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Is Greek yogurt better homemade?

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acamp7

Active member
I’ve been experimenting with making my own Greek yogurt at home, and while I know it’s supposed to be better, but I’m struggling with it. Sometimes it comes out too runny, other times it’s a bit too tart. I’ve tried using different starters and milks, but I haven’t quite nailed the perfect batch yet.

I’m curious—do you make your own Greek yogurt regularly? If so, do you have any tips or techniques that helped you get consistent results? I’d love to know what works for you (straining time, temperatures, starters, etc.). I've had texture issues when making mine - sometimes not thick enough, sometimes too thick.
 
acamp7 said:
I’ve been experimenting with making my own Greek yogurt at home, and while I know it’s supposed to be better, but I’m struggling with it. Sometimes it comes out too runny, other times it’s a bit too tart. I’ve tried using different starters and milks, but I haven’t quite nailed the perfect batch yet.

I’m curious—do you make your own Greek yogurt regularly? If so, do you have any tips or techniques that helped you get consistent results? I’d love to know what works for you (straining time, temperatures, starters, etc.). I've had texture issues when making mine - sometimes not thick enough, sometimes too thick.
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Here in London and around the UK, I stick with shop bought. Waitrose and Sainsbury's sell their own label tubs and Greek company tubs. I always check that any Greek yoghurt is made in Greece (it's easy - just look at the Food/Producer Code). As I'm in Crete every year, I can indulge in homemade or taverna made during the holiday. A problem in the UK and some parts of Europe is Greek Style Yoghurt. Never actually made in Greece and best avoided. I've often thought about making my own but then I think to myself that shop bought in the UK, so long as it's Greek made, is very good.
 
I’ve been making Greek yogurt at home for a few years, and I’ve found consistency comes down to three main things: temperature control, starter quality, and straining technique. I heat the milk to around 180°F (82°C) to denature proteins, then cool it to 110°F (43°C) before adding the starter. A good, fresh starter with live cultures makes a big difference. I like using a couple tablespoons from my previous batch or a high-quality store-bought Greek yogurt.

For thickness, I strain through cheesecloth in the fridge for 2–4 hours for regular Greek yogurt, or up to 8 for extra-thick. If it’s too tart, reduce incubation time, 4–5 hours instead of overnight. Also, for a tangier flavor, let it go a bit longer. Also, avoid disturbing it during incubation, even small shifts can affect texture.
 
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