It’s getting cold and now is the time I turn to crafting a bit indoor.  Homemade Greek yogurt is so tasty and fun to do.  It takes just a few items and I feel like a master crafter when I finish!  It really isn’t very hard at all. The best thing is that you can get the exact flavor you like and use the dairy products that is of the quality you desire.

Ingredients and Equipment

  • Milk (raw or not ultra-pasteurized)

  • Your favorite flavor of plain yogurt (small container)  Your yogurt will taste like your starter, so buy the product you wish to recreate!

  • Stainless steel or non-reactive pot

  • Sterilized jars and lids to hold volume of yogurt you are preparing (I make a quart at a time)

  • Candy thermometer

  • Cheesecloth if you plan to make Greek style yogurt

  • Strainer


  1. Heat your milk in the pan slowly, stirring frequently. Pasteurized milk will need to be “scalded” and taken to 160 degrees fahrenheit. If you are using raw milk you will only need to bring it to 110.  Use your candy thermometer to monitor the temp of the milk.  I have an electric one that clips on so that I can watch the temp.  It was $25, but worth the expense because I like to do cheese as well.  A simple candy thermometer will do, but don’t let it touch the metal of the pan.

  2. Cool milk to 110.  At this point I like to take a cup out and add my starter plain yogurt, 1 tsp per pint you are creating.  I like to whisk the cup of milk with the starter until really blended.  I have found that adding the starter to a large amount of milk is difficult.  It tends to clump.

  3. Add your whisked starter and milk back to your milk at 110. Mix well.

  4. Pour your milk mixture into sterilized jars.  I use my canning funnel for ease of pouring.

  5. Cap your jars and place in your dehydrator at 110 or find a reasonably warm place in your house.  Leave for 4-6 hours.  The longer you leave it the tangier it will become. If you are just leaving out by a heater and don’t have the exact temp dialed in then be sure to check the flavor from time to time.  Don’t work, it’s a natural process and will happen!

  6. For Greek yogurt place cheesecloth in a strainer.  Place strainer in larger bowl to catch the whey that drains off.  Pour yogurt in cheesecloth and allow to drain in fridge for 1-4 hours–until desired thickness is reached.  I like to give my whey to my chickens, but you can give it to your plants as well.  It’s packed with nutrition.

I like to eat my yogurt over granola.  Fresh fruit gives the yogurt a sweet burst that is nice in the evening as a dessert.  I have strained it quite a bit for a thick consistency and used like sour cream in dishes