July 20, 2013 | Home >Healthy Kids >Homemade Greek Yogurt Recipe
Homemade Greek Yogurt Recipe
July 20, 2013 | Home >Healthy Kids >Homemade Greek Yogurt Recipe

Homemade Greek Yogurt Recipe

 

Our family goes through a lot of yogurt.  We always buy plain Greek yogurt because there are so many recipes I use it in besides just eating it.   We use it in smoothies, popsicles, as a sour cream replacement for Mexican dishes, on baked potatoes, instead of milk with granola, and a variety of other ways.  It gets to be kind of pricey when I am paying $6-7 for a container with 4 cups.  My mom started making Greek yogurt and recently enlightened me that she makes a gallon at a time for a minimal cost.  I priced it out and when I made this Homemade Greek Yogurt Recipe, it made 1 1/4 gallons of yogurt and it cost me $6.71!!!  I can make 4 times the amount of yogurt for the cost to buy it at the store.  Awesome!  My yogurt problems are solved!  And the best part is, that the hands on time for this recipe is about 15 minutes!  I made my yogurt in pints and it made 10 pints.

 

Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy!

To start you will need the following ingredients:

  • 1 gallon milk
  • 3 cups powdered milk
  • 1/2 cup + 2 Tbsp Greek Yogurt
  • Food Thermometer
Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy!

Pour your milk into a large stockpot.  Add 3 cups of powdered milk.

Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy!

Heat over medium heat, stirring frequently.  Heat up to 180 degrees F.  Measure using a food thermometer.

Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy!

Once it has reached 180 degrees F, turn the heat off and cool to 120 degrees F.

Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy!

Next step is to add the Greek yogurt.  Measure in a separate bowl and add some of your heated liquid into the bowl.  Continue to add liquid until the cold yogurt is heated to room temperature.  Add the mixture to your stockpot.  Stir until well combined with a whisk.  Then pour into your containers.  Put the lids on the containers.

Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy!

Place on a tray in an unheated oven.  Put a towel over your containers and turn the light in the oven on.  This will help to keep heat in your oven.  Leave the yogurt in the oven for 4-8 hours.  The longer you leave it, the more tart it will get.  I left mine in the oven for about 5 hours.

Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy!

Take it out and put it in your fridge.

Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy!

This yogurt is super creamy!

Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy!

I love to eat mine with fresh berries and homemade granola.  Yum!!  It will stay good in your fridge for about 2 weeks.

Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy! Homemade Greek Yogurt Recipe. We love how thick Greek Yogurt is, and now you can make your own! Higher in protein, and so creamy!

 

written by
Natalie Monson

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Comments(104)
Heather says:

Just to clarify, did you use 2 1/2 tablespoons of greek yogurt? Also, what percent of milk did you use?

Rachel says:

Wow this looks amazing. I want to try it! I am unclear on the ingredients however — it says 1/2 plus 2 Tbs. 1/2 what…? 🙂
thanks for posting – can’t wait to try it!

Corinne says:

Definitely going to try this! Is it a half cup + 2 T Greek yogurt? It just says 1/2 + 2 T. Just want to be sure 🙂

Natalie says:

It is 1/2 cup + 2 Tablespoons of Greek yogurt. I used Skim milk. You can use any percent you want and it will work out!

Trenia says:

do you place the lids on the mason jars before you place in the oven or after removal.

Natalie says:

1/2 cup + 2 Tablespoons of Greek yogurt. Thanks!

Amanda says:

Do you happen to know the nutritional value to this? I’ll assume the amount of protein isn’t as high?

Ashley says:

Hi,
Can you taste the dry milk? I can’t stand the taste of dry milk, so I don’t want to make a bunch of it and then not end up liking it. Also, does this recipe have the same amount of protein as regular greek yogurt?

Michelle Logan says:

I have a yogurt maker from Williams-Sonoma. Can I still use that instead of the oven. Same time 3-5 hrs?

Melissa L. says:

My oven doesn’t have a light so should I turn on the oven for maybe 10 minutes on 250 degrees then shut it off and put the greek yogurt in?
Also how many mason jars (what size are you using?) does this fill?

How was it when you stirred it up? I attempted to make my own yogurt once. My yogurt was super thick and yummy looking until we stirred it. After stirring mine turned into a runny mess. That’s why I’m curious if yours broke down after stirring, or if it maintained it’s thickness and stayed creamy.

