The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy

BEST Easy Homemade Greek (or Regular) Yogurt

Written on

This post contains affiliate links.

homemade greek yogurt recipe slow cooker best easy

How long does it take you to pour a gallon of milk into a slow cooker?  That’s how much prep time is involved in making this gloriously thick, rich, creamy Easy Homemade Greek Yogurt!

Set aside everything you’ve been taught about the evils of full-fat dairy.  It simply isn’t true.  In fact, just the opposite is true.  Research has been showing that eating full-fat dairy helps maintain a healthy weight and helps prevent chronic illness such as heart disease and diabetes.  For more info about this decades-long myth, now debunked, read Dr. Killebrew’s article, The Truth About Full-Fat Dairy.

Here is a simple-as-it-gets way of making your own Greek (or regular) yogurt right at home at a fraction of the cost of store-bought.  You’ll end up with almost 2 quarts of Greek yogurt (8 cups) for just the cost of a gallon of milk. With this recipe you can make your choice of either regular or Greek yogurt, the difference is simply dependent on how long you strain it.  The longer you strain it, the more whey is removed, the thicker the yogurt becomes.  It’s so easy to tailor it to your preferences.  And the only items you need are whole milk, some plain yogurt to act as your starter culture (either a little from your previous batch or store-bought), and some cheesecloth.  I find this particular cheesecloth is not only about the best deal (great quality and you get a lot of reusable cheesecloth for the price), but also works very well for making yogurt.

MY LATEST VIDEOS

You’ll also need an instant-read thermometer.

The other item you’ll need is a slow cooker.  You can also use a heavy pot, but the slow cooker is much more convenient allowing you to step away from the kitchen for a couple of hours at a time rather than having to stand over the pot, constantly stirring.  The slow cooker also helps prevent the milk from scorching on the bottom.  The milk needs to be heated slowly so the enzymes and proteins aren’t destroyed, and the slow cooker is absolutely perfect for making homemade yogurt.  Plus they’re fantastic for making a lot of other things, too.  If you don’t already own there’s always an abundance of cheap ones at garage sales or here is the one that I use and love:  The Hamilton Beach Stay or Go 7 Quart Slow Cooker.  It’s large enough that I can cook anything I want in it and I can use it for smaller batches as well.  It’s also conveniently transportable.

In case some of you are wondering the same thing I did when I first started making yogurt, let me address it:  Virtually every yogurt-making recipe will tell you to heat the yogurt to 180 degrees F before bringing it back down to 110 degrees F to inoculate it with a starter culture.  The question that may arise is, if I’m using pasteurized milk already do I need to heat it to 180 degrees or can I just skip that step?  Here’s what I’ve learned:  Heating it to 180 degrees isn’t for the purpose of killing any unwanted bacteria as much as it is for creating a thick texture.  The heat changes the structure of the proteins in the milk and enables it to thicken into yogurt.  I wanted to test that for myself and heated the milk to just a little over 110 degrees, added the starter culture, and proceeded from there.  It hardly thickened at all.  But when I heat it to 180 degrees first, then let it cool to 110 degrees before adding the starter, it thickens up beautifully every time.

When making homemade yogurt, you’ll always end up with some whey as a by-product.  The longer you strain the yogurt, the thicker it will get, the more whey it will yield.  If you strain the yogurt to full capacity for an extra thick Greek yogurt, you’ll end up with about 8 cups of whey, but every batch will be different.

whey from homemade yogurt

What is whey?  Whey is milk minus the fats and solids.  It’s basically water with lactose and protein.  And it’s the protein that’s the valuable ingredient here.  Milk contains two types of protein, casein and whey.  Most of the casein ends up in the yogurt and the whey is in the liquid by-product.

Is there a use for it?  Yes!

Whey is a great source of protein and is used in powdered form in protein shakes and protein bars.  You’ll find it listed among many ingredient lists.  But how can you practically use it at home in its liquid form after you made your yogurt?  Here are a few ideas:

*  Use it in place of water when you’re making broth or soup for an extra rich broth.

*  Use it in place of water for baking bread or pastries.

*  Add it to your smoothies of an extra protein boost.

*  If you keep a vegetable garden, use it lower the pH level of your soil if you’re growing things that prefer soil with a higher acidity level like tomatoes.

Also note that whey can be frozen for up to 6 months.

This recipe calls for a gallon of milk.  You can certainly half the recipe if you prefer.  But this yogurt keeps in the fridge for quite a while (up to 2 weeks) and depending on how much yogurt you eat in that time period, it’s worth it just to make a larger batch to begin with.  And once you make a batch, you can reserve enough as the starter culture to make the next batch, and so on.

You’re going to love how rich and creamy this yogurt is.  It’s almost like eating dessert!

The are several advantages to making your own yogurt:  It tastes better, has a better texture, is MUCH CHEAPER, and it’s MUCH HEALTHIER than store-bought because it has a MUCH HIGHER PROBIOTIC CONTENT.  It’s a win-win all around!

Like what you see?  SIGN UP FOR OUR NEWSLETTER so you’ll never miss a recipe!  (No spam, ever, we promise!)

homemade greek yogurt recipe slow cooker

 

COOKING METHOD:  You don’t have to use the slow cooker method. For a quicker method simply heat the milk in a large stock pot over low to medium heat. Just be sure to stir it regularly, especially as it gets hotter, to prevent the milk from scorching. Then follow the rest of the instructions as written.

TROUBLESHOOTING TIME:  “My yogurt didn’t set and I have yogurt soup!”  There may be an occasion or two when your yogurt doesn’t set properly.  I’ve made probably close to 20 batches and fortunately it’s only happened to me once but it was nevertheless disappointing.  The yogurt-making process involves fragile live bacteria.  Many factors can be at play for a failed batch, anything from the first step to the last.  The only thing to do is try again with a new batch.  But don’t throw out that “yogurt soup”!  Throughout Europe in addition to kefir you can get delicious plain and flavored yogurt drinks.  You’re still getting the benefit of the good bacteria.  Just stir in some flavored syrups (like Torani or anything else that will add a bit of sweetness and flavor) and enjoy!

Another favorite way to enjoy this yogurt is with some high quality vanilla bean paste.  It’s thicker than vanilla extra, has vanilla bean flecks in it, and has a much stronger, richer flavor.  It’s the preferred choice among professional chefs.

HOW MANY CALORIES AND HOW MUCH PROTEIN IS IN MY YOGURT?  This is a question I get frequently so I’ll post my response here:  Calorie count and protein content will depend on how much whey was removed in the straining process and there really isn’t a way to measure that. Even calories are hard guess because through the straining process the end product is much more condensed that the original milk.  The best we can do is estimate.

Okay, let’s get started!

Pour the milk into the slow cooker and set it to HIGH.

Greek-Yogurt-prep-1

Go about your business, it’ll take at least 2 hours before the temperature’s up to 180 degrees.  An instant-read thermometer is the best kind to use to check the temperature.

Greek-Yogurt-prep-16

Once the temperature is up to 180 degrees, turn off the slow cooker and let the milk cool to 110 degrees F.  Again, go about your business, this will take at least another 2 hours.

Once the temperature is 110 degrees, mix a little of the warm milk into the room temperature starter yogurt, then gently but thoroughly stir it back into the milk using up and down, left and right motions (not circular).  Close the lid.

Greek-Yogurt-prep-17

Wrap a large bath towel around the slow cooker and let it sit undisturbed in a draft-free, room temperature (or warmer) area for 10-12 hours or overnight.

Greek-Yogurt-prep-2

When you remove the lid you’ll find that the milk has thickened and the whey has separated.

Greek-Yogurt-prep-3

Look at that fabulous thick texture!  The transformation is almost magical.  You’ll be so excited the first time you make this!  I still get excited every time I lift the lid.

Greek-Yogurt-prep-5

Line a colander with some cheesecloth.

I currently use this cheesecloth.  It’s great quality and you get a lot of it for an excellent price.

Greek-Yogurt-prep-7

Pour the yogurt into it.  If it doesn’t all fit (depending on the size of your colander), let the yogurt strain until there’s room enough to add the remaining yogurt, then continue to strain.

Greek-Yogurt-prep-8

Depending on how thick you want the yogurt, this will take several hours.  For thick Greek yogurt, you’ll end up straining it for at least 4 hours.  That will also depend on the gauge of the cheesecloth.  Set the colander on top of a large glass bowl.  If leaving it to strain for several hours, you can put it in the fridge if you prefer and let it strain there.

See the liquid in the glass bowl?  That’s whey.  Glorious protein.

Greek-Yogurt-prep-9

And just look at that wonderful, thick yogurt!  At this point it’s not even fully strained, it will get even thicker.

Greek-Yogurt-prep-10

And there you have it.  Deliciously thick and rich Greek yogurt!

homemade greek yogurt recipe slow cooker

Store the yogurt covered in the fridge for up to 2 weeks.  When you’re ready to make another batch, use some of the previous batch for the starter culture.

If fully strained, you’ll end up with about 2 quarts (8 cups) of whey and 7-8 cups of Greek yogurt.

homemade greek yogurt recipe slow cooker

Cook with it, bake with it, eat it plain or with a variety of mix-ins, whatever your yogurt-loving heart desires!  Enjoy!

best homemade greek regular plain yogurt recipe slow cooker crock pot easy

 

Print Recipe
4.87 from 58 votes

Easy Homemade Greek Yogurt

Making your own yogurt couldn't be any easier - or cheaper!  You'll never get store-bought again!
Prep Time1 min
Cook Time18 hrs
Total Time18 hrs 1 min
Servings: 8 cups
Calories: 144kcal
Author: Kimberly Killebrew

Ingredients

  • What you'll need:
  • Slow cooker
  • Instant read thermometer
  • 1 gallon whole milk (see note about using raw milk)
  • 1 cup plain yogurt at room temperature, either from previous batch or store-bought. (**The yogurt must have live cultures in it to work. Check the ingredients to make sure they include l. bulgaricus and s. thermophilus.)
US Customary - Metric

Instructions

  • Pour the milk into a slow cooker set to HIGH and close the lid. It will take 2-3 hours before the temperature of the milk is up to 180 degrees F. Check it with an instant-read thermometer. Once it's at 180 degrees, turn off the slow cooker, close the lid, and let the milk cool to 110 degrees F. This will take another 2-3 hours. Once the temperature is between 110 and 115 degrees F, add some of the warm milk to the plain yogurt, stir to combine, and then gently but thoroughly stir the mixture back into the milk in the slow cooker using up and down, left and right motions (not circular). Close the lid.
  • Wrap the slow cooker with a large bath towel and let it sit undisturbed in a non-drafty place at room temperature or warmer for 10-12 hours or overnight. The milk will have thickened and the whey will have started separating from the milk.
  • Line a colander with a cheesecloth and pour the yogurt into it. Set the colander over a large glass bowl and let it strain at room temperature for several hours, until you've achieved the desired thickness (length of straining time will also depend on the gauge of the cheesecloth.  I use this cheesecloth - excellent quality and you get a lot of it for a great price) For thick Greek yogurt plan on at least 4 hours. You'll end up with about 8 cups of whey and 7-8 cups of Greek yogurt.
  • Store the yogurt in the fridge in an airtight container, preferably a glass bowl for up to 2 weeks. When ready to make another batch of yogurt, use a cup of the previous batch as the starter culture.
  • The whey can be reserved for a variety of purposes (see recipe post for some ideas).

Notes

**UPDATE: Yes, you CAN use raw milk. It's more temperamental though. If after the wait time the yogurt still isn't firm, turn the slow cooker back on to "warm" and let it sit another 4 hours or until thickened. Raw milk yogurt often tends to be clumpier.
**You don't have to use the slow cooker method. For a quicker method simply heat the milk in a large stock pot over low to medium heat. Just be sure to stir it regularly, especially as it gets hotter, to prevent the milk from scorching. Then follow the rest of the instructions as written.
Serving: 0.5cup | Calories: 144kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 101mg | Potassium: 312mg | Sugar: 11g | Vitamin A: 8.2% | Calcium: 27.1% | Iron: 0.4%


443 Responses

  1. thanks for this recipe for home made yogurt. Can you tell me if this contains any probiotics or is it just a dessert?
    thanks, Claudia

    Reply

    • Hi Claudia, yes it contains probiotics. The purpose of adding the starter culture is to inoculate the milk with healthy bacteria which continues to multiply over the course of the 10-12 hours and beyond.

      Reply

      • Kimberly,

        I am anxious to try this recipe. I would like to have some flavoring to it however. What would you do to make it a tad sweeter and fruit flavored?

        Reply

        • Hi, add everything at the very end after it’s drained and thickened (eg, stir in some honey and drained crushed fruit or berries). Otherwise anything you add earlier will interfere with the culturing process. Happy yogurt-making!

          Reply

          • Hello Kimberly,

            Thank you for the recipe and all detailed process for making home made yogurt.

            Considering the proteíns in the whey, I decided skipping the draining step… I guess it is not a true Greek yogurt, but it turned out fine…

            I actually used whole yogurt as the starter. I used 1.7 L of whole milk and 2 200ml of whole yogurt. The resultados this time was a thick yogurt. I added honey and everyone at home is enjoying it…thank you

            Arnaldo Batista.

            Reply

            • Hi Arnaldo, I appreciate your feedback, thank you. I don’t always make Greek yogurt either, I’ll do minimal draining for a more flowing yogurt. Adding honey and berries is probably my favorite way to enjoy it and the crowning touch is vanilla bean paste which I buy in bulk for the best deal. It makes for some amazing vanilla yogurt. Thanks again and here’s to many more batches of yogurt!

              Reply

      • I made this weekend. Most AWESOME!!! Yummo! Just curious to see if you know what the calorie count is and how much protein per serving. Assuming a serving is 1/2 cup?

        Reply

        • Hi Lisa, that’s terrific! Calorie count and protein content will depend on how much whey was removed in the straining process and there really isn’t a way to measure that. Even calories are hard guess because through the straining process the end product is much more condensed that the original milk.

          Reply

      • Kimberly, Just wanted to send out a belated thanks for this wonderful recipe! I’m a yogurt fanatic and love it! I’ve made this recipe for months, using a store brand Greek yogurt for starter when I wasn’t sure if my homemade batch was still good. In addition, I’ve fallen in love with the labneh I’ve made from the yogurt. Well, a few days ago, I could find no “starter” in my small local market, except for the newer “Oui” by Yoplait. It’s a sweeter french-style yogurt. I wondered if it would make a sweeter cream cheese labneh, so I made your yogurt, then made the labneh. While I still like the usual Greek yogurt I obtain from a plain Greek yogurt starter, it makes delicious cream cheese. Some of my family did not like the tarter flavor of labneh made from Greek yogurt, but really liked the cream cheese made from the French-style yogurt. Spoons down and thumbs up!

        Reply

        • Fantastic, Joyce, thanks so much for the feedback and also the info about the French-style yogurt!

          Reply

  3. And if you leave it in the strainer even longer you get a creamy cheesy product that you can add herbs to. You can form it into balls and put it into olive oil with any fresh herbs like rosemary and hot pepper flakes.

    Reply

    • Yes, Marcia! I was actually already thinking of doing a separate post on that. It’s called Labneh, and is particularly popular in Lebanese cuisine.

      Reply

        • Hi Ezekiel, most people say that it will keep for several weeks in the fridge but I’ve never let it sit that long, we usually eat it within 2 weeks. I’ve never tried freezing it but generally doing so will alter the texture as you thaw it (unless you’re eating it as frozen yogurt) as well as kill off some of the live bacteria.

