How to Make Greek Yogurt

This is a step-by-step tutorial on how to strain yogurt in order to turn it into Greek yogurt. You'll love this easy video on How to Make Greek Yogurt!

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Now don't be scared, we're not talking from scratch here. This is just a little tutorial on how to turn regular ole yogurt into thick, creamy Greek yogurt. It's absurdly easy and will save you at least a couple bucks each week at the grocery store - depending on how much yogurt you eat.  I use this technique all the time and save the leftover enzyme and probiotic-packed whey for my smoothies and marinades.

Not only is Greek yogurt more expensive than regular, I often have trouble finding the plain, full fat variety at my grocery story (I'm lookin' at you Brigantine Acme!). While I don't mind the low fat stuff for breakfast, I prefer using the real deal for savory applications like tzatziki sauce. It just tastes better!

But I especially love eating a bowl Greek yogurt for breakfast with some fruit and a little sprinkle of granola on top. Whip up a batch of my Chai Spiced Granola and you'll be all set!

This technique will work for any kind of yogurt, whether it's homemade, full-fat, non-fat, or flavored. That being said, I have no idea how it would work with the non-dairy varieties. If you've tried it, leave me a comment to let me know!

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How to Make Greek Yogurt

This is a step-by-step tutorial on how to strain yogurt in order to turn it into Greek yogurt. You'll love this easy video on How to Make Greek Yogurt! 
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • Regular Yogurt any amount, any variety

Instructions

  1. Place the strainer over the bowl and line it with a few layers paper towels, cheese cloth or coffee filters. Plop the yogurt into the center, and fold the towels over to loosely cover. Place the bowl in the refrigerator and allow to drain for at least 3 hours or up to overnight. The longer it sits, the thicker it will become.
  2. Spoon the thickened Greek yogurt into a container and store until the expiration date on the original container. The leftover whey that remains in the bowl should also be saved. It's packed with probiotics and live enzymes that is great for thinning out smoothies or tenderizing and marinating meats.


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9 Comments

  1. 5 stars
    Please post the tsatsiki recipe you did at the demo at Stockton last month. It was delicious and I want to try it.

  2. 5 stars
    I just came to your site after you commented on my taco cones and I knew you looked familiar!! I'm a huge fan of the Next Food Network Star and loved you on it! This is awesome!!

    I eat tons of Greek yogurt but have never thought to make it from regular yogurt! That sounds so easy, and I agree, It is always so hard to find the plain one and that is always the kind I'm looking for!

    1. Aww thank you so much! I'm glad to know you watched! This is soo simple to do and totally worth the wait! Still obsessing over your taco cones btw. SO smart! 🙂

  3. 5 stars
    WOW! I just did the math with our yogurt from our Amish Farmer's organic yogurt and for the cost of a pint of Greek yogurt, I can make a quart of regular yogurt AND have the whey leftovers for loads of things, including keeping feta cheese longer in the fridge! Thanks, Coley! Great tip!