Amber says:

Does this get really thick like Greek yogurt? I’ve made plain regular yogurt in the crockpot and tried to strain it for Greek yogurt, but it was too runny. I love the thickness of Greek yogurt!

SuzAnne says:

This is even easier when you use a slow cooker for it. Just heat and let sit overnight. Incredibly simple, healthy and cheap 🙂

Stacie says:

Would you just add pure vanilla to make it vanilla?

Stacie says:

What type of milk did you use, and would almond milk work? Is the protein the same as store bought?

Julie says:

Isn’t real greek yogurt strained in order to make it thicker? I’m not sure adding non-fat dry milk powder when making yogurt makes it “greek”. Sure, it might make it thicker, but I don’t think you could really call it greek yogurt. Just my opinion. In any case, homemade yogurt is really tasty. I’ve made my own for years and when I want it thicker I strain off some of the liquid through a coffee filter or fine mesh strainer. Works great!

Natalie says:

There is about 10 grams of protein per cup. I haven’t calculated the other nutrients.

Natalie says:

I personally don’t think you can taste the dry milk at all. It probably depends on the brand that you use. I use Country Cream and it is excellent. There is about 10 grams of protein per cup of yogurt in this recipe.

Natalie says:

I really don’t know – it should come with directions – I would probably just follow what it says.

Natalie says:

250 would be too hot. Even if you don’t have a light, if you wrap it in a towel it will probably be fine. I used wide mouth pint jars and it made 10 pints.

Natalie says:

When I stirred mine it stayed thick – creamy but definitely not runny. I even added some homemade strawberry jam and it was still thick.

Natalie says:

Yes it definitely gets thick like Greek yogurt. It probably isn’t quite as thick as Chobani, but close.

Natalie says:

Pure vanilla is not very sweet and so it depends on the flavor you are looking for. The recipes that I have seen that call for vanilla also call for sugar and gelatin.

Natalie says:

I used skim milk – not sure if almond milk would work. The protein is 10 grams for 1 cup for this recipe. If you use almond milk and it works out – let us know!

Jennifer says:

For some reason I do not understand this step? I put all the yogurt in a bowl then add some heated liquid? I am obviously not processing this well. Please HELP! :

Next step is to add the Greek yogurt. Measure in a separate bowl and add some of your heated liquid into the bowl. Continue to add liquid until the cold yogurt is heated to room temperature. Add the mixture to your stockpot. Stir until well combined with a whisk. Then pour into your containers. Put the lids on the containers.

Karen says:

Jennifer, I think that you are tempering the cold yogurt with hot milk, rather than dumping all the cold yogurt into the hot milk all at once. Kind of like making gravy, adding the hot broth a little at a time to the flour and cold water mixture to temper it.

Natalie says:

This step is referring to when you add your 1/2 cup of Greek yogurt (Chobani) You don’t want to just add the entire 1/2 cup cold into you hot milk mixture. So put it in a bowl, and then add a few tablespoons of the hot milk mixture into the bowl of yogurt. Then when it is tempered (room temperature) you add it all into your big pot. Does that make sense??

Tiffini says:

I just tried this and mine came out slimey. After research I found you need to keep it incubated at 110 degrees for 7 hours. I think you should add the importance of this to your recipe so this doesn’t happen to others. Disappointed! Use a crock pot or heating pad!

Kelly says:

Just wanted to say that I tried this last night and am excited about the possibilities! Mine turned out not quite as thick as Chobani but still thicker than regular homemade yogurt. (I’m wondering if I increased the powered milk a little if this would make it even thicker?) This is great since organic greek yogurt is hard to find around here and is horribly expensive when it is available. Now to find some organic powdered milk! 🙂

Natalie says:

It could depend on your altitude, because when I make it I leave it in between 4 and 5 hours and it turns out just great. If yours wasn’t thick enough, definitely leave it in longer. Thanks!

Natalie says:

You can definitely try adding more powdered milk – it will increase the protein and may make it thicker. Also leaving in the oven longer may help as well. Good luck!

