Say goodbye to additives and save money by learning How To Make Greek Yogurt with just two ingredients.
Guess what! You can make your own Greek yogurt! Now, if you’re wondering what sets Greek yogurt apart from regular yogurt, it’s that it’s strained to remove excess whey, giving it a thicker consistency. The practice of straining yogurt is ancient and has been traditionally practiced in Central Asia and the Middle East for many hundreds of years.
Greek yogurt was nonexistent in the United States when I was little, but now it’s the only yogurt I eat. It became popular in this country in the early 2000s after Fage introduced it, but it really erupted when Chobani opened a yogurt plant in New York and began selling Greek yogurt to grocery stores. Fun fact: Chobani yogurt was first sold in a grocery store right where I live, in Long Island, NY. It was a hit, so now it’s sold in every state and also influenced traditional yogurt brands, like Dannon, to start carrying Greek yogurt.
Making Greek yogurt at home is simple. It involves just two ingredients and a few steps, and no fancy kitchen gadgets are required. I love it because it’s like a blank canvas, and you can add pretty much anything you like to it. Aside from making it part of a wholesome breakfast, you can transform it into tasty Greek Yogurt Dressing or sweet Greek Yogurt Frosting. The possibilities are endless.
Is Greek Yogurt Healthy?
Yes! Greek yogurt is so healthy! It contains protein, is a fantastic source of calcium, and contains potassium and vitamin B12, too. It also comes with probiotics, which are microorganisms that are helpful for your gut and digestive system. Finally, Greek yogurt is naturally gluten-free and vegetarian-friendly, and can be part of a keto diet in moderation.
Countless Uses For Greek Yogurt
I first began using Greek yogurt in my banana bread recipe which called for sour cream. After realizing it was a perfect substitute for sour cream, I now use Greek yogurt as a condiment for Taco Tuesdays in my house to tone down the fieriness of the salsa. It’s also a great replacement for oil when baking cakes and muffins, and can also replace mayo in chicken salad. So many options!
How to make ahead and store
Once your Greek yogurt is strained and cooled, pour it into an airtight container and keep it in the fridge for up to 2 weeks. You can freeze it in a freezer-safe container for up to 2 months, though this may make the texture firmer.
Serving Suggestions
As I’ve mentioned, there are so many ways to use Greek yogurt as the base of other recipes and in baking. However, it is especially great as a healthy breakfast Parfait with fresh fruit, honey, and homemade granola. Try this Easy Vegan Granola, Protein Granola, or Coconut Granola. For something sweet, make this Healthy Greek Yogurt Cheesecake or these Healthy Greek Yogurt Brownies.
Ingredients
- 4 cups whole milk
- 3 tablespoons plain yogurt with live active cultures
Instructions
- Heat 4 cups of whole milk in a heavy-bottomed pot to 185°F, stirring occasionally to prevent scorching.
- Allow the milk to cool to 110°F. This can be expedited by placing the pot in a cold water bath.
- Mix 3 tablespoons of plain yogurt with a small amount of the cooled milk in a bowl until well combined, then stir back into the rest of the milk.
- Cover the pot and place it in a warm area to maintain around 110°F for 5-10 hours until thickened. The oven with the light on or a yogurt maker can be used.
- Strain the yogurt through a cheesecloth-lined sieve over a bowl in the refrigerator for 4 hours to achieve Greek yogurt consistency.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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