How to Make This Easy Greek Yogurt

Yes, you can make rich and creamy homemade Greek yogurt without fancy equipment! While electronic pressure cookers have a yogurt button, you only need a Dutch oven—or your heaviest pot—to create this nutrient-packed staple on your stovetop.

Why Homemade Greek Yogurt?

Homemade Greek yogurt is fresher, more economical, and customizable. This stovetop method produces a thick, tangy yogurt that’s perfect for meal prep. Sweeten it with vanilla, honey, or fruit preserves, or make it savory with fresh herbs like mint or dill for dips and sauces.

A Zero-Waste Kitchen Staple

The best part? This is a no-waste recipe. The leftover whey can be used in smoothies, soups, baking, or even as a marinade for meats. With one batch, you’ll have a high-protein, probiotic-rich base for breakfast bowls, cooking, or snacking.

iBuen provecho!

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Homemade Greek Yogurt

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Resting Time 18 hours hrs

Total Time 18 hours hrs 35 minutes mins

Equipment

• 3.5 qt Dutch oven
• Instant read thermometer
• Mixing spoon
• Measuring ½ cup
• Measuring spoons
• Large mixing bowl
• Fine mesh strainer
• Cheesecloth

Ingredients

• 2 qt Whole milk preferably Organic grass-fed milk will result in a more neon whey byproduct, as pictured above.
• ½ cup Heavy cream Recommended if you use skim or 1% milk, otherwise, it's not needed when using whole milk.
• 4 tbsp yogurt with live active cultures

Instructions

• In a Dutch oven over medium heat add whole milk or milk of your choice and cream .
• Stir occasionally until the milk reaches 180 degrees.
• Remove from heat and let cool until the milk reaches 120 degrees.
• In a separate bowl, mix ½ cup of warm milk with the live yogurt and add the mixture back to the Dutch oven.
• Let the pot sit for 12 hours in a warm spot. Ideally, your oven with the light turned on.
• Place the fine mesh strainer inside of a large mixing bowl and line with a couple of layers of cheesecloth.
• Pour your thickened yogurt into the cheesecloth-lined strainer and set it in the refrigerator to cool for 4-6 hours, checking after 4 hours to see if it has reached your desired thickness.
  
• For thicker yogurt: Let it continue to sit and drain in the fridge.
  
• If the yogurt is too thick: add back in some of the whey. The whey is the liquid that drained into the mixing bowl.
  
• Uses for the whey byproduct: a water substitute when boiling pasta, potatoes, rice, baking bread and muffins, smoothies, or soups.
  

Notes

Please note:  You can store homemade yogurt in your refrigerator for up to 2 weeks.  However, when using to make a new batch of yogurt, use with 1 week while the active cultures are still fresh.

Course: Breakfast, brunch, Condiment, Dessert, Snack

Cuisine: American, european, Indian, Mediterranean

Keyword: breakfast, brunch, creamy, dessert, homemade, Sauce, snack

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.

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