Elizabeth says:

Thank you so much for sharing this! I’ve made greek yogurt a couple of times before, but the standard method I’ve come across doesn’t include the powdered milk which means you have to strain it. That was way too much of a pain and I quickly abandoned that. I’m excited to give this method a try!

Quick question though. Do you put the lids on the jars before putting them in the oven or as you are putting them in the fridge? Thanks!

Lynn says:

I haven’t tried using this recipe yet, though I am intrigued.

for your crockpot yogurt though: When you strain your crock pot yogurt, if your whey that drains off is still whitish, you are loosing yogurt too, not just the sugary water so that could be why yours is still runny. or you aren’t letting it strain long enough. I strain mine through coffee filters to get a super good strain. and I let it sit for a couple hours. I like my yogurt to stick to the spoon when i turn it upside down lol. if it ever gets too thick, you can always add whey back in. just a tip – use your whey in your garden. your plants will love you for it.

Lynn says:

gelatin isn’t needed. after your yogurt is as you like it for thickness and tang, add in vanilla and sugar product to taste. I use simple syrup or agave nectar a lot.

Christina says:

I actually found organic powdered milk once. It was a few years ago so I don’t remember exactly where I found it, but I’d say check whole foods or Wegmans if there’s one near you.

Kelly says:

Thanks! I’ll check next time I’m around one of these stores. We’re lucky to find organic regular milk here.

christina says:

hi, can you freeze this like regular yogurt?

Natalie says:

I hope you like it! Yes you put the lids on the jars before you put them in the oven.

Amber says:

I finally got around to making this last weekend and it’s AMAZING! And the consistency is thick, definitely close to Chobani! Thank you so much!

tonia says:

I know that you can reuse the jars and rings. Can you reuse the lids when you use them on the jars of yogurt? It seems like this could get expensive, if you have to buy new lids all the time. I also have plastic (one piece screw on) lids for jars. Can I use those or do you need the metal ones with the rubber seal around the edge?

Kelly says:

FYI – I’ve tried this recipe twice now (half-sized batches) with about 2 cups of powdered milk. Interestingly, the batches did not set up correctly with the increased amount of powdered milk…the top half of the jar was set but at the bottom it was very liquidy. I just made it again with the posted amount and it set up perfectly. So, for what it’s worth….

jess says:

Has anyone tried to make 1/2 of this recipe? If so, how did it come out.

This is the finest recipe,i cooked it yesterday and i had a really
enjoyfull meal and evening!

AngryLama says:

Hi! I made all as you said. And truth is that I got nice and creamy, but not eatable stuff. It has taste like dense powder milk. Have you any suggest if I can do something to improve taste? It’s pitty to put in trash all that ingredients and my work together. Thanx!

Natalie says:

It will work great. It shouldn’t turn out any different – good luck!

Natalie says:

I’m so sorry! It could be the brand of powdered milk that you used, or possibly that it was too old? If you followed the recipe, those are the only things that come to mind that would cause that problem.

AngryLama says:

I done everything like in recipe. Powdered milk was fresh, 25% milkfat. I bought food thermometer, too
Ok, never mind. More luck next time I guess 🙂

Kelly says:

I have a couple questions. I’ve tried to make this recipe about 5 times and 3 of the times the yogurt hasn’t set up properly. Maybe the top half of the jar is set but it’s watery on the bottom half. Any ideas? Starting to wonder if the temp in my oven isn’t hot enough?

Secondly, I notice when I heat my milk in the pot that it starts to stick on the bottom a bit. Should I scrape that up into my yogurt or just leave it until after I pour the yogurt out? Maybe it doesn’t matter.

I really really want this recipe to work!!!

Natalie says:

Kelly – I have a few questions for you to think about to determine what could be the problem.
Did you wrap a towel around the jars? This helps keep the jars at 100 degrees.
1) Did you open the oven to peek or check on the yogurt during the incubation? This will lower the heat of the oven and cause problems with incubation.
2) Did you heat the oven to 100 degrees–turn it off but leave the light on? The light helps keep the warmth in.
3) Did you use fresh milk? Old milk is not ideal.
4) Did you heat the yogurt to 170 degrees and then wait til it cools to 95-120 degrees before adding yogurt culture? Adding the culture to milk that is too hot will kill the culture.
5) Is your original yogurt culture fresh?
6) Did you slowly add milk to the yogurt culture before adding the culture to the rest of the milk? This will distribute the culture throughout the milk.

