Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical.
Greek Yogurt is traditionally made by straining yogurt to remove some of the whey, resulting in a yogurt that is thicker and creamier. The difference between thick, creamy Greek yogurt and regular yogurt is simply the amount of whey they contain. Strain away some of the whey, and you will turn economical regular yogurt into premium-priced Greek yogurt. It's as simple as that!
Not all "Greek" yogurts are equal. Real, natural Greek yogurt contains only milk and cultures. Some brands label their yogurt as "Greek" but use thickeners and fillers such as guar gum, carrageenan, whey concentrates, and modified cornstarch to thicken their yogurt instead of straining.
To strain regular yogurt, line a fine mesh strainer with several layers of cheesecloth. Instead of cheesecloth you can also use a flour sack towel, a large coffee filter, thick paper towels, or an old undershirt. Let the yogurt strain for about 2 hours either on the kitchen counter or in the refrigerator until it reaches the desired consistency.
For Greek Yogurt, you will want to strain off about ¼ cup of whey for every cup of yogurt. If you start with 2 quarts of regular yogurt, that will yield 6 cups of Greek Yogurt and 2 cups of whey. Measuring the whey is a good indicator of when to stop straining. Or you can strain the yogurt until it reaches the consistency that you desire. If you strain it too long, however, you will end up with labne, a thick, creamy cheese.
Not only is Greek Yogurt creamier and thicker than regular yogurt, it contains more protein, less sugar, and fewer carbohydrates.
Jump to Section
Recipe
How to Make Greek Yogurt from Regular Yogurt
Ingredients
- 2 quarts regular yogurt 64 oz
Instructions
- Place several layers cheesecloth in a fine mesh strainer.
- Pour the yogurt into the strainer.
- Allow to rest on the counter or in the refrigerator until it reaches the desired consistency, about 2 hours.
- About 2 cups of whey should be strained for Greek Yogurt.
Notes
- For Greek Yogurt, you will want to strain off about ¼ cup of whey for every cup of yogurt. If you start with 2 quarts of regular yogurt, that will yield 6 cups of Greek Yogurt and 2 cups of whey. Measuring the whey is a good indicator of when to stop straining.
Nutrition
Related Recipes:
Roasted Cherry Greek Yogurt Bowl
Pj Schott says
Really needed this. My favorite brand of yogurt (grass-fed, organic, nonfat) does not have a Greek version. Thanks for this well-written "how-to".
Kelly says
So happy you found it useful, PJ! Thanks so much!
Anne K Hillyer says
Good recipe, thanks. I left mine on the kitchen counter at room temp for about 3 hours. It probably could have gone for another hour to get to optimal thickness.
Kelly says
So happy you liked it, Anne! Thanks so much!
Justin Lee Carr says
i have just purchased an EasiYo Fresh Yogurt YOGURT MAKING STARTER PACK and, online, found out how to make Greek Yogurt which I am going to do.
Kelly says
Hope it turns out well for you!
Esther Del says
I tried your yoghurt recipe and it was awesome. Thank you.
Kelly says
So happy you liked it, Esther! Thanks so much!