How to make thick Greek yoghurt at home (no fancy gadgets needed)
There's something deeply satisfying about spooning into a bowl of thick, tangy Greek yoghurt that you made yourself. No mystery thickeners, no little plastic tubs piling up in the recycling, just milk, a good culture and a bit of patience. If you've been buying the expensive stuff every week, this one's for you. Home made, made easy.
What makes Greek yoghurt "Greek"?
Greek yoghurt is simply yoghurt that's been strained. You ferment milk into regular yoghurt, then let some of the whey drip away through a cloth. What's left is thicker, creamier and higher in protein. The longer you strain, the thicker it gets, right up to a spreadable labneh-style cheese.
What you'll need
- 1 litre of full-cream milk (fresh or long-life both work; full cream gives the richest result)
- A Greek yoghurt culture, like the one in our Greek Yoghurt Starter Kit or the Greek Yoghurt Starter Culture on its own
- A thermometer, such as our Glass Stem Thermometer or a sturdy Stainless-Steel Thermometer
- A clean glass jar or bowl with a lid
- A Muslin Cheese Cloth (or a Reusable Cheese Cloth) and a sieve
Step 1: Heat the milk
Gently heat your milk to about 82°C and hold it there for a few minutes, stirring so it doesn't catch on the bottom. This changes the milk proteins so they set into a firmer, thicker yoghurt. If you're using long-life milk, you can skip the long hold and just warm it.
Step 2: Cool it down
Let the milk cool to around 40–43°C. This is the sweet spot where your culture is happiest. Too hot and you'll harm the bacteria; too cool and things will be very slow. A sink of cold water speeds this up nicely.
Step 3: Add the culture
Sprinkle in your starter culture as directed on the sachet and stir gently but well. Pour into your clean jar and pop the lid on.
Step 4: Keep it warm and wait
Keep the jar warm (around 40°C) for 6–12 hours. Wrap it in a towel and put it in a cooler box, or leave it in the oven with just the light on. In a hot South African summer, a warm cupboard often does the trick. Don't shake or stir it while it sets. It's ready when it's set like a soft jelly and pulls away cleanly from the side of the jar.
Step 5: Strain for that Greek thickness
Line a sieve with your cheese cloth and set it over a bowl. Spoon in the yoghurt, cover, and let it drain in the fridge. Two hours gives you a lovely thick Greek yoghurt; overnight gets you close to labneh. Stir back a spoonful of whey if you overshoot.
Don't throw away the whey!
That yellowish liquid is full of goodness. Use it in smoothies, in place of water when baking bread, or to soak oats overnight.
Troubleshooting
- Runny yoghurt? It probably got too cool or needed more time. Next batch, keep it a little warmer and give it a few more hours.
- Very sour? It fermented too long or too warm. Check it earlier next time.
- Grainy texture? The milk may have been too hot when the culture went in. Use that thermometer!
Keep the cycle going
Save a few spoonfuls of your homemade yoghurt to start your next batch. After several rounds it may weaken, so start fresh with a new culture when it does. Prefer a softer, everyday style? Try our Natural Yoghurt Kit. Going dairy-free? Have a look at the Vegan Yoghurt Starter Kit.
New to fermenting? Start with The Ultimate Guide to Fermentation for Beginners, or try making your first jar of milk kefir next.
Happy fermenting! Grab your Greek Yoghurt Starter Kit and your breakfast bowl will never be the same.