How to Make Authentic Greek Yogurt at Home

What Makes Yogurt “Greek”?

Regular yogurt and Greek yogurt start the same way: milk fermented with bacterial cultures (typically Streptococcus thermophilus and Lactobacillus bulgaricus). These bacteria convert lactose into lactic acid, thickening the milk and giving it a tangy taste.

The key difference is the final step: Straining. Greek yogurt is strained extensively to remove most of the liquid whey and lactose. It typically takes about 4 cups of milk to make just 1 cup of thick Greek yogurt.

Authentic Greek yogurt is thick enough to hold a spoon upright.

The Simple 2-Step Process

Making Greek yogurt at home is incredibly easy. You don’t need a special machine; you just need a batch of homemade yogurt and a way to strain it.

Step 1: Make a Batch of Regular Yogurt

First, you need a base yogurt. We highly recommend making your own, as store-bought yogurts often contain gelatin or thickeners that prevent proper straining. Follow our easy guide:

👉 How to Make Yogurt at Home (Easy Recipe)

Tip: Use whole milk for the creamiest results.

Step 2: Strain the Yogurt

1. Prepare Your Strainer: Line a large colander or mesh sieve with 2-3 layers of cheesecloth or a clean, thin cotton tea towel. Place the colander over a large bowl to catch the dripping whey.
2. Pour & Cover: Gently pour your chilled, set homemade yogurt into the lined colander. Cover the top with a lid or plastic wrap.
3. Wait in Fridge: Place the entire setup in the refrigerator. Let it strain for 4 to 8 hours.
4. Check Consistency: The longer you strain, the thicker it gets. Check it periodically until it reaches your desired consistency. For an incredibly thick “yogurt cheese” (labneh), strain for 12-24 hours.
5. Harvest: Scoop the thick Greek yogurt from the cloth into a clean container. It’s ready to eat! (Don’t throw away the nutritious whey collected in the bowl—use it in smoothies or baking).

For Best Results: Use a Dedicated Starter

While you can use store-bought yogurt to start your first batch, results can be inconsistent. For a reliable, perfectly tangy, and re-culturable yogurt base ideal for making Greek yogurt, we recommend a high-quality powdered starter.