FAGE Total 2% is already remarkably clean with just organic milk, cream, and live cultures - no problematic ingredients or seed oils. DIY version uses certified organic dairy and probiotic cultures for superior quality control and potential cost savings.
Based on: Total 2% Milkfat Yogurt
· Makes approximately 32 servings (5.4 lbs finished yogurt)
· Serving: 170g (3/4 cup)
Why This Recipe is Seed Oil Free
Commercial Total 2% Milkfat Yogurt 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 2% Milkfat Yogurt may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
3.8L (1 gallon) · Organic Valley Whole Milk
Primary base providing protein structure and creamy texture for Greek yogurt
Organic heavy cream
240ml (1 cup) · Horizon Organic Heavy Whipping Cream
Adjusts fat content to achieve 2% milkfat equivalent and adds richness
Yogurt starter cultures
1 packet (contains L. bulgaricus, S. thermophilus, L. acidophilus) · Cultures for Health Greek Yogurt Starter
Ferments lactose into lactic acid, creating tangy flavor and probiotic benefits
Instructions
Step 1. Heat 3.8L (1 gallon) organic whole milk in a heavy-bottomed pot to 82°C (180°F), stirring occasionally to prevent scorching. This temperature denatures whey proteins, creating the thick texture characteristic of Greek yogurt. Use a candy thermometer for accuracy - overheating destroys beneficial enzymes.
Step 2. Remove from heat and stir in 240ml (1 cup) organic heavy cream. Cool the mixture to 43°C (110°F) by placing pot in ice water bath, stirring every 5 minutes. This temperature range is critical - too hot kills cultures, too cold prevents proper fermentation.
Step 3. In a small bowl, whisk 125ml (1/2 cup) of the cooled milk mixture with the yogurt starter packet until completely dissolved with no lumps. This tempering prevents thermal shock to the cultures and ensures even distribution throughout the batch.
Step 4. Pour the culture mixture back into the pot and whisk thoroughly for 30 seconds to distribute evenly. Pour into clean glass jars or yogurt maker containers, leaving 2.5cm (1 inch) headspace for expansion during fermentation.
Step 5. Incubate at 43°C (110°F) for 6-8 hours using a yogurt maker, dehydrator, or oven with light on. Longer fermentation creates tangier flavor and breaks down more lactose. Test after 6 hours - yogurt should coat a spoon and have mild tang.
Step 6. For Greek-style thickness, strain through cheesecloth or fine mesh strainer lined with coffee filters for 4-6 hours in refrigerator. This removes whey and concentrates protein. Save whey for smoothies or baking - it contains valuable nutrients.
Step 7. Transfer strained yogurt to clean containers. Refrigerate for at least 4 hours before serving to allow flavors to meld and texture to stabilize. Use within 10-14 days. Reserve 125ml of finished yogurt as starter for next batch.
Storage
Store in refrigerator at 4°C (40°F) for up to 14 days in airtight containers. Reserve starter culture yogurt in separate container to prevent contamination. Whey byproduct keeps 5-7 days refrigerated.
Cost Comparison
Cost per serving (homemade)$0.33
Cost per serving (store-bought)$1.99
Savings83%
Major upfront savings with ongoing benefits. After initial starter purchase, subsequent batches cost only $8.37 using homemade yogurt as starter. Bulk organic dairy provides significant per-serving advantages over premium Greek yogurt retail pricing.