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How To Make Greek Yogurt – The Easy Way

How to make Greek Yogurt.

Make your own Greek yogurt at home - with just ONE ingredient and no fancy machine:

Why choose homemade Greek yogurt?

— You get the option to make different flavors

— You can make it dairy-free and sugar-free

— Just one ingredient, and no expensive equipment required

Learn how to make Greek yogurt at home - with just one ingredient and no yogurt starter or fancy machines:

How To Make Greek Yogurt

While there are many “how to make Greek yogurt” tutorials online (and please feel free to try them if you are feeling adventurous!), these recipes usually require a yogurt starter and/or a fancy machine.

The following tutorial requires neither of these things; it is easy and quick, but it’s also a really useful trick to know! Just a few steps can turn your favorite yogurt into thick and creamy Greek yogurt—especially helpful for everyone who needs a dairy-free yogurt and can’t find/dislikes the only dairy-free Greek yogurt option on the market. It’s also great if you need Greek yogurt for a recipe and don’t want to make a special trip to the store.

vegan greek yogurt

How To Make Greek Yogurt

  • 1 container yogurt of choice (I used Wholesoy)
  • pot and fine mesh strainer
  • cheesecloth or coffee filters

Place the fine mesh sieve over the pot, and line with cheesecloth or coffee filters. (See photos.) Put all of the yogurt into the strainer, then refrigerate overnight. Discard the liquid at the bottom of the pot, or save it for another use, and you are left with thick “Greek-style” yogurt! (Note: I did not have success in this recipe with So Delicious; if you like that brand, I’d recommend just buying their Greek yogurt to begin with.) Eat as you would Greek yogurt, or use in your favorite recipe that calls for Greek yogurt. I’ve posted a few recipes below.

View Homemade Greek Yogurt Nutrition Facts

3 Delicious Uses For Greek Yogurt:

greek yogurt pie

Creamy Coconut Cream Pie


chocolate greek yogurt pie

Chocolate Greek Yogurt Pie



Peanut Butter Frozen Yogurt

I will be back tomorrow, with a new recipe!

Published on February 15, 2015

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  1. Hollie says

    I never knew how easy it was honestly. I had always assumed that making Greek yogurt was a difficult process because of how expensive they are in the store!

  2. Kathryn says

    I’ve never heard of making your own greek yoghurt before and it looks super easy. Will have to try this out sometime as the better options in stores are usually quite expensive and the cheaper ones are usually full of sugar (but if anyone has any good options for the UK I’d love to know for convenience)


  3. Imani says

    Hi Katie,

    Thank you very much for ALL of the wonderful recipes on your great site. I have been able to successfully make more than a few of the recipes to my family’s and my delight. You state that any yogurt may be used to make Greek style yogurt, does that include dairy-based product? Also, will your Greek recipe be as tangy as regular Greek yogurt?
    Thanks again for your culinary genius, I can hardly wait to try out this recipe as it will certainly save me money!


    • alice weissman says

      For all you ladies out there who would love to make Greek yogurt, I purchased a simple pan with a strainer from Amazon. you place the yogurt in the container which is a built in strainer and let the why settle to the bottom. you will have Greek yogurt overnight. I save freeze the whey and use it in soups, stews, smoothies, anything you can think of where you want extra protein!!
      I even use the yogurt to mak vegetable cream cheese for bagels.

  4. Michelle says

    I forgot about this completely! I used to make homemade cream cheese this way when I ate dairy. Can’t wait to try it with Whole Soy, which happens to be my favorite brand. Thank you so much for sharing! 🙂

  5. Karin says

    This looks so easy! I’m assuming you’d lose some volume from liquid loss. If i’m using yogurt with dairy, any idea how much greek yogurt you’d get from this recipe? Thanks!

  6. Michelle says

    I’m a total noob here, but, is this going to be actual greek yogurt (more protein) or is it “greek-style” yogurt (thickness, etc)?

    • Christy says

      In traditional dairy based yogurt greek yogurt contains more protein per serving because the liquid that is drained off the yogurt contains lactose (milk sugar=carbs). They aren’t actually putting more protein in the yogurt, it is just a happy result of the straining.

  7. Jamie says

    This is how labne is made, though it is strained longer so it is closer to a cream cheese consistency – also delicious!

  8. Rebecca says

    Question: What can I do if I CAN’T BUY vegan yogurt? I don’t live in the US, but I would LOVE to try your yogurt recipes-do you have any substitutes? Thanks!!

  9. frances says

    Hi thank you for these ideas and recipes. My addition to this is that I use Kefir Milk and also decant it to give me a soft cream cheese. The liquid that comes out the bottom is a clear & yellow (Whey) that can be accumulated and used for fermenting vegetables. I will be watching for your next recipe. From Sunny South Africa

  10. Evelyn Morrissey says

    For health reasons I have put onto strict vegan Diet. Can I use soya yoghurt to make the Greek yoghurt, it only comes in flavours though. South African markets are still behind was far as vegan foods are concerned

  11. Cathy Bodell says

    So how do you make homemade non-dairy Greek yogurt now that Whole Soy has gone out of business?

  12. Biscuit says

    Thanks again for your culinary genius. I love your recipes. Do you have all your recipes written in a book? If so, where may I get this book?

  13. Janice says

    Hello. I was wondering if you could help me. I make homemade Greek yogurt from milk and starter. I was wondering if you could help me figure out how many weight watchers points this would be

  14. Theresa Clementi says

    I bought plain yogurt when I meant to buy Greek yogurt, which I like because it has more protein. If I follow this method, does it somehow cause the yogurt to have more protein or is it “greek-style” yogurt (thickness, etc)?

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