Homemade Greek Yoghurt Recipe: How to Make It Naturally from Scratch
If I can make this Greek Yoghurt Recipe at home, so can you.
Growing up, yoghurt wasn’t something we made at home. It usually came in small plastic cups from the supermarket or those cold sachets sold in traffic, sweet, watery, and nothing like the thick, creamy yoghurt we see online today.
So when I first found out you could actually make natural Greek yoghurt at home, I was really curious. No fancy machine, just real milk, bit of heat, and a little patience.
The process reminds me of how our mothers used to make pap before bedtime. It was usually a calm and unhurried process.
Watching warm milk slowly turn into thick yoghurt overnight feels deeply satisfying, especially when you scoop that first creamy spoonful.
Homemade Greek yoghurt has a rich, clean taste that’s hard to find in the ones sold in stores. It’s smooth, slightly tangy, and free from thickeners or additives. Just like my Homemade Tomato Stew Recipe
Once you make it yourself, you’ll realize it’s not just about saving money; it’s about enjoying something pure and made with your own hands.
In this guide, I’ll show you how to make natural Greek yoghurt right in your kitchen.
Why Make Your Own Greek Yoghurt
Making your own Greek yoghurt is more than just a kitchen activity, it’s also about taking control and being aware of what you consume.
This Greek Yoghurt Recipe shows you how simple it can be to create something creamy at home, using just a few ingredients, with no hidden additives, preservatives.
Homemade Greek yoghurt is also incredibly versatile. You can adjust the thickness, the sourness, and how fresh it tastes. And, you can enjoy it plain, top with honey, add fruits, or even use it in cooking.
Once you try this Greek Yoghurt Recipe, it’s hard to go back to store-bought products, it tastes better, and gives you that satisfying feeling.
What You’ll Need (Ingredients & Tools)
Making your own Greek yoghurt doesn’t require anything fancy. Here’s what you’ll need:
Ingredients:
- 1 liter of fresh milk (full cream works best for a creamy texture)
- 2–3 tablespoons of plain yoghurt (this will be your starter culture)
Tools:
- A medium-sized pot
- A spoon for stirring or egg whisk
- A thermometer (optional, but helpful to get the milk to the right temperature)
- A clean bowl or container for setting the yoghurt
- Cheesecloth or a fine sieve (for straining, if you want thicker Greek yoghurt)
Easy Greek Yoghurt Recipe (Step-by-Step Guide)
1. Heat the Milk
-
Pour your milk into a clean, medium-sized pot.
-
Warm it gently over medium heat do not let it boil.
-
Watch for light steam and small bubbles forming around the edges (around 80°C or 175°F if using a thermometer).
-
This gentle heating step helps the yoghurt thicken later and gives it that rich, creamy texture.
2. Cool the Milk Slightly
-
-
Take the pot off the heat and let the milk cool for about 10–15 minutes.
-
It should feel warm to the touch, not hot, roughly body temperature.
-
Scoop a few tablespoons of the warm milk into a small bowl, add your plain yoghurt starter, and stir until smooth.
-
Pour this mixture back into the main pot and stir gently to blend evenly.
-
This helps the starter distribute properly so the yoghurt ferments and sets nicely.
-
3 Add the starter
-
Take 2–3 tablespoons of your plain yoghurt starter, place it in a small bowl, and add a few tablespoons of the warm milk. Stir until smooth.
-
Pour this starter mixture back into the pot and stir gently to combine.
4 Incubate (let it ferment)
-
Cover the pot or transfer the mixture to a clean container with a lid.
-
Keep it somewhere warm and undisturbed for 8–12 hours (overnight is ideal). In a warm kitchen, on top of a covered oven, or wrapped in a towel works well.
-
After this time the milk should have set into yoghurt, thick and slightly jiggly.
5 (Optional) Strain for Greek thickness
-
For authentic thick Greek yoghurt, line a sieve with cheesecloth and place it over a bowl.
-
Pour the set yoghurt into the cloth and let it drain in the fridge for 1–2 hours or until you reach the desired thickness.
-
Save the Yoghurt water, it’s useful in smoothies, baking, or soups.
Step 6 Sweeten, flavour, and chill
-
After straining (or if you prefer unstrained), stir the yoghurt gently. Add sugar, honey, vanilla, fruit purée, or any flavour you like , do this after the yoghurt has set. (Additives or chemical preservatives are not necessary; refrigeration preserves freshness.)
-
Transfer to a clean container, close the lid, and refrigerate. Chill for a few hours before eating. Do not freeze — freezing changes the texture.
Other Recipes yous should make:
How to Make Crispy Fish Rolls at Home – Easy Nigerian Snack Recipe
How to Thicken and Store Your Yoghurt
If you like your Greek yoghurt extra thick, there are a few simple ways to achieve that creamy texture.
One of the easiest methods is straining: place your yoghurt in a cheesecloth or fine sieve over a bowl and let it sit in the fridge for 1–2 hours.
The longer it strains, the thicker it becomes. You’ll be left with liquid whey, which you can save and use in smoothies, soups, or baking, nothing goes to waste.
Another tip is to use full-cream milk, as it naturally gives a richer, creamier yoghurt. Patience is also key: letting the yoghurt set undisturbed for longer hours allows it to develop a firmer texture and more pronounced flavor.
Once your yoghurt reaches the consistency you like, transfer it to a clean container and store it in the fridge. Homemade Greek yoghurt can last up to a week when stored properly. Always use a clean spoon to scoop, and keep the lid tightly closed to maintain freshness.
