Homemade Organic Greek Yogurt with Multi-Strain Probiotics
Kirkland's organic Greek yogurt is already remarkably clean with just nonfat milk and beneficial probiotic cultures. No seed oils or artificial additives present. The DIY version offers superior nutrition with active cultures, customizable fat content, and eliminates any processing concerns from commercial nonfat milk production.
Based on: organic GREEK YOGURT plain
· Makes approximately 8 servings
· Serving: 0.667 cup (170g)
Why This Recipe is Seed Oil Free
Commercial organic GREEK YOGURT plain from KIRKLAND Signature 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 organic GREEK YOGURT plain may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
1890ml (8 cups) · Organic Valley Whole Milk
Primary base that provides proteins, natural milk sugars, and calcium for fermentation
Greek yogurt starter culture
1 packet (or 2 tablespoons plain organic yogurt) · Cultures for Health Greek Yogurt Starter
Provides the specific bacterial strains (S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus, L. casei) that ferment milk into yogurt
Instructions
Step 1. Heat 1890ml (8 cups) organic whole milk in a heavy-bottomed saucepan to exactly 85°C (185°F), stirring occasionally with a wooden spoon. This temperature pasteurizes the milk and denatures whey proteins for better texture. Use a digital thermometer for accuracy - overheating will kill beneficial proteins.
Step 2. Cool the milk to exactly 43°C (110°F) by placing the saucepan in an ice bath or letting it sit for 45-60 minutes. This temperature range is critical - too hot kills the cultures, too cool prevents activation. Test with your thermometer, not your finger.
Step 3. In a small bowl, whisk 120ml (1/2 cup) of the cooled milk with your starter culture until completely smooth. This tempering step ensures even culture distribution and prevents lumps. Let this mixture sit for 5 minutes to activate.
Step 4. Pour the culture mixture back into the remaining milk and whisk gently for 30 seconds to distribute evenly. Cover the pot with a clean kitchen towel and maintain temperature at 43°C (110°F) for 6-8 hours. Use a yogurt maker, oven with light on, or insulated cooler with warm water bottles.
Step 5. After incubation, the yogurt should be thick and tangy with a clean smell. Line a fine-mesh strainer with 4 layers of cheesecloth or a clean coffee filter. Set over a large bowl and pour in all the yogurt. Refrigerate for 4-6 hours to strain out whey.
Step 6. The longer you strain, the thicker your Greek yogurt becomes. For commercial thickness, strain until you lose about 40% of the volume (you'll have ~1200ml finished yogurt). Reserve the whey - it's protein-rich and perfect for smoothies or bread baking.
Step 7. Transfer finished Greek yogurt to clean glass jars and refrigerate. Use within 2 weeks. For subsequent batches, reserve 2 tablespoons of your homemade yogurt as starter - this maintains your specific culture blend and saves money.
Step 8. Nutritional tip: Your homemade version will have ~2-3g fat per serving (vs 0g commercial) due to using whole milk, but provides identical protein content with more bioavailable nutrients and guaranteed live cultures throughout shelf life.
Storage
Store in refrigerator for up to 14 days in glass containers. Live cultures remain active longer in glass than plastic. Reserved whey keeps for 1 week refrigerated.
Cost Comparison
Cost per serving (homemade)$1.19
Cost per serving (store-bought)$1.50
Savings21%
Initial investment in starter cultures and cheesecloth pays off after 2-3 batches. Using reserved yogurt as starter eliminates ongoing culture costs. Superior nutrition and guaranteed live cultures justify slightly higher ingredient costs.