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There is no comparison between the delicate, mild flavor of homemade yogurt and what comes in a grocery tub. This recipe makes a versatile, slightly honeyed, thick, creamy, and delicious Greek yogurt with no special tools or machines. This batch of yogurt can be frozen into small portions before straining to act as the 'starter' for following batches of yogurt.


Recipe Summary test

5 mins
11 hrs 15 mins
11 hrs 20 mins
1 quart yogurt


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 2 quarts milk in a saucepan over medium heat until a candy thermometer inserted in the liquid reads between 180 and 190 degrees F (82 to 88 degrees C), 8 to 12 minutes. Remove from heat.

  • Whisk powdered milk and honey into the warm milk. Let cool until the thermometer reads between 115 and 120 degrees F (46 to 49 degrees C), about 1 hour and 15 minutes.

  • Whisk a small portion of the warm milk mixture into the yogurt; stir mixture back into the saucepan. Transfer mixture into a warm slow cooker. Wrap slow cooker in a bath towel and tuck it away into a microwave or oven. Let sit until thickened into yogurt, 6 to 9 hours.

  • Line a colander with cheesecloth or coffee filters and set over a bowl. Pour the yogurt into the colander and refrigerate colander and bowl until desired consistency is reached, 4 to 8 hours.

Cook's Notes:

Milk of any fat content can be used.

The powdered milk is optional but makes the yogurt thicker.

Nutrition Facts

275 calories; protein 13.1g; carbohydrates 36.1g; fat 9.3g; cholesterol 36mg; sodium 171mg. Full Nutrition