This Trader Joe's Greek yogurt is actually quite clean with only pasteurized skim milk and probiotic cultures - no seed oils present. Making it at home allows you to use organic milk and control the fermentation process, while ensuring the highest quality probiotic strains.
Based on: Greek Nonfat Yogurt Plain
· Makes approximately 24 servings
· Serving: 150g (matching original container size)
Why This Recipe is Seed Oil Free
Commercial Greek Nonfat Yogurt Plain from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Greek Nonfat Yogurt Plain may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
3.8L (1 gallon) · Organic Valley Whole Milk or similar
Primary base that will be fermented and strained to create the thick, protein-rich Greek yogurt consistency
Yogurt starter culture
1 packet or 30ml (2 tablespoons) plain yogurt · Cultures for Health Greek Yogurt Starter or 2 tablespoons of high-quality plain yogurt with live cultures
Provides the specific bacterial strains (L. bulgaricus, S. thermophilus, etc.) needed to ferment lactose into lactic acid and create yogurt
Instructions
Step 1. Heat the organic milk in a heavy-bottomed pot to exactly 85°C (185°F), stirring occasionally to prevent scorching. This temperature is crucial for denaturing milk proteins, which helps create the thick texture characteristic of Greek yogurt. Use a reliable thermometer and avoid boiling, which can create a grainy texture.
Step 2. Cool the milk to 43-46°C (110-115°F). You can speed this by placing the pot in an ice bath, stirring gently. This temperature range is optimal for yogurt cultures - too hot will kill them, too cool will slow fermentation significantly.
Step 3. In a small bowl, whisk together 120ml (½ cup) of the cooled milk with your starter culture or plain yogurt until completely smooth. This tempering step ensures even distribution and prevents the cultures from clumping when added to the larger batch.
Step 4. Gently fold the culture mixture into the remaining milk, whisking just until evenly distributed. Pour into glass jars or your yogurt maker containers, leaving 2.5cm (1 inch) headspace for expansion during fermentation.
Step 5. Incubate at 43°C (110°F) for 6-12 hours. Use a yogurt maker, oven with light on, or dehydrator. Longer fermentation (8-12 hours) creates more tang and reduces lactose content. Do not disturb during this time as movement can break the delicate protein structure forming.
Step 6. Once set (it should jiggle like firm custard when gently shaken), refrigerate for at least 4 hours before straining. This cooling step is essential for achieving proper texture.
Step 7. Line a fine-mesh strainer with 3-4 layers of cheesecloth or a clean kitchen towel. Place over a large bowl and pour in the yogurt. Refrigerate and let strain for 4-8 hours, depending on desired thickness. For authentic Greek consistency matching the original, aim for 6-8 hours which will remove about 40% of the liquid.
Step 8. Transfer strained yogurt to clean containers. Store refrigerated for up to 10 days. The longer you strain, the thicker and more concentrated the protein becomes. Reserve the whey for smoothies or bread baking - it's packed with nutrients.
Storage
Store in refrigerator for up to 10 days. The yogurt will continue to develop flavor over time. Do not freeze as this will break the protein structure and create a grainy texture when thawed.
Cost Comparison
Cost per serving (homemade)$0.30
Cost per serving (store-bought)$1.49
Savings80%
Significant upfront investment in starter culture pays off quickly. After initial purchase, you can use your own yogurt as starter for future batches, reducing ongoing costs to just organic milk.