How to Make Greek Yogurt at Home (and What to Do with the Whey)

Short answer: Greek yogurt is regular yogurt with much of the whey strained out. To make it at home, make a batch of plain yogurt, chill it, then let it drain in the refrigerator through a cheesecloth-lined sieve for about 2 to 4 hours, until it's as thick as you like. You'll end up with roughly half as much yogurt, much thicker, plus a jar of whey you can use in cooking and baking.

What you need

• A batch of homemade plain yogurt. 2 quarts of milk and 1 to 2 level teaspoons of Natren Yogurt Starter make about 2 quarts of yogurt.
• A fine-mesh sieve or colander set over a bowl, with room underneath for the whey to collect.
• Cheesecloth (two or three layers), a clean thin cotton towel, or paper coffee filters.
• A spatula, and jars or a container for the finished yogurt and the whey.

Whole milk gives the thickest, creamiest result. Low-fat and non-fat milk also work; the yogurt will be a little more tart.

Step 1: Make the yogurt

Follow Natren's directions: heat 2 quarts of milk to 180–190°F (82–88°C) and hold it for 20 to 40 minutes, cool it to 110–112°F (43–44°C), stir in the starter as a smooth paste, and keep it warm for about 4 to 8 hours until it sets. Our full guide to making yogurt at home covers every step, and the Instant Pot yogurt guide shows how to do it in a multicooker.

Step 2: Chill it first

Refrigerate the finished yogurt for several hours, until it's thoroughly cold. Cold yogurt is firmer and strains more cleanly; warm yogurt runs through the cloth.

Step 3: Strain it in the refrigerator

1. Line the sieve with two or three layers of damp cheesecloth, a thin towel or coffee filters, and set it over a bowl.
2. Spoon the cold yogurt into the lined sieve. Don't stir it first; scoop it gently.
3. Cover it and put the whole setup in the refrigerator.
4. Let it drain. Check after an hour and stop when it's as thick as you like.

Rough guide to timing:

• 1 to 2 hours: thicker than regular yogurt, still soft and spoonable.
• 2 to 4 hours: classic thick, Greek-style yogurt.
• Overnight (8 hours or more): very thick and spreadable, close to cream cheese. That's yogurt cheese, also called labneh.

If it goes too far, stir a spoonful or two of the whey back in until it's the texture you want.

Step 4: Store it

Scrape the yogurt into a clean container, stir it until smooth if you like, cover it and keep it in the refrigerator. Like any homemade yogurt, it gets more tart as the days go by. Keep the whey in a separate covered jar in the refrigerator too, and use it within a few days.

What to do with the whey

A 2-quart batch gives you about a quart of pale, slightly tangy whey. Don't pour it away:

• Smoothies: use it in place of some of the milk or water.
• Baking: use it instead of buttermilk or water in pancakes, bread, muffins and biscuits.
• Grains: cook rice, oats or other grains in part whey and part water.
• Soups and stews: add it as part of the cooking liquid.
• A cold drink: mix it with water, a squeeze of lemon and a little honey.

Ideas for your Greek yogurt

• Use it instead of sour cream on potatoes, tacos or chili.
• Make tzatziki with grated cucumber, garlic, dill, lemon and olive oil, or snezhanka salad, its Bulgarian cousin. Read more in What Is Bulgarian Yogurt?
• Spread yogurt cheese on toast, or roll it into small balls and cover them in olive oil and herbs.
• Try our green yogurt recipes.

FAQ

Is Greek yogurt made with different cultures?

No. It's the same yogurt, made with the same cultures, with more of the whey removed. Natren Yogurt Starter uses L. bulgaricus LB-51 and S. thermophilus BC 122.

How much Greek yogurt does a batch make?

Roughly half the volume you started with, depending on the milk and how long you strain it. 2 quarts of yogurt usually gives about 1 quart of Greek-style yogurt.

Can I strain store-bought yogurt?

Yes, as long as it's plain and doesn't contain thickeners such as pectin or gelatin, which can stop it from draining well.

Why didn't my yogurt drain?

Coffee filters and tightly woven towels drain slowly. Give it more time, or switch to cheesecloth. Very thin, runny yogurt may not have set properly in the first place; see the troubleshooting section of our yogurt guide.