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Hi guys! Soooo you may or may not have noticed that I have been seriously slacking on the blogging front this month, and I can really only apologise; BUT I have made it my resolution to post amazing from scratch recipes, from me to you with love every Monday, Wednesday and Friday. That’s three a week people!

If you want in on all the amazing recipe action to come, click subscribe below and new posts will zoom straight to your email!

But that’s not why you came here today… because today I’m going to show you how to make Greek Yoghurt. Let me tell you guys, it is easy, simple and takes hardly any hands on time (spread across two days): and I bet you have everything you need to make it in the house right now! So what are you waiting for? Scroll down and grab that recipe!

How to make Greek Yoghurt From Scratch


4 – 6 pints of whole milk

1/4 cup of milk powder (optional)

2/3 cup live probiotic yoghurt


1 slow cooker / crock pot

1 big warm towel or blanket

1m square muslin or cheese cloth

1 colander

1 big bowl (optional)

1 piece string / twine / rope



  • Pour your milk into your crockpot leaving a few inches headroom in case it bubbles up. If using, sprinkle the milk powder over the top and pop the lid on.
  • Turn slow cooker to high and leave for two hours.
  • Check the temperature of the milk with a thermometer, it should be 180 Fahrenheit or more. (If not just leave it on a bit longer)
  • Turn the slow cooker off and leave for a further 2 hours.
  • Check the temperature of the milk, it should be between 110 – 115 Fahrenheit. If it is still too hot just check it every ten minutes or so until it reaches the right temperature.
  • Now take your live Yoghurt – this is your ‘starter culture’ and dump it in, give it a brief mix.
  • Pop the lid back on your slow cooker and carefully wrap it in a warm towel or blanket placing it somewhere safe and warm for a minimum of 6 hours. (I leave mine on the kitchen table overnight)
  • In the morning remove the towel and put the slow cooker bowl in the fridge to set for three hours minimum.
  • TADA!! You’ve made natural live Yoghurt! Scoop out about a cupful and freeze it in a safe container to use as a starter for your next batch. You can enjoy your yoghurt as it is or take just one more step to make creamy, dreamy Greek Yoghurt:
  • line a colander with a square of muslin folded in half or a clean tea towel, set over a large bowl and pour your yoghurt into this. (Careful it doesn’t flood over the side!)
  • gather up the cloth round your yoghurt and tie with a piece of string; you can hang this from a cupboard handle or other convenient sturdy place.
  • leave to drip for between 1 – 2 hours depending on how thick you like your yoghurt then place into a sealable container and refrigerate. Consume within a week.

* Note: if you forget about the yoghurt whilst it’s dripping and leave it for much longer – say overnight – then all is not lost, what is left in the Muslim is now called labneh a middle eastern soft cheese with loads of delicious uses!


Do let me know how you get on with this recipe, I’d love to hear from you! ❤


From Scratch With Love

Victoria is a passionate home cook who strives to create balance between healthy food and a true love of food and enjoyment. If not at the stove she can be found on her allotment growing veg or crafting in a quiet corner. Her drive in life is to help people through sharing knowledge and love without limitations.

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