Ways to Enjoy Your Homemade Greek Yoghurt
Homemade Greek yoghurt is incredibly versatile, and once you try it, you’ll find yourself using it in so many ways. You can enjoy it plain, letting its natural creaminess and slight tang shine.
Add a touch of honey or maple syrup for a quick, sweet snack, or top with fresh fruits like berries, mango, or banana for a colorful breakfast.
It also works beautifully in savory dishes. Use it as a base for dips, dressings, or sauces, or add it to stews and soups for extra creaminess. In Nigeria, you can pair it with akara, moi moi, or even jollof rice for a modern twist on traditional meals.
For a refreshing treat, blend your Greek yoghurt with ice, fruits, and a little sugar to make smoothies. You can also use it in baking, it adds moisture and a subtle tang to cakes, muffins, and pancakes.
The best part? Once you have your homemade Greek yoghurt, the possibilities are endless. It’s creamy, fresh, and full of flavor, making every meal a little richer and more satisfying.
The Science Behind Thick Greek Yoghurt
Many people wonder why some yoghurt turns out thin while others are perfectly creamy and thick. The secret lies in the milk proteins and fermentation process.
When you heat the milk, the proteins denature, which helps the yoghurt thicken as it sets. Adding a starter yoghurt introduces live cultures that ferment the lactose, turning milk into yoghurt and giving it that signature tangy flavor.
The type of milk you use also makes a difference. Full-cream milk naturally yields a creamier texture, while low-fat milk may result in thinner yoghurt.
Straining your yoghurt with a cheesecloth or sieve further concentrates the solids, producing that rich Greek-style consistency. Understanding the “why” behind thick yoghurt makes it easier to replicate every time,no guesswork, just a bit of kitchen science.
Common Greek Yoghurt Recipe Mistakes
Even with a simple recipe, things don’t always go perfectly the first time. Here’s how to fix common issues:
- Yoghurt didn’t set: Check if the milk was too hot or too cold when adding the starter. The milk should be warm but not boiling, around body temperature. Also, make sure the starter yoghurt has live cultures.
- Yoghurt is too runny: Let it sit longer to ferment or strain it through a cheesecloth to thicken. Using full-cream milk can also help.
- Too sour: Reduce the fermentation time slightly, or use a smaller amount of starter yoghurt.
- Uneven texture or lumps: Stir the starter into a small portion of warm milk first before combining with the rest, and mix gently to distribute evenly.
A little patience and understanding these common pitfalls will have you making thick, creamy Greek yoghurt every single time.
What to Do with the Leftover Yoghurt Liquid
When you strain your homemade yoghurt to make thick Greek yoghurt, you’re left with liquid whey, a nutrient-rich byproduct that many people often throw away. However, this is actually a versatile ingredient that you can use in several ways, thereby giving extra value to your Greek Yoghurt Recipe.
Moreover, whey is packed with protein, vitamins, and minerals. You can use it in smoothies for a protein boost, mix it into baking recipes like bread or pancakes for added moisture, or stir it into soups and stews to enrich flavor. Additionally, as a natural tenderizer, whey works well with meat or dough.
By keeping and using the whey, your Greek Yoghurt Recipe not only produces creamy yoghurt but also reduces waste and adds an extra layer of nutrition to your meals. In this way, it’s a small step that makes your homemade yoghurt experience even more satisfying and sustainable.
FAQs
- What makes this Greek yoghurt recipe different from store-bought yoghurt?
This Greek Yoghurt Recipe is made from scratch using just milk and a small amount of starter yoghurt. Unlike store-bought options, it’s free from additives, preservatives, and extra sugar, giving you a fresher, creamier, and healthier result. - Can I use low-fat milk for this Greek yoghurt recipe?
Yes, you can, but full-cream milk gives a richer, creamier texture. Low-fat milk may result in slightly thinner yoghurt, but it will still set and taste delicious. - How long should I let my yoghurt ferment?
Typically, 6–12 hours works best. The longer you let it sit, the thicker and tangier it becomes. Overnight fermentation is ideal for most kitchens. - Why is my yoghurt not setting?
If your yoghurt didn’t set, it could be because the milk was too hot or too cold when you added the starter, or the starter yoghurt didn’t have live cultures. Make sure to use warm milk (around body temperature) and a healthy starter for best results. - How can I make my Greek yoghurt extra thick?
Straining the yoghurt through a cheesecloth or fine sieve for 1–2 hours will remove excess whey, giving you that thick Greek-style texture. Using full-cream milk also naturally helps it set thicker. - Can I use the leftover whey?
Absolutely! Don’t throw it away. Whey is rich in protein and nutrients. You can add it to smoothies, soups, baked goods, or even use it as a natural tenderizer. Using whey makes this Greek Yoghurt Recipe more sustainable and versatile. - How should I store my homemade Greek yoghurt?
Transfer your yoghurt to a clean, airtight container and keep it in the fridge. It will last up to a week. Always use a clean spoon to scoop out servings. - Can I flavor my Greek yoghurt?
Yes! You can enjoy it plain, top it with honey or fresh fruits, fold in nuts or seeds, or even mix in spices like cinnamon or ginger. This Greek Yoghurt Recipe is a versatile base for both sweet and savory creations. - Is this recipe suitable for Nigerian kitchens?
Absolutely. The ingredients and process are simple and require no special machines. You can use locally available fresh milk and starter yoghurt, making it easy and accessible for Nigerian homes.
10. Can I double or triple this recipe?
Yes! Simply scale the ingredients proportionally and follow the same steps. The fermentation time remains the same, though using a larger container may require a slightly longer setting period.
