Greek Yogurt Recipe and
How to Make Homemade Yogurt

A Greek yogurt recipe can easily be made when you first learn how to make homemade yogurt.

A homemade yogurt recipe really doesn't require that many ingredients or tools. 

All you really need is quality milk and a "real" yogurt culture.   And you can use raw, vat-pasteurized, or pasteurized milk.

There are also a few different ways to make a homemade yogurt recipe. 

Learn how to make homemade yogurt instead of buying it from your grocery store. This way you control the quality of your Greek yogurt recipe and you will probably save lots of money as well.

Greek Yogurt Recipe - Crock Pot Greek Yogurt


Pour milk into appropriately sized lead-free crock pot.  Put the lid on and cook on the low temperature setting for 2 1/2 hours.

Then turn off your crock pot and unplug.  Do not disturb or even remove the lid for 3 more hours.

After 3 hours past, remove your lid and stir in 1 cup of room temperature yogurt culture (should not be cold).


  • 1 Gallon Organic Low Fat or Whole Milk (do not use ultra-pasteurized)
  • 1 Cup Organic Plain Yogurt (with active cultures)

Put the lid back on and cover the crock pot with a thick towel and let sit for 9 hours or overnight in a warm area of your kitchen.

Finally, strain yogurt with a coffee filter or cheesecloth lined sieve that's sitting over a bowl to catch the whey.  Then put in your refrigerator for as long as it takes to thicken the yogurt.

Basic Greek Yogurt Recipe

If you want to make a more "Raw" homemade yogurt recipe, you would bring the temperature only up to 110 degree F.

This ensures that a raw foodist doesn't break any of their dietary laws - that is a raw foodist that eats raw dairy foods.

Part 1

I think the trick to making a thicker yogurt is keeping the yogurt warm enough for the culture to do its work in the first few hours.

Raw yogurt does have a tendency to be a little runnier or not as thick as yogurt made from pasteurized milk for some reason??

Part 2

The next step in making this Greek yogurt recipe, is straining off the whey to create a thicker yogurt or yogurt cheese as some people refer to it.

Use a doubled cheesecloth or a flour sack (tied) above a glass bowl to catch the whey.  And this process will probably take 3 to 8 hours.

Greek Yogurt Recipe - Raw Milk Greek Yogurt


Pour warm (70 to 78 degrees F) milk into a quart sized mason jar and stir in your heirloom yogurt culture.

Cover with a paper towel and use an elastic band to secure.  Let sit on your kitchen counter at room-temperature for at least 24 hours.

Next, pour the yogurt into a sieve placed on top of a bowl that's lined with 2 layers of a fine cheesecloth or a flour sack.

Wrap and use an elastic band to secure.  Place in your refrigerator or leave on your counter to drain off the whey (for 3 hours to overnight).


  • 1 Quart Raw Whole Grass-Fed Milk (warm to touch)
  • 2 Tbsp. of Yogurt Culture (from Viili yogurt made with a Viili culture)

Many people don't know or weren't taught the many uses of whey and what to do with the whey that is leftover from the straining process.

Fortunately, there are many food preparations that call for the use of whey. 

As well as other interesting uses for high quality leftover whey.

The Many Uses of Whey

I've personally used whey strained from yogurt to make lacto-ferments like kimchi and to remove the phytic acid from my oatmeal.

You can also soak your grains or beans in whey to help them be more digestible - less gassy!  And you can even use whey to soak your nuts.

Did you know that you can make ricotta cheese with your leftover whey?

Whey kind of gives food a sour taste and you can use whey to make fermented pancakes or use whey to replace buttermilk in your baked goods.

You can also use whey to replace lemon juice in your salad dressings. 

You can drink whey by mixing it into your smoothies and some people just drink whey straight up.

Adding whey to your pet's food will give your pets extra-nutrition.  And you can also feed whey to your plants as it makes a great plant food (for some plants).

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