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    You are in: Home / Recipes / Greek Yogurt Recipe
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    Greek Yogurt

    Total Time:

    Prep Time:

    Cook Time:

    18 hrs 20 mins

    20 mins

    18 hrs

    OhMyStars!'s Note:

    When I wanted to make a recipe that called for "Greek" yogurt, I found that there was none to be had within 40 miles or so. So I went searching and found several recipes on the web. I was able to compile them into a simple recipe that worked pretty well, I thought. This is for a large batch, but is very easy to cut down to whatever amount you want to make. Tastes like yogurt to me!

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    Units: US | Metric

    • 1 gallon whole milk
    • 1 cup plain yogurt (containing "live culture", check ingredients)


    1. 1
      In a pan, bring milk to almost boiling.
    2. 2
      Pour in to a non-metallic bowl.
    3. 3
      Cover and allow to cool to between 110-120°F.
    4. 4
      Gently mix in the yogurt.
    5. 5
      Cover bowl top and bottom with towels to retain warmth as the yogurt sets-- 8 to 12 hours or overnight.
    6. 6
      Do not disturb it until the yogurt thickens.
    7. 7
      Drain any excess liquid and store in the fridge for 4 to 5 days.
    8. 8
      If you want a thicker yogurt, hang in a muslin bag or cheesecloth for several hours to drain.
    9. 9
      You will lose a lot of volume in any additional dripping.

    Ratings & Reviews:

    • on May 13, 2009


      I read multiple yogurt recipes on here before trying it myself, but they are all basically the same so I decided to review several of them in hopes that it will help others. :) I used 1/2 gallon of whole milk and probably about 3 tbsp Stoneyfield light organic yogurt (didn't mean to get light, but it worked fine). I don't have a thermometer, so I used some previous reviewers' tips and cooled the milk until I could leave my little finger in counting to ten (without yelling). Wrapped in doubled towels in the oven (I had turned it on warm for about 10 minutes) and left for 11 hrs. Overnight in the fridge, and delicious this morning! It was incredibly easy and made a TON of yogurt. My yogurt turned out very thick and creamy, but I'm still going to try draining a portion of it through a coffee filter today and see what comes of it. :) I also froze some small portions in an ice cube tray so that I have a baggie of ready-made starter for next time (I read several places that this works... will update if it does not). Served it this morning with a drizzle of raw honey and a sprinkle of oats. Thank you SO much for sharing this awesome, easy recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2008


      I lost my original yogurt recipe, so am glad I found this one. Used a rice heating pad underneath to keep this warm overnight. Very mild taste, but really runny (I probably did something wrong.) So I strained the liquid off and everything was great. I mixed a couple of TBS of this yogurt in with the oversweet storebought yogurt and the kids didn't even notice. Thanks! Update:8-08 have made this many times and have prevented runnyness by adding about 1/2 cup powdered milk to the whole milk before cooking. SO GOOD!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2010


      Better than store bought yogurt. And I can eat organic yogurt now for a reasonable price. I find that a sieve works better than a colander for straining. If you let it strain for a really long time you get a wonderful farmer's cheese sort of thing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Greek Yogurt

    Serving Size: 1 (691 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 622.9
    Calories from Fat 303
    Total Fat 33.7 g
    Saturated Fat 19.4 g
    Cholesterol 105.5 mg
    Sodium 418.5 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 0.0 g
    Sugars 54.1 g
    Protein 33.5 g

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