Oikos Pro is a high-protein Greek yogurt boosted with whey protein concentrate and sweetened with stevia. While it contains no seed oils (good!), it uses artificial 'natural flavors' and preservatives like potassium sorbate. Our DIY version uses real vanilla and omits all preservatives while matching the impressive 23g protein per serving.
Based on: Vanilla Oikos Pro
· Makes approximately 24 servings
· Serving: 0.75 cup (170g)
Why This Recipe is Seed Oil Free
Commercial Vanilla Oikos Pro from Oikos 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 Vanilla Oikos Pro may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
1 gallon (3.8L) · Organic Valley Whole Milk
Base for yogurt fermentation, provides natural protein and probiotics
Organic whey protein powder
300g (about 10 scoops) · Vital Proteins Organic Whey Protein (vanilla or unflavored)
Boosts protein content to match commercial level of 23g per serving
Organic heavy cream
240ml (1 cup) · Organic Valley Heavy Whipping Cream
Adds richness and saturated fat content to match nutritional profile
Pure vanilla extract
15ml (1 tablespoon) · Simply Organic Pure Vanilla Extract
Provides authentic vanilla flavor instead of synthetic 'natural flavors'
Natural thickener for smooth, creamy texture without synthetic additives
Yogurt starter culture
1 packet · Cultures for Health Greek Yogurt Starter
Provides S. thermophilus and L. bulgaricus cultures for proper fermentation
Vitamin D3 drops
24 drops (1000 IU per serving) · Nordic Naturals Vitamin D3 (liquid)
Matches fortification level in commercial yogurt for bone health
Instructions
Step 1. Heat 1 gallon of organic whole milk in a heavy-bottomed pot to exactly 180°F (82°C), stirring occasionally with a wooden spoon to prevent scorching. This pasteurization step is crucial for killing unwanted bacteria that could interfere with yogurt cultures. Use a digital thermometer for accuracy—overheating will denature proteins and affect texture.
Step 2. Remove milk from heat and cool to exactly 115°F (46°C). This can take 45-60 minutes. Meanwhile, whisk 30g tapioca starch with 60ml of cold milk in a small bowl until completely smooth—any lumps will create a gritty texture. Once milk reaches 115°F, whisk in the tapioca slurry thoroughly, then add the yogurt starter culture according to package directions (usually dissolved in 2 tablespoons warm milk first).
Step 3. Transfer inoculated milk to a clean glass jar or yogurt maker. Incubate at 110°F (43°C) for 6-8 hours until thick and tangy. An oven with the light on or a dehydrator works well. Do not disturb during incubation—opening the container releases heat and can cause uneven fermentation. The yogurt is ready when it coats a spoon and has a pleasant tangy aroma.
Step 4. Strain the yogurt through a fine-mesh strainer lined with cheesecloth for 2-4 hours in the refrigerator to achieve Greek yogurt consistency. You'll lose about 30-40% of the volume as whey drains out, concentrating the protein. Save the whey for smoothies or baking—it's packed with nutrients. The strained yogurt should be thick enough to hold its shape on a spoon.
Step 5. In a large mixing bowl, combine the strained yogurt (approximately 2.5L) with 300g organic whey protein powder, whisking vigorously for 3-4 minutes until completely smooth. Add whey protein gradually while whisking to prevent clumping. Then whisk in 240ml heavy cream, 15ml vanilla extract, and 6g stevia powder. Taste and adjust sweetness—stevia can have a slight aftertaste, so add incrementally.
Step 6. Portion the finished yogurt into clean glass jars, adding exactly 1 drop of vitamin D3 liquid to each 170g serving (about 24 drops total for the batch). Stir each jar gently to distribute the vitamin D3 evenly. Refrigerate for at least 4 hours before serving to allow flavors to meld and texture to firm up. The yogurt will continue to thicken slightly as proteins set in the cold.
Step 7. Store covered in refrigerator for up to 10 days—no preservatives means shorter shelf life than commercial versions. Stir before serving as separation is natural. Each serving provides approximately 23g protein, matching the commercial product. If yogurt becomes too thick, whisk in a tablespoon of the reserved whey to reach desired consistency.
Storage
Store in airtight glass containers in refrigerator for up to 10 days. Natural separation may occur—simply stir before serving. Freeze individual portions for up to 3 months, though texture will be slightly grainier after thawing.
Cost Comparison
Cost per serving (homemade)$0.55
Cost per serving (store-bought)$1.49
Savings63%
Higher upfront cost for quality organic ingredients, but substantial per-serving savings. Buying ingredients in bulk reduces cost significantly—whey protein alone serves 48 portions. No preservatives means shorter shelf life but far superior nutrition quality.