Greek Yogurt

Greek yogurt is thick and hearty. Make it yourself to avoid the artificial sweeteners and thickeners in some commercial brands. Alternately, you can make a regular whole-milk yogurt by stopping before straining the yogurt. This recipe is inspired by Molly Sheridan at

Greek Yogurt

Hands-on preparation time: 20 minutes

Total preparation time: 16 hours

Makes 6 cups


  • 8 cups whole milk
  • 4 tbs. plain whole-milk yogurt with live, active cultures

Special equipment:

  • Kitchen thermometer
  • 2 quart-size canning jars with lids
  • Fine-mesh strainer
  • Cheesecloth

Set oven to warm. In a heavy, 3-quart saucepan, bring the milk to 180 degrees F over medium heat. Remove from heat and allow to cool to 110 degrees F. Whisk in the yogurt until smooth. Pour the milk mixture into the canning jars and seal with the lids. Turn the oven off, and place the jars in the oven and close the door. Allow the yogurt to incubate for at least eight hours (or up to 24 hours if you like your yogurt extra tangy). Check the yogurt to see that it has thickened. Once it has, place it in the refrigerator for at least six hours. Line a large fine-mesh strainer with two layers of cheesecloth and place over a large bowl. Pour the yogurt into the strainer and allow it to drain for two hours or until it is as thick as you like it. Store the yogurt in the refrigerator; reserve the whey that collects in the bowl for another recipe, such as vegetable pickles.

Food Photography by Terry Brennan; Food Styling by Betsy Nelson

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