I would not scrape the scalded milk from the bottom of the pan. One of our readers said ‘If you take a piece of ice and let it melt and coat the bottom of your pan before you pour in the milk, you don’t have to stir. Just pour the milk into the pan on top of the melted ice. The milk will not burn, and your pan will not be ruined. I have no idea why this works, but I make a gallon of yogurt every other week and this tip has been the best tip ever. You cannot touch the bottom of your pan while the milk is heating or it messes it up. I just watch my thermometer, and remove the milk from heat when it hits 180 degrees. No stirring at all’

Good luck!

Kelly says:

Thank you, Natalie, for your kind suggestions. I have been following the recipe exactly as written, so haven’t tried the pre-heating the oven thing, which I will definitely try. I don’t open the oven to check, I do wrap in a towel, I do use fresh milk (well, fresh from the store!), I do cool it to 120 but could cool it further if that would help, and I do temper the culture. Thanks also for the ice trick…I will definitely try that too! Will keep you posted on my next attempt! Thanks again for your help.

Kelly says:

Hi again. I tried this recipe again yesterday and it set well this time. As you suggested, I heated the oven to 100 and turned it off, leaving the light on. I poured the yogurt into warm jars, after washing in the dishwasher. Also, after poking around online about this setting issue, I heated my milk to 180 and held it at that temperature for 10 minutes (supposedly helps the proteins to bond better?). And left it for 7 hours. It is probably the best batch I’ve had so far, based on the one jar I’ve used. We live in Iowa, in an old house, so I’m sure the oven wasn’t quite warm enough without preheating it a bit. Oh, and I tried the ice cube trick and it didn’t work for me. 🙁 Probably my pot is on the thin side.

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Jenny Landis says:

Is there anyway to add more protein content? Chobani has 23g of protein per cup… How do they do that?

Natalie says:

Chobani uses a special process to strain their yogurt which removes excess liquid whey and so leaves a higher protein product. I’m sure if you strained this yogurt, you could get more protein per cup. Good luck!

Melissa Easton says:

Hi Natalie
I just wanted to say that I decided to try and make this recipe yesterday. I eat greek yogurt like it’s going out of style…but it’s getting a bit expensive! I was a bit skeptical when trying this but figured I didn’t have too much to lose. I used a gallon of skim milk and an off brand box of non fat milk powder. I followed the instructions to the letter and let my yogurt in the oven for the full 8 hours (although I was DYING to get it out a lot sooner to see if it was working)! I put it straight into the fridge and decided to take a peek this morning.
I’m now enjoying my greek yogurt as I type this. It is so wonderfully cream and smooth! I added fresh strawberries, cinnamon, a touch of vanilla extract and a bit of honey. OH WHAT A TREAT!!
Thank you for sharing this! I will be telling EVERYONE about it 🙂
Bless you!

Melissa Easton says:

Hi Natalie
I’m enjoying a bowl of my home made greek yogurt as I type this to you 🙂 It turned out so incredibly wonderful! I followed your instructions to the letter. I used skim milk and an off brand of non fat milk powder and greek yogurt starter. I am so pleased with my results. I did leave my yogurt in my oven for the full 8 hours although it was very difficult to not take a peek! Thank you for this recipe and for sharing it. I will be sure to tell everyone about it!
Blessings to you!

Natalie says:

You can reuse the lids for this recipe, because you aren’t actually sealing the jar with the yogurt. I wouldn’t use them for this and then reuse them for when you are canning though.

Natalie says:

I have never tried it, so I’m not sure how it would turn out. If you do, let us know!

Natalie says:

So glad you like it!!!

krissie nash says:

How long will this be good for in the fridge? ok I’m a little bit confused: you say in the directions to stir frequently after adding the milk and powdered milk, but in answering another post you say to not stir? Can you clear that up for me?

krissie nash says:

How long will this be good for in the fridge? ok I’m a little bit confused: you say in the directions to stir frequently after adding the milk and powdered milk, but in answering another post you say to not stir? Can you clear that up for me?

Natalie says:

Krissie – I’m not sure what comment you are referring to saying not to stir. Yes you should definitely stir when making this. One reader was asking if my yogurt held up when it was finished after I stirred it. And yes, mine did. Hope this clears up any confusion.

krissie nash says:

How long is it good for in the fridge?

jenny says:

Did u jus put everything in the crock pot? What temp? How long?

