Online Exclusive: How to make your homemade yogurt into Greek homemade yogurt

Although it’s not necessary, straining your homemade yogurt will result in a thicker, creamier texture. It also results in a concentrated protein. This thicker yogurt goes by many different names around the world, but the name that we’re probably most familiar with is Greek yogurt.


Line a large colander or strainer with coffee filters or cheesecloth. You can wet the coffee filters a little bit to help them stick and take the shape of the strainer. 

Place your lined strainer or colander over a bowl, and then gently scoop the yogurt into the strainer. Don’t overload the strainer. 

Let the yogurt sit in the strainer for 30 minutes to an hour. The bowl should collect one to two cups of liquid.* 

Scoop your now-Greek yogurt back into its container and place it back into the fridge — or into a bowl to eat.

*This liquid is called whey. You can either discard it or you can keep it in the fridge and use it similarly to buttermilk when you bake.