Homemade Greek Style Yogurt

Homemade greek yogurt with local cranberry honey

Thick and creamy yogurt can be made at home with almost no effort!

You can make your yogurt from scratch using my instructions here https://shamelesshousewife.wordpress.com/2014/12/21/yogurt-made-from-scratch-with-no-fancy-equipment/ or you can use regular store bought yogurt and still be able to create Greek style yogurt at home.

You will need:

Plain yogurt (you can use flavoured yogurt just choose one without fruit at the bottom) *Please note that you will end up with less yogurt at the end of this process as we will be removing some of the whey. So if you are making this for a recipe, start with more yogurt than you need.

Cheese cloth or thin cotton cloth. (I use an old threadbare pillowcase instead of cheese cloth)

A large bowl


Place cheese cloth over bowl and pour your yogurt into the cheesecloth. Secure the cheese cloth to the bowl using an elastic so that the cloth is suspended. This is important to allow the whey to be able to drip out of the yogurt.

Put the bowl with the yogurt in the suspended cheese cloth into the fridge for a few hours. The amount of time you want to leave the yogurt in the fridge draining will depend on the thickness of the yogurt you desire. The longer you leave the yogurt, the more whey will drain out, the thicker the yogurt will be.

If you drain out a lot of the whey you will find that the yogurt will actually turn into a cream cheese consistency. This is okay! You can actually use this “yogurt cheese” the same way you would use cream cheese.

Once you have reached your desired thickness you can add your own flavouring or sweeten it anyway you like. I served mine with a hint of local cranberry honey swirled in.

This is so easy even children can make it!

There is no reason to let that whey go to waste. We use whey in baking like bannock or loaves of bread but there are many MANY different uses so don’t let a delicious and nutritious drop go down the drain!


7 thoughts on “Homemade Greek Style Yogurt

  1. Very cool! I’ve made yogurt in the crockpot before, but never Greek yogurt. I stopped making it when we switched to raw milk because it doesn’t thicken up properly. In retrospect, I think that’s because there is already bacteria in the raw milk competing with the yogurt cultures. I’ll have to low-heat pasteurize it and try this recipe. Thanks for the tutorial!

    Liked by 1 person

  2. Pingback: Homemade Crackers | shamelesshousewife

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