The Greek Gods Greek Yogurt Style Honey Vanilla contains relatively clean ingredients but uses conventional dairy and refined sugars. The DIY version upgrades to organic, grass-fed dairy and unrefined sweeteners while eliminating any processing aids and achieving the same creamy, sweet vanilla flavor profile.
Based on: Greek Yogurt Style Honey Vanilla
· Makes approximately 20 servings (1 cup each)
· Serving: 1 cup (170g)
Why This Recipe is Seed Oil Free
Commercial Greek Yogurt Style Honey Vanilla from The Greek Gods 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 Greek Yogurt Style Honey Vanilla may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Primary base that provides protein, calcium, and the foundation for culturing into