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bowl with homemade greek yogurt and a silver spoon, next to a few bowls of yogurt toppings

Make Your Own Greek Yogurt (Shortcut Recipe)

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 5 minutes
  • Straining time: 12 hours
  • Total Time: 12 hours 5 minutes
  • Yield: about 2 cups of Greek yogurt 1x
  • Category: breakfast
  • Method: Strained
  • Cuisine: Greek, Mediterranean
  • Diet: Vegetarian

Description

Did you know you can make creamy, thick, and protein-packed Greek yogurt (aka strained yogurt) at home with just one single ingredient? Learn how to make homemade Greek yogurt from regular store bought yogurt with my easy step-by-step guide, including a video and photos. There is absolutely no cooking required, and you don’t need any special equipment – just a strainer, cheesecloth, and a bowl!

Use your homemade Greek yogurt to make some delicious & nutritious recipes with Greek yogurt, such as my popular Greek yogurt salad dressing, frozen Greek yogurt, or Greek yogurt ranch dip.


Ingredients

Scale
  • 32 oz container of plain regular yogurt, any fat content


Instructions

  1. Place a fine mesh strainer over a medium sized bowl.
  2. Line the mesh strainer with 2 pieces of finely woven cheesecloth. I used 100 grade.
  3. Scoop all the regular yogurt into the cheesecloth-lined strainer.
  4. Gather the edges of the cheesecloth and gently secure them around the yogurt with a bag clip or rubber band.
  5. Set in the fridge to strain for at least 5-8 hours, depending on fat content of the yogurt (see notes for details).
  6. Once your yogurt is to your desired thickness and consistency, remove the yogurt from the cheesecloth using a spoon or rubber spatula and put it in an airtight container or jar for storage.

Notes

Straining time guidelines

  • Reduced fat or nonfat yogurt: Start checking the consistency by scooping the yogurt with a spoon between 8-12 hours. If you want it even thicker, strain for 18-24 hours.
  • Full fat yogurt: Start checking the consistency after 5-7 hours. For even thicker yogurt, strain for 12-18 hours.

The longer you let the yogurt strain, the thicker and creamier it becomes.