          Reply

          • I have frozen the yogurt and used as a starter. So, this reply had me concerned. I looked it up and this is what I found.
            “The freezing process does not kill any significant amount of the cultures—in fact, during the freezing process the cultures go into a dormant state, but when eaten and returned to a warm temperature within the body, they again become active and are capable of providing all the benefits of cultures in a refrigerated …
            Live and Active Culture (LAC) Yogurt Facts – National Yogurt Association”

            Reply

            • The research that’s been done on this topic has demonstrated that some of the bacteria is killed, the question is how much – and on that point the research is unclear and divided. One professor at Rutgers University concluded, “So it’s possible, even likely, that frozen and thawed yogurt will contain living lactic acid bacteria, although it may only be 10% or 1% of the total number of bacteria that were there before the yogurt was frozen.” Another study cites a range of 40%-10%. So who knows.

              Reply

  5. Kimberly, Thank you so much for posting this. After my adventure with trying to find plain Greek yogurt at the grocery that wasn’t loaded with sugar – a miserable fail – I am now back on track with trying full-fat Greek yogurt. I’m curious to know, though, if the meat thermometer I have will work or if the instant read is a special one that I need to get. Thanks. Between Todd’s treatise on full fat dairy and your posting this recipe, it is clear that you two make a wonderful team.

    Reply

    • Thank you, Susan :) I never buy yogurt anymore. This is much cheaper – and better – and the fact is, even though some of the store-bought stuff says it contains live cultures/probiotics, there’s really no way to verify that. Plus, I love the control this recipe gives me over the consistency. For example, if you prefer full fat yogurt with a higher protein content, simply strain it less so you don’t remove as much whey. Keep in mind, Greek yogurt isn’t better for you than regular full fat yogurt, it just tastes better (in my opinion) because it’s so rich and creamy. Adjust the straining time to meet your preferences for both consistency and protein content.

      The thermometer: Yes, the meat thermometer will do perfectly fine. Instant read is just more convenient because it reads the results immediately when you’re needing to “catch” something at the right temperature. That said, there is wiggle room here by a few degrees. It doesn’t have to be exactly 180 or 110 by any means (though a little over 110 is better than under when adding the culture because the bacteria needs the warm temperature to grow).

      Let us know how this turns out for you! I’m making another batch right now :)

      Reply

      • You should avoid anything that is low or no fat. We now KNOW that fat is our friend, is more healthy, and reduces risk factors for CVD. The enemies are carbohydrate, sugar, and trans fat. There are many resources for those interested in the data, but the “Adkins/Mediterranean diets are all structured as high fat, low carb.

        Reply

  6. This is awesome! I made it this weekend and it came out perfect! I posted my experience to my blog and put up a link to your recipe. I also made your Beef Pepper Stew this weekend. The Greek yogurt goes great in that stew. :)

    Reply

    • That’s wonderful, Jim! Thanks so much for the link, I really appreciate that. We love this homemade yogurt. I just finished another batch today. And the bath I made a few days ago I let strain extra long and have made a thick herbed cheese spread out of it – delicious! Thanks again, Jim, really appreciate the feedback!

      Reply

    • Hi Robin, yes it can. But before you do that, considering reading the article I link to in my first paragraph about full fat dairy :)

      Reply

  8. Okay, Kimberly. I tried this, and discovered that the process is very forgiving. I do have two questions for you, though. The first one is, do you drain the yogurt at room temp or in the fridge? The second question is, do you stir it at all during the draining process? I ask because I left mine sit for 4 hours and while it was very solid, almost cheese-like against the cheese cloth, the rest of it was still pretty liquidy, and I did not get as much whey as expected. Apart from these questions, I was very pleased with how simple the process is. We already had some of the yogurt with our lunch and it was very nice. Not tart like fat-free yogurt is…

    Reply

    • Hi Susan, I’m glad you enjoyed the yogurt. To answer your questions – Room temp or fridge for draining: It depends on how long I’m letting it sit. If it’s just 4 hours I let it sit at room temp. That also gives the probiotics longer to develop. I’ve actually let it sit out closer to 6 before as well. As for being thick around the edges but liquidy in the center – I’ve never seen that happen before so I’m afraid I can’t comment there. To answer your other question, no, I do not stir it during the draining process (I just spoon a little off to test its thickness), but whether you do or don’t really shouldn’t affect the outcome. It’s strange though that it would have remained liquidy in the center. When you say liquidy was it more liquidy than regular yogurt, or just not as thick as Greek yogurt?

      Reply

      • Thanks for your answers, Kimberly. The center was just more like regular yogurt than Greek. But the outside was quite dry against the cheese cloth, almost like yogurt cheese. I will probably make another batch of yogurt next week and I think I’ll try stirring it once part way through the draining process. What has occurred to me is that the outside may become dry because we live in such a dry climate. I’ll just keep playing with it until I can figure out what I need to do, since it really is a simple process.

        Reply

    • I had the same Problem and it only happens when I use a specific type of yogurt as my starter..Never happens when I use Stoneyfield whole milk yogurt. I think it does depend on the brand. Even though the Fage said it has all 5 ACTIVE LIVE cultures, sometimes it hasn’t worked.. so from now on I am sticking to Stoneyfield or one that someone who has consistently had good results…

      Reply

  9. I tried making this last night! I woke up this morning to check on my yogurt but i had no seperation of whey…just thick milk. do i leave it longer???

    Reply

    • Oh no, ilana! The whey won’t be fully separated, that’s why you drain the yogurt mixture. But if the yogurt was too runny then yes, something went wrong. It could have gone wrong at any of several different stages. Getting the temperatures right is crucial, both the heating up and cooling down stage, it’s very important that the yogurt culture that you add to the milk is warm by mixing some of the hot milk in it, it’s important to gently stir the yogurt into the milk, and it’s important to keep the slow cooker covered with a large towel so the mixture can remain warm for several hours. I know, it’s so frustrating when you try something and it doesn’t turn out! I hope you have better luck next time!

      Reply

  10. I tried again with no luck! My temperatures were right and followed all the instructions. I consider myself an intermediate cook/baker but all i got was milk soup! Glad other people found success but i wont be trying this again.

    Reply

    • Ilana, that is so strange! This is a standard recipe, one that you’ll find hundreds of different places. What kind of milk did you use? Just regular pasteurized milk from the grocery store? Did you use whole fat plain yogurt with live cultures in it (it will say in the ingredients)? At this point I can’t even guess what went wrong. It works for me every time and I’ve gotten a half dozen emails from people who also made it with success. I feel your frustration though, that’s terrible to waste two gallons of milk.

      Reply

    • Hi Jill, I don’t think so. I wouldn’t bet money on it, but I’m pretty sure longlife milk won’t work as it’s nature has been drastically altered and I don’t think the the live bacteria will do what it’s supposed to.

      Reply

    • I make it in my multi cooker which has a yoghurt setting and I use UHT full fat, fresh milk is double the price here. I just dump it all in and push go, wait 8 hours, then strain 4-6. Works every time :)

      Reply

  12. Hi. Do you leave the lid on when letting the yogurt cool to 110? Assume you could to hasten the cooling process. It took over 4 hrs ge to 180 degrees. Not sure why, maybe because I t the milk in straight from the fridge?

    Reply

    • Hi Luci, I do leave the lid. Yes, it can take that long. It varies depending on the slow cooker itself and the size of the slow cooker (how large the surface area is).

      Reply

  13. Hi Kimberly, just back from santorini and been eating tzaki all week there , love it. So I found your recipe and will be making a batch of yogurt at the weekend . I’ll let you know how it goes , thanks, Paul .

    Reply

    • Fabulous! I’m so glad it turned out, Constance, even in Singapore – thanks so much for the feedback!

      Reply

  16. I am wondering if you use a single layer of cheesecloth or perhaps more when you wrap it over the colander? I am going to make this for the first time and don’t want to allow too much through but also don’t want it to clog up. Thanks for the great recipe!

    Reply

    • Hi Jared, thanks for asking that. Yes, I just use a single layer, otherwise it will take forever to drain. And don’t worry about losing the yogurt part itself, only the whey will drain through the cheesecloth. It is critical though that the yogurt is properly set before pouring it into the cheesecloth otherwise everything will come pouring through (been there, done that ;)

      Reply

      • I had to experiment with my cheese cloth, having never used one before. In future, I will order the one you recommend. It took 3 times to get yogurt mixture to separate! I bought Faberware Canning Cheesecloth and learned not to unfold it and double layer it…straining whey perfectly now!

        Reply

  17. So I was so excited to try this and everything went perfectly until the straining process. My yogurt is straining straight through the cheese cloth and not separating out the whey. Do you know what I did wrong. Currently what I have tastes exactly like yogurt just thinner.

    Reply

    • Bummer, Erika! That’s disheartening, I know. I guess it could have to do with the grade of cheesecloth you’re using (ie, if the holes are too large) but most likely it just didn’t set properly – either something was off with the temperatures or it was the yogurt you used as the starter.

      Reply

  18. I just made my fourth batch of this and it’s perfect. I wanted to comment on the previous two comments about the yogurt being too liquidy. Getting the temperature right at both ends (heating and cooling) is extremely important and I recommend using an instant-read thermometer. The key is getting the yogurt to set properly before straining it. And I used the cheesecloth that Kimberly recommends in her post and everything has turned out perfectly following the directions exactly.

    Reply

    • Thanks for the feedback, Katherine. I’ve made this yogurt at least a dozen times, all successful, but there was one time it didn’t set properly and just ran through the cheesecloth. Since then I’ve been extra cautious about the temperatures and all has gone well. I have to wonder though if the freshness of the milk and the yogurt culture is connected to the outcome.

      Reply

  19. Thanks for the recipe! :) I love greek yogurt! but I have a quesion , can I use a regular saucepan instead of a slow cooker to make this recipe?

    Reply

    • Hi Helen, absolutely. It will just require frequent monitoring and stirring so that the milk doesn’t scorch. Let us know how it turns out!

      Reply

  21. For something similar but not quite Greek, I use the Caspian Sea yogurt (aka matsoni) starter. No heating necessary. It’s not as thick but can be strained if need be.

    Reply

    • That’s interesting, Joel, I’ve never heard of it but will need to look into it, thanks!

      Reply

  22. Hi Kim, I made this yogurt today using Organic Grassmilk, and 1 cup of the Fag’e 2% yogurt as I couldn’t find any whole fat yogurt anywhere! At any rate it turned out great! It’s so delicious! Nothing at all like store bought yogurt. So creamy, and mild. I was eating it right out of the bowl plain and loving it! Now I’m not sure why, but I didn’t get anywhere near 8 cups of yogurt. I got a lot of the whey water, and about 4 cups total of yogurt in the end. I let it sit on a single layer of cheese cloth for about 7 hours. I stirred it a little but it was still runnier then I like and I noticed that I had some thicker looking yogurt on the bottom of my bowl once I drained off the whey water. SO…I emptied my yogurt from the cheesecloth and put my yogurt in a bowl. I cleaned the colander and lined it with double thick cheese cloth, put all the yogurt back in it, and added the thicker yogurt that had strained through. I then put it in the refrigerator for about another hour or so. It turned out perfect but all total a lot less then I was expecting. I eat like a cup day so 4 cups isn’t going to last me very long. Next time I will double the recipe.

    I wanted to ask you if you have any suggestions for getting the yogurt out of the cheesecloth. Any tricks to make it easier? Overall I love this yogurt, and its a lot cheaper then the $6.00 a quart I’ve been paying, plus its not loaded with preservatives and tastes sooo much better! I will be making this A LOT now! But I do think in the future that I’m going to find some fine gauge cheesecloth, seems to me that is the better way to go. Thanks for the recipe!

    Reply

    • Hi Brandy, awesome, I’m so glad you enjoyed it! The amount of yogurt you get in the end is directly related to how much whey you strain out. The thicker the yogurt, the less of it you’ll have. I’ve only used the cheesecloth that I link to in my post so I can’t comment on any other brands or gauges. If I’m reusing the cheesecloth I’ll wash it out with hot running water.

      Reply

  23. does it make a diff if you warm the milk first slightly and then put it in the slow cooker? To save time and mostly electricity!

    Reply

    • Hi Sharon, no it shouldn’t make any difference at all. The important thing is just to bring it up to the correct temperature, whatever method you use or how quickly isn’t important. Let us know how it goes!

      Reply

  24. Hi again, I see there is a diff in the US gallon and the British Gallon. So which is this?
    Or how many cups would you use in place of a gallon. We use litres.

    Reply

    • Hi Sharon, all of the recipes on my blog are in U.S measurements, so this is a U.S. gallon. There are 16 U.S. cups to a gallon.

      Reply

  25. I made this for the first time last night. I’m a bit of a yogurt snob and like other posters, store bought yogurt, even premium brands, just fall short…waaaaayy short. Some majors brands aren’t even really yogurt by definition. They are thickened with gelatin and lord knows what all else they have in them or don’t have in them! I like my yogurt so thick you can eat it with a fork. My first attempt turned out fabulous! I let it strain a long time and it’s about the consistency of mascarpone cheese. Pure yogurt Heaven!!! I like the fact that I have complete control over the final product and it was so easy! I will never buy store bought again unless in a happy, drugged yogurt stupor I forget to reserve a cup for my next batch. OK, I can see that happening! But I promise, no buying brand yogurt to eat, just to use as starter. Thanks again for this fabulous recipe. Gotta run, fresh blueberries, raspberries and Heavenly yogurt are not just calling my name…they are screaming it! Now I can’t wheyt to use the whey in cooking.

    Reply

    • YES!! That’s exactly how I feel, Angela, so much of the stuff in the store is just plain yuck. I mean, look at the ingredients – besides gelatin like you already mentioned, they often pack the yogurt full of cornstarch and the texture is just awful, nothing like yogurt should taste. I agree, this homemade yogurt is so rich and thick and creamy, we love it! And it needs no further embellishing than fresh berries and a little dab of honey – heaven indeed!

      Reply

  26. Thanks for the great recipe! I made the yogurt according to your instructions (was very careful about temperatures), and everything seemed correct up until I strained the yogurt – it went right through the cheesecloth. How do I know if the yogurt set properly? It looked thick and yogurt like when I took the lid off the crockpot, and I stirred it (maybe I wasn’t supposed to do that?) and it looked very much like normal yogurt. When I poured it into the colander/cheesecloth, a lot of yogurt went through. After it settled a bit I moved the colander to a different bowl and it seems like only whey is straining now. Maybe some of the yogurt set and some didn’t? Any advice or wisdom would be greatly appreciated.

    Reply

    • Hi Kristin, if a lot of yogurt went through then yes, it’s because it didn’t set properly and if it’s not set by the end of the designated time it’s not going to set. Something went wrong with the culturing process. Make sure the slow cooker is wrapped well with a towel in a draft-free, warmish place for the full time. I also added a couple more specific guidelines that I had in my post but not the recipe box, namely it is imperative that the yogurt starter you use has live cultures in it, i.e. the ingredients must include l. bulgaricus and s. thermophilus. The other thing is to make sure that when stirring it the yogurt is dissolved and evenly distributed. Avoid using a circular motion and instead use an up/down, left/right motion to gently incorporate it. It sounds like you got really close to the right finished product, hopefully with a little minor tweaking it will turn out perfectly next time. Let us know!

      Reply

      • Just a “why” question. What is the importance of “up & down”, “left to right”? Why can you not stir? Just curious. Thank you!

        Reply

        • Hi Kathy, I think those should be fine. The main thing is that the yogurt starter has live cultures and yours does. Let us know how it turns out!

          Reply

  27. Well, our first batch is wrapped in the towel. We used the yo’gourmet starter we had in the pantry. I used too much starter, but I’m hopeful. Temperatures were dead-on, and we are excited to see how this ends up! We already make our kefir and are hoping this new venture is as successful as that. My little “granola girl” has really worked hard at getting me into eating healthier and when I had my annual blood work completed last week, the results were fantastic!!! This will be another tool in the toolbox.

    Reply

    • That’s awesome news and a “good job” to both you and your granola girl! :) Let us know how the yogurt turns out!

