How to Make Homemade Greek Yoghurt on the Stove
More now than ever, I’ve found myself well and truly in my homestead era slowing things down, getting back to basics, and finding joy in making more of what we use every day from scratch. With the cost of living continuing to rise, there’s something incredibly comforting about knowing you can create simple, nourishing staples right in your own kitchen.
Making your own yoghurt is one of those small, meaningful shifts. It doesn’t require anything fancy, just a little time and intention. And in return, you get something wholesome, affordable, and made entirely by your own hands. It’s these little habits that not only stretch the grocery budget, but also bring a deeper sense of satisfaction and connection to the food we feed our families.
What You’ll Need
- 2 litres full cream milk ( I even use powered milk)
- 2–3 tablespoons plain natural yoghurt (with live cultures) (or a starter culture)
- A heavy-based pot
- A thermometer (helpful, but not essential)
- A clean towel or blanket
- A strainer or colander
- Cheesecloth, muslin, a reusable straining bag, or you want to be a bit fancy try a Yogurt Strainer
Step 1: Gently Heat the Milk
Pour your milk into a large pot and slowly heat it over medium heat. Stir occasionally to prevent it from sticking or scorching on the bottom.
You’re aiming to bring the milk to about 82°C (180°F) just before boiling. If you don’t have a thermometer, watch for small bubbles forming around the edges and steam rising from the surface.
If you’re new to this, a simple kitchen thermometer which really helps take the guesswork out.
Once it reaches temperature, remove it from the heat.
Step 2: Let It Cool
Allow the milk to cool down to about 43–45°C (110–113°F). This step is important because if it is too hot and it will kill the good bacteria, too cool and it won’t culture properly.
A simple way to check without a thermometer: dip a clean finger in. It should feel warm, but comfortable enough to hold for about 10 seconds.
Step 3: Add the Starter Yoghurt
In a small bowl, mix a few spoonfuls of the warm milk with your yoghurt starter. This helps thin it out and prevents lumps.
Gently stir this mixture back into the pot of milk, making sure it’s evenly combined.
If you prefer not to rely on store-bought yoghurt, you can use a powdered starter culture instead.
Step 4: Let It Culture
Cover the pot with a lid, then wrap it in a towel or blanket to keep it warm. Place it somewhere undisturbed like inside an oven that’s turned off, or a cosy corner of your kitchen.
Let it sit for 8–12 hours. The longer it rests, the thicker and tangier it becomes.
Try not to move or disturb it during this time as this is where the magic happens.
Step 5: Check Your Yoghurt
After culturing, your yoghurt should look set and slightly jiggly, with a creamy consistency. At this stage, you have regular natural yoghurt.
If you’d like to stop here, simply refrigerate it and enjoy.
Step 6: Strain for Greek Yoghurt
To create that thick, luscious Greek yoghurt texture, you’ll need to strain out the whey.
Line a strainer with cheesecloth or a clean tea towel and place it over a bowl. Pour in your yoghurt and let it drain for about 1 hour, depending on how thick you like it.
I personally love using a cheesecloth as you can use them for so many different things it’s simple, and you can use it again and again.
The longer you strain, the thicker it becomes.
Step 7: Store & Enjoy
Transfer your finished Greek yoghurt into a sealed container and store it in the fridge for up to a week.
Don’t forget to save a few tablespoons to use as your starter for the next batch this is how your homemade cycle continues.
A Few Simple Tips
- Full cream milk gives the best, creamiest results ( I even use powered milk and still works)
- Keep everything as clean as possible to avoid unwanted bacteria
- If your kitchen is cool, place the wrapped pot in a slightly warm (not hot) oven
- The leftover whey can be used in baking, smoothies, or even for watering plants
Why It’s Worth It
For me, this is what this season of life is all about learning, trying, sometimes failing, and still showing up to create something meaningful. There’s a quiet kind of confidence that comes from knowing you can make things yourself, especially in a world where everything feels like it’s getting more expensive and out of reach.
Homemade yoghurt might seem like a small thing, but it’s part of a bigger picture. A slower, more intentional way of living. A way of providing for your family that feels grounded, capable, and a little more connected to the way things used to be.
And honestly, there’s nothing quite like opening the fridge and seeing a jar of thick, creamy yoghurt that you made from scratch. It’s simple, it’s nourishing, and it’s a gentle reminder that we can do more than we often give ourselves credit for.
If you give this a try, I hope it becomes one of those little kitchen traditions you come back to again and again.
I love that I have pulled my finger out to share my experiences that I have learned while we have created Evenindee Homestead here as a blog. I really do hope this inspires you to try your hand in making homemade Greek Yoghurt
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If you’re looking for a few simple tools to make the process easier, here are the ones I personally recommend:
(These are simple, affordable tools that make homemade yoghurt even easier nothing fancy, just practical and can be used for so many different things made in the kitchen.)
