Homemade Greek Yogurt


I love the tangy flavor of Greek yogurt! When I was a kid, my mom would make us eat a bowl of it after we'd played outside all day. She said it would cool us down-and it did. This cool, smooth, and tangy yogurt is so tasty.

Nutritional info
per serving

Calories 111
Fat 5g
Saturated fat 3g
Carbohydrates 8g
Sodium 93mg
Fiber 0g
Protein 7g
Cholesterol 23mg

Homemade Greek Yogurt

12 cups
Prep time: Cook time: Total time:


  • 1 gal. whole milk
  • 2 cups plain Greek yogurt


In a large pot over medium-low heat, bring whole milk to a simmer until a froth starts to form on the surface. If you have a thermometer, bring the milk to 185ºF.

Remove from heat, and let milk cool to lukewarm, or 110ºF.

Pour all but about 2 cups milk into a large plastic container.

Pour remaining 2 cups milk into a smaller bowl. Add Greek yogurt, and stir until well combined.

Slowly pour milk and yogurt mixture into the large bowl of milk, and stir well.

Cover the bowl with a lid, and set aside where it won't be disturbed. Cover it with a towel, and let it sit overnight.

The next morning, gently transfer the bowl to the refrigerator. Chill for at least 1 day.

The next day, gently pour off clear liquid that's formed on top of yogurt, leaving just a little liquid remaining.

Serve, or store in the refrigerator for up to 2 weeks.

Mediterranean Morsel
When your yogurt is complete, take out 2 cups to save it as a starter for your next batch. My mom would always forget and send me to my aunt's house to pick up some starter.

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