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4.3 from 10 votes

Homemade Greek Yogurt

Thick fresh Greek Yogurt made right at home for about 1/4 of the cost of store bought! 

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Breakfast
Cuisine: American
Keyword: Homemade Greek Yogurt
Servings: 10
Calories: 437kcal


  • 16 cup milk
  • 3 cup powdered milk
  • 1 container (4 oz) Greek Yogurt


  • Pour your milk into a large stockpot.  Add 3 cups of powdered milk.
  • Heat over medium heat, stirring frequently.  Heat up to 180 degrees F.  Measure using a food thermometer.
  • Once it has reached 180 degrees F, turn the heat off and cool to 120 degrees F.
  • Measure your Greek Yogurt 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.
  • Place on a tray in an unheated oven.  Put a towel over your containers and turn the light in the oven on.
  • 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.
  • Store in the refrigerator.  It will stay good for about 2 weeks.


Calories: 437kcal | Carbohydrates: 34g | Protein: 24g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 314mg | Sugar: 35g