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How to Make Greek Yogurt


Make creamy, rich and delicious Greek yogurt at home for a fraction of the cost of commercial varieties.

This video contains instructions on how to make Greek Yogurt using yogurt from a previous batch as starter culture.

When getting started with our freeze-dried Greek Yogurt Starter Culture, please begin by following the instructions on activating the Greek Yogurt Starter, included with your culture.



Making Greek Yogurt

Heirloom Thermophilic (heat-loving) cultures such as the Greek Yogurt Starter require a yogurt maker or other appliance to keep the milk warm during culturing. 

Nearly any type of dairy milk will make yogurt. The milk can be raw or pasteurized. Information and tips on Choosing Milk to Make Yogurt as well as special considerations for Making Raw Milk Yogurt are available. Avoid ultra-pasteurized or UHT milk. 

Once the yogurt has set and cooled, it can be flavored, thickened, or enjoyed as is. Always remove a portion of the unflavored yogurt and retain to use as starter for the next batch. It is important to make a new batch of yogurt at least every 7 days to keep the cultures strong. Always use the freshest batch of yogurt as starter.

Flavor yogurt according to your taste preference.

To make a very thick Greek-Style yogurt similar to commercial varieties, add thickeners or drain whey from the cooled yogurt.


Try Greek Yogurt in These Recipes:


Back to: Making Yogurt: Expert Advice Articles and Recipes