Homemade Greek Yogurt
Homemade Greek Yogurt Homemade Greek Yogurt

Homemade Greek Yogurt

Thick, creamy, and tangy—homemade Greek yogurt is surprisingly simple to make and far superior to store-bought versions. All you need is milk, a bit of starter culture, and consistent temperature.
A bread proofing box is perfect for yogurt making. The precise temperature control maintains the ideal 110°F environment that yogurt cultures need to thrive. No more wrapping jars in towels or hoping your oven stays warm enough.

Difficulty: ⭐ Beginner
Proofing Temp: 110°F (43°C)
Total Time: 8-12 hours
For the Levain (Starter Build)
  • 20g mature sourdough starter
  • 50g bread flour
  • 50g whole wheat flour
  • 100g water (room temperature)
For the Dough
  • 200g levain (from above)
  • 375g water
  • 450g bread flour
  • 50g whole wheat flour
  • 10g fine sea salt
  • Bread proofing box
  • Digital scale
  • Large mixing bowl
  • Bench scraper
  • Banneton or proofing basket
  • Dutch oven
  • Lame or sharp knife
Day 1: Build the Levain (Evening)

Mix the levain ingredients in a small jar. Cover loosely and place in your proofing box set to 78°F. Let it ferment for 8-12 hours, or until doubled and bubbly.

Proofing Box Setting: 78°F (26°C)

Day 2: Mix the Dough (Morning)

Step 1: Autolyse

In a large bowl, combine the flours and water. Mix until no dry flour remains. Cover and let rest for 30-45 minutes. This step hydrates the flour and begins gluten development.

Step 2: Add Levain and Salt

Add the levain to the autolysed dough. Squeeze and fold to incorporate. Sprinkle the salt over the top and continue mixing until fully combined. The dough will feel shaggy at first but will smooth out.

Step 3: Bulk Fermentation

Place the covered bowl in your proofing box set to 78°F. Over the next 4-5 hours, perform 4 sets of stretch and folds, spaced 30-45 minutes apart.To stretch and fold: Wet your hand, reach under the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat. Do this 4 times per set.Proofing Box Setting: 78°F (26°C)The dough is ready when it has increased by 50-75%, feels airy and jiggly, and shows bubbles on the surface and sides.

Step 4: Pre-Shape

Turn the dough onto a lightly floured surface. Using a bench scraper, gently shape it into a round by tucking the edges underneath. Let it rest uncovered for 20-30 minutes.

Step 5: Final Shape

Flip the dough over so the floured side is down. Pull the edges toward the center, then flip it seam-side down. Using your hands, drag the dough toward you to create surface tension.Place the shaped dough seam-side up in a floured banneton.

Step 6: Cold Proof (Overnight)

Cover the banneton with plastic wrap or a shower cap. Refrigerate for 8-16 hours. This slow, cold fermentation develops deeper flavors.

Day 3: Bake (Morning)

Step 7: Preheat

Place your Dutch oven in the oven and preheat to 500°F (260°C) for at least 45 minutes.

Step 8: Score and Bake

Carefully turn the dough out onto parchment paper. Score the top with a lame or sharp knife—a single curved line works beautifully.Lower the dough into the hot Dutch oven. Cover with the lid.Bake covered at 500°F for 20 minutes. Remove the lid, reduce temperature to 450°F (230°C), and bake for another 20-25 minutes until deep golden brown.

Step 9: Cool

Transfer to a wire rack and let cool for at least 1 hour before slicing. The bread continues cooking internally as it cools.

Store at room temperature in a bread bag or wrapped in a kitchen towel for up to 3 days. For longer storage, slice and freeze.