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spoon in glass of Greek yogurt and honey

Homemade Greek Yogurt

Karon Grieve
Easy to make homemade Greek Yogurt (strained yogurt) with only 2 ingredients
5 from 3 votes
Prep Time 10 mins
Total Time 10 mins
Course Dairy
Cuisine Greek
Servings 4 servings
Calories 134 kcal


  • 800 ml milk whole milk
  • 4 tbsp live yogurt


  • Heat the milk to 85C/185F and then remove from heat and allow to cool to 43C/110F.
  • Spoon the yogurt into a clean jug and stir in a few tablespoons of the warm milk then add all the rest and stir well.
  • Pour into a large jar with a lid and wrap in towel and place in a warm area for 24 hours.
  • Strain this yogurt through a muslin lined plastic sieve over a bowl in the fridge overnight.
  • Ladle the thick creamy Greek style yogurt in the sieve into a jar and it will keep for up to 1 week in the fridge.


Save the leftover whey from straining the Greek yogurt to use for baking, fermenting and even in your bath!
This Greek yogurt will keep for up to a week in the fridge.
Use to make dips like raita and tzatziki as well as in baking and of course just to serve with honey for breakfast too.


Calories: 134kcalCarbohydrates: 11gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 23mgSodium: 95mgPotassium: 295mgSugar: 11gVitamin A: 344IUVitamin C: 1mgCalcium: 250mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword breakfast, Greek yogurt, yogurt
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