How to Make Greek Yoghurt – Thick & Creamy

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Thick creamy Greek yoghurt is super easy to make! Make it in a warm spot on the bench, in the Thermomix or in a Yoghurt Maker. This is literally a set and forget recipe if you have a TM6 or Yoghurt Maker. Even without fancy equipment, the recipe makes delicious homemade, natural, pot set yoghurt.

Portrait picture Greek Yoghurt in a bowl with fresh fruit

So many people have been asking me to share my recipe for creamy Greek-style yoghurt lately. I know it can be tricky to reproduce that thick, creamy premium yoghurt consistency, but with a good recipe and a few tips, you will nail the technique easily, every time. 

The technique for yoghurt making will vary depending on whether you are culturing the yoghurt on your kitchen bench, have a Yoghurt maker or using a Thermomix, but the recipe remains the same.

Yoghurt Making Ingredients

First of all, I quite often get asked which starter yoghurt is best for yoghurt making and if skim milk is suitable. So I thought I would outline the ingredients I use in my recipe. There are only three ingredients used in my yoghurt recipe.

Milk

I use only full cream milk when making yoghurt.  The reason for this is it will produce a thicker, creamier yoghurt and the cultures will multiply quicker when they are fed the optimum food, ie: full cream milk. I use full cream UHT milk because;

  • it’s generally cheaper than refrigerated milk. 
  • the milk is kept at room temperature so it’s quicker to heat. 
  • I always have reserves of UHT milk in the pantry so it’s convenient

Yoghurt Starter

In the past, I’ve seen recommendations that only expensive brands of thick yoghurt be used as a culture. The truth is, any pot set yoghurt will have the active cultures needed to create yoghurt. I would always use full cream, natural yoghurt as a starter. 

I will share another yoghurt making technique which uses actual cultures instead of yoghurt as a starter in an upcoming recipe. 

Milk Powder

Good quality milk full cream milk powder adds a delicious creaminess and gives the yoghurt cultures more goodness to feed upon whilst turning your milk into yoghurt.  If you have ever reconstituted cheap milk powder you will know there is a taste difference between brands, so choose a brand you trust. The flavour of your yoghurt can vary depending on your choice.

Greek yoghurt served with fruit on a wooden background

Greek Yoghurt Making Tips

How long does yoghurt need to culture?

The key to culturing yoghurt is keeping the yoghurt at the optimum temperature for a minimum of eight hours. The longer the yoghurt is allowed to culture the thicker and tangier the yoghurt will be. Culturing the yoghurt for longer also allows the bacteria to break down the lactose further making it more suitable for those with lactose digestion issues.

The easy answer, culture the yoghurt for a minimum of 8 hours and a maximum of 24 hours. Then refrigerate.

What temperature is the optimum temp for yoghurt?

In my experience yoghurt cultures best when maintained at between  38 – 50 degrees, or 102 – 120 Fahrenheit. It is most important that the temperature of the yoghurt is maintained adequately at the start of the process, (first five hours). Once the culture is active the yoghurt should still continue to the culture at body temperature although it will need longer to complete the process. 

What if the temperature is too high?

Temperatures over 53 degrees or 127 Fahrenheit will kill the active yoghurt culture and should be avoided.

Yoghurt Making Methods

By now you have probably realised the key to successfully producing thick, creamy natural yoghurt comes down to culturing the yoghurt at the optimum temperature. There are a number of different methods used for maintaining the yoghurt temperature. The method you chose will depend on the equipment you have on hand.

If you consume a lot of yoghurts it may be useful to invest in a method which minimises the chance of failure and food wastage. 

Benchtop Method

This method requires you to manually maintain the temperature of the yoghurt. Here are a few tips to help you:

  1. Place the yoghurt in a warm spot such as in front of a closed sunlit window.
  2. Add the yoghurt to glass jars and place in a sink full of warm water. Top up the warm water as necessary.
  3. Use my ThermoServer method below. *see video

Electric Yoghurt Maker

An electric yoghurt maker is a small, compact appliance which keeps the yoghurt at the optimum temperature. I have always used this model yoghurt maker because I also culture mascarpone cheese. Mascarpone has a longer culturing or processing time. If you are looking to purchase a yoghurt maker, ensure the machine has a timer which goes beyond 12 hours so you have the maximum functionality.

Using a yoghurt maker, simply make my recipe as per the instructions.  Pour the yoghurt into the supplied container. Add the container to the appliance and then set the timer for 10 hours.  

Remove the yoghurt and refrigerate until required.

Thermomix TM6

If you have a TM6 you’re in luck!! Your yoghurt maker is a built-in function! No need to carefully watch and maintain the temperature of the yoghurt in a ThermoServer AND no need to purchase a Yoghurt maker!

