Whole Milk Greek-Style Yogurt

Yield 1 quart (4 cups) of Greek-style yogurt



  1. Follow the step-by-step photo tutorial above for detailed instructions. The following is a brief outline for easy printing and reference.
  2. Heat the milk over medium to medium-high heat until it reaches 165 degrees, making sure to stir the milk constantly. Do not allow the milk to come to a boil.
  3. Once the milk comes to temp, turn off the burner and place the pan on a cooler area on the stovetop. Allow milk to cool to 110 degrees. (Or you can use a cold water bath method to more quickly cool the milk – see the photo tutorial for details.)
  4. When milk reaches 110 degrees, thoroughly whisk in the gelatin for about one minute. Then add the yogurt starter and continue to whisk until thoroughly combined, about one minute.
  5. Place the yogurt mixture into a yogurt maker, or use another reliable incubation method as outlined in the photo tutorial. Allow yogurt to culture for 8-12 hours, depending on taste preference. The longer you culture, the more tangy the taste. (If making SCD yogurt be sure to culture for 24 hours.) Then give it a good whisking to re-blend, and transfer it to the refrigerator to cool completely.


Be sure to use pasteurized milk only for this recipe. Yogurt experts do not recommend using ultra-pasteurized milk to make yogurt. UHT milk is actually cooked at high temps making it unsuitable for culturing. In addition, I do not recommend using this recipe to make raw milk yogurt, as it requires a different heating process. See Cultures for Health for details. Also note: It's normal to see small gelatinous clumps of yellow liquid when using gelatin to thicken yogurt. It is the whey that has separated from the milk solids. Simply use a whisk to gently blend it back into the yogurt.

Recipe by Keeper of the Home at