      Reply

  28. I’m making another batch tonight, this time with 2% milk. Experimenting never tasted so good. After sharing with family, the first batch is just about gone. And, I needed an excuse to use up the remainder of that, dare I say it? store bought yogurt!

    Reply

    • You’re on a roll, Angela, you GO! I know, it really is exciting when you discover how to make your own yogurt, and how EASY it is! I think I made three batches the first week I ever tried it :)

      Reply

  29. Huge success! We used skim milk and this stuff is awesome! You stated the yogurt/whey ratio, but I didn’t pay attention to that detail. I should have started with more than 1.5 quarts of milk!

    Reply

  30. If I want vanilla flavored yogurt can I add vanilla bean as it heats up in the slow cooker or should I use vanilla essence after it’s all done and thick?

    Reply

    • Hi Martin, adding things to the yogurt while the cultures are developing can interfere with the thickening process, but I would think that adding a vanilla bean would be just fine. If you try it please let us know how it turns out!

      Reply

  31. I was so excited to try this out that I didn’t take the time into consideration! By the time I added the starter to the milk and wrapped it up overnight the total time would be 7 hours not the 10-12 hours. Have I ruined this or shall I leave it until I get home from work which would give it 18 hours? Is it ok to sit on the counter in the crockpot for that long…I guess I should have not jumped the gun so quickly!

    Reply

    • Hi Amy! Well, I can appreciate your enthusiasm because making your own yogurt IS exciting! Store-bought milk has been super pasteurized so 18 hours should be fine. I’ve seen recipes recommend an up to 18 hour incubation time. Let us know how it turns out!

      Reply

  32. Kimberly
    I’m making my first batch of yogurt this afternoon/eve. I would like some fruit in the bottom. When is the best time to do this? Is there anything special I need to do to the fruit? Do I use fresh/frozen?
    Thanks! Rebekah

    Reply

    • Hi Rebekah, adding fruit during the culturing process will interfere with it. Wait until the yogurt is completely set and strained, then add the fruit.

      Reply

  34. This is my third post. I made my first batch in August. In the last month, I have made 12 batches of yogurt (can’t keep it in the house…and I live by myself?) using whole, 2%, 1%. All have been delicious and amazing. I constantly have the crockpot going with yogurt. I had to buy a second pot for other dishes and even had both going with yogurt in them a couple of times as I made extra for friends and family. My extended family is now on the homemade yogurt bandwagon as well. My elderly father would never eat yogurt and now devours this like there’s no tomorrow!
    If you haven’t tried it yet, you must! There will be no turning back!!!

    Reply

    • Haha, this is awesome!! 12 batches in one month, holy cow! ;) Your friends and family are super lucky. You know, the main reason I don’t make it more often than I do is for the reason you mentioned – I need my crockpot for other things, too! But getting a second crockpot really is a great idea. You can find such inexpensive ones and that way you can always have some yogurt brewing while the other one is freed up for cooking meals. You’ve inspired me! :) Thanks so much for the feedback!

      Reply

  35. I just made greek yogurt. I may have gone wrong. My yogurt has a tan tent to it. Is this caused by over heating? Is it still oaky to eat? It tastes kind-a sweet but very greek yogurt like.

    Reply

    • Hi Elisabeth, wow, I have no idea. Simply heating milk wouldn’t cause it to turn tan. Did the milk burn on the bottom? As long as you used fresh milk and followed the directions it should be perfectly safe to eat, I’m just not sure why it would have turned tan.

      Reply

      • I used a different slow cooker the last time I made yogurt and my yogurt had a tan color around the edge. I think the borrowed slow cooker got the milk hotter at the edge of the crock (cooked less evenly) than my regular crock pot. I didn’t think twice about whether to eat it – it tasted just fine.

        Reply

  36. Worked for me, thanks for the help. I’m wondering how much protein is left in the whey as my main goal is to up my protein intake without powders and at a reasonable cost. Any idea on that?

    Reply

    • Hi Seth, that’s a great question. I don’t know what the protein content is, I just know that some of the protein is strained out in the whey. Whey is full of so many other great nutrients, too.

      Reply

  37. Thank you for this great post, and especially for your attentiveness to the comments. While I’ve long been making regular yogurt, I much prefer the flavor, texture and higher protein content of strained yogurt.

    After reading your post and comments, I was left with the question: if all/most of the protein is in the whey, and you strain the whey, how does strained yogurt have such a high protein content? I found that there is a second protein, casein, which does not get strained with the whey. Is it from the protein, casein, then, which becomes more concentrated in strained yogurt? https://en.wikipedia.org/wiki/Casein

    If anyone knows more about this, I would be highly interested!

    Reply

    • Hi Roberta, that’s tricky and a good point and I’ve amended one of my phrases. Without having a way to actually measure the protein in the whey and the resulting yogurt there’s no way of knowing what the protein content is. The whey is mostly water, lactose, other nutrients and some protein, how much I don’t know. But most of the protein is left in the yogurt and because the yogurt is so concentrated after all liquid has been strained out, a cup of yogurt has a higher protein content than a cup of milk, for example. My point about the whey is simply that it’s a byproduct with nutrients that can be used in a variety of ways rather than throwing it out.

      Reply

  38. First go and even though it did thicken its didnt set enough to obtain the curds. I used very fresh raw milk from our Jersey. Its very nice and I’ve packed it into the fridge. I used a Yeo Valley organic live yoghurt as starter but not sure if it was alive enough so I’ve bought a special yoghurt starter this time and will try again. I was also wondering if I over scorched it as when it reached 180f even after switching off it went higher and the edges of the pot were covered in a skin and slightly burnt.

    Reply

    • Hello! I’ve never heard of it scorching before, but that would have to do with your specific slow cooker (the settings/calibration may be a little off). Or it may have to do with the fact that it’s raw milk, I don’t know. Our family exclusively buys local raw milk for drinking, but it won’t work the same for making yogurt. The issue isn’t needing a special yogurt starter, any plain yogurt with live cultures from the store will do just fine. The problem is that the probiotics already present in raw milk will compete with the cultures you’re trying to grow in the homemade yogurt-making process – as a result it won’t thicken properly.

      Reply

  39. Hi Kimberly,

    Thanks so much for this incredible recipe and advice. I have a slow cooker that takes 4 pints of milk, and have used that perfectly. I found that the HIGH setting was great to heat the milk up to 180 degrees, but the LOW and WARM settings were too high to keep it at a constant 110 degrees overnight. So I thought about it for a while, and set a programmable timer to switch on and off every 15 minutes (15 mins on and 15 mins off) and with the slow cooker setting on LOW it keeps the temperature at a constant 110 degrees over night perfectly. This makes beautiful yoghurt every time and I’ve sent your recipe to lots of my friends who are all starting to make their own now.

    Keep up the good work, and thanks again for your wonderful web page.

    Kind regards

    Chris

    Reply

    • Hi Chris, thanks for conducting that experiment and sharing the results. Thanks also for sharing my site with your friends and for you kind words, I really appreciate it!

      Reply

  40. I was looking for this question in the comments, but didn’t see it. Is it okay to use raw milk for this, since it sits at room temperature for so long?

    Reply

    • Hi Becky! Raw milk won’t work unfortunately. Our family exclusively buys local raw milk for drinking, but it won’t work the same for making yogurt. The problem is that the probiotics already present in raw milk will compete with the cultures you’re trying to grow in the homemade yogurt-making process – as a result it won’t thicken properly.

      Reply

    • Hi Debbie! Scroll down to the bottom of the post, past the step-by-step preparation pics, and you’ll find the recipe box with that info.

      Reply

  42. I started making my own yogurt a couple years ago and Love the Greek yogurt. Mine is a slightly different process. I heat the milk up in the microwave. Probably becauee I don’t want to wait on the crockpot. Then I pour the milk into the crockpot and allow it to cool to 110. I only use 3 tablespoons of yogurt for the starter. I wrap it up in towels and put the crockpot in the oven with the oven light on. (the oven is not turned on) For straining I use industrial sized coffee filters inside my strainers. For me personally the cheesecloth was just a big pain in the butt. I feed the whey to my dogs. They love that and the yogurt too.

    Reply

    • Hi Claire, I think there was another reader that commented on using a microwave method as well and I appreciate your input!

      Reply

    • Hi Claire,
      Did you check the temperature in your oven with the light on? Mine gets to 100F – 120F degrees. Is that too hot? I am so anxious to try this! Does the towel protect it from overheating? I would have to put it in the oven also as our house is too cold. We are used to cooler temperatures here in Canada and it is already getting cold outside. Our house temperature is set between 65F to 70F. I’m afraid that would be too cold to leave on my counter.

      Reply

  44. I have made this so many times! Though forgiving,here’s a few things that I discovered helped keep the unexpected surprises down:
    -make sure everything the milk touches is sterile, including all goodies stired and measured with. Don’t forget the lid of the crockpot.
    – make sure that isn’t close to anything else being gleemed with good bacteria, such as kombucha, keefer, pickles,saurkraut.
    -Use an absolute minimum of metal contact.
    -i usually cover it with a sterile two person beach towel that I only use for this.
    – For some odd reason, weather seems to affect this, I started making it in san diego with no problem, but when I went to alabama, the high humidity even in carefully monitored comfortable setting sometimes changed the quality.
    – it was almost worse to overheat the milk then impatiently not wait for it to cool properly. If it is too hot, then like yeast used for baking, it will die. If it is too cold, same thing.
    -when I wrap the crockpot, I wrap the whole thing, including lifting it up to add insulation. Seems to like this process…then when I add the second towel, it is mostly as insulation on the bottom half.
    – If it is a bit chilly outside, I keep it away from walls, always away from windows.
    -NO sneak peeking! Every time you uncover it, it cools it too fast.

    I also started making this when I started raising chickens. They absolutely love it, and it is GOOD for them, their health, and eggs, although I learned to serve this in small containers because they loved it so much they would huddle in the mass…
    – my dogs adore it, and I have had no health issues with them since giving them a bit each day.

    Reply

    • Hi Karen, thanks so much for all of you insights! So interesting that you feed it to your dogs and chickens, that never would have occurred to me. We’re going to start raising our chickens in the next few months and I’ll have to remember this!

      Reply

  47. Kimberly – I luv this post. So interesting and informative…I can’t wait to try it for myself and fascinated with uses for the whey too. Pinning, saving and making! :)

    Reply

    • Yes, turn it off completely and let it sit completely wrapped in a large towel in a draft-free place.

      Reply

      • Hi Kimberly, I am trying your recipe but my house is about 60 degrees Fahrenheit. Even though you said to turn off the crock, I am wondering if this will be too cold for a towel wrap to keep it warm enough for 12 hrs. So, will it work to keep it the crock on warm or to put in oven on warm with door left cracked open? Thank you!

        Reply

        • Hi Bea, funny timing – I just made a batch myself last week and it was especially cool in the house. I wrapped the slow cooker up tightly with a thick towel to sit overnight but the next morning it was just a thick yogurt drink consistency. I thought I’d experiment and turn the slow cooker back on to “WARM” and about 3-4 hours later I had a beautiful, thick yogurt. So give it a try leaving it out on the “WARM” setting and let us know how it turns out!

          Reply

          • I’ll let you know if it turns out, but now I have another question! I brought it up way higher than 110-120 degrees accidentally and then brought it down to 85 before I got back to it. Now I am heating back up to the 108 so I can add the yogurt starter. Do you think that it will still work after taking up & down too high and too low then back up?
            Thank you for your timely responses!

            Reply

            • OOps, I meant I let it get up to almost 200 instead of 180, then let it cool to 85, am now heating back to 110…think it’ll work?

              Reply

              • Hi Bea, I don’t know but it certainly doesn’t hurt to try. Working with live cultures is a tricky thing – sometimes they’re super fussy and unforgiving and other times they cut us some slack :) Good luck!

                Reply

                • Kimberly, in case anyone is interested the yogurt still turned out. It’s not as thick or as creamy smooth as I’d like but considering how I messed up the temps so much I’m pleased enough to try it again with a little better timing hopefully next time. Is it usually fairly smooth and creamy or a little lumpy? Thanks for the recipe and the feedback!

                  Reply

                  • Hi Bea, thanks for checking back in with the update! I’m glad to hear your batch of yogurt was forgiving :) And yes, the yogurt is usually smooth and creamy.

                    Reply

    • Hi Shelly, no I don’t think that would make any difference. It may likely even interfere with the culturing process. The thickness is directly related to how long you strain the yogurt, so you can make it as thick as cream cheese if you want! :)

      Reply

  55. Hi Kimberly,

    The first two times I made this it came out perfectly. So amazing. The last 2 times I have made it the whey didn’t separate properly I guess because it just came out like yogurt soup through the cheesecloth. I see this happened to some other of the commenters. Wondering if anyone figured out why. I followed the instructions and did the same each time. I do live in Alaska and it is getting colder. There really aren’t any warm and draft free places in my house. I’ve been wrapping it in a towel and put it in the oven (turned off) to sit. Any other advice? I got totally hooked on this yogurt and want more of it! Thank you

    Reply

    • Hi Debbie, thanks for your feedback! That’s happened to me once as well and fortunately it was only once. There could be a number of reasons why it happened and I haven’t been able to pinpoint what went wrong for me. It may very well have to do with the decrease in temperature, it really is vital to keep the yogurt as warm as possible during the culturing process. I would wrap a couple or three layers of large towels around your crockpot and hopefully that does the trick. By the way, my husband is originally from Anchorage/Wasilla and talks about it all the time :) We’re looking forward to our next family visit there. Greetings to Alaska!

      Reply

  57. Hi Debbie,
    Not sure what went wrong but like others mine did not set up enough. The temps were all right but it might not have been warm enough during the culturing process.I will definitely try again and wrap it up with more towels and try setting it in the oven with the light on. Do you know of any uses for the “yogurt soup” product I ended up with? Thank you. I hope my next try turns out as this looks wonderful.

    Reply

    • Hi Brenda, a use for yogurt soup, absolutely! And I’ve added a note about this in my post. Throughout Europe in addition to kefir you can get plain and flavored yogurt drinks. You’re still getting the benefit of the good bacteria. Just stir in some flavored syrups (like Torani or anything else that will add a bit of sweetness and flavor) and enjoy!

      Reply

  58. I made my own yogurt for many years – had an Amana Radarange w/a temperature probed. Since that m.o. died, I haven’t had much luck until I saw this recipe….didn’t try that often. I made this last night using 2% milk (not having read thru all the comments). It cultured perfectly above our wood stove (that was burning overnight) and the yogurt is now draining. I’m excited to have the calcium (+ other nutrients) contained in the whey, too!

    Reply

  59. Kimberly,
    I made your yogurt recipe with a 1/2 gal. of milk last night and am straining this morning…
    Will straining the yogurt in a metal colander change the taste of the yogurt? I do have 4 layers of cheese cloth between them…

    Reply

    • Hi Mary! Stainless steel should be perfectly fine but avoid any other metals that are reactive to acidic foods.

      Reply

  60. Just curious has anyone tried making yogurt from almond milk, almond/cashew milk, coconut milk or rice milk.. I am going to attempt this next weekend with real milk. I really like greek yogurt but would like more natural
    thanks
    PE

    Reply

    • I haven’t personally, PE. It’s a very different process than this one, but if you Google “how to make almond milk yogurt” for example, there are quite a few posts about it, you shouldn’t have any trouble finding a good recipe.

      Reply

  61. Hi Kimberly,

    Gosh, would you have ever guessed there would be so many questions about a ‘simple’ yogurt recipe?? lol

    I’ve read all the posts and some seem to be contradictory…

    1) after turning off the CP to cool the milk, then add the culture, wrap the CP in a towel, do you leave the CP ON OR OFF for the rest of the night? One commenter said he times his CP to come on and off every 15 mins to keep mixture at 110 all night, and you approved.

    2) if you ARE supposed to keep it at 110 all night, my oven has a proofing setting for the rising of dough to make bread, which I assume is around the same temp or I could set oven for 110. Can I put the CP in the oven at the setting?

