This commercial Greek yogurt is already relatively clean with no seed oils, containing mainly cultured milk, protein concentrate, cream, and probiotics. DIY version uses only organic whole ingredients and eliminates processed milk protein concentrate for a cleaner, more nutritious result.
Based on: Plain Greek Lowfat Yogurt
· Makes approximately 20 servings
· Serving: 0.75 cup (170g)
Why This Recipe is Seed Oil Free
Commercial Plain Greek Lowfat Yogurt from Friendly Farms 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 Plain Greek Lowfat Yogurt may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
1 gallon (3.8L) · Organic Valley Whole Milk
Primary base that provides protein and natural milk sugars for fermentation
Organic heavy cream
1 cup (240ml) · Organic Valley Heavy Whipping Cream
Adds richness and helps achieve the desired fat content for texture
Live yogurt cultures
1 packet or 2 tablespoons plain organic yogurt with live cultures · Cultures for Health Greek Yogurt Starter
Contains L. bulgaricus, S. thermophilus, and other probiotics that ferment lactose and create yogurt texture
Instructions
Step 1. Heat 1 gallon organic whole milk and 1 cup heavy cream in a heavy-bottomed pot to 180°F (82°C), stirring occasionally to prevent scorching. This pasteurization step ensures proper texture and eliminates competing bacteria. Use a reliable thermometer - overheating will create a grainy texture.
Step 2. Cool the milk mixture to 115°F (46°C) by placing the pot in a cold water bath, stirring gently. This temperature is crucial - too hot kills the cultures, too cool prevents proper fermentation. Test temperature with a clean thermometer.
Step 3. Whisk the yogurt starter cultures or 2 tablespoons of store-bought plain yogurt with live cultures into about 1 cup of the cooled milk until completely smooth. Then stir this mixture back into the full pot to ensure even distribution of cultures throughout.
Step 4. Incubate the cultured milk at 110-115°F (43-46°C) for 4-8 hours until it reaches your desired tanginess and thickness. Use a yogurt maker, oven with light on, or dehydrator. Longer fermentation = more tang and less lactose. Don't disturb during fermentation.
Step 5. Once fermented, refrigerate the yogurt for at least 4 hours to stop fermentation and firm up. Then line a fine-mesh strainer with cheesecloth or coffee filters and place over a large bowl. Pour in all the yogurt and let strain in refrigerator for 4-12 hours until it reaches Greek yogurt consistency (about half the original volume). Save the whey for smoothies or baking.
Step 6. Transfer the strained Greek yogurt to clean containers. Store refrigerated for up to 2 weeks. Use 3/4 cup (about 170g) per serving. The longer you strain, the thicker and more protein-concentrated it becomes, matching the commercial texture.
Storage
Store in refrigerator for up to 2 weeks in clean, airtight containers. The longer fermentation and straining process naturally preserves the yogurt. Can be frozen for up to 3 months but texture will change.
Cost Comparison
Cost per serving (homemade)$0.56
Cost per serving (store-bought)$0.89
Savings37%
Higher upfront cost for organic ingredients, but significant savings long-term. Each culture packet makes 4 batches, and cream lasts multiple batches. Quality is superior with no processing aids or concentrates.