Homemade Greek Yogurt

My family has been enjoying Greek yogurt long before brands like Fage or Chobani hit stores in America. I love that it’s become a popular breakfast food and/or snack because it’s the only yogurt I’ll let touch my lips. Honest!


My Yiayia used to make homemade yogurt and would send my mom home with a huge container because she knew it was her favorite. My mom would drizzle honey on it and eat the whole container in a matter of days (sorry mom, the cat’s out of the bag on this one). I don’t blame her – Greek yogurt is the best.


If you’ve never had homemade Greek yogurt, or currently into the yogurt you buy at the store (don’t worry, I’m a Fage fan), you’ve got to get your hands on the REAL stuff. I swear, it’s on another level. Plus, it doesn’t take long to make. Sure, it sits for a while, but this can be done while you’re sleeping (aka doing nothing) and the actual cooking part takes less than 30 minutes. I think it’s pretty cool that you can have tart, refreshing homemade yogurt at your fingertips within 12-15 hours of making it, don’t you? I’ll admit, I kind of felt like a rock star after making my own. Maybe I should start selling it?


After my Yiayia passed, homemade yogurt was one of the first foods I wanted to make to celebrate her memory. While I’m bummed we never got a chance to make it together, I’m thankful her recipes and ways of cooking can live on. What I wouldn’t give to be sitting with her in her kitchen again. A huge thanks to my Thea Voula for sending me the recipe all Greek ladies use to make this amazing stuff.


Anyway, if you’re brave enough to conquer homemade yogurt at home, I promise you won’t be disappointed. Don’t forget to tag your photos with #marinamakeseats!

Homemade Greek Yogurt

Makes 16 one cup servings


  • 1 gallon of whole milk
  • 2 cups of plain yogurt (you don’t want to buy plain Greek yogurt, just regular plain yogurt. I bought Dannon, but I think other brands sell it too)


Heat a large pan over medium-high heat. Add the milk and bring it to a boil, watching the pot so the milk doesn’t boil over. Simmer for 1-2 minutes and remove from heat.

Let the milk cool to the point where your finger feels comfortable sitting in the milk for 14 seconds (super legit, I know), or when a cooking thermometer reads 115 degrees.

In a separate bowl, whisk one cup of the lukewarm milk with the yogurt until it’s combined. Return the mixture to the pot and stir.

Using a mesh strainer, strain the milk into a large bowl. Cover with a dish towel and let it stand in a warm place overnight (or 6-8 hours) without moving it.

When the yogurt has set, cover it with a couple of paper towels, pressing them lightly up against the yogurt and chill it in the fridge. Replace the paper towels every hour or so (throwing the wet ones in the garbage and replacing with dry ones) until the yogurt reaches the appropriate consistency. I changed the paper towels out about five times because I like my yogurt thick.

And one more thing, this homemade yogurt is divine with a few drizzles of honey and some berries. Please tell me you’ll add both. Enjoy!

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