Natalie says:

It is good in the fridge for up to 2 weeks.

Riley says:

Would u mind sharing the recipe 🙂 ?

Stacy says:

Several years ago, I gave crock pot yogurt a try, to no avail. I was too thin and I never made it again.

I came across this recipe and decided to try it since it said it was Greek yogurt. My first go round with it was okay, not very thick, not as thick as Chobani. I followed the directions to the letter except I processed it in my dehydrator to keep it at a consistent temp. The kids ate it, I used it for smoothies and hummus, not a loss at all, but I wanted something thicker.

I have now made it a second time with a couple of changes. I don’t know if one change or the other or both were responsible for the thick creamy decadence that now sits in my fridge, but I will continue to make it that way.

I opted to use whole milk instead of skim and I followed my dehydrators instructions when tempering the starter. Instead of tempering at 120, I went with 115. So, for those who had trouble with it, you could give those things a try.

Stacy says:

Several years ago, I gave crock pot yogurt a try, to no avail. I was too thin and I never made it again.

I came across this recipe and decided to try it since it said it was Greek yogurt. My first go round with it was okay, not very thick, not as thick as Chobani. I followed the directions to the letter except I processed it in my dehydrator to keep it at a consistent temp. The kids ate it, I used it for smoothies and hummus, not a loss at all, but I wanted something thicker.

I have now made it a second time with a couple of changes. I don’t know if one change or the other or both were responsible for the thick creamy decadence that now sits in my fridge, but I will continue to make it that way.

I opted to use whole milk instead of skim and I followed my dehydrators instructions when tempering the starter. Instead of tempering at 120, I went with 115. So, for those who had trouble with it, you could give those things a try.

Leanne says:

How much sugar is in this?

christy says:

How is this homemade when you are using store bought yogurt?

Chanelle says:

You are only using the store bought yogurt for the starter. You need a starter for the yogurt to form. Of course, after you make this, you can just use this yogurt as your next starter! 🙂

Michelle says:

A friend of mine swears by a similar recipe that does not heat the milk but leaves the yogurt in the oven overnight. Can you comment on why the heating is necessary?

Also, could you make it in larger jars?

sarah says:

I made homemade yogurt once in the crackpot and it was easy and turned out great….my problem was in getting it flavored enough for my kids to eat. They r used to the super sweet Yoplait so they didn’t eat the homemade very well. How do you flavor/sweeten it? I tried chopping up some fruit but it still wasn’t sweet enough for them. Would honey work?

heather says:

Hi, I am wondering what the purpose for adding Greek yogurt is please? Thank you

Jennifer Harrell says:

Does this get thick enough to cling to an upside down spoon without falling off? Um, kind of like buttercream icing? I’m wondering because we make our own yogurt too, using a crock pot method, but I do strain it to make it very thick. Straining a gallon of yogurt with added powdered milk yields me about 3/4 a gallon of strained yogurt with 1/4 gal of whey for the garden or chickens. If I could eliminate the whey excess without losing the thickness, that would be nice. I do need it to honestly be that thick though, not slide of the spoon, for my 4 year old (he will not eat slimy, gooey, “slippery” yogurt).

Jennifer Harrell says:

You have to get the culture to start it from somewhere. If you don’t want to use a store bought yogurt as culture, you can find plain culture packets at some speciality food stores. It’s easier to just grab a store-bought starter for $1 for me rather than trek to a specialty store or order starters online. I’ve been making our yogurt for years. One tiny chiobani plain (plain only – no added anything, it’s just milk + bacteria) as a starter works great. I get 4-5 batches off one starter cup – you save the required amount from your batch after the first one and use it to start the next several batches. Eventually the culture isn’t strong enough, so I never push it past 4-5 batches before I just start with a fresh starter.

Bianca says:

The Greek yogurt is used for its active cultures, since the majority of the recipe is milk.

Maggy says:

Hi. I have an oven that has numbers on it instead of degrees. Like 1-2-3-4-5-6-7-8. I think 4 is about 350*. What number would be 100* like you want?

