My No-Strain Greek-Style Yoghurt

There are a handful of recipes that completely replace the store bought version in my kitchen, and this is one of them.

I love thick, creamy yoghurt more so than overly tangy yoghurt or the idea of straining away a large amount of whey just to achieve that thick Greek-style texture. I wanted a yoghurt that was naturally rich, mild and creamy straight from the fridge.

So I started experimenting.

I began with a basic homemade yoghurt recipe using a few table spoons of yoghurt I had saved from a store bought yoghurt as my starter. Over multiple batches I slowly tweaked it until it became exactly what I was looking for. More milk solids, less tang, a thicker set. Batch after batch, I made small adjustments until I finally landed on this recipe.

Ironically, the batch I almost thought had failed ended up becoming the best one I’d ever made. My starter was older than usual, so the yoghurt took much longer to set. Almost double the time! (12 hours!) I nearly gave up on it, but after a little more patience it transformed into the thickest, creamiest yoghurt I’d ever made.

When I repeated the exact same recipe using a one-week-old starter from the batch above, the yoghurt thickened in just three hours. It was a great reminder that the age and strength of your starter has a huge impact on fermentation time.

Now it’s my go-to recipe, and I don’t buy Greek-style yoghurt from the store anymore.

Why You’ll Love This Recipe

This yoghurt is:

• Naturally thick without straining.
• Rich, creamy and smooth.
• Mild with only a gentle tang.
• Made with just milk powder, water and live yoghurt cultures.
• Budget friendly.
• Higher in protein thanks to the extra milk solids.
• Perfect for meal prep.

When you scoop it straight from the fridge, it holds its shape beautifully.

That’s exactly what I wanted.

What You’ll Need

One of the great things about homemade yoghurt is that you don’t need any fancy equipment. The most important thing is simply keeping your yoghurt at a steady incubation temperature while the cultures do their work.

I make mine in my Russell Hobbs 11-in-1 Digital Multi Cooker using the yoghurt setting, and it gives me consistently excellent results.

If you don’t have a multi cooker, you can also use:

• A dedicated yoghurt maker
• An Instant Pot with a yoghurt function
• An oven with the light turned on (if it maintains a gentle warmth) or set to 30-40°C if it goes that low.
• A chilli bin or insulated cooler with bottles of warm water
• A heating pad wrapped around your container
• A temperature-controlled proofing box

Whatever method you choose, aim to keep your yoghurt at around 42–43°C until it’s fully set.

Choosing Your Starter Culture

A good starter culture is one of the biggest factors in making consistently great homemade yoghurt.

My favourite options are:

• Meadow Fresh Kalo Natural Greek Yogurt – My preferred supermarket option. It has a lovely flavour and a reliable + authentic greek live culture that produces beautifully creamy yoghurt.
• Hansells Natural Greek Style Yoghurt Sachets or Easiyo Natural Greek Style Yoghurt Sachets – These are fantastic pantry staples if you already have them at home and are one of the most cost-effective ways to get started.
• Mad Millie Dried Yoghurt Culture – A great option if you specifically want to start with a dedicated dried culture.

Whichever option you choose, make sure it is plain, with no added fruit, flavourings or sugars, and contains live active cultures.

Once you’ve made your first successful batch, simply save 2–3 tablespoons in a clean container to use as the starter for your next batch. That’s exactly how I’ve maintained mine for multiple batches.

Here’s the recipe below! 👇🏻

Why This Recipe Doesn’t Need Straining

Traditional homemade Greek yoghurt is usually made by straining regular yoghurt to remove whey.

Instead, this recipe builds the thickness from the beginning.

By increasing the amount of milk powder, you’re increasing the milk solids before fermentation even starts. Those extra proteins create a naturally thicker yoghurt that sets beautifully without needing to strain away half the batch afterwards.

The result is a yoghurt that’s thick enough to spoon, creamy enough to feel indulgent, and still wonderfully simple to make.

For me, that’s a huge bonus.

Mild, Creamy & Best for Sweet Toppings

One of my favourite things about this yoghurt is its flavour.

Because of the higher milk powder ratio, it stays beautifully creamy with just a gentle tang instead of becoming overly sour. It almost has a slight natural sweetness that pairs perfectly with breakfast or dessert toppings.

