FAGE Total 0% is a clean fat-free Greek yogurt with simple ingredients and no seed oils. The DIY advantage is using certified organic milk and fresher live cultures while avoiding any potential additives in commercial processing.
Based on: Total 0% MILKFAT
· Makes approximately 12 servings from 1 liter of milk
· Serving: 170g (matching commercial serving)
Why This Recipe is Seed Oil Free
Commercial Total 0% MILKFAT from FAGE 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 Total 0% MILKFAT may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Primary base providing protein and natural milk sugars
Yogurt starter cultures
1/4 teaspoon (1g) · Cultures for Health Greek Yogurt Starter
Live probiotic cultures that ferment milk sugars and create thick texture
Instructions
Step 1. Heat 1 liter of organic skim milk in a heavy-bottomed saucepan to exactly 180°F (82°C), stirring frequently with a whisk to prevent scorching. This pasteurization step denatures proteins for better texture and kills competing bacteria. Use a thermometer for accuracy—too hot kills beneficial cultures later, too cool won't set properly.
Step 2. Cool the milk to exactly 110°F (43°C) by placing the saucepan in a cold water bath, stirring occasionally. This temperature is crucial—hotter will kill the starter cultures, cooler won't activate them properly. This cooling takes about 15-20 minutes with ice water.
Step 3. Whisk 2 tablespoons of the cooled milk with 1/4 teaspoon yogurt starter in a small bowl until completely smooth with no lumps. This tempering prevents the cultures from clumping when added to the full batch. Whisk this mixture back into the remaining milk until evenly distributed.
Step 4. Pour the inoculated milk into clean glass jars or a yogurt maker. Incubate at exactly 110°F (43°C) for 6-8 hours until thick and tangy. Use a yogurt maker, oven with light on, or insulated cooler with warm water. Longer incubation creates more tang and slightly lower lactose content.
Step 5. Line a fine-mesh strainer with cheesecloth or coffee filters and place over a bowl. Pour the yogurt into the strainer and refrigerate for 4-8 hours to drain whey and achieve Greek thickness. For 0% fat texture matching FAGE, strain until reduced by about 30-40% volume—the longer you strain, the thicker it gets.
Step 6. Transfer the strained Greek yogurt to clean containers. The whey can be saved for smoothies or bread baking. Store refrigerated for up to 2 weeks. Each 170g serving should contain approximately 18g protein and 8-9g natural milk sugars, matching the commercial nutrition profile.
Storage
Store in refrigerator for up to 2 weeks in airtight containers. The yogurt may separate slightly—just stir before serving. Save 2 tablespoons as starter for your next batch within 1 week for best culture viability.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$1.79
Savings84%
Massive 84% savings after the first batch. Initial investment in starter cultures pays for itself in just 2-3 batches. Organic quality at conventional prices.