Homemade Greek Yogurt (Base Recipe)

Makes: About 3–4 cups Greek yogurt

Time: Active 20–30 min + incubate/strain time

Ingredients

1/2 gallon (8 cups) milk

Whole milk = creamiest, 2% = still great
2–3 Tbsp plain yogurt with live active cultures (this is your starter)

Instructions

1. Heat the milk

Add milk to a heavy pot.
Heat over medium, stirring occasionally, until it reaches about 180°F (82°C) (steaming with tiny bubbles at the edges),
Keep it there for 5–10 minutes for thicker yogurt.

2. Cool the milk

Remove from heat. Let it cool to 110–115°F (43–46°C).
If you don’t have a thermometer: it should feel very warm but not hot – you can hold a clean finger in for ~10 seconds comfortably.

3. Add the starter

In a small bowl, whisk 2–3 Tbsp plain yogurt until smooth.
Stir in about 1 cup of the warm milk to thin it out.
Pour this mixture back into the pot and whisk gently to combine.

4. Incubat

Pour the mixture into a clean bowl or glass jars and cover.
Keep warm (about 105–115°F) for 6–12 hours:
- 6–8 hours = mild flavor
  
  10–12 hours = tangier, thicker
Good spots: oven with the light on (oven OFF), Instant Pot yogurt setting, or a warm cooler. Avoid shaking or moving it.

5. Chill

Once it looks set (like jiggly yogurt, not liquid), move it to the fridge for 2–4 hours to firm up.

6. Strain to make it Greek

Line a fine mesh strainer with cheesecloth, a clean thin dish towel, coffee filters, or a nut milk bag.
Set over a large bowl.
Pour in the chilled yogurt and let it strain in the fridge:
- 1–2 hours = thicker than regular yogurt
- 3–4 hours = classic Greek yogurt
- Overnight = very thick (like labneh).
Transfer thickened yogurt to an airtight container.
Store in the fridge for 7–10 days.
Save 2–3 Tbsp as starter for your next batch.