    3) I eat Fage 2% yogurt. It’s ingredients say part skim milk and cream (plus the bacteria). Is the cream essential to the yogurt? Can I use extra rich milk instead? (I also still have to strain the Fage and have to toss about a cup or so of whey away to get the yogurt thicker)

    4) Cheese cloth…can I just not line the CP with the cheese cloth first and then pour milk into CP? Then I could just grab all corners and lift it out and drain that way by squeezing and rolling it in the cloth to quicken the process up? I really want a very dry yogurt left.

    Thank you so much for your help.

    Laurent

    Reply

    • Hi Laurent! I’ll do my best to answer your questions:

      1) The 15 minutes on and off won’t hurt but it isn’t necessary and I haven’t heard of anyone else doing that. Turn it off and fully wrap it in a large bath towel to trap in the heat.
      2) I haven’t tried the oven method (setting the oven to 110 all night) but it’s certainly worth a try.
      3) I don’t know what their ratio of skim milk to cream is but it sounds like it’s essentially the equivalent of whole milk and that’s what I always use. Just make sure it’s pasteurized as it won’t work with raw milk.
      4) I’m not sure how well that would play out. One concern would be that in cooking the cheesecloth you would get strands of fiber in your yogurt. If your purpose for doing that is simply to to get very dry yogurt, using the colander method will let you achieve that perfectly. All that matters is how long you strain it. Keep straining it until it reaches the consistency you want, you can even leave it in the refrigerator overnight to strain longer. I use this same recipe for making yogurt that is so thick it’s essentially a soft cheese that I can lightly shape into balls and submerge in olive oil.

      Good luck and let us know how your first batch turns out! As I’ve mentioned before, I’ve had one or two failed batches and there are so many variables that can affect that, including ones that are out of your control. Culturing is a temperamental thing. So don’t give up if it doesn’t turn out the first time because the second round will probably be perfect! And the comforting thing about this is that if you get a failed batch you haven’t lost that $3.50 gallon of milk – you can still use it for other purposes and it will have some healthy probiotics in it.

      Reply

  62. Could you tell me if this is an S or an FP according to Trim Healthy? My store-bought Greek yogurt is an FP. However, because it has whole milk in it, I’m guessing it is an S???

    Reply

    • Hi Kendra, I’m not familiar with those acronyms or with Trim Healthy so I’m afraid I can’t help there. I’m assuming it has something to do with fat or carbs. Here is an article you may find interesting though that discusses the latest research about fat – we’ve been mislead for decades and the FDA has finally come around to acknowledging that fat isn’t the enemy we’ve been told it is: http://www.daringgourmet.com/2015/01/13/dr-killebrew-the-truth-about-full-fat-dairy/

      Reply

    • THM also promotes good, healthy fats. It’s just the eating plan promotes not eating healthy fats and healthy carbs together at the same time if you’re trying to get to a healthy weight. They use a lot of Greek yogurt, but I’m assuming since this is made from whole milk it has a lot of fat in it? I’m curious, too, because eating this yogurt on the THM plan means I wouldn’t eat it in combination with certain foods.

      Reply

  63. Hi, I just wanted to tell you how much I love your yogurt-making write up! I have been taking a pro-biotic that is a bit expensive – $90 a month – and I am now using two-days worth of the the pro-biotic and any leftover yogurt from my previous batch as the starter culture and it is working wonderfully! I use whole grass-fed milk and started the first batch with some store bought whole milk grass-fed Greek yogurt. I keep the yogurt in those little 4 ounce Italian hermetic seal jars with a metal clamp and a rubber seal ring and flavor them with a bit of fruit spread with no sugar or honey with vanilla and Vietnamese cinnamon. Saves me a ton of money on the pro-biotic, ensures I am getting grass-fed yogurt plus I can control what goes in for the flavoring! And I really enjoy making it! Thank you for sharing!

    Reply

    • That’s wonderful, Madeline, thank you! And thank you for sharing how you store and use your yogurt. Something I’ve been doing for a while is making my own kefir for a highly concentrated probiotic drink. Have you tried kefir or making your own? If not, I think you would be thrilled with the results. It not only has different strains of beneficial bacteria that yogurt does not have, it also has much more of it. It’s a very concentrated probiotic drink. You can find “recipes” for it everywhere online but it’s something I’ll be posting about in the near future.

      Reply

  64. Made yogurt yesterday using your instructions. It turned out wonderful! I’ve made yogurt several other ways but I think I’ll be making it this way now. Thank you!

    I have a couple questions. I would like to know what yogurt starter you use. Do you use your homemade yogurt as a starter? If so, how many times do you use it? And, although my milk did not burn when I was heating it to 180 degrees in the crock pot, it did form a skin on top that I removed. Does that happen when you make yours?

    Reply

    • Hi Mary, fantastic and thank you! For yogurt starters it depends: When I’m in a regular routine of making yogurt I’ll use my own for the next batch. And once I’ve made the next batch I’ll reserve a bit of that for the batch after that and so on. You can use the same batch of starter for up to two weeks. If I’ve gone too long without making yogurt and don’t have any of my own starter left, I’ll just use plain store-bought yogurt.

      Reply

    • Hi Mary, I forgot to add – the skin forming on the top is the result of air exposure when the seal on the slow cooker isn’t air-tight. It’s not a big deal whatsoever, simply remove and discard it.

      Reply

  65. Can I use raw cows milk to make my yogurt? I’m going to use maple hill creamery as my starter. The only yogurt that I will ever eat sore boughten.it’s delicious.I can’t wait to make mine now

    Reply

    • Hi Jen! No, you cannot use raw milk for this. We only drink raw milk in our family but unfortunately it doesn’t work for yogurt.

      Reply

  66. I am moving to the country and will get free range cow milk.Is there a special way I have to treat the yogurt? Can’t wait to try and make it your way.

    Reply

    • Hi Margit, by free range do you mean raw (not pasteurized)? Our family drinks raw milk and I make kefir with it on a daily basis but raw milk won’t thicken into yogurt unfortunately.

      Reply

    • Hi Margit, it has to do with the types of strains of healthy bacteria (as well as the high quantity of them) in the raw milk which prevents the milk from thickening the same way pasteurized milk does. The family who runs the local farm where we buy our raw milk makes their own yogurt using the raw milk, but they pasteurize it first. The difference though is that the pasteurized milk in the grocery stores is pasteurized via high heat, killing off all of the healthy bacteria and the enzymes and completely altering the natural nature and molecular structure or the milk, but the method this family uses is very low heat pasteurization. I’ve been planning on stopping by to discuss this with them in more detail and hope to post a “how to” on making yogurt with raw milk.

      Reply

    • Hi Margit, I’m actually going to be publishing a post about making homemade kefir. But as far as using kefir as the starter to make yogurt, it’s worth a try but I’m not sure it would work too well because 1) it has different strains of bacteria than yogurt has and 2) it has vastly more of them – as a result I think you’d end up with very thin yogurt – in other words, essentially kefir.

      Reply

  69. First time making yogurt and this recipe is incredible!! I don’t ever want to buy yogurt again. Thank you for sharing your recipe and tips. I am wondering how you would calculate the calories? When you drain the liquid whey, does that change the amount of calories? I also wonder, do you find the next batch turns out just as good with using 1 cup of the homemade yogurt or are you better to buy store bought for the 1 cup each time? Again – this is awesome!!!

    Reply

    • Hi Jeannie, awesome, I’m so glad you enjoyed it! That’s a good question – I’m not sure how many calories are left in the yogurt versus the whey and the calories would of course vary from batch to batch anyway depending on how long you strain the yogurt. The starter yogurt: I’ve used both homemade from the previous batch and store-bought many times and both turn out great.

      Reply

      • Thanks – honestly the taste and texture of this yogurt is so awesome (made with whole milk)….I could care less about the calories…..LOL One other quick question – when you begin the process, do you leave the crock pot lid on while the temp reaches 180? Lid on while it’s cooling down to 110?

        Reply

        • Hi Jeannie, leave the lid on at all times, otherwise a thick film will form on the top of the milk.

          Reply

  70. I will never buy yogurt again. This recipe works like a charm. So easy and so much better and cheaper then store bought. Thanks so much for this and all your recipes.

    Reply

  71. Question: I set a timer to alert me when two hours are up. Today I was outside when the timer went off and the heat went over 200 degrees…probably exceeded time by 45 minutes. Can I cool it to 110 degrees and expect okay results? I have been making yogurt for over two years and occasionally I do slip and get a bad batch, but I don’t remember ever letting it get this hot before.

    This is a great site for questions and information…this is exactly as I have been making it with generally very good results. Like one comment above, I have trouble finding good 100% fat yogurt and have settled for Fage 2%. I have used 2% milk as well but I add a cup of powdered milk when I use the lower fat.

    Reply

    • Hi Ginger, I’ve never let it get that high but it might be forgiving on that end – the worse offense is to let it get below 110 before it’s inoculated with the culture. Let us know how it turns out! I know, full fat yogurt is ridiculously hard to find which is just…ridiculous! We’ve been taught for several decades now that full fat dairy is bad for your health when exactly the opposite is true. With tons of new research over the last few years, the FDA has finally admitted to this myth, but the unlearning of decades of false indoctrination usually takes at least a generation. And so for the time being, we’ll just MAKE our own full fat yogurt! :)

      Reply

    • Hi Trudy, because that’s dependent on how long you strain it there’s really no way of knowing exactly. The best you can do is just estimate based on how many calories/carbs/protein are in the gallon of milk to begin with and then figure it based on how many cups you’re eating per serving.

      Reply

    • Hi Ter, not using this particular method, it would involve a different process and different culture starters. If you google homemade yogurt with almond milk for example I’ve seen some recipes.

      Reply

  75. Hi! So excited about this! Thanks for the recipe. Currently in the straining process, I’m using a glass bowl, and while I have great yogurt in the colander, that’s slowly straining, I’ve noticed the whey is the bowl is milky, and not the clear, yellow consistency in the images above. What’s up with that? Is this milky whey still usable in the recipes you provided above?
    Thanks for the help!

    Reply

    • Hi Melissa! Yes, that’s perfectly normal, it’s simply some escaped milk proteins. You’ll notice the longer the whey sits the proteins will start to settle at the bottom and the whey will become clearer. Enjoy!

      Reply

  76. Am I reading it correctly that it’s left on the counter 10-12 hrs and not cooking before you start the straining process? How much protein in in the yogurt once you strain out the whey?

    Reply

    • Hi Teresa, yes that’s correct. That’s what enables the healthy probiotics to form and culture. There’s no way of knowing exactly how much protein is left without having some high tech equipment to measure.

      Reply

  77. Hi Kimberly, I have made two batches of this yogurt with 2% milk, each time with great success. I just want to say thank you so much for taking the time to post your recipe and process on the internet. I also wanted to make note of a tip I read elsewhere on the internet: Instead of using cheesecloth I use coffee filters. I have a huge stash of the number 4 cone-type and no coffee maker to use them in. I just cut the edges and line my colander. It works like a charm, the Greek yogurt falls right off at the end of the draining process, no wasted yogurt at all, and they are inexpensive.

    Reply

    • Hi Tess, I’m so happy to hear it’s been a success, thank you! Thanks also for the tip about the coffee filters, I’ll need to buy some and give it a try. Best, Kimberly

      Reply

  78. I’ve tried making homemade yogurt before with mixed results and decided to give your recipe a try. I finished my first batch today and it is the BEST tasting yogurt I have ever had! I usually hate plain yogurt and cannot believe how mild and creamy this is. Thank you so much for the recipe! :o)

    Reply

  79. I just made this yoghurt for the first time yesterday and was so excited by how well it worked!! Mine came out so thick I didn’t even need to strain it. It made 2kg out of $2 worth of milk, previously I was paying $16 for that much yoghurt so this will be a life saver!!

    My question is, some other recipes I have read suggest every few batches you may need to use a commercial yoghurt to start again. Apparently reusing your own yoghurt, the amount of the good bacteria lessens with each subsequent batch and this can change the flavour and consistency of the yoghurt!

    Have you found this to be true and if so approximately how often are you starting again with a store brought yoghurt?

    Reply

    • Hi Kate, I am so happy to hear that! I know, it’s insane what store-bought Greek yogurt costs and what you can make it for yourself so easily right at home! That’s a really good question about the number of times you can reuse the same starter. I’ve never used the same homemade starter more than once so I’m really not sure. What I usually do is reserve some yogurt from each batch to use for the next batch, so I’m never using the same starter from the same batch more than once, does that make sense? And I’ll sometimes go periods of time without making any homemade yogurt and then I’ll have to use store bought as the culture.

      Reply

  80. Hello, I have never made yogurt before and excited for it to be done, only thing is i missed the 110f and added the store bought yogurt at 106f. Will it still work? Thanks :)

    Reply

  82. Hi! This was my first time making this- I used raw milk & otherwise followed directions. This morning it is thick, like a milk shake, but the whey is not separating fully- lined with three layers of cheesecloth & it’s like a watery milk draining through. What’s left up top is thicker, but not yogurt consistency. I don’t want to waste it- can I still use as a drinkable yogurt? Thanks!

    Reply

    • Hi Rachael, yes, unfortunately raw milk doesn’t work for this (I wish it would). But yes, you can absolutely drink it! We use raw milk exclusively for everything except for making this yogurt. You can leave raw milk out almost indefinitely – it becomes more and more sour with tons of healthy bacteria. Before baking powdered was introduced people used to always make what’s called clabbered milk. You make that simply by letting raw milk sit out at room temperature for at least a day and up to several days. Clabbered milk was used like buttermilk and it helped baked good rise. Then baking powder came on the market (hence the brand “Clabber Girl”) and with the introduction of pasteurized milk for the sake of extending shelf life in stores people slowly stopped making clabbered milk. It’s great stuff! Even if it gets too sour to enjoyably drink, it’s great for using as a substitute for buttermilk in pancakes, muffins, cakes, etc. For using raw milk as a yogurt drink I usually just keep it out for 24 hours, otherwise the flavor becomes too strong for my taste.

      Reply

  83. I just finished my 3rd batch of yogurt using the crock pot. It’s draining now. I let it drain to a Greek yogurt consistency. It is so good and my husband is now addicted to yogurt and berries every morning, as am I. I have to make it once every week and a half just to keep up with our demand. Your directions are so clear. I don’t know how anyone fails at it. I’ve done so much reading on probiotics and am pleased that I know every ingredient going into my own yogurt. Also making my own sauerkraut which is another fantastic probiotic. Thanks so much.

    Reply

    • That’s awesome, Jean, I’m so happy to hear it! There’s nothing like homemade yogurt. That’s terrific that you’re making your own sauerkraut. I make my own as well and eat it raw for the probiotics and cooked for my favorite German dishes. I’ve been fermenting up quite a storm lately with a variety of things, including grains. It’s great stuff!

      Reply

  84. I was wondering if the 180 degree temp +- a couple degrees is crucial. My first batch was excellent. I loved it. My second batch today, I’m not sure will turn out. I had to leave after about 2 hrs of heating. When I got home a little late the temp was 200 degrees. Will my yogurt still turn out or should I just scrap it and start over?

    Reply

    • Hi Carmi, it’s really hard to say. Sometimes one batch can be forgiving while the other is finicky. The only way to know is to try. You’ve already made it so you have nothing to lose by seeing the process through. Let us know how it turns out!

      Reply

  85. I use raw milk from the cow. I let the fresh milk sit overnight in the fridge. Skim off the cream in the morning, to make butter. Put the rest in the slow cooker and proceed as directed. A couple of times I got soup, but now it is working fine.

    Reply

    • Really, Aurora, it’s turning into a thick yogurt, not just a yogurt drink consistency? Have you tried it without skimming the cream for a whole-fat raw yogurt?

