Easy Greek Yogurt 🍶✨

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Making rich, creamy Greek Yogurt at home has never been easier! Using a good-quality stainless steel insulated mug or yogurt maker and just a few simple ingredients, you can whip up delicious, probiotic-packed yogurt right in your own kitchen. Customize it with your favorite milk and strain it for that extra-thick texture and higher protein content. Healthy, satisfying, and incredibly tasty—your homemade yogurt adventure awaits!

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Equipment

Ingredients

  • 1 quart Milk – ultra-pasteurized dairy cow milk (skim, 2%, or whole)
  • 1 sachet Easy Greek Yogurt Starter – or ¼ cup of Easy Greek Yogurt (from previous batch)

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Instructions

Greek Yogurt in a Stainless Steel Mug

  • WARM: If using ultra-pasteurized milk, gently heat milk to 110°F — boiling is not necessary. If using milk that has not been ultra pasteurized, slowly heat the milk to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding.
  • MIX: Pour into the insulated mug and gently stir in 1 sachet Easy Greek Yogurt Starter until dissolved.
  • INCUBATE: Close the lid, wrap with a towel or blanket or similar insulation on all sides, including top and bottom. Place in an insulated cooler. If temperatures are 75°F or above, it is usually fine without the cooler. Incubate for 8-10 hours or up to 24 hours if the texture hasn't thickened.
  • STORE: When the yogurt has thickend and has a pleasant tangy flavor, your yogurt is ready. Secure the lid and refrigerate for at least 6 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt in the fridge
  • OPTIONAL: After refrigeration, strain the yogurt using a yogurt strainer or a cheesecloth, or ultra-fine mesh strainer.

Greek Yogurt in a Yogurt Maker

  • WARM: If using ultra-pasteurized milk, gently heat milk to 110°F — boiling is not necessary. If using milk that has not been ultra pasteurized, slowly heat the milk to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding.
  • MIX: Pour into the yogurt maker and gently stir in 1 sachet of Easy Greek Yogurt Starter (or 1/4 cup of yogurt made with Easy Greek Starter) until dissolved.
  • INCUBATE: Place the container in the yogurt maker, cover, and follow the appliance's instructions. Incubate for 8-10 hours. If the yogurt hasn't thickened, extend the incubation for 2-4 more hours, checking every 2 hours.
  • STORE: When the yogurt has thickened and has a pleasant tangy flavor, the yogurt is ready. Secure the lid and refrigerate for at least 6 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt in the fridge
  • OPTIONAL: After refrigeration, strain the yogurt using a yogurt strainer, cheesecloth, or an ultra-fine mesh strainer.