Active Time:40 minsAdditional Time:17 hrs 20 minsTotal Time:18 hrsServings:2Yield:2 servingsJump to Nutrition Facts

Active Time:40 minsAdditional Time:17 hrs 20 minsTotal Time:18 hrsServings:2Yield:2 servings

Active Time:40 mins

Active Time:

40 mins

Additional Time:17 hrs 20 mins

Additional Time:

17 hrs 20 mins

Total Time:18 hrs

Total Time:

18 hrs

Servings:2

Servings:

2

Yield:2 servings

Yield:

2 servings

Jump to Nutrition Facts

Jump to recipeMaking your ownGreek yogurtmay seem time-consuming, but most of the time needed for your Greek yogurt to develop is passive—and making your own has several advantages. Greek yogurt is protein-rich, and when you strain the yogurt, you also get a bonus protein source—the whey—which can be added to sauces and smoothies. You also get all of the calcium benefits from the milk and yogurt starter, which is beneficial for your bones, of course, but also for good muscle contraction and heart health. Keep reading for our expert tips on how to ensure you keep a warm environment for good bacteria to thrive and the best equipment to have on hand for your Greek yogurt-making experience to be a success.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Your homemade Greek yogurt (also known as strained yogurt) will take on the flavor of the plain yogurt you use in the recipe, so make sure it’s one you like.Your equipment needs will be minimal. You’ll need a 5- to 8-cup container with a lid, an instant-read thermometer or candy thermometer, a large fine-mesh sieve and cheesecloth. Grade 100 cheesecloth is tightly woven; it will take several hours for yogurt to strain through, but it will be thick and creamy. Grade 50 takes half the time, so it won’t be as thick.For the live active cultures (bacteria) to multiply and transform the milk into yogurt, you must keep the mixture in a warm environment (about 110°F) for 8 to 12 hours before you put it in the fridge (Step 3). The oven method works well: Heat the oven to 200°F for about 5 minutes, then turn it off. Wrap a towel around the yogurt container, put it in the oven and turn the oven light on if you have one, for added warmth.Nutrition NotesLow-fat milkis the calcium-rich base of this recipe. Dairy milk has an impressive nutrient resume. Most milk in the United States is fortified with vitamin D, which helps the body absorb calcium. It also has B vitamins, which support a healthy metabolism, and potassium for heart health.Yogurtis an ingredient in this recipe and also the end product. With many of the same nutritional benefits as milk, yogurt has the additional benefit of probiotics. Probiotic-containing foods, like yogurt, contain live bacteria that, when added to your gut, thrive and contribute to the health of your microbiome. This growth and diversity can help lower inflammation, improve your immune health and benefit your brain.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Jump to recipe

Making your ownGreek yogurtmay seem time-consuming, but most of the time needed for your Greek yogurt to develop is passive—and making your own has several advantages. Greek yogurt is protein-rich, and when you strain the yogurt, you also get a bonus protein source—the whey—which can be added to sauces and smoothies. You also get all of the calcium benefits from the milk and yogurt starter, which is beneficial for your bones, of course, but also for good muscle contraction and heart health. Keep reading for our expert tips on how to ensure you keep a warm environment for good bacteria to thrive and the best equipment to have on hand for your Greek yogurt-making experience to be a success.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Your homemade Greek yogurt (also known as strained yogurt) will take on the flavor of the plain yogurt you use in the recipe, so make sure it’s one you like.Your equipment needs will be minimal. You’ll need a 5- to 8-cup container with a lid, an instant-read thermometer or candy thermometer, a large fine-mesh sieve and cheesecloth. Grade 100 cheesecloth is tightly woven; it will take several hours for yogurt to strain through, but it will be thick and creamy. Grade 50 takes half the time, so it won’t be as thick.For the live active cultures (bacteria) to multiply and transform the milk into yogurt, you must keep the mixture in a warm environment (about 110°F) for 8 to 12 hours before you put it in the fridge (Step 3). The oven method works well: Heat the oven to 200°F for about 5 minutes, then turn it off. Wrap a towel around the yogurt container, put it in the oven and turn the oven light on if you have one, for added warmth.Nutrition NotesLow-fat milkis the calcium-rich base of this recipe. Dairy milk has an impressive nutrient resume. Most milk in the United States is fortified with vitamin D, which helps the body absorb calcium. It also has B vitamins, which support a healthy metabolism, and potassium for heart health.Yogurtis an ingredient in this recipe and also the end product. With many of the same nutritional benefits as milk, yogurt has the additional benefit of probiotics. Probiotic-containing foods, like yogurt, contain live bacteria that, when added to your gut, thrive and contribute to the health of your microbiome. This growth and diversity can help lower inflammation, improve your immune health and benefit your brain.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Making your ownGreek yogurtmay seem time-consuming, but most of the time needed for your Greek yogurt to develop is passive—and making your own has several advantages. Greek yogurt is protein-rich, and when you strain the yogurt, you also get a bonus protein source—the whey—which can be added to sauces and smoothies. You also get all of the calcium benefits from the milk and yogurt starter, which is beneficial for your bones, of course, but also for good muscle contraction and heart health. Keep reading for our expert tips on how to ensure you keep a warm environment for good bacteria to thrive and the best equipment to have on hand for your Greek yogurt-making experience to be a success.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

large measuring cup with white liquid and small bowl of white cream, 2 screens, and a cheesecloth

Cook Mode(Keep screen awake)Ingredients4cupsnonfat or low-fat milk¼cupnonfat or low-fat plain yogurt

Cook Mode(Keep screen awake)

Ingredients

4cupsnonfat or low-fat milk

¼cupnonfat or low-fat plain yogurt

Directions

Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180°F on an instant-read or candy thermometer. (Do not leave it unattended—it can boil over very quickly.)

Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110°F. Combine yogurt with 1/2 cup of the 110°F milk in a small bowl, then stir the mixture back into the warm milk.

view from above of pouring white liquid into a large measuring cup

Cover the container and wrap it in a clean kitchen towel to help keep it warm. Place in a very warm place and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.

Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, then cover and refrigerate for 8 to 24 hours, depending on how thick you want it.

view from above of a bowl of yogurt

Frequently Asked Questions

It happens sometimes. It might not look like a showpiece batch, but it will still make fabulous smoothies.

Place your homemade yogurt in a covered container in the refrigerator, where it will last 1 to 2 weeks. You can freeze it, but we wouldn’t recommend it because it will compromise the texture.

A grainy or gritty texture is typically the result of yogurt being heated too quickly. Take your time and make sure the milk heats slowly.

EatingWell.com; updated November 2022

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Nutrition Facts(per serving)184Calories0gFat27gCarbs18gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Hilary Meyer

andLinda Frahm

Linda Frahm