How to Make Homemade Yogurt (and Greek Yogurt)

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Homemade yogurt is easier than most people think. With just two ingredients and a few hours of mostly hands-off time, you can make a fresh, reliable staple that works across meals. No special tools required— just milk, a spoonful of live-culture yogurt, and a warm place to let it sit.

One of the benefits of making yogurt yourself is the control it gives you. You can adjust the texture and flavor to your liking, use the milk you prefer, and skip unnecessary additives. Whether you enjoy your yogurt plain, sweetened, or strained into Greek-style (see below), the process is straightforward and adaptable.

It’s also a practical way to keep something nourishing on hand. Once made, yogurt keeps well in the fridge and works just as easily for breakfast with fruit as it does in dressings, baked goods, or savory dishes. You’ll find yourself reaching for it more often than you expect.

This post walks through the full process — from heating the milk to storing the finished yogurt — with a few notes to help you customize it along the way. If you’re looking for a simple recipe you can return to week after week, this is a good one to start with.

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Understanding Yogurt Culture

Yogurt begins with the simplest things: milk and time. But what makes the transformation possible is a small, vital addition: live cultures. These are beneficial bacteria that gently ferment the milk, turning it into something thicker, tangier, and easier to digest.

Why Cultures Matter

The process is natural. As the bacteria feed on the milk’s lactose, they produce lactic acid, which helps the yogurt set and gives it that familiar tang. This fermentation is what makes yogurt more than just milk — it becomes something nourishing and lasting, rich in texture and beneficial for digestion.

Two bacterial strains are always present in yogurt:

• Lactobacillus bulgaricus
• Streptococcus thermophilus

These are the essential cultures, and many yogurts include additional strains for added flavor or health benefits. When yogurt contains “live and active cultures,” it means those helpful bacteria are still present in the final product.

Where to Find a Good Starter

To begin, you’ll need just a couple of tablespoons of plain yogurt that says “live active cultures” on the label. Avoid varieties that have been heat-treated after culturing, as that process removes the live bacteria.

Once you’ve made your first batch, you can use your homemade yogurt as the starter for the next one. Over time, the cultures can weaken, so it’s a good idea to start fresh with a new store-bought yogurt every few batches. You can also find powdered starter cultures online if you prefer a more consistent option.

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How to Make Greek Yogurt

Greek yogurt starts the same way but adds one extra step: straining. This simple act transforms regular yogurt into something thick, creamy, and satisfying — perfect for bowls, spreads, or cooking.

1. After your homemade yogurt has chilled, place a fine mesh strainer over a bowl.
2. Line it with cheesecloth, a clean tea towel, or coffee filters.
3. Spoon in the yogurt and let it strain in the refrigerator for 2–4 hours. The longer it strains, the thicker it becomes.
4. Transfer the thickened yogurt to a clean container.

Don’t discard the strained liquid — that’s whey, and it has its own place in the kitchen.

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What to Do With the Leftover Whey

When you scoop out your yogurt, you may notice a thin, yellowish liquid collecting on top or draining off if you strain it to make Greek yogurt — that’s whey. It’s full of protein, minerals, and beneficial bacteria. Don’t pour it down the drain! Set it aside and store it in the fridge in a clean jar.

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How to Store Homemade Yogurt

Once your yogurt has finished incubating and has chilled in the refrigerator (and has been strained, if you’ve made Greek yogurt), transfer it to a clean, airtight container if it’s not already in one. Stored properly, homemade yogurt will keep in the fridge for up to 2 weeks.

You may notice some separation as it sits; a thin layer of liquid (whey) may collect on top. This is normal. You can stir it back in or pour it off, depending on your texture preference.

If you plan to make another batch, be sure to set aside 2 to 3 tablespoons of your finished yogurt to use as the starter. For best results, use the freshest yogurt possible, ideally within 5–7 days of making it. Over time, the cultures can weaken, so it’s a good idea to refresh with store-bought yogurt every few batches.

Here’s what you’ll need to get started:

• Large pot – Stainless steel or enameled cast iron to help distribute heat evenly and prevent scorching
  • Avoid: Aluminum or unlined copper, as they can react with milk and affect flavor
• Thermometer – to ensure accurate temperatures when heating, cooling, and incubating the milk
• Whisk or spoon
• Clean jar or container with lid
• Warm space for incubation