Simply watch the video below and follow the steps in the recipe. 

 

Yoghurt and muesli on a wooden table with fruit

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Easi-Yo Flavoured Yoghurt

If you’re looking at a cheats way of making flavoured yoghurt fast, take a look at my story about Easi-yo Flavoured yoghurt.  This is a great option if you have kids that enjoy copious quantities of expensive flavoured yoghurt. This homemade flavoured yoghurt costs approximately $2.50 for 1 litre. This yoghurt can be cultured using anyone of the above methods. 

Landscape image yoghurt pots on a placemat with fruit

Portrait picture Greek Yoghurt in a bowl with fresh fruit

Thermomix Greek Yoghurt Natural

Julie Carlyle
Super easy to make in the Thermomix no matter what TM model you have! The TM6 is literally set & forget! Even the TM5 & TM31 can make delicious, pot set Greek yoghurt using this recipe.
5 from 3 votes
Cook Time 6 mins
Cooling & Fermenting 10 hrs 45 mins
Total Time 10 hrs 52 mins
Course Basic, Breakfast, Brunch
Cuisine American, Australian, Greek
Servings 8 pots
Calories 132 kcal

Equipment

Ingredients
 
 

  • 1000 g Full Cream UHT Milk at room temp (you can use regular milk but it will need to be heated, see instructions)
  • 80 g Full Cream Milk Powder
  • 80 g pot set natural yoghurt used as a starter culture

Steaming

  • 350 g Hot tap water
  • 1 TBS white vinegar used to clean the bowl as it steams

Instructions
 

UHT Milk Method

  • Add the UHT milk, milk powder and yoghurt starter to the TM Bowl
  • Combine 10 sec/Speed 7. Scrape down bowl.
  • Repeat, Mix 10 sec/Speed 9.

Regular Milk Method

  • Place the milk in the TM Bowl. Heat 6 min/70 degrees/Speed 2.
  • Allow the milk to cool to 37 degrees. Approx 45 min.
  • Add the milk powder to the cooled milk. Combine 10 sec/Speed 7.
  • Add the yoghurt to the milk. Combine 10 sec/Speed 7.
  • Pour the yoghurt mixture into 8 mini glass pots, add the lids to the pots.

Fermenting Yoghurt TM6

  • Place the yoghurt pots into the deep Varoma dish and add the lid.
  • Wash the TM Bowl and add the hot tap water and vinegar to the TM bowl.
  • Place the Varoma dish on the TM Bowl. Ferment Mode /70 degrees/10 hours.
  • Once complete, refrigerate the yoghurt until required.

Bench Top Yoghurt Culturing – Fermenting TM5 & TM31

  • Wash and submerge the Thermoserver and lid in boiling water to heat the dish.
  • Heat 550g water in the TM Bowl. 6 min/90/Speed 1
  • Pour water into the pre-heated Thermoserver.
  • Add the prepared yoghurt pots to the ThermoServer. Leave covered for 5 hours.
  • Heat 150g water in TM bowl. 3 min/70 degree/Speed 1
  • Replenish the ThermoServer with additional 150g of heated water. (Leave the original water in the ThermoServer.) Allow the yoghurt to ferment for another 5 hours.
  • Once complete, refrigerate the yoghurt until required.

Video

Notes

It’s helpful to sit the heated ThermoServer on a thick tea towel so heat isn’t lost through the base.
If you don’t have a ThermoServer, use a thick crockery casserole dish or cast iron pot. Make sure to warm the container prior to adding the hot water and yoghurt.

Nutrition

Serving: 1potCalories: 132kcalCarbohydrates: 10gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 24mgSodium: 98mgPotassium: 314mgSugar: 11gVitamin A: 306IUVitamin C: 1mgCalcium: 246mgIron: 1mg
Keyword Fermenting, Greek Yoghurt, Thermomix, Thermomix #greekyoghurt #Thermomixyoghurt #TM6 #fermentmode, Thermomix Yoghurt, Yoghurt making, Yogurt
Tried this recipe?Let us know how it was!

I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

Leaving a comment and a star rating helps others decide if they should try my recipe. Plus if you hit the social media share buttons, your friends may find a delicious new recipe too!

Thank you for stopping by,

Happy Cooking

j

xx

23 thoughts on “How to Make Greek Yoghurt – Thick & Creamy”

  1. Bree says:

    5 stars
    Hi Julie,
    This recipe is great! delicious greek yoghurt that is better than supermarket bought! The only thing i am noticing is it’s just a little runny and i’d like it thicker. What do i change to get a thicker yoghurt? Thanks so much!

