Homemade Fat Free Greek Yogurt

(3 votes)
3 minutes
December 15, 2020
Carole Jones

Learn how to make Greek yogurt with this easy recipe! The only equipment you need is your crock pot or slow cooker. This homemade Greek yogurt recipe is fat free and turns out much sweeter than the store bought version. My kids love this with some fresh fruit and granola for breakfast.  Read on for my beginner tips to making yogurt at home….

How to make greek yogurt

Make this homemade Greek yogurt.  Make it now!   You will never go back to buying it because the end result is so much sweeter.  The super tart flavor of store bought is what many people don’t like about Greek yogurt, but this is so smooth and delicious.  Not to mention, it is loads cheaper to make yourself.

There are so many variations of this recipe out there, but after much research with a bunch of trial and error batches done in my kitchen, this is my trusted end result. Using an oven to make yogurt sometimes worked for me but many times failed.  And please don’t waste your money buying a yogurt maker.  All you need is your classic crock pot or slow cooker for the process to work perfectly!  Plus, all you do is dump it all in and walk away.How to Make Greek Yogurt

If you don’t want a fat free yogurt, you can certainly make this with higher fat milk.  Also, be creative with what you mix in with your yogurt.  My kids favorite is my homemade strawberry freezer jam but you can easily recreate your favorite flavors at home.  For me, nothing beats a dash of vanilla, some fresh fruit, and my favorite homemade granola!

If you are just learning how to make Greek yogurt at home, here are a few tips and tricks to be sure it turns out perfect!  Don’t let the details scare you off because it is EXTREMELY simple. The details are there just to make sure you are successful!

How to Make Greek Yogurt

  1. Only use live Greek yogurt for your culture –  Your culture is simply a small container of store-bought plain greek yogurt, but not all yogurts that are sold in the store are live, so double check your labels.  If it isn’t live, you will end up with soup!
  2. Use pasteurized milk but not ultra pasteurized milk –  the ultra won’t work because any spores that would become yogurt have been killed.
  3. Use a thermometer to test the temperature of your base before adding your culture – you need it between 110 – 120 degrees.  Too hot and you will kill the yogurt cultures and too cool will not allow the cultures to grow.  I just use my meat thermometer.  No need to buy anything fancy!
  4. Keep your crockpot warm for as long as possible after you turn it off –  simply wrap your crockpot with a heavy blanket and let it sit overnight. That extra step keeps your mixture warm enough so that it becomes yogurt.  If your home is especially cold, you might want to try adding an electric heating pad before you wrap it up.


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How to make greek yogurt

Homemade Greek Yogurt – Fat Free

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How to make Greek yogurt at home!

  • Yield: 9 Cups 1x


  • 1/2 gallon (8 C) skim milk
  • 1 C nonfat powdered milk
  • 1 C store bought plain nonfat greek yogurt


  1. Combine the milk and powdered milk in your crock pot.  Heat on high for around 2 to 2 1/2 hours until the milk is at least 180 degrees.
  2. Leave the cover on (or a skin will form on top) and allow the mixture to cool about 2 hours until it is around 110 degrees but be sure it is below 120 degrees or it will kill the active yogurt cultures you are about to add.  It helps to occasionally open the lid as it cools and stir to allow the heat to escape faster.
  3. Remove a couple ladles of the warm milk mixture and whisk in the store bought yogurt until smooth.  Add this mixture into the warm milk in the crock and whisk until completely mixed.  Promptly cover your crock and wrap your crock pot with a thick blanket or two.  Your desire is to keep this mixture warm for as long as possible.  Allow it to sit 8 – 12 hours.
  4. You can now either eat your yogurt as is or strain it in some cheesecloth or coffee filter to remove some of the excess whey.  That will result in a thicker yogurt.  I carefully transfer it to a rubbermaid container without mixing it.  As it sits, the excess whey will rise to the sides which you can then remove with a spoon.  Each time I get some yogurt out, I remove any whey that has pooled.
  5. Add your favorite toppings:  jelly or jam, honey, nuts, granola, fresh fruit (whole or pureed), maple syrup or other sweetener.
  • Author: Carole
  • Category: breakfast
  • Cuisine: Greek


  • Serving Size: 1/9th
  • Calories: 126
  • Sugar: 19g
  • Sodium: 161mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 0g
  • Protein: 12g
  • Cholesterol: 7mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


13 years ago

Thanks for the parental support ButterYum 🙂 And I hope you enjoy the yogurt as much as we do!

13 years ago

As the mother of 3 teens and 1 young adult – YES! They really are that wrapped up in themselves. Some more than others of course. I can’t wait until they hit their 30s…. I’m assured that’s when they realize all the time and effort we put into their upbringing.

Anyway, thanks for posting this recipe for making Greek Yogurt at home. I eat it every single day, and love the idea that I can save money by making it myself. Thanks!!


13 years ago

Love this! Julius goes through GOBS of yogurt. It is one of the 4 foods he will eat. HyVee has their milk on sale for $1 tomorrow so I will have to try it out. Any suggestions for vanilla flavor?

13 years ago

Try using a bit of vanilla flavoring with some type of sweetener added. If you had any vanilla bean, that would be outstanding, but not quite as cheap as vanilla flavoring 🙂 I scoop up individual servings of the plain yogurt and then flavor each serving according to what each kids wants because they never want the same….

13 years ago

Do you make the powder milk or use it dry? I want to try it today.

PS whenever I read your facebook or blog, I miss you. You are an amazing person.

13 years ago

Great recipe Carole. I added 1 T pectin to the mixture when I added the starter and it came out perfect. No need to strain and it doesn’t really separate either. (My new go-to recipe! Thanks!)

12 years ago

Do you know if you have to use a crock pot? I live overseas where crock pots aren’t available and wondered if there is an alternative?

12 years ago

You can use the stove or oven as well. The temperatures and fermenting time is what is most important. I like a crockpot because I doesn’t have to be watched. Do some online research for the oven method.

Spiced Carrot Muffins - My Kitchen Escapades
9 years ago

[…] muffins and freezing them.  Now, instead of a boring bowl of rice crispies, they grab a muffin and some homemade yogurt instead.  It is much easier on the budget, not to mention healthier!  They really liked these […]

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