Some of my favourite ways to enjoy it are:

• Homemade berry compote
• Stewed apples or pears
• Fruit purée
• Fresh berries
• Honey or maple syrup
• Toasted almonds, walnuts or pecans
• Maple syrup or honey
• Chia seeds
• Pumpkin and sunflower seeds
• Homemade granola
• A sprinkle of cinnamon

If you love sweet, creamy yoghurt, I think you’ll absolutely love this recipe.

Can You Use It in Savoury Recipes?

Absolutely!

I’ve used it to make garlic yoghurt alongside Middle Eastern meals and Indian curries, and it works perfectly well.

That said, I personally prefer a runnier, tangier yoghurt for savoury dishes. The brighter acidity tends to complement garlic, herbs and spices a little better.

For me, this recipe really shines as a breakfast, dessert, or snack yoghurt where its rich, creamy texture and mild flavour can take centre stage.

Prefer a Lighter, Tangier Yoghurt?

This recipe was designed to create a naturally thick Greek-style yoghurt.

If you prefer something a little lighter with more tang, simply reduce the milk powder slightly.

Try using around 2½ cups of milk powder to 1.5 litres of water instead of 3 cups. The yoghurt will be a little softer and the tang will be more noticeable.

(As with all homemade recipes, feel free to experiment until you find the version you love most.)

Do I Ever Need to Strain It?

For me?

No.

That’s exactly why I created this recipe.

However, if you enjoy an extra thick yoghurt that’s almost cream cheese consistency, you absolutely can strain it for an hour or two.

The beauty is that you get to choose.

What About the Whey?

If you decide to strain your yoghurt, you’ll be left with whey.

Personally… I’m not a fan.

One of my biggest goals with this recipe was avoiding the need to strain because I simply don’t enjoy drinking or cooking with whey.

If you do have some left over though, you can use it in:

• Pancakes
• Muffins
• Bread dough
• Smoothies
• Compost

Nothing has to go to waste.

Saving Your Starter for the Next Batch

One of the best parts of making homemade yoghurt is that you can keep your culture going.

Before serving your yoghurt, simply place 2–3 tablespoons into a clean container with a lid and refrigerate it.

For the strongest, quickest fermentation, I recommend using your starter within about two weeks.

That said, life doesn’t always go to plan.

I’ve successfully used a starter that had been sitting in my fridge for around four to six weeks. It hadn’t spoiled, and it still worked perfectly, it simply took much longer for the yoghurt to set.

If your starter smells fresh and has been stored cleanly in the refrigerator, don’t be too quick to throw it away. Sometimes it just needs a little more time.

You should be able to keep reserving a few table spoons from your last batch indefinitely as long as it’s stored well and kept clean and cold. That way you’ll never have to buy another culture again.

Can I Freeze My Starter?

Yes.

If you’ve made an especially good batch, freeze a few tablespoons in small containers or an ice cube tray.

When you’re ready to make yoghurt again, thaw a portion in the refrigerator and use it as your starter.

It’s a great backup to have if life gets busy.

Frequently Asked Questions

Why didn’t my yoghurt set?

The most common reasons are:

• A weak starter culture
• Incubation temperature that was too cool or too hot
• Not incubating for long enough
• Mixing your starter into your milk before it cooled down enough (42-43 degrees Celsius)

Sometimes the solution is simply giving it more time.

Can I use skim milk powder?

Yes, although the texture and flavour will be different. Whole milk powder produces a richer, creamier yoghurt.

How long will homemade yoghurt keep?

Stored in an airtight container in the refrigerator, homemade yoghurt generally keeps well for around 1–2 weeks but it can last up to 4 weeks if kept well and only removed with a clean spoon.

Can I freeze the finished yoghurt?

Yes, although the texture may become slightly grainier once thawed. It’s still perfectly suitable for smoothies or cooking.

Final Thoughts

This recipe has become one of those special recipes that has earned a permanent place in my kitchen.

It wasn’t created in one afternoon, it came from curiosity, experimentation, perfectionism, and plenty of little tweaks along the way.

That’s one of the things I love most about cooking from scratch.

You begin with a recipe, learn how the ingredients behave, make small adjustments, and eventually create something that’s perfectly suited to your own taste. These kinds of recipes become those special family heirloom recipes that you pass down for generations.

For me, this is that recipe.

I hope it becomes one of your favourites too.

As always, if you try this please reach out and let me know what you think!