcium and B12, and even helps with muscle recovery after a solid workout. [1]

If you’ve ever wondered how to make thick and creamy homemade Greek yogurt, this easy recipe is completely foolproof. Made with just a few simple ingredients, it delivers a delicious dish that is packed with protein. It’s perfect for breakfast, snacks, or meal prep for a busy week.

Why you’ll love this recipe:

• Thick and creamy texture: Dare I say it is better than ice cream?
• Made with a few simple ingredients: All you need are basic, whole ingredients. No fillers, thickeners, or additives required!
• High in protein: Greek yogurt contains complete dairy protein (casein and whey), which helps support muscle repair and keeps you full longer thanks to its rich, concentrated texture.
• Budget-friendly: One gallon of whole milk yields at least twice as much homemade Greek yogurt as a store-bought carton for at least half the cost. My family used to spend upwards of $80-$100 (!!!) on yogurt every month at the grocery store.
• Easy to customize: Add any toppings or flavors

So not only can you make thicker, creamier, naturally sweetened Greek yogurt for less money and with fewer ingredients, but you can also do it right from the comfort of your own home.

How to use Greek Yogurt:

Greek yogurt is incredibly versatile and can be enjoyed in both sweet and savory dishes. Here are some of our go-tos:

• Breakfast bowls: Top with fresh berries and Sweet & Salty Granola for a quick, protein-packed breakfast or snack. Or, mix in fruit purée (like strawberries, blueberries, or mango) for natural sweetness and flavor.
• With baked goods: Serve alongside a warm, buttery slice of Banana Nut Bread for a balanced, satisfying treat.
• In smoothies: Blend into smoothies for extra creaminess, protein, and a naturally thick texture.
• Plain or lightly sweetened: Enjoy it “just” as-is or add a drizzle of honey or a sprinkle of cinnamon.
• Dip or spread: Blend with cucumber, dill, lemon juice, and garlic to make a refreshing homemade tzatziki sauce, which is perfect for serving with Greek chicken wraps, grilled meats, or pita.
• Frozen yogurt bites: Amazing for teething toddlers! Freeze small drops of yogurt with fruit, peanut butter, or chocolate chips for a simple, healthy snack.
• Baking substitute: Use in muffins, cakes, or banana bread to add moisture and reduce the need for oil or butter.
• Salad dressing base: Whisk with olive oil, lemon juice, and herbs for a creamy, protein-rich dressing.

Don’t throw it a-whey! Liquid whey is packed with nutrients, fast digesting protein, probiotics (if your yogurt contains live cultures), and minerals like calcium and potassium. It’s easy to add to smoothies, as a substitute for water or milk in baked goods, or even into soups or broths for soup. I haven’t tried this yet, but liquid whey can act as a starter culture for fermenting vegetables. Store the whey in an airtight container in the fridge for up to one week, or freeze it for later use.

Find your perfect batch!

My yogurt has definitely developed a bit of a personality the more I’ve made it. How long you let it culture, the temperature of your kitchen, and even the type of milk you use can all subtly change the final result. Don’t be afraid to experiment a bit to get it just how you like it! Let it ferment longer for a tangier flavor, strain it more for a thicker texture, or play around with different milks and starter cultures. That’s part of the fun of making it at home. It becomes your perfect yogurt.

Making homemade Greek yogurt might sound intimidating at first, but once you try it, store bought just won’t impress you much. So, using my best Shania Twain voice, Let’s go, gurt!

PS-I have to thank my dear friend and former colleague, Erika, for convincing me to make my own Greek yogurt. She inspired this recipe, so I think of her every time I start a new batch.

Print Recipe

Easy Homemade Greek Yogurt

Author: crispycarolina Courses: Breakfast, Snack Recipe Keys: High Protein N Naturally Sweetened

Difficulty: Beginner Prep Time 5 mins Cook Time 12 hrs Rest Time 8 hrs Total Time 20 hrs 5 mins

Servings: 13

Description

Thick and creamy Greek yogurt is made by straining regular yogurt to remove excess whey, resulting in a rich texture and concentrated flavor. It’s packed with protein, probiotics, and calcium, making it perfect for breakfast bowls, smoothies, baking, or as a healthy substitute for sour cream and mayonnaise. Enjoy it plain, or sweeten it naturally with honey and fresh fruit for a wholesome treat.

Ingredients

Servings

For Plain Greek Yogurt

• 1 gal Milk (whole)

• 0.25 c Starter (For your first batch, get PLAIN Greek yogurt (no flavor) that has active cultures in it. If this is a repeat batch, use 2 tbsp starter from the previous batch.)

For Vanilla Greek Yogurt

• 1 gal Milk (whole)

• 0.25 c Starter (For your first batch, get PLAIN Greek yogurt (no flavor) that has active cultures in it. If this is a repeat batch, use starter from the previous batch.)
• 0.25 c Honey

• 0.25 c Maple syrup (pure)
• 0.25 c Vanilla extract
• 1 tbsp Cinnamon

Instructions

Step 1

1. Gather ingredients and equipment

   Gather milk, yogurt starter, and Instant Pot. 

Step 2

1. Heat the Milk

   Add 1 gallon of milk to the inner pot and close the lid. Press the yogurt button until it says "boil" on the screen. It will take about one hour for the milk to get to 180°F.

   This step denatures proteins so your yogurt thickens properly.

Step 3

1. Cool the Milk

   Once the Instant Pot beeps multiple times, open the lid and use a kitchen thermometer to ensure the milk's temperature is 180°F.

   Remove the inner pot and place in a clean sink filled with ice water. Let the pot sit for about 5 minutes or until the temperature reaches 110-114°F. Remove any "skin" that forms on the surface as it cools.

   It is very important that you get the milk to this temperature range to ensure proper incubation. If you don't have a sink large enough to fit the pot, leave it on the counter for about an hour.

Step 4

1. Add the Starter

   Once the milk cools to 110-114°F, take a half cup of the milk and whisk in the yogurt starter. Mix until creamy, then return mixture to the inner pot and stir until combined.

   If this is your very first batch, use PLAIN Greek yogurt from the store as your starter. Check the ingredients to make sure it has live, active cultures.

Step 5

1. Incubate

   Place the inner pot back into the Instant Pot. Click the "Yogurt" button until the red light hovers above "Normal." Use the +/- buttons to adjust the timer to the desired duration. I usually set it between 10-12 hours.

   The longer you incubate, the thicker the yogurt will become.

Step 6

1. Cool the Yogurt

   After the yogurt is done incubating, remove the lid. The yogurt should look thick and wiggle a bit like Jello. Remove the inner pot, cover with a silicone lid or aluminum foil, and chill in the fridge for 6-8 hours or until it is fully set.

Step 7

1. Strain the Yogurt

   After the yogurt is chilled and set, pour the yogurt into a fine mesh strainer and allow it to strain until it reaches your desired thickness. I like ours to sit for at least 6 hours or until it looks like cream cheese.

   The leftover whey is full of nutrients! Instead of pouring it out, add a few tablespoons to your smoothies, oatmeal, baked goods, or even as a natural starter for pickles.

Step 8

1. Sweeten the Yogurt (Optional)

   For vanilla Greek yogurt, add the vanilla, honey, maple syrup, and cinnamon and mix until fully combined. Store in an airtight container for up to 7 days.

Keywords: Greek yogurt, homemade Greek yogurt, instant pot Greek yogurt, naturally sweetened