EugeniePampallis says:

Your recipe sounds great, but would it be possible to have the amounts for a much smaller quantity? Thank you.

Shawna says:

Can I use the yogurt I made in this batch as the culture for the next batch?

Shawna says:

I made a lot of jam this summer. A few of them didn’t quite set/gel. I always use much less sugar than the recipes call for so sometimes it ends up runny. I plan to use those to flavour my yogurt.

Brenda says:

I made this yesterday and it is amazing. I like the fact that I have a creamy Greek yogurt without having to drain off the whey. Its already packaged in jars….I left a little room to add good stuff before I put it in lunches. My son loves “Chocolate Underground” yogurt so I just add a little homemade chocolate syrup and a few raspberries to the top and he is a happy boy. I have tried other oven methods for yogurt but none have worked…I think leaving the light on is a big help!…thanks again for a great recipe…I will be sharing this with everyone!!!

C Wines says:

I wondered how long did you have to leave the milk after heating it to get it down to 120 degrees? I waited hours and never got down to that temperature. Thanks.

stacey says:

Just curious, you say this may depend on your altitude, what alt. are you at? I am at sea level and wanting to try this recipe but definitely don’t want to waste time and ingredients if it’s going to end up slimey!

stacey says:

Can I use vanilla greek yogurt as a starter for this recipe?

stacey says:

In a previous comment you stated that a “slimey” result may have had to do with the altitude the commenter was at, I am at sea level, do I need to adjust the recipe at all?

C Wines says:

Yes you can. I used this because they didn’t have any plain at my local store. Turned out great, but does not have the vanilla flavor.

C Wines says:

Nevermind ! I used a meat thermometer like shown in the pictures and it didn’t work right. I purchased a candy thermometer that clips to the side of the pan and it worked great! I also heated the oven and turned it off before putting the jars in and just used the light after the jars were in the oven. Turned out great, thanks for this post!

Brenda says:

It shouldn’t take hours to cool down…maybe check your thermometer. Mine took about and hour and a half.

Brenda says:

I tried it with vanilla before and it didn’t work. I would stick to plain.

Natalie says:

Yes – 1/2 cup + 2 Tbsp

Natalie says:

Stacey – we are at about 4000 ft.

Natalie says:

Mine stays good for up to 2 weeks!

Natalie says:

You can just half the recipe and it will turn out fine 🙂

Natalie says:

Yes you can. In my experience, you can use it a few times. Eventually it will stop making as thick of a product, and then I start over 🙂

Natalie says:

We haven’t analyzed this recipe, but you can here: http://nutritiondata.self.com/

Natalie says:

This is just the method that has worked for me. The heating has something to do with the protein. If you give the other method a try, let us know how it turns out!

Natalie says:

This might not be the recipe for you 🙂 It is thick, but it sounds like you might want to continue with your own method. Good luck!

Caroline says:

Hi Natelie, I’ve been making yogurt at home for a long time as well and my family loves it! I try to make different flavors and try out recipes. Greek yogurt is certainly one of my favorites, although my children don’t agree with that.
I’ve found a good overview of yogurt starter sachets here which might help your visitors as well.
Thanks again, Caroline.

Beth Moe says:

Love this recipe – works every time! heat to 180 cool to 110. I don’t add the milk powder though. I add 1/2 cup of any yogurt I have on hard. Whisk it in, wrap in towel overnight and then strain thru 4 ply cheesecloth and devour!!

Jaime says:

How long will this yogurt last in the fridge? Ie expiration date?

Also it may help to make changes to the recipe with helpful tips from all the comments, 90 comments was a lot to go through to find tips on how to make this a success.

Thank you for this recipe!

Natalie Monson says:

Thanks for the suggestion. We have actually made this A LOT of times using just the instructions and recipe I posted and it turns out great for us every time. I think maybe altitude and humidity might effect it for other people? We have kept this for up to 3 weeks in our fridge and it was still delicious.

Beth says:

Has anyone tried this with almond or cashew milk and coconut yogurt? Trying to find a non dairy version my son can eat.

Kim says:

I just wanted to thank you for this! I’ve tried a few methods of making yogurt, and this was the first batch with the thick consistency I wanted without any straining. It tastes good too! I do think the whey separates a little more than with store-bought Greek yogurt, but it’s easy enough to mix that in.

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