      Reply

  86. Hi! I’m excited to try this! Do I have use a glass bowl and plastic strainer or can I use stainless steel? Silly, but i want to get it right.

    Reply

    • Hi Adrianne, glass is just my personal preference but stainless steel is fine (just don’t use aluminum).

      Reply

  87. Thanks!!! I just made my second batch today. We’ve used it for everything and the whey in things too. I used the whey in pancakes this morning. We feasted on homemade Labneh made from the first batch (Lebanese cream cheese balls in herbed olive oil) and crackers and fruit all weekend. I feel so “artisanal”.

    Reply

    • That’s awesome, Adrianne! I love labneh, it’s so easy and satisfying to make. Thanks for the reminder that I need to make some labneh again soon!

      Reply

  88. Hello and thank you for the recipe, it worked beautifully. My issue is in the straining- after the whey has separated I had a hard (and messy) time trying to remove the yogurt from the cheese cloth and feel like I lost a lot of my yogurt. Any tips? Thanks!

    Reply

    • Hi Debbie, I’m so glad it turned out! There really is no getting around some of the yogurt adhering to the cheesecloth as it thickens, I just simply take a spoon and scrape it off back into the bowl, not much is lost that way.

      Reply

  89. I tend to wonder around the Internet, always searching for new recipes to make favorites (ie- still looking for a good sourdough bread recipe, 6months later). But last week I made my first batch of greek yogurt. I used this recipe… And this week we need more yogurt, and I figure why mess with success? *knocking on wood* but the first batch turned out awesome. My kids loved it.
    I used whole milk and stoneyfield organic greek as a starter. I used a pot/stove. As our slow cooker is a bit unreliable at times. But it was easy enough even on the stovetop. I did strain it for quite awhile… 8hrs? And it came out quite thick and lovely. Lastly I flavored it with a bit of honey (2Tbls) and vanilla bean. It is quite yummy. Had we ended up with more than a 1.5-2cups, I would have eaten myself. Alas, I left it for the kiddos.

    My only regret, I wish I had more stoneyfield/reserved the last batch, so I could make a whole gallon of milk at a time. Next time I will! Thanks for the great recipe and instructions.

    Reply

    • Mitsuko, I’m so happy to hear it turned out and that you enjoyed it. And don’t worry, it wasn’t a stroke of luck, it’ll turn out that well again and again :) And keep in mind, you don’t have to keep buying yogurt as a starter, you can use some of the yogurt from your homemade batch for the next batch. Happy continued yogurt-making! :)

      Reply

  90. It is actually same as we do in turkey. i don’t think it is greek yogurt. it is a turkish food.

    Reply

    • You may be right about that, Huseyin. Here in the U.S. it’s labeled as “Greek” yogurt – I’ll leave it to Greece and Turkey to determine the rights of origin :)

      Reply

  91. Thank you so very much Kimberly for sharing this recipe. I followed it to the ‘t’ and it turned out perfectly. It’s really delicious. I thought I saw a link somewhere on your site for a yogurt strainer, but now I can’t find it again. I would definitely invest in one of those to make the process easier at the end. Would you be so kind as to share the link or name of the strainer? Thank you.

    Reply

    • That’s wonderful to hear, thank you! No, I don’t recall linking to a yogurt strainer anywhere (I’m not aware of any), I just use a cheesecloth. I believe one of my readers mentioned using coffee filters.

      Reply

  92. Hi, do you have a recipe here for yogurt made with almond milk? Can almond milk yield yogurt cultures? I do have yogurt with the needed live cultures.

    Reply

    • Hi Sherryl, I don’t currently have a recipe for almond milk posted. Given the right environment almond yogurt can yield probiotics as well though I don’t know how they compare to the quantity of probiotics in dairy yogurt.

      Reply

  94. I hope this isn’t a duplicate question for you. I use My Fitness Pal to control my weight, which it does by counting calories. Do you know how many calories are in the finished Greek yogurt or any other nutritional information? Or do you know where I can find that information?

    Reply

    • Hi Janene, I’ve had several readers ask this and there’s no way to know for sure because it’s dependent on how much whey is extracted and that varies from batch to batch. The best you can do is guess.

      Reply

    • I love this How-To recipe and can’t wait to try it!

      Like you, Janene, I’m using an app to count calories to try to drop some weight and counting calories is working for me. I’m losing weight! So for obvious reasons, the calorie count on this wonderful-looking recipe is important to me so I can try it but still stay on track with my weight loss.

      Were you able to calculate a ballpark figure for the calories in this finished recipe?

      Thanks and good luck with your weight loss goals!

      Linda

      Reply

      • I ended up using nutrition information from a store bought plain Greek yogurt. I just tried to find one that matched the fat content I’m making, meaning I use whole milk, so I don’t use a low fat or nonfat yogurt from the store for my nutrition content. That was my best guess on how to do it. I’m sure it’s not completely acurrate, because sometimes I get more whey out of a batch, but I figured it was closer than me trying to calculate the calories and nutrition information.

        Reply

  95. Hi! So I attempted to make this yesterday and failed. I have milk soup this morning. However …. it’s like a snotty milk soup. There are no curds or separated whey and when I get some with a spoon and pour it off … it’s like a goupy snotty consistency. Any ideas?

    Reply

    • Hi Courtney, I’m so sorry it didn’t turn out on your first attempt. There are a few stages in which something could have gone wrong and it’s hard to know which one. If you read through the comments, a few readers have had a failed batch and when they paid closer attention to some of the critical details it turned out perfect the next time. Don’t give up. In the meantime though, no need to throw a ruined batch out – add a bit of sweetener or pureed fruit and you’ve got yourself a lovely yogurt drink!

      Reply

  96. Hi there, I’ve been wanting to try this recipe and finally got brave today. I read through most of the comments too. My question is: is it ok if the yogurt sits more like 18 hours before straining it? Or do I need to get up at 2 a.m because I didn’t do my calculations right? 😊😜

    Reply

  97. I have made many batches in the last 4 months, twice the yogurt had a bitter taste, do u have any idea of what I did wrong. Rest of time has been very mild and sweet. Could my starter been old or soured.Also,will frizzing the yogurt kill good bacteria???

    Reply

  98. Why would the yogurt turn out bitter. I have made many batches and had no problems, always been sweet and mild that I eat it just plain, this time It is bitter??? I have never tasted the starter, could it have been soured?? I use the Fage 2% brand. Any idea of what I might have done wrong?

    Reply

    • Hi Martha, first of all I’m happy to hear that you’ve made lot of batches with success. For the two batches that turned out bitter, I’m not really sure what could have happened. Was that the first time you used Fage or is that what you have been using all along? It’s possible that different starters will contribute to a different flavor overall.

      Reply

  99. I would really like to try this, we eat containers of yogurt a week here and your recipe seems very sucessful from all the comments! This may be a dumb question but I have to ask- I am lactose intolerant. I eat commercial Greek yogurt and am fine unless the brand adds extra, non-cultured dairy. Do you know if the resulting yogurt is safe for lactose intolerant to eat? If it isn’t, have you or anyone tried it with lactose-free milk? We cook with it all the time but don’t know if the different sugars (broken down ones) would affect the process. THANKS!

    Reply

    • Hi Kate, thanks for asking! Yes, you can use lactose-free milk and follow the directions in the same way. As for regular milk, if you’re able to eat commercial Greek yogurt I don’t see why you couldn’t eat this one since there is no extra non-cultured dairy added here either. You won’t know for sure unless you try a little though (depending on how severe your lactose intolerance is). Whichever way you proceed, let us know how it goes!

      Reply

  101. It worked perfectly. I used organic lactose free one percent and whole milk.I had to strain it twice because my cheesecloth wasn’t fine enough. However, no problem I just lined the colander with 3 layers of cheesecloth and restrained it. The yogurt took 7 hours of additional straining g ( after initial 3 hours) to come to the consistency of Greek yogurt. I really appreciate this recipe because I can’t find organization lactose free greek yogurt in the store. We’re eating it with honey, nuts and berries. Yum.

    Reply

    • That’s awesome, Michelle! I appreciate the feedback, thank you. And speaking of the difficulty of finding lactose free Greek yogurt in stores, can you imagine how much it would cost if you did?? You’re saving a ton! Happy yogurt eating! :)

      Reply

  102. So mine didnt thicken,but, I have a consistency of kefir. I love the mild flavor of this. I made ranch dressing, my kids loved that!! Going to try again next week.

    Reply

    • Keep trying, Dee, and let us know how the next batch goes! I’ve had a couple of batches not thicken before as well and I use it to make fruit-flavored yogurt drinks. Ranch dressing was a great call.

      Reply

  103. I truly enjoyed the kefir texture of my mistake, lol. Made my second batch perfectly!! Love this! Do you have a kefir recipe? Thank you

    Reply

    • Hi Dee, that’s fantastic! I do make my own kefir and am planning on publishing an article about it, including some recommendations for the best kefir cultures to use.

      Reply

  104. ive tried so hard to read long enough to see if you can use whole, raw milk!!! does anyone know????
    also, what is UHT milk?

    Reply

    • Hi Linda! Unfortunately no, you can’t make yogurt with raw milk using standard yogurt-making methods or you’ll end up with a very yogurt drink. Our family exclusively drinks raw milk, we get it from a small local farmer down the road from us, but for making yogurt we use the pasteurized stuff. UHT milk is milk that has been so ultra-pasteurized that it doesn’t have to be refrigerated. It’s often sold in cartons and sits on the shelf.

      Reply

  105. I was originally looking to buy a yogurt maker and then saw a “greek” yogurt maker. I hesitated cause I don’t want or have room for multiple appliances so was searching for to see if one would make both kinds, and came across your blog. It’s now coming to my mind, that I may not need a yogurt maker of any kind since I do have a slow cooker. I am about convenience though and don’t want to go through too much extra work to use my slow cooker and want consistency and good taste. Not sure which would be better, the slow cooker or an actual yogurt maker. My concern with my slow cooker is that it has preset temps at 120 and 180, on up, etc. It doesn’t have an option for 110. What do you suggest? Should I just use a instant thermometer? Will using my slow cooker be as convenient as a maker? Appreciate your recipe, tips, etc. and feedback on this. Thanks.

    Reply

    • Hi Katie! Yep, I totally understand juggling between the convenience factor and wanting reliable results. Making yogurt in a slow cooker doesn’t exactly give you the freedom to step out of the house all day and come back to ready-made yogurt. It’s perfect though for days off when you have to fun a few errands and can check back at home after a couple of hours or so to check the temperature. Give it a try with your slow cooker and then make a decision whether or not to get the yogurt maker. Set your slow cooker to 180 to heat up the milk then turn off the slow cooker and follow the directions as outlined. It will take 2-3 hours to get down to 110 and yes, you’ll need to check it with an instant read thermometer. Alternatively you can also use a stock pot and heat the milk that way, stirring constantly towards the end as it reaches 180 to prevent it from scorching. It requires more attentiveness during the heating up step but it also goes much more quickly than the slow cooker. Let us know how it goes if you decide to try it without the yogurt maker!

      Reply

  106. Thanks for your helpful reply. What about the difference between the greek and regular yogurt? Do I just strain it less or is there a different recipe?

    Reply

    • Yes, the difference simply comes down to how long the yogurt is strained. You can strain it to whichever consistency you prefer and the longer you strain it the thicker it will be (ie, Greek yogurt). Strain it really long and you can make some fabulous soft cheese (eg, labneh) with it.

      Reply

  107. Last question. :) Do you suggest the cheesecloth for the easiest method of straining or buy a yogurt strainer of some sort, if cash is not an issue?

    Reply

    • Hi Katie, if money’s no issue I’ve heard that a bouillon strainer (ultra fine mesh) works well and is a little less messy (though you’ll probably lose a few solids). The one’s I’ve seen are $70+. I personally have no complaints about the cheesecloth method, it’s easy and works like a charm. I’ve had some readers say they’ve also had good luck with extra large coffee filters.

      Reply

  108. Hello…I am wondering if this method works with full fat goat milk? We had the world’s best homemade goat milk yogurt in Oregon and I want to try recreating it at home!

    Reply

  109. Kimberly,

    I’m going to make my first batch tomorrow following your method. One idea I had is, during the straining process, might it work better to lay the cheesecloth on something like the grate on my grill or even window screen and keep it flatter so that there is more surface area for the whey to be able to seep out of the yogurt. Maybe there is something about keeping it in a tighter area as in your method. Just wondering what you might think about this idea.

    Thanks

    Reply

    • Hi Mike, that’s an interesting thought, I’m not sure if/how that would impact the results. If you try something different let us know how it went.

      Reply

  110. Kimberly,
    I followed your method with whole milk and it turned out great. One thing I did different was I put it in the oven with the light on and it maintained the temperature in the oven at 109. Took it out after 10.5 hours and drained it with cheesecloth on a grate similar to a window screen as mentioned in my previous post. The yogurt was only about 2 inches deep while staining and after 3 hours it turned out thicker than Chobani. Also better than Chobani as it is not as tangy or tart. I want to make larger batches and am wondering if I can make it in one of those popular 16 quart Roaster Ovens with the metal removable pan? Or is a metal pan not desirable. Once again, it worked great, thanks so much.

    Reply

    • That’s fantastic, Mike, thanks for the feedback! I don’t think I’ve ever had an oven that can go that low – what was your trick? I think the roaster oven should work perfectly fine or even just a large stainless steel stock pot.

      Reply

  111. Kimberly,
    Regarding the oven temperature, I used preheat for about a minute to warm it up and after that, only the heat from the oven light was used to maintain the heat at 109. I’m not sure if all ovens will do that but it sure works perfectly for making yogurt.
    Thanks again. I’m really enjoying the yogurt.

    Reply

  112. can’t wait to try this! question in the winter when the house is cooler, do you think I could put it on top of my pellet stove to keep it warm overnight?

    Reply

    • Hi Brent, I think that would out nicely. I would wrap a towel completely around the slow cooker or whatever you put the yogurt in so that there isn’t direct contact with the hot surface of the pellet stove. Let us know how it turns out!

      Reply

  113. Thank you so much for this wonderful recipe/blog post. I have successfully made delicious Greek yogurt many times now, and indeed, it is still exciting to take off the lid in the morning! The only time it has failed so far is when I wasn’t paying sufficient attention and accidentally let it get too hot. Otherwise, perfect every time. Soon I will be trying your Kartoffelsalat!

    Reply

    • Thanks for the feedback, Alison! I agree, I get excited every time I lift the lid off, too! :) And the Kartoffelsalat…enjoy!!

      Reply

  114. When it comes to flavoring the entire batch , what measurements do you recommended for honey? 1/2 cup ? 1 cup? Perhaps less.. Maybe more?

    Reply

    • Hi David, that’s really relative to personal taste, if it were me I’d probably only add 1/4 cup of honey for the whole batch. Start with less, taste it, and add more as needed. I usually add the sweetener with each serving instead of the whole batch at once, but either way works perfectly well.

      Reply

  117. Hi! I loved your post. I tried to scan the quesitons before asking my own but boy, there are a lot! So here’s mine…If I’m starting with a powdered yogurt starter and I want to reuse some yogurt from my first batch to make a second batch, how much do I need to reserve to stir in for my second batch?

    Reply

    • Hi Marie, thank you! Let me make sure I understand the question: You’ve successful made a batch of yogurt using a powdered yogurt starter? And now you want to make a second batch? Any time you make a new batch you need about a cup of yogurt. That can be yogurt reserved from the previous batch or yogurt from the store, as long as it has live cultures in it (check the ingredients).

      Reply

  118. I’m in Greece right now on vacation and of course I now want to learn how to make real Tzatziki sauce as it tastes so much better than the stuff at home. All the recipes call for Greek Yogurt so of course I had to hunt for that first. And voila your page. Question at home my Crock pot has a thermometer that turns off the pot when ‘meat’ has reached the programmed temperature. Do you think that will work or should I be getting one of yours shipped to my house so I can start the day I arrive home?

