There's no need for any special equipment either. All you need is a crock pot and two ingredients to make this Homemade Greek Yogurt Recipe!
Add your favorite fruits and toppings for a delicious treat that’s packed with healthy probiotics that's perfect for breakfast, lunch or a midday snack.
Hungry for more? Explore our other Breakfast Ideas!
Recipe At-A-Glance
- Prep: 5 min | Cook/Bake: ~22 hrs total (2½ hrs heating + 3 hrs cooling + 8–12 hrs fermentation, plus optional straining) | Difficulty: Easy
- What it is: Homemade yogurt made with just whole milk and a container of plain Greek yogurt.
- Why you’ll love it: Ultra simple and mostly hands-off, it’s frugal, protein-packed, and rich in probiotics—perfect for breakfasts, snacks, or meal prep.
- How to make it: Heat the milk, cool it, then stir in the yogurt starter and let it ferment 8–12 hours. For Greek-style yogurt, drain overnight in a cheesecloth-lined strainer in the fridge.
- Pro Tip: Make sure you use yogurt that has live and active cultures.
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Table of Contents
- Recipe At-A-Glance
- Helpful Kitchen Tools
- Ingredients You’ll Need
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Quick Tip
- Drained Greek Yogurt
- Serving Tips
- Insider Tips from My Kitchen to Yours
- Storage & Freezing Tips
- Recipe FAQ
- Try these other Breakfast Recipes...
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Making yogurt is relatively easy, it just takes time! But everything that tastes good is worth the wait, right?
Don't forget to add your favorite fruit toppings! Mine is strawberries with homemade granola. What's yours?
Looking for more parfait-inspired recipes? Try my Breakfast Parfaits with Yogurt, Fruit and Granola, 2 Ingredient Bagel Recipe,or my Greek Yogurt Smoothie....yum!
Helpful Kitchen Tools
6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Stainless Steel ColanderCotton Cheesecloth,, Food GradeBall Regular Mouth Mason Jars with Lids & Bands, Half Pint, 8-oz (2-Pack)
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- Whole milk is traditional but you can use 2%, 1%, or even skim milk. Just remember, the lower the fat content, the thinner the yogurt will be.
- Lactose-free milk or plant-based milks like almond, soy, or coconut milk can be used for dietary restrictions, but the texture and taste will vary. You may need to add thickeners or use a specific yogurt starter designed for plant-based milks.
- If you have one, you can make yogurt in your Instant Pot for a quicker and more convenient process.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
Step 1: Add the milk to a large crockpot and heat on low for 2 ½ hours. You want to make sure the milk reaches a temperature of 180°F. Use a digital thermometer to check!
Step 2: Unplug the crockpot and allow it to cool down for 3 hours. You can remove the lid or keep it on at an angle; which is what I do. Allow the yogurt to cool to between 110°F and 120°F for the good bacteria in yogurt to grow. Finally stir in the store-bought ½ cup of plain Greek yogurt and allow it to sit for 8 to 12 hours. Remember to use plain Greek yogurt with live and active cultures.
Quick Tip
After the 8 to 12 hours of sitting, the yogurt is done! You can store in the refrigerator in an airtight container.
However, the yogurt will be thin because it doesn't have the additives and gelatins that store-bought yogurt has.
If you want thick Greek yogurt, you need to strain it through cheesecloth while it sits in the refrigerator. I always do this step!
Drained Greek Yogurt
Step 3: Line a strainer with cheesecloth and place it over a bowl that's smaller than the strainer. This bowl is going to collect the liquid.
Step 4: You can fold the edges of the cheesecloth up over the yogurt as well. Or you could cover it loosely with plastic wrap.
Step 5: Place these containers in the refrigerator and let the yogurt drain overnight for another 8 hours.
Step 6: After 8 hours, the liquid has drained and you're left with beautiful thick homemade Greek yogurt ready to enjoy!
Serving Tips
- Top it with fresh fruit, such as strawberries, blueberries, raspberries, or blackberries.
- Make your own homemade coconut pecan chocolate chip granola to sprinkle over the top.
- Combine honey or maple syrup with cinnamon and walnuts for a sweet treat.
- Add in some cocoa powder or even protein powder for a chocolatey flavor.
- Make a smoothie by mixing in other fruits, such as bananas or berries.
- Layer Greek yogurt with homemade trail mix, nuts and seeds for an energizing snack.
- Reserve ½ cup of this freshly made yogurt to use for your next batch.
Insider Tips from My Kitchen to Yours
✔️ DO use whole milk for the creamiest texture and best flavor in your homemade yogurt.
❌ DO NOT skip checking the temperature—too hot or too cool and the yogurt won’t set properly.
Storage & Freezing Tips
Refrigerate: Store in an airtight container in the refrigerator for up to 7 days. Stir before serving if any liquid separates on top.
Freezer: Freezing is not recommended, as it changes the texture and consistency of the yogurt.
Recipe FAQ
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, reserve ½ cup from your freshly made yogurt for your next batch.
Try these other Breakfast Recipes...
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📖 Recipe Card
Homemade Greek Yogurt
Ingredients
Method
- Add the milk to a crock pot and heat on low for 2 ½ hours. Make sure the milk reaches 180°F.
- Unplug the crock pot and allow it to cool down for 3 hours. To encourage the growth of beneficial bacteria, let your yogurt cool to 110-120°F. Feel free to leave the lid slightly ajar as it cools, or remove it completely.
- After 3 hours, stir in the ½ cup of plain Greek yogurt and allow it to sit at room temperature for 8-12 hours.
- At this point the yogurt is done. You can store it in an airtight container in the refrigerator and enjoy!
- Line a strainer with cheesecloth and place it over a smaller bowl to collect the liquid as it strains or drips through the cheesecloth.
- Fold the edges of the cheesecloth up over the yogurt and cover loosely with plastic wrap.
- Place the containers in the refrigerator to allow the yogurt to drain overnight or another 8 hours.
- After 8 hours, the liquid has drained into the bottom bowl and you're left with beautiful thick homemade Greek yogurt ready to enjoy.
Nutrition
Notes
- Make sure the temperature of the milk reaches 180°F before adding the container of yogurt.
- Remember to use plain Greek yogurt with live and active cultures.
- Reserve ½ cup of this freshly made yogurt to use for your next batch.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2012 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Blondee says
There is nothing better than homemade! Glad you are enjoying your yogurt! I knew you could do it! 🙂
Cheryl @ The Farmer's Daughter says
I love yogurt and I'm sure this is quite good. However, I'm afraid with the two kitties I have that are into everything when my back is turned that I'd never get it made. I know where to find the recipe, tho, if I change my mind! Thanks!
Elena says
The yogurt looks so yummy and good for you! I can imagine how good it tastes. Homemade is the best!
Tammy ~ Country Girl at Home ~ says
I will have to share this with my mom....she especially loves yogurt! Looks and sounds good, Lois!
Have a great week!
Tammy
Beth says
I am not a yogurt lover but I know it is healthy. This sounds like a very easy recipe.
Jill says
Great job, Lois. I am going to have to try this!
Cranberry Morning says
Nice tutorial! I've made Greek Yogurt too, following some guy on YouTube. I've not done it for a while. I'm out of Greek yogurt and almost out of Feta. Time to make cheese again!
Lois says
Vee, you don't have to take the lid off. It will just take more time for the milk to cool down!
Vee says
And that is why I am not going to be making the tastier home version. I couldn't pretend not to see the equipment for that long and I have pets with hair flying around. I am sure that what you're telling me is true, though. Very sure.
Trace4J says
I love yogurt and will have to try this.Looks easy for even me.Hugs & JOYTrace