Sunday, April 17, 2011

Make your own Greek yogurt

Greek yogurt is one of my current favorite foods. Lately, I've been eating it almost every day! Yogurt for breakfast, yogurt for lunch, sometimes as a healthy after-dinner dessert... Unfortunately, this habit is tough on the wallet. Fage yogurt, my indulgence of choice, costs a hefty $2 for a single serving (cheaper at Costco!) Considering the amount of yogurt I eat, I thought it'd be a better option to try my hand at making it on my own.

There are a ton of Greek yogurt tutorials out there. I found the process very easy. Here's how I did it:

Greek Yogurt
  • two quarts + 2 tbsp of milk (I like 1%)
  • 2 tbsp of plain yogurt
1. Warm 2 quarts of milk over the stove on medium. Bring just to a simmer and turn off immediately when that point is reached.
2. Pour the milk into a large, non-metal bowl. Cool until lukewarm (~100 degrees F). If a skin forms, remove it.
3. Mix 2 tbsp milk with 2 tbsp yogurt. Pour into the lukewarm milk.
4. Cover the milk with saran wrap. Wrap the bowl with a big towel or blanket. Place in a warm spot- the oven with the pilot light on, oven at 100 degrees, a crockpot on very low, or in my case, near my radiator. You want somewhere that will stay at around 100 degrees for at least 8 hours.
5. Check at 8-12 hours to see if it is set. If you pick up some yogurt with a spoon and the yogurt seems gelatinous and the hole stays pretty clearly defined, then it is probably ready. If not, leave for another hour or two.
6. Line a strainer/colander with paper towels. Put the colander over the bowl that will allow liquids to drain. Pour yogurt into the colander on top of the paper towels. Let it drain in the fridge until it is to the consistency you like (maybe 4 hours). If it gets too dry, just add some of the whey (the watery stuff being drained) back out. Whisk to get rid of lumps.

Once the yogurt is done, there are so many options for serving and eating the yogurt. Yogurt dips are great. In the mornings I eat it with a little honey mixed in. You can also use it in place of sour cream, or as a marinade for meat. The options are endless!

Here is one of my favorites. Greek yogurt parfait!

Greek Yogurt Parfait
  • Greek yogurt
  • strawberries
  • banana
  • sliced almonds
In a glass, layer Greek yogurt, strawberries (I microwave-defrost
frozen ones so they are a little syrupy), sliced bananas, and almonds. Serve.

It's decadent but under 300 calories. Truly amazing.

EDIT: I had to add this (unintentionally) funny Fage commercial to this post ;)

"Plain will never be the same."


  1. Love your blog :) and love Greek yogurt, too, though I haven't thrown myself into eating it as frequently as you (same expense concern).

    Have you in fact tried it as a meat marinade? Thinking of doing that for chicken soon.

  2. Thank you!! :) If you try making greek yogurt, you can start eating it all the time, and then make a new batch every week from the same starter.

    Yes, I've made it with chicken tikka masala and it was so yummy. I think it'd be great for chicken kebabs or something. I want to try doing that more often!

  3. I love love LOVE Greek yogurt! <3