    1. Julie Carlyle says:

      Hi Bree
      I’m so pleased you’re enjoying the recipe.
      If you leave the yoghurt longer the fermentation will continue and the yoghurt will become thicker. Also, always use full cream milk and the milk powder for the thickest yoghurt.
      Happy Cooking
      Julie

  2. Sharon McLennan says:

    Hi Julie thanks for a easy to follow explanation on how to make Greek Yoghurt. My son has 2 British Bulldogs & their diet includes Greek Yoghurt daily which costs a small fortune, so I’d like to try this easy recipe. What can I ferment the batch in instead of small pots?

    1. Julie Carlyle says:

      Hi Sharon
      Thank you for your lovely comment. I’m so pleased your bulldogs like my yoghurt 🙂 You can ferment the yoghurt in 250gm jam jars if you like. Just make sure you ferment with the lid on 🙂
      Happy Cooking
      j

  3. Debbie Fireman says:

    Do you need to heat the milk and cool if you use UHT milk? Do you just need to keep it at 37-40 degrees?

    1. Julie Carlyle says:

      Hi Debbie
      Heat treated milk, if it is in an unopened package doesn’t need to be reheated beyond warming the milk for the culture.
      Happy cooking
      J

  4. Eileen Dunlop says:

    Hi Julie. I have a TM31. Could I try using the same process as Julie Carlyle and ferment my yoghurt in pots in the varoma, rather than the thermoserver please?
    I don’t have the ability to upgrade my machine at the moment.
    Thank you xx

    1. Julie Carlyle says:

      Hi Eileen
      Yes you could make yoghurt this way. Use the same process. Every hour just heat the water in the Tm jug to 70 degrees so the Varoma stays warm for 12 hours.
      Happy cooking
      J

  5. Claudia says:

    Hi,
    I would like to use actual culture rather than yogourt as a starter. Is the recipe out yet?
    Thanks

    1. Julie Carlyle says:

      Hi Claudia yes the recipe is available. You should find the link in the story.
      Julie

  6. Liz Muir says:

    I have a TM 5, & want to try the Varoma on top of the jug method. Is it 8 hours, 70° at speed 1, with a litre of water?

    1. Julie Carlyle says:

      Hi Liz
      The TM6 cycles on and off over the 8 hour period so the culture in the Varoma is kept at a fairly constant 40 degrees. I’m not sure you could do that with the TM5. Plus you would have the machine working the whole 8 hours. If you wanted to try I would only set the TM5 on to 50 degrees for 8 hours.
      Let me know how you go.
      Julie

  7. Rachel Pengelly says:

    I wanted to make the Greek yoghurt low fat would that work and if so would I just use low fat milk and milk powder?

    1. Julie Carlyle says:

      Hi Rachel
      I am sorry to say that using low-fat products doesn’t produce low-fat yoghurt. The active bacteria need full-fat milk. In the commercial products, the fat is later removed after the culture process. It’s not really possible to make low-fat yoghurt at home.
      Julie

  8. Alicia says:

    5 stars
    I love this yoghurt. It really is delicious and creamy. I use it for frozen yoghurt and labne as well as yoghurt on my breakfast cereal.

  9. Alicia says:

    5 stars
    This was so easy. I haven’t bought yoghurt pots for my TM6 yet so sat my thermi server on top of the bowl lid without the mc. Thank you

    1. Julie Carlyle says:

      Alicia
      Awesome! I’m so pleased you enjoyed the recipe.
      Julie

  10. Lauren Kreuger says:

    Hi. I love the little glass pots. Is there a version of that available at any of the major aussie retailers? I’m looking to get it cheaper than the TM product. Thanks.

    1. Julie Carlyle says:

      Hi Laura
      Yes there is! If you go to the defect shop they often have 200ml glass jars with clear plastic lids. I have some with hearts on them. I think their $2.00 each. 5 will fit in the Varoma and make one litre of yoghurt.
      Happy Cooking
      J

  11. Simone says:

    Just wondering if you can make this yoghurt in one big pot? Will anything change to the cooking time?

    1. Julie Carlyle says:

      Hi Simone
      The cooking time doesn’t change if you change the size of the pot.
      Happy Cooking
      J

  12. Pamela says:

    Hi Julie,
    I’d like to make the yoghurt with goat’s milk for my lactose intolerant family. Have you used goat’s milk to make yoghurt? Any suggestions for those of us who love yoghurt and are lactose intolerant?

    1. Julie Carlyle says:

      I’m sorry, I really don’t know if goats milk works as I have never tried. If you do try please let me know.
      J

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