Oikos Triple Zero is a high-protein, fat-free yogurt sweetened with stevia and thickened with tapioca starch. While it contains no seed oils, it does include 'natural flavors' and vegetable juice concentrate for color. The DIY version uses only clean organic ingredients, eliminates mysterious 'natural flavors,' and provides the same nutritional benefits at a fraction of the cost.
Based on: Triple Zero Yogurt
· Makes approximately 30 servings
· Serving: 150g (about 2/3 cup)
Why This Recipe is Seed Oil Free
Commercial Triple Zero Yogurt 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 Triple Zero Yogurt may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic nonfat milk
4 liters (about 1 gallon) · Organic Valley Nonfat Milk or local organic dairy
Primary base that provides protein and calcium while maintaining zero fat content
Yogurt starter culture
1 packet · Cultures for Health Greek Yogurt Starter or Bulgarian Yogurt Starter
Contains S. thermophilus and L. bulgaricus cultures for fermentation and probiotic benefits
Zero-calorie natural sweetener that matches the original's sweetness level
Organic lemon juice concentrate
2 tablespoons (30ml) · Santa Cruz Organic Lemon Juice Concentrate
Adds natural tang and helps maintain proper acidity for yogurt cultures
Sea salt
1/2 teaspoon (3g) · Redmond Real Salt
Enhances flavor and balances sweetness while providing essential minerals
Instructions
Step 1. Heat 4 liters of organic nonfat milk in a heavy-bottomed pot to exactly 185°F (85°C), stirring frequently to prevent scorching. Use a reliable thermometer as temperature precision is critical for proper yogurt formation. This pasteurization step eliminates competing bacteria that could interfere with yogurt cultures.
Step 2. While the milk heats, whisk the tapioca starch (60g) with 1/2 cup cold water in a small bowl until completely smooth with no lumps. Tapioca tends to clump, so whisk vigorously for 2-3 minutes. Once the milk reaches 185°F, slowly drizzle the tapioca slurry while whisking constantly to prevent lumping. Continue heating for 2-3 minutes while whisking to fully activate the thickening properties.
Step 3. Cool the milk to exactly 110°F (43°C) by placing the pot in an ice bath and stirring frequently. This should take 15-20 minutes. Temperature accuracy is crucial - too hot kills the cultures, too cool prevents proper fermentation. Meanwhile, dissolve the stevia extract (3-4g) in 2 tablespoons warm water, stirring until completely dissolved.
Step 4. Remove 1 cup of the cooled milk and whisk in the yogurt starter culture until fully dissolved. Add this mixture back to the main pot along with the dissolved stevia, lemon juice concentrate, and sea salt. Whisk everything together for 1-2 minutes to ensure even distribution of cultures and flavoring agents.
Step 5. Transfer the mixture to clean glass jars or a yogurt maker. Maintain at 110°F (43°C) for 8-12 hours for fermentation. If using an oven, set to the lowest temperature with the light on, or wrap jars in towels and place near a warm appliance. The longer fermentation time develops more tang and higher protein concentration through whey separation.
Step 6. After fermentation, the yogurt should be thick and tangy. For Greek-style thickness like the original, strain through cheesecloth or fine mesh strainer for 2-4 hours to remove excess whey. This concentrates the protein to match the original's 15g per serving. Refrigerate for at least 4 hours before consuming.
Step 7. Store in refrigerator in airtight containers. Use 150g portions (about 2/3 cup) to match the original serving size. Stir gently before serving as natural separation may occur. The yogurt will continue to develop flavor and thickness over the first 24-48 hours in the refrigerator.
Storage
Store in refrigerator for up to 2 weeks in airtight glass containers. Natural separation is normal - simply stir before serving. Freeze individual portions for up to 3 months, though texture may change slightly upon thawing.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$1.79
Savings84%
While the initial ingredient investment is about $60, most ingredients last for many batches. The ongoing cost per batch is primarily the organic milk. Massive savings over time plus guaranteed clean ingredients without mysterious additives.