    Reply

    • Hi Jym, I’m so glad you found us! Yes, as long as your crock pot is accurate in getting the milk up to the right temperature that should work like a charm. You’ll just need to check the temperature at the end of the cool-down phase to make sure it doesn’t get too low before you add the culture. Let us know how it turns out!

      Reply

  119. I made Greek yogurt for the 4th time following this recipe. Successful each time and loving the yogurt more and more. I acutally crave for this yogurt. It tastes so fresh and clean compared to store-bought yogurt. Don’t know why store-bought yogurt have this distinct taste U don’t care for? Just until the last two batches of draining the yogurt, I started saving the whey. I used the whey to bake muffins and cook waffles with great success. I also started drinking 2 ounces of whey straight up after my workout. Tastes not bad with yogurt aftertaste. Starting applying whey on my face as a toner also (but see no significant results so far). How long can whey keep in the refrigerator?

    Reply

    • That’s terrific! That’s great that you’ve been finding so many ways to put the whey to use. As a general recommendation, I’d say you can keep the whey in the fridge for about a week or freeze it for up to 3 months.

      Reply

  120. This yogurt is delicious!! I was so happy with how mine turned out. I used raw cows milk and i added organic cane juice sugar when it reached 180 since i don’t like my yogurt plain. I let it sit out all night and i couldn’t believe how it thickened up without using any gelatin. I strained mine in the fridge since i had to go to work in the morning and i didn’t want to leave it out all day. It still strained really well and turned out nice and creamy and thick! I will definitely be using this recipe again.

    Reply

    • I’m thrilled it turned out, Stephanie! I haven’t heard of anyone achieving a really thick yogurt using this method with raw milk – I’m going to try it again!

      Reply

  121. I have made this recipe many times and have only had 2 mishaps.
    1. Start this about 4 pm (2 hrs to get to 180, and 2 hrs to lower to 110)
    2. cover with the towel all night and by 6 am you have a beautiful crock pot that can strain all day in the frig during work hours.
    3.use high quality plain unflavored yogurt (Chobani or Fage work well) , when i tried a honey or vanilla flavor it was runny. Add your own flavor or fruit when it is done.Then use your own yogurt as the starter from then on.
    4.I make parfaits with my home made granola and fresh picked berries, there’s nothing better!!
    5. so cost effective you can share with everyone!!

    Reply

    • Hi Sheryl, I’m happy to hear it’s been such a success! I agree, there is nothing better – vastly cheaper and better tasting than store-bought!

      Reply

  122. Hi there, great article I plan to try the slow cooker method.
    Draining the whey will take out a significant amount of protein. Do you know how much protein remains in the finished product? Also, how many calories are in a serving assuming it is one cup?

    Reply

    • Hi Amy! Calorie count and protein content will depend on how much whey was removed in the straining process and there really isn’t a way to measure that. Even calories are hard guess because through the straining process the end product is much more condensed that the original milk. The best you can do is guess.

      Reply

  123. Hi! I know I am a little late to the party on this, but I just tried this recipe. Everything went well..,so far. I have the yogurt straining right now, but it looks a bit lumpy, like a thin cottage cheese. Is this normal or did I do something wrong? Also my whey is cloudy not clear like it is in your photos. It tastes fine, but the texture seems a bit off. Just wondering if this is normal or if I missed an important step. Thanks the recipe! I have been excited all day to see how it turns out!

    Reply

    • Hi Laura, there’s no deadline to this party, it’s ongoing! :) The whey will become clear as the sediment settles to the bottom. Once the yogurt is done straining, give it a vigorous stirring and the lumps should break up.

      Reply

    • Hi Rebecca, making yogurt from alternative milk involves a different process and will also require a thickening agent like unflavored gelatin. If you Google “how to make yogurt with almond milk/coconut milk” you’ll find a lot of options.

      Reply

  125. Just made my first batch abd it turned out perfect.My kitchen gets cool this time of year,60+ degrees at night.Instead of wrapping the slow cooker in towels I removed the bowl and placed it in a Hot and Cold bag like you get at Sam’s or Wallyworld. It turned out perfect but upon reflection the next time I’ll take a hair dryer and warm the inside of the bag first.After placing it in the bag I covered it with a pillow for added precaution.

    Reply

    • Thanks for the feedback, Larry! We keep our house cool at night too and this last batch I made I simply left the slow cooker on the “warm” setting and it turned out perfectly. I’m going to try it again next time to see if the results are consistent.

      Reply

  126. Thank you for replying. I have tried many different methods for making nondairy yogurt over the past few years and have failed every time. I was hoping this would be the magic method. I will keep searching.

    Reply

  127. Thank you for this easy recipe. We normally drink raw milk. Have you ever used raw milk for this and what would the differences be? I have read that raw milk will make a thinner yogurt and may be a bit “off” in taste due to high bacterial count. Do you have experience with this? Thanks! :)

    Reply

    • Hi Laura, we drink raw milk too (we get it at a small local dairy down the road). It’s challenging making it with raw milk, not because of the flavor but because you end up with different competing strains of good bacteria which, as you noted, results in more of a yogurt soup. I’ve been meaning experiment with it more in an attempt to “crack the code” for great raw milk yogurt but just haven’t gotten around to it yet. When I do – and if I’m successful – I’ll either update this post or publish a separate one.

      Reply

  128. Here’s a question. I just read that you can use whey as the starter on your next batch of yogurt. Have you ever tried this?

    Reply

    • Hi Larry, I haven’t tried it but yes, that should work because the same cultures will also be in the whey.

      Reply

  129. I LOVE this yogurt! Thanks again Kimberly. I decided to order some huge paper coffee filters from a restaurant supply store. They are so much easier than the cheesecloth. Now I make your yogurt even more often. The size of the filters are huge since they are meant for a 10 gallon coffee urn. So easy. I need only one per batch. Also I make 1/2 the recipe now so heating and cooling times take less time. IMHO, it needs no flavouring or sweetening. It’s yummy as is.

    Reply

  130. This did not work for me, which is disheartening because I’ve used your recipe for the past month on the stove top. Perhaps that method is more forgiving, I haven’t had issues with the milk scorching and I was able to ballpark the temperatures. Or maybe my stainless steel pot holds heat longer than the Crock-Pot….i don’t know. I’m frustrated.

    Reply

    • Hi Amber, I’m sorry to hear it was a failure this time. I just had a failed batch last month and rather than waste it I thought I’d experiment and turn the slow cooker back on the “warm” setting for a few more hours and see what happens. It worked. It thickened perfectly. Bacteria is a moody thing and though I’ve rarely had a failed batch it has happened to me as well. So if it ever happens to me again I’ll know what to do – just turn it back on “warm” and give it a little more time.

      Reply

  131. Hey, I have a question about the left over whey. I read online that it is similar to buying whey powder for protein. Some people dehydrate the whey from the yogurt and then turn it into powder instead of storing gallons of liquid whey in their freezer. My question is that I imagine the homemade whey from the yogurt would be safe for kids to consume (unlike the whey powders that are full of junk/chemicals). Thinking of how we can use up the liquid whey as a family, but just wanting to make sure.
    Also any idea which other nutrients the whey contains? Thanks :)

    Reply

    • Hi Slavena, that’s super interesting about drying the liquid whey, that’s something I’ve never attempted. But for sure, I would agree that it’s much better than the store-bought stuff with undesirable fillers. Another way I’ve used the leftover liquid whey is in the place of milk for our smoothies.

      Reply

  132. Getting ready to make your yogurt recipe this evening and I am so excited! From what I’ve gathered reading the questions and comments here it can be useful to leave the crockpot on warm overnight while the yogurt sits for the 10-12 hours. Is this correct? Or do you recommend just shutting it down and letting it cool (with the towel on)?
    Thank you!!

    Reply

    • Hi Jen, I’ve always turned the slow cooker off and the results were great. A few weeks ago I had a failed batch and tried turning the slow cooker back on warm for a few hours and it turned out perfectly after all. I would say it depends on how warm your home is. We turn our heat down at night and since it’s winter it gets pretty cool, so I’m going to try leaving it on warm all night for my next batch. Let us know how it goes!

      Reply

  133. I have a jar of unopened yogurt that says sell by 12/16/2016. It is Dec 31. How long does yogurt last past the sell-by date and keep healthy bugs? Being football weekend can I allow it to strain beyond 6 hrs.

    Reply

    • Hi Stann, yes, that yogurt should be perfectly fine. I’ve used yogurt that was 6 weeks past expiration on more than one occasion. As long as it’s unopened, doesn’t have any mold and smells fine it probably is. Yes, it will still have good bugs in it :) And yes, strain it however long it needs to reach the desired consistency. You can also strain it in the fridge which is what I’ll often do if I want it really thick or if I’m making a soft cheese with it and need to strain it overnight or even up to 24 hours.

      Reply

      • Kimberly the yogurt turned out great. I let it drain longer than 6 hours…About 10 hrs. It is thicker than my earlier batches. I also removed the internal bowl of the crockpot, wrapped it in a towel, warmed up the oven, placed the milk in the oven and left the oven light on. The temperature of the yogurt was 99F when I transferred to be drained. Thanks for your insight

        Reply

  134. Help!
    I put the milk in my crock pot and when it was time to turn it off I realized it was on ‘warm’ and not ‘low!

    Please share your thoughts: is it safe to proceed by placing it in crock for additional 2 hrs low, and so on? Wondering if it is safe to save this or just wave the white flag and start with fresh ingredients tomorrow.
    thanks!

    Reply

    • Hi Mimi, if it were me I’d go ahead and put it on low for another 2 hours. I’m not sure if that will do the trick but it’s worth a try!

      Reply

  135. As I was heating and cooling the milk in the crockpot, a thin film of milk was forming on the top. Should I stir this layer or just leave it?

    Reply

  136. My milk was taking forever to cool back down and I fell asleep and missed 110°! Is it too late? Do I have to discard the whole gallon and start over or can I just heat the milk back up to 110°? Thanks!

    Reply

    • It doesn’t hurt to try, Michele. If it were me I’d probably try bringing it back up to 110 F and then adding the yogurt and proceeding from there.

      Reply

        • Bummer. Yes, milk is finicky when it comes to reheating. For next time – what I’ll do sometimes if I’m in a hurry for the milk to cool down, I’ll set it outside where it’s cold to speed up the process.

          Reply

  137. Wow! What a fun recipe… My poor old slow cooker took awhile to get the milk to 180 degrees, however, it did eventually. When I covered the slow cooker with a beach towel for the night I was thinking “I hope this work, I really, really hope this works…” At a few minutes after 6am, I bounded out of bed (it has been a long time since I bounded), and was surprised, thrilled, and delighted to discover I have yogurt! Awesome recipe – thank you for sharing.

    Reply

    • That should work, Sharon, because you’ll be inoculating the milk with the culture later on.

      Reply

  139. Hi Kim! A HUGE thank you for posting this recipe. I made made first batch several madeyonths ago and have been making it sometimes twice a week since I began. I have graduated to a big programmable crock pot with a thermo probe. Yahoo! It couldn’t be easier. Your tip on the super size coffee filter in lieu of cheesecloth also made a huge difference.
    FYI – I follow you instructions from the recipe and your responses to questions and have never had and failed batch.
    I and very eager to try making this using goat’s milk. Can I use the same cow’s milk yogurt starter for that or do I need to use one started from goat’s milk yogurt?

    Reply

    • Awesome, Eva, yahoooo!! I just got a programmable crock pot for the first time a few weeks ago and am looking forward to making my first batch of yogurt with it. Goat’s milk yogurt: I haven’t tried it, but from what I’ve read you can use cow milk yogurt starter. If you’ve never made goat milk yogurt before, just keep in mind that it’s generally much thinner than cow milk yogurt.

      Reply

  140. I’ve made this recipe 3 times now. The first time I ended up with yogurt soup. I was disappointed, but I used it like kefir in smoothies so it was fine. The next 2 times it firmed up well and stained like greek yogurt. The only thing is that both times the final product was thick and creamy like yogurt but had tiny lumps or curds in it. It was like a combination of yogurt and very small cottage cheese. The first failed batch was done entirely in the crock pot, but it took forever (almost 7 hours to heat and cool). The next 2 times I used the stove top to speed the heating process. I was just wondering if you have had the small curd type lumps show up before? And what might cause this? I used organic plain greek yogurt as my starter for the last 2 times. The first time I used plain greek yogurt that wasn’t organic, so I’m thinking it wasn’t good quality cultures. I just didn’t know if I should use plain regular yogurt instead of Greek yogurt? Thank you for any advice you can give.

    Reply

    • Hi Jennifer, I haven’t had that happen before and I’m not entirely sure. Is it possible it’s from the milk scorching a bit on the bottom of the pot? Not enough to brown the milk but to thicken it?

      Reply

      • I guess it is possible the milk could have scorched, I do remember one time the bottom of the pan was a little brown. I’m happy to report that I have made this again and it turned out perfect! I guess I’ll be more careful when heating the milk. The biggest challenge for me is that I like to be in a hurry and this is not a hurried process. Thanks!

        Reply

        • Awesome, Jennifer! I’m glad it turned out perfectly the second time. I know, it’s hard to be patient – the yogurt is just so darned good, we want it NOW!! :)

          Reply

  141. I made this a few days ago and I have to say…it was so easy, I was afraid that I messed it up!

    I just had a bowl of yogurt with fresh cut strawberries and some Grape Nuts…WOW! The sweet strawberries cut the last little bit of tartness and then is is so smooth and creamy. Easily could be served as a dessert. AMAAAAAZING!

    Reply

    • Fantastic!! I agree, it’s the perfect way to satisfy a sweet craving without all the guilt. Thanks, Dave!

      Reply

  142. Just followed your instructions and my Greek Yogurt has turned out perfect! I will never buy packet mixes from the supermarket again. I did do only a half recipe as I only have a small crockpot, however it’s just fine. Thanks from New Zealand :)

    Reply

  143. ok, after reading so many successes posted I’m pretty bummed out. I used the YOGOURMET brand freeze dried yogurt starter and after the 12 hours with strainer and cheese cloth at the ready all i got was milk. I followed your instructions closely. I mixed in the starter with a little of the 110 milk and then mixed in. Unplugged the crock pot and that was it. Although the ambient temp in my kitchen is probably 65 to 70, maybe too cool? anyhow I will try again with a real yogurt as a starter. Any suggestions would be appreciated. Thanks.

    Reply

    • Hi Keith, I’m sorry to hear it didn’t turn out. I have no experience with Yogourmet, I’ve never used it, so I’m afraid I can’t offer any feedback there. 65-70 F for the room temp is fine, but did you keep the slow cooker wrapped in a large towel? Most of us have had a failed batch at some point, the bacteria can be a finicky bunch sometimes. Your second batch will likely be a great success. Yes, I would recommend trying the next batch with fresh yogurt, make sure it’s the kind with live bacteria.

      Reply

  144. Thank you so much for this recipe! I tried this with 2 year old raw milk that I had had in the freezer and it turned out amazing!! So yummy and creamy! The first batch I just let set overnight. Then I tried a larger batch and let it set in the oven for about 20 hours before I drained it and it got thicker! The second time I used store bought 2% milk. Still super yummy and amazing!! This seems hard to mess up! Now I have to figure out what to do with all the whey! Searching riccotta recipes now!!
    Thabk you for super clear recipes with pictures!!

    Reply

    • Awesome, Michelle! I’m going to give it a try this week with raw milk. Thanks for the feedback!

      Reply

  145. Thank you for the post! Regarding the question of raw milk, I have made yogurt with raw milk via the stovetop method, and it works really well – heat milk to 180, cool to 110, add starter yogurt – and at this point I divide it into pint jars and cultivate in warm water on a warmer burner for 5-6 hours, though at this point you could probably do the same thing with the slow cooker. I’m not sure why it won’t work in the crock-pot, except that maybe the pasteurized milk has already been heated once? Store-bought yogurt, even the really good (meaning expensive) stuff, can’t compare to the taste of homemade.

