With so many recipes calling for Greek yoghurt to just having it with your breakfast, Greek yoghurt could almost be called a staple in the kitchen.

There are certain ingredients that quietly become the backbone of a kitchen—and for me, Greek yoghurt is absolutely one of them. It’s the kind of staple you don’t even think twice about buying, because it finds its way into everything. From breakfast bowls and smoothies to marinades, baking, sauces, dips, and even desserts, so many recipes call for that creamy, tangy richness that only Greek yoghurt can bring.

But here’s the thing—once you start paying attention, you realize just how often you’re reaching for it. It’s always in the fridge, always on the shopping list… and somehow, always running out at the worst moment.

That’s exactly why making your own Greek yoghurt at home is such a game changer.

Not only is it surprisingly simple, but it’s also incredibly satisfying. With just a few basic ingredients and a bit of patience, you can create something far more delicious than store-bought—thick, creamy, perfectly tangy, and completely your own. Plus, you can tweak it to your exact taste and texture, making it ideal for everything from your morning yogurt bowl to your favourite savoury dishes.

Once you’ve made it yourself, it’s hard to go back. And trust me—when something is this easy and this versatile, it deserves a permanent spot in your kitchen.

Greek Yoghurt:

This is one of those recipes that quietly becomes part of your routine—the kind you make once, and then keep coming back to again and again. With just milk, a little milk powder, and a yoghurt starter, you can create beautifully thick, creamy Greek yogurt right in your slow cooker or crockpot—no special equipment, no fuss.

Using 2 litres of milk, you’ll end up with roughly 1.4 litres of rich, homemade yoghurt after straining. It’s smooth, tangy, and far more satisfying than anything store-bought—because you’ve made it exactly the way you like it.

But what makes this recipe even more special is what comes after. As your yoghurt strains, you’re left with a golden, nutrient-rich whey that’s far too good to waste. It’s incredibly versatile—perfect for tenderizing meats, building flavour in marinades, enriching doughs, or even using as a buttermilk substitute in baking.

This isn’t just a recipe—it’s a foundation. One you can tweak, adjust, and truly make your own over time. Once you start, it becomes one of those kitchen staples you rely on without even thinking… and honestly, you’ll wonder how you ever lived without it.

Makes 1-1.2 liters + 1-1.4 liters of whey

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Ingredients:

• 2 Liters whole milk
• 2 Tablespoons milk powder
• 40g Cultured yoghurt starter
• pinch of salt (optional – at the end for balance)

Equipment:

• Crockpot / Insta pot / Slow cooker
• Strainer / Sieve
• Cheese cloth (if you don’t have this, you can improvise, pantyhose would work well)

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Method

1. Heat the milk:
   add milk + milk powder to crockpot insert
   press yogurt, set to high
   heat to 82–85°C (just below simmer)
   stir occasionally
2. Cool:
   let milk cool to 41–45°C
   use cold water bath if needed
3. Add starter:
   mix starter with a little warm milk until smooth
   stir gently back into the pot
4. Ferment:
   close lid (not sealed)
   press yogurt and set 12- 14 hours
   leave completely undisturbed
5. Chill:
   leave yoghurt in insert
   cover loosely
   refrigerate 8 hours or until desired thickness
6. Pre-stir (anti-lump step):
   once fully cold, give one proper gentle stir
   break the set so it becomes smooth
7. Strain:
   line a sieve with cloth
   pour yoghurt in gently
   strain in fridge 8 hours
8. Finish:
   transfer to a sealed bowl / container
   

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NOTES

add: (optional)

• 2–3 tbsp whey – To loosen or add a bit more tang
• small pinch of salt – If its a bit wild tasting, this balances out the flavour

stir gently until creamy and balanced

Notes:

• longer ferment (14 hrs) = more tang
• long strain (8 hrs) = very thick yogurt
• whey added after straining = better acidity + smoother texture
• salt sharpens flavor and removes “farmy” note

Important adjustments to consider:

• don’t over-stir after adding whey → can thin out overnight
• use 1–2 tbsp whey first, then adjust if needed
• expect slight loosening after sitting in fridge
• If the yoghurt loosens too much after adding whey or stirring, you can strain again.

Texture control:

• too thick → add whey, milk or cream
• too loose → strain longer next time
• too mild → ferment longer
• too tangy → reduce ferment time slightly

Yield:
from 2L milk → about 1 kg – 1.2 kg Greek yoghurt depending on straining

Save the weigh and use it as a buttermilk substitute or use it in marinades or enriching doughs. This also works really well for tenderizing meat.

Result:
thick, smooth, creamy Greek yoghurt with balanced tang and clean finishDough should be soft and slightly tacky, not dry.