    Reply

    • Thanks for the feedback, Melody. I’m heading over to our local farm this morning to get more raw milk and am going to pick up some extra to experiment further making yogurt with it. I’ll report my findings too. Thanks again!

      Reply

  146. I made this yesterday and strained it this morning. It was really pretty easy. I too was so excited when I lifted the lid to find a beautiful batch of yogurt. This stuff is so yummy. I may never buy store bought again. I divided it between 3 strainers. One for yogurt that I used cheese cloth. 2 smaller ones that I used coffee filters to make lebnah or a cheese spread. Anyway turned out great. Thank you for the recipe and for sharing everyone’s questions and tips.

    Reply

    • Some adjustments may need to be made, Lisa, but one reader reported success using raw milk following these instructions exactly. I’m going to try it again myself. Let us know how it worked out for you!

      Reply

  148. It came out thicker than my first attempt but not like yours. Next time Ill try regular whole milk. Thanks for your help.

    Reply

  149. I used raw milk last night, and my yogurt came out super thick! It doesn’t have the usual tang of yogurt, but is smooth and creamy like greek yogurt. I didn’t have an instant read thermometer, but I managed to get by with my candy thermometer. My yogurt got very thick and dry on the bottom and sides of the cheesecloth, but the top (where it was thickest) was quite soft – more like regular yogurt. I noticed another reader had this issue too. I didn’t stir it while it was draining, but I think it was too thick for the top whey to drain through. No complaints, though – it is amazing! And I love that I could use raw milk (but I bet heating the raw milk to 180 killed off a bunch of the healthy stuff)

    Reply

    • Hi Lori, I made a batch with raw milk last night too :) When I checked it this morning it was much runnier than the yogurt made with regular milk so I turned the slow cooker back on “warm” and let it sit for another 4 hours and it firmed up. It seemed to drain more quickly than regular yogurt and got thick and clumpy – not smooth like the yogurt made with regular milk. Correct, the original bacteria in the raw milk will be killed off through the heating process and then new bacteria is introduced when you add the yogurt culture. So from that standpoint alone there is no advantage to eating yogurt made with raw milk. However, there are still other benefits to raw milk such as easier digestion.

      Reply

  150. After the cup of saved yogurt is added, I set the ceramic pot of my slow cooker on a layer or two of a bath towel. Then, I add a heating pad set on low on top of the glass lid of my slow cooker ceramic pot while the yogurt is forming. Continuing, I wrap this completely in three more bath towels. It sets up in about 8 hours before I begin the straining process.
    I’ve made eight batches in the past four months and each has turned out great thanks to finding your recipe.

    Reply

  151. Hi, thanks so much for this recipe. I’ll see tomorrow if I did everything right! :) I was wondering if I could make this with non-fat milk instead of whole milk?

    Reply

    • Hi Po, I would recommend at least using skim/low-fat milk (texture). Let us know how it turns out!

      Reply

  152. Hi, I’m making the yogurt right now for the first time. My kids like vanilla yogurt. I bought the Nielsen-Massey bourbon vanilla bean paste that you recommended. About how much do I add and do I add it when the draining is complete?

    Thanks.

    Reply

    • Hi Jodi, the vanilla bean paste is amazing. How much you add is purely personal preference. I usually add it to each serving instead of to the whole batch at once, but that’s just my personal preference. Whichever way you’re doing it, start with a little, stir it, taste it, and add more accordingly.

      Reply

  153. Hello Kimberly,
    thanks for the recipe, gonna try it tonight. I have a question (dont know if its been asked/answered before, there are too many to read through all of them). Is it possible to leave the slow cooker on WARM instead of wrapping it in a towel, or is the WARM setting ‘too warm’? Thanks

    Reply

    • Hi Kristyna, when I’ve had a couple of failed batches (didn’t set) I’ve turned it back on to WARM for 3-4 hours and it set up perfectly. But that was also after it had sat out all night wrapped in a towel and given time for the cultures to multiply. So setting it to WARM from the beginning may or may not prevent the cultures from doing their job, I’m not sure.

      Reply

  154. Brilliant Kimberly, just the recipe I need. Looked at others and way too complicated!
    This is similar to the way I am making buttermilk; heat it to 180F, cool to 110, add the culture the first time. On subsequent batches, I mix some from my previous batch with the full milk, wrap it in a towel and set it near the AGA. Perfect every time!

    Can’t wait to try this. Since I’m the only one eating the yogurt I will halve the recipe. But now, I should have it on hand whenever needed – or wanted!
    Thanks!

    Reply

    • Wonderful, Marian! And thanks for the info on how you prepare buttermilk. Happy yogurt-making :)

      Reply

  155. Okay Kimberly, I made your Greek style yogurt this weekend.
    In a word, scrumptious.
    I used the organic whole milk from Waitrose, with the cream on top, and followed the recipe to the letter. Except I had to reheat it from 90F to 115F because I had fallen asleep and it cooled down too much.
    But everything else went to plan. It sat the night next to the AGA.
    In the morning I started to strain it. I actually moved it to the fridge after 4 hours, and allowed it to strain more. My muslin was a very tight weave and it was taking ages. But got there in the end.
    In all honesty I have never, ever tasted such fabulous yogurt. It’s so creamy, with a touch of tang. I took about a quarter of the yield (oh, yes, I did cut it down to a half gallon of milk due to my slow cooker capacity) and added a touch of honey to have with my breakfast in the morning. I may mix some stem ginger in with a portion of the rest, keeping some plain for recipes.
    To top it all off, I made all this lovely, scrumptious yogurt for less than a large pot of commercial brand I was purchasing!
    Win/win. :)

    Reply

  156. Love, love love! Thank you for this recipe! Mine turned out great, but it did take almost a day to strain. As someone else mentioned, around the sides got dense much quicker then the center. The cheese cloth is so large(I bought the one you suggested), I think next time I will cut it in two and use two strainers! Also, I see where the whey can be frozen for 6 months-how long will it be good just in the fridge? Excited to add this to some soups and smoothies.

    Reply

    • Hi Lora! Yes, the sides will strain faster because they’re on a sloped incline (i.e., a thinner layer of yogurt) than the bottom (a much thicker/deeper layer). I’ve seen so many conflicting answers to the whey storage question – some say it will keep a couple of weeks in the fridge, others say a month, many say up to 6 months, and I’ve even seen some that say over a year. If I’m not going to use it up within a few weeks I usually freeze it.

      Reply

  157. On a recent trip to Kosovo and Macedonia teaching science I stayed with a local family who made fresh yogurt every couple of days and ate it for breakfast with fruit. They would just go out in the yard, get the milk from the cow and cut whatever fruits were on the bushes. they would always keep a cup for the next batch. It was a wonderfully simple thing for them and they were shocked to hear that I paid for this stuff in the store every week. lol They made it in a frying pan and heated the milk to where you could no longer put your finger in it without pulling it back out and then just add the starter yogurt and put a lid and towel over it for about 6-8 hours sitting on top of the stove. Then they put it in the fridge. They would serve it and then add the fruit on top usually.

    I have used this recipe countless times and it is awesome. I have found that a big bag of frozen fruit works equally as good as chopping fresh fruits. Either mashed or whole fruits are delicious in this mix. I put it in one pint mason jars and make enough for about 10 days each time. When it starts slightly burning your tongue as you eat it, it’s time to get rid of it. :)

    Reply

    • Thanks for sharing your experience, Stephen. I can just imagine their incredulity at the thought of us paying such premium prices for such a basic staple :) I’m happy you’ve been making and enjoying this, thanks so much for the feedback.

      Reply

  158. Kimberly,
    I want to thank you for this fabulous recipe. So easy! I have made it twice now and I am sure my co-workers, family and friends are tired of hearing about it! My question is can I hurry along the cooling period? My slow cooker s ceramic and once I stir in the yogurt starter and clamp down the lid it is taking more than 5 hours to cool down to 110 degrees. I have to admit I am not starting early enough and because I want to go to bed have resorted to taking off the lid and fanning the yogurt and cracking the lid. Any advice?
    Then you,
    Dianne

    Reply

    • Hi Dianne, I’m so glad you enjoyed it, thank you! Yes, I get impatient myself waiting for it to cool down, especially if I got a late start and want to go to bed. To answer your question, yes, you can speed up the cooling process a bit – I often set it outside to cool down faster. Of course, if it’s summer that won’t help much!

      Reply

  159. The first time, PERFECT. The 2nd time I left it to drain for too long ( 3hrs at room temp and then I put it in the fridge to drain for 8hrs) and it’s THICK! and dry, LOL. Tastes fine but is there some way to thin it out a bit?

    Reply

    • Hi Stormy, congrats on the first time, yay! Your second batch: You can probably thin it out by adding a bit of milk. You know what I’d do instead though? Make cheese! The process you followed the second time is exactly what you would do if you were making a soft cheese, like labneh – a Middle Eastern yogurt cheese. You simply add a bit of salt to it and roll the thick yogurt into balls (yes, it will stick a bit to your palms) and then serve them drizzled with olive oil infused with chopped herbs, maybe some garlic, and a sprinkle of paprika. You take a ball and spread it onto a slice of crusty bread – heaven! For longer preservation you can place the balls in a jar of olive oil (I usually like to add chopped herbs). I’ll be publishing a post about homemade labneh, but that’s the gist of it.

      Reply

  160. Hello Kimberley, I have read everyone of the above comments!! I have just made yoghurt as per your directions but have used a Yoghurt Maker which has 6 small pots in it. It has been in the ‘maker’ for 8 hours and I have just checked and it is lovely and thick! Wow! 🤗
    In the past, I have made many pots of yoghurt but have never warmed the milk prior to adding the starter. (Maybe I never read the instructions properly). I would just add the starter to the milk and whisk (!!!) them together and pour the mixture of milk and starter (cold) into the pots, turn on the Yoghurt Maker and go to work. When I got home at the end of the day – lovely thick yoghurt. Now, did I get lovely thick yoghurt because I made it in the Yoghurt Maker which kept it at a constant temperature, or was I just lucky? Is it actually necessary to warm the milk if I am using a Yoghurt Maker? I don’t have a Slow Cooker.
    Thankyou for your very clear instructions. Love your site!

    Reply

    • Thank you, Mary! :) I’ve never used a Yoghurt Maker before so I’m not really sure how it works.

      Reply

  161. Thank you for this terrific recipe! I just made my first batch and it turned out fantastic. I found it pretty forgiving…I did everything wrong…overheated the milk (not scorched…just higher than the 180, then I overcooled it and had to warm it back up to 110 (which I then overshot to about 118). I used some fat free yogurt as a starter because it’s all I had on hand. It wasn’t set up by the time I had to leave for work, so I just left it wrapped in the towel while I was gone. Despite all my neglect, I still have two containers of delicious Greek yogurt for less than half the price I’ve been paying for one. Amazing! I can’t wait to see what happens when I don’t screw it up!

    Reply

    • Haha, that’s awesome, Teri! Those live cultures are unpredictable that way – they have minds of their own! :)

      Reply

  162. The recipe calls for l. Bulgaricus and s. Thermophilus live cultures. My current greek yogurt at home contains live cultures l. Acidophilus, bifidus and l. Casei. Will this still work as my starter yogurt?

    Reply

  163. Just made my first batch of this overnight. It is now in the straining process. It came out thick and almost ready to eat right out of my crock pot. I took a small taste sample when I first poured it into the colander and I could taste the wonderful tang of Good Greek Yogurt

    I did two small variations to your recipe.

    1. I aged it for 16 hours in my oven instead of just 10 or 12 on the counter. What I did, since I have an electric oven, was while I was mixing in the cultures, I turned the oven on for 2 minutes and then turned it off and kept the door closed. I took the crock out of the shell, wrapped it in a heavy bath towel, then placed it in a broiler pan set on a heavy cookie sheet. Placed it in the (now warm about 125 degrees) oven, closed the door and walked away until 6 AM this morning.

    2. To mix in the cultures to ensure it was fully incorporated, after mixing the starter yogurt (I used Chobani Plain Greek Yogurt 6 oz. single serve cup) with a cup of milk from the crock pot at 118 degrees, was i used a small mini blender and gently incorporated it all throughout the crock full of warm milk. This made sure that it was blended in properly to allow for set up time.

    Total cost for the 1st batch? $2.88. $1.88 for a gallon of whole milk, and $1.00 for the Chobani Plain Yogurt 6 oz. cup. Each additional batch now will only be $1.88 since that is the everyday price for milk at the store near me. Normal price in my area for a quart of Greek Yogurt? $6.99. So this means that on every batch I make, I will save around $12.00

    Yield looks to be at least 2 quarts after straining. I am straining it all day on my counter, covered to keep any dust out of the yogurt. After which, I will be adding it to WIDE MOUTH quart Mason Jars. Since I do a lot of canning, I have plenty of these to use.

    For me, I believe the oven method is best since it really is very hard to find empty counter space in my kitchen.

    We enjoy a lot of different curry dishes here at my place (Nicknamed Charlie’s Cafe after our little fur baby) and yogurt is a main ingredient in most of them, including the Naan Bread which is served with them. This will help cut down on the cost, and this way I KNOW what is in that yogurt!

    Just remember, if using canning jars to sterilize them before adding the yogurt to the jars. I am a professional cook by trade, and I can never have my cooking environment too clean.

    Reply

    • Awesome, Larry! Thanks so much for the feedback as well as the cost breakdown. This yogurt never lasts long in our house, I’m constantly whipping up new batches :)

      Reply

  164. Kimberly, I wrote in on August 27 and September 4 and 6 of last year. I have been using a 16 Quart Roaster for quite some time now and start with 3 gallons of whole milk. I set the roaster on 300 to 325 depending on how fast I want to heat it up. To cool it faster, I take the pan out of the roaster so that it can get air around it. Right before I add the starter, I put the pan back in the roaster and set the temperature to about 108 degrees and leave it for 10 hours. Works great any time of year with the incubation temperature always being the same. Following your process, I have made many batches and have not had one that was less than perfect. Thank You

    Reply

    • Hi Mike, it’s great to hear from you again and thanks for sharing your experience using the roaster!

      Reply

  165. I have heard that the whey can be used as “starter” for your next batch. Also, that it freezes well. I am about to give it a try.

    Reply

    • The main thing is to inoculate the yogurt with the probiotics, which the leftover whey will have. My concern would be its consistency – it’s watery and the final yogurt may not set up as firmly, though I’m not sure. Let us know how it turns out!

      Reply

  166. Just made the most delicious Greek yogurt ever! Nightly re moment adding some heavy cream to the milk. Thank you for posting this recipe and helpful hints!!!

    Reply

  167. Great recipe. First time l made it l took the milk straight from my fridge into my slow cooker which then took hours to heat up.The next time l made it l used the milk from room temperature and (obviously) it heated up quicker.Thanks for the recipe. l would have liked the recipe in UK units but l can live with US units

    Reply

  168. Holy CRAP!! I had to make this because I doubted it would turn out. I like to try things that I just can’t imagine will work. As an example, a Sauerkraut and Lima bean cheese soup recipe I found with mixed veggies that I was sure would be gross…delicious. So I had to try this crock pot yogurt. I heated the milk and only had a meat thermometer that isn’t very accurate to measure the high and low temps-so they were probably close but not too close, added the plain yogurt from the store as directed and covered it with a towel overnight expecting to wake up to a mess of “What do I Do With This” and it was just as the recipe said. Then, at a loss for cheesecloth…because I thought I’d be tossing the whole batch so I didn’t think that far ahead, I found a nylon apron and lined my colander with that expecting it wouldn’t work. I did that before I left for work and IT WORKED!!! SO SO SO sorry I doubted this recipe. Its so damn good. I compared the Dannon plain yogurt in the container to the stuff I made–I will NEVER buy yogurt at the store again. Love the liquid leftover! What an awesome thing to use in soups, gravys and tonight I’m using it as the liquid in my packaged rice instead of water. Tastes amazing.

    Reply

    • Thanks for giving me the best laugh of the day, Annette! I’m thrilled this was a slam-dunk success in spite of all your doubts!

      Reply

  169. Hi Kimberly! Thank you for this lovely recipe. I made my fist batch last weekend and I am about to start another batch this weekend! I cannot believe how much better homemade yogurt is from the stuff you get from the store. My husband, who is not a yogurt fan, LOVED this! He kinda raved and he doesn’t rave about anything.
    Thanks again!

    Reply

    • Fantastic, Rachel! I agree, there just is no comparison. Not only from a flavor/texture perspective, but homemade is also much healthier because it has a MUCH higher probiotic content. Thanks for the feedback!

      Reply

  171. I just wanted to say that this is the BEST tutorial on the web for making yogurt. The information you provide along with the step-by-step photos is terrific and I have enjoyed at least 4 batches already by following your tutorial. THANK YOU. I’m never buying yogurt again.

    Reply

  172. Has anyone tried adding powdered whey protein to the mix before adding the yogurt culture? I want to thicken the yogurt and raise the protein content, but after it is finished, it is too thick for the protein to not just form lumps. I’ve made lots of yogurt and never had a batch fail, but this will be new territory for me. It seems like it should work, but what do I know? Can’t see why this would kill the culture.

    Reply

    • Hi Carolyn, yes, you can use skim milk but it will result in a runnier yogurt. To try and thicken it up a bit you can add a cup of non-fat powdered milk prior to heating.

      Reply

  174. WOw there are a lot of comments here – I read through trying to find if you’ve answered this already…. SOMETIMES it comes out kind of grainy. WHat causes that?

    Thanks!

    Reply

    • Hi Katie, there are two things that commonly cause graininess: Stirring the milk once it starts heating (beyond just when you add the starter culture), and using a starter culture that has any additives in it.

      Reply

  175. This recipe works perfect for me every time. Thank you! I love my good Greek yoghurt and so do my kids. I’ve even tried it with UHT carton milk with good results.

    Reply

  176. THE BEST YOGURT EVER!!!! I am never ever ever buying yogurt again. Thank you so much for this informative blog post and tutorial! Love your blog and every recipe so far has been a winner!

    Reply

  177. Hello thank-you so much for this recipe! It looks so good, I can’t wait to try it.
    Just one question though! What is the difference on using whole milk, and 3.25%”homo” milk??
    What would be the difference if I used homo milk instead of whole milk? Thank-you kindly for the advice!!

    Reply

    • Hi Alexandra, I think they are one and the same. In the U.S. for milk to be considered “whole” it must contain a milkfat content of 3.25%. And you can use either homogenized or non-homogenized (called “creamline” in some areas).

      Reply

  178. Hi! I’m trying this recipe for the first time and I accidentally let it cool below 110 before wrapping it in the towel. Does this mean when I get up in the morning I’ll have wasted a gallon of milk?

    Reply

    • Not necessarily, Yvonne, it also largely depends on what the room temperature is. Just wait and see what it looks like in the morning – you may need to give it a few extra hours.

      Reply

  179. You don’t say, in your directions, whether or not to put the lid on the slow cooker. I read everything and looked at all the photos, nowhere is there a lid. This is my first time making this, and I did not put the lid on– a mistake, I suspect, as the level of milk is down an inch, an in spite of 7 1/2 hours, it’s still 2 degrees from 180°. Is it ruined?

    Reply

    • Hi Jean, it makes no difference whether it’s open or shut other than, as you’ve noted, it will take a lot longer to get up to temperature if it’s open (the heat is escaping), especially if the room it’s in is cold. (Keeping the lid shut also prevents things like flies landing in it.) No, it’s not ruined. At this point though, since it’s already been sitting out a long time, I’d speed up the process and heat it up on the stovetop (just stir regularly to prevent scorching) and follow the same instructions, including later wrapping up the pot in a towel to let it thicken.

      Reply

  180. Kimberly, since it was only a couple degrees away from reaching 180 degrees I continued in the Crock-Pot. It took a total of 8 hours, I let it cool down added yogurt with active cultures wrapped it and let it sit overnight. at 7 this morning I unwrapped it to find a beautifully thick and creamy Greek style yogurt. It hardly needed any draining because I could see no liquid in it at all. Is still sitting in its cheesecloth strainer but there’s perhaps a half a cup of whey. And it tastes utterly delicious. I think next time I make it I will do it lid off as well. you can’t beat perfection. :-)

    Reply

    • Fantastic, Jean, I’m happy to hear it! If you continue leaving the lid off I’d just recommend laying cheesecloth or a towel over it to keep anything from flying or falling in.

      Reply

  181. My first attempt with this was easily the best yogurt I’ve ever had–even creamier and less sour (which is my preference) than my previous favorite Fage. And about 80% cheaper! Thanks so much Kimberly!

    A couple notes on my experience:
    -I used 1 cup of Fage unsweetened whole milk yogurt as my starter
    -An internet search revealed that the ideal incubation temperature is 110-115
    -My 6 qt Crock Pot’s “warm” feature (with the towel over it) will cause the temperature to rise verrrry slowly up to 115 and beyond.
    -I alternated turning the Crock Pot off and on (to warm) to stay roughly within that 110-115 range, using a leave-in thermometer with an alarm to make sure it didn’t get hotter. It heats and cools so slowly that this was pretty easy.
    -After about 5-6 hours I stopped the incubation and strained it overnight in the fridge, about 9 hours.

    The result was PERFECT for my tastes. The taste was basically like heavy cream with just a hint of tartness, and the texture was about like room-temperature whipped cream cheese.

    I think part of the key to achieving this was incubating a relatively short amount of time, then straining overnight in the fridge. The shorter incubation warded off the sourness, and then putting it in the fridge halted incubation during the long strain. Straining overnight made it very creamy (despite the short incubation).

    Yup, I’m done buying this from the store.

    Reply

  182. My finished yogurt had a jelly like consistency instead of being creamy. Not much whey from a quart milk. Any suggestions?

    Reply

    • Hi Thaz, unfortunately without a thermometer there’s no way of knowing when the milk is at the right temperature at either end. It would all be guesswork which would likely result in a failed batch of yogurt.

      Reply

  184. Well dang, without going back and rereading the recipe, I added my heirloom culture without letting the milk cool to 110 degrees. I was thinking I was supposed to stir it in right away then let it cool for the 8-12 hours. Kind of missed a whole step. Any idea what I might end up with? Milk with dead culture? Anything I can do to save it at this point? BYW, my first batch last week came out perfectly. Thanks!

    Reply

    • Hi Meredith, yeah unfortunately the high heat will probably have killed the culture you added and the milk most likely won’t set. Who knows though, you might get lucky and all you can do is wait to find out. In any case, I’m glad to hear your first batch turned out!

      Reply

  185. Proper Greek yogurt has a fat content of 10%. While some of this comes from removing the whey, the basis is not milk but a mixture of milk and whipping cream (proportion of 8 to 1). The whole point of Greek yogurt is that it is creamy, i.e. fat.

    Reply

    • Escoville, I’m not sure where you’re sourcing your information from but your comment about fat content and whipping cream is incorrect. Greek yogurt by its very definition is simply yogurt that has been strained and that is what makes it unique (and that is what makes it creamy). While I suppose some people may choose to add whipping cream as a more contemporary variation, that is neither customary nor traditional. Greek yogurt, made for thousands of years, was traditionally made with goat milk (without the use of goat whipping cream I might add) and over time sheep and cow milk were also used.

      Reply

    • Hi Jessie, this method only works for real milk – using a dairy alternative will require a different process and the addition of a thickening agent.

      Reply

  187. I am on my 6th generation of using store-bought Fage unsweetened whole milk yogurt as the original starter. It still sets extremely well after about 5 hours and gets as thick as I want with straining. However, it seems to get a tad more sour every generation, even though I’m not really changing the recipe between batches. My two questions are, as long as the yogurt still sets well, is it still perfectly fine to eat? And 2, has anyone else experienced this? Wondering why it might happen.

    Reply

  188. I am trying this for the first time today and can’t wait to see how it turns out! A friend shared this site with me :) My question is, what alternative can I use instead of the cheesecloth? We’re trying to go zero-waste, and we also have limited storage space. I looked into buying a special yogurt strainer, but the reviews said it only holds a 1/2 gallon recipe and we eat too much yogurt for that. I’ve looked into voile and muslin. Any thoughts?

    Reply

    • Hi Kirsten, keep in mind that cheesecloth is reusable the same way voile and muslin is. Some of our readers have reported success using coffee filters but those are of course disposable. So for something you don’t throw away and can reuse over and over, I recommend sticking with cheesecloth (muslin is hairy and some of the fibers will end up in your yogurt).

      Reply

  189. I have made this before and it has turned out great every time. Today I am babysitting and completely forgot to check it until the milk was boiling in the crockpot – boo! What are my chances that it will still set do you think?? We love this yogurt! Thanks for the recipe!

    Reply

    • Hi Amy! I would totally still give it a shot – just let it cool to the correct temp and add the culture. Fingers crossed!

      Reply

  190. I recently had two failed attempts in a row and was unwilling to throw out the second batch too. So i thought, “why not just try again with the same batch” when it re heated it made a ricotta like cheese and the whole family loved it! Just FYI 🤗

    Reply

  191. Hello! Thank you for this recipe. I did not read through all comments so I apologize if my question has already been answered. I made the yogurt and it thickened up but not very much. I tried straining and my cheesecloth slipped and yogurt and whey mixed again. Started the strain over and it did not work (yogurt passing through cheesecloth…even with new cheesecloth). I have been eating the thin unstrained yogurt. My question is can I use this thin yogurt to make my next batch or will it not have enough cultures to begin the yogurt making process?

    Reply

    • Hi Jennifer, that’s a good question. The fact that it didn’t thicken up much makes me wonder how strong the cultures are in it. To play it safe I would use some other yogurt as the starter for the next batch. Just make sure it’s plain yogurt and that the ingredients specify that it has those live cultures in it.

      Reply

  192. We’re going through a cold snap, so I’m worried the yogurt will cool too quickly after I wrap it in the towel. Do you think putting it in the oven with the proof setting would keep it too warm? *The proof setting is around 90 degrees.

    Reply

    • Hi Connie, 90 degrees might be okay, considering where my husband’s from in Arizona 90 degrees IS room temperature ;) Let us know how that goes!

      Reply

  193. Hahaha! Will do! Thanks for your quick reply. I’ve been making my own granola for awhile now and my family loves it over yogurt with fresh or frozen fruit. It’s hard to keep it in the house, so I’m excited to see if this works for me. :) Thanks again!

    Reply

  194. Hello! This sounds great.

    For the first part heating the milk on high in the slow cooker, do you put the lid on?

    Thanks

    Reply

    • Hi Hannah, yes, leave the lid on during the entire process – it keeps unwanted things from getting in, traps in the heat, and prevents the top of the milk from forming a “skin.”

      Reply

  195. Hi — made this yogurt last night – let it drain in fridge overnight. Used coffee filters instead of cheesecloth as I had none and local store didn’t have cheesecloth either. I got a very nice smooth yogurt – very yummy, little tangy which is nice. Good smell! Added a dollop of homemade pineapple jam to my serving and yum yum!! Thank you for sharing. Mine was a bit thicker on edge than it was in center, but once I stirred it up, it all looked the same!

    Reply

    • Awesome, Teddi, I’m so glad and appreciate the feedback! Yes, if you’re straining it through something that is concave in shape, which most strainers are, the sides will be thicker because they have less quantity of yogurt there and so will strain more quickly than the center of the strainer.

      Reply

  196. I am so excited to try this! Our local municipal recycling pickup has stopped accepting plastic tubs—of the type store-bought Green yogurt comes in—so this is a perfect excuse to stop paying someone else to make subpar yogurt for me and take it on myself! One quick question, though: Do you have any idea why the nutrition information for this homemade version shows so much more sugar than you would find in the store-bought varieties?

    Reply

    • That’s a good question, Doug. I think it’s going to depend on how much you strain it and what the yogurt yield is. A gallon of whole milk has 208 grams of sugar to start.

      Reply

  197. I’ve tried this twice and I must be doing something wrong but it’s still good. Just very thin. The first time a “yogert drink.” Second time a bit soupy. I got it to 180, cooled to 110 let it sit 12 hours in towel wrapped crock pot. Stained second tone gor 5 hours. Put it in the fridge bc I was worried about leaving it straing extra time just to try to thicken more. Still soupy. Taste is still super yummy. Want thick Greek yogert. Please advise. 😉

    Reply

  198. This recipe is amazing. I made yogurt last week- 8 hours in the slow cooker and it never got to 180 so I moved it to the stove. I followed the rest of the recipe and we gorged on yogurt. I appreciate your pictures too. Thank you for putting this out there as well as the answers to all the questions.

    Reply

  199. So far I have done 3 or 4 batches following your exact recipe and results have been wonderful.
    I love the final product I’m getting however it lacks of tart/sour taste which seems to be characteristic of Yogurt itself.

    Is there something I can modify to your recipe to add just a little bit tart/sourness to my yogurt?

    Thanks again for sharing this one with us.

    Reply

    • Hi Abdiel, I’m so glad, thank you! You can probably achieve more tartness via a longer fermentation time, i.e. letting it sit out longer at room temp.

      Reply

  200. Delicious yogurt! This is so much tastier than store bought yogurt!!! I was scared to try it and am so glad I did. Don’t skip the heat treating step!

    Reply

  201. I love this yogurt! I’ve made it successfully twice but my last two attempts didn’t thicken (most of the yogurt slips through the cheesecloth). The only difference is that my grocery stores changed so can the actual milk you’re using matter? I noticed the new Horizon Organic milk I’m using has “DHA Algal Oil” and “Vitamin D3” on the ingredients list. Could that screw things up?

    Reply

    • Hi Scott, I’m so glad you like it and have had success! The vitamin D3 wouldn’t impact it but the algal oil, I’m not sure. Perhaps some other readers have used Horizon and can comment on their experience with it…

      Reply

  203. Thank you for your post! It was very useful but there somethings which I want to share and maybe make peoples live much easier.
    I love greek yogurt and I was trying to make it on my own for long time.
    I’m using these cultures by Canadian company VIVO.
    In instruction there said “if you want to make greek yogurt you would need to buy milk which contains 11 g. of protein or higher”.
    So I’m not using cheesecloth to help it to get more thicker, it getting thicker naturally on it’s own.
    Also some people were saying that their yogurts after 2-3rd time is not getting thick. The reason is that when you doing it more and more cultures are losing their bacterial benefits plus taste getting more sour.

    Reply

  204. Hi this recipe sounds great. Can’t wait to try it! A question do you I could add cream to it as well to make extra rich ?
    TIA

    Reply

    • Hi Lisa, I don’t. Once it fully strains to a thick yogurt it’s very rich. That said, you can certainly add some cream if you like and you could do a comparison to see which version you prefer.

      Reply

  206. Hi! I am excited to try making greek yogurt at home! With a quickly growing family saving the $$ on homemade greek yogurt will be wonderful. In several comments, I didn’t read through all of them, you mention using the specific cheese cloth- but I didn’t notice in your post any links to cheese cloth. I saw several other items linked, but not to a cheese cloth. Just thought I would see if my tired eyes are missing it or if the link has been removed? Thanks!

    Reply

Add your Response

Your email address will not be published.

Or, you can subscribe without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy

Copyright

Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

Copyright © 2013–2018All Rights Reserved

Sign up for our newsletter!

Receive the latest recipes from The Daring Gourmet!

You have Successfully Subscribed!

(No SPAM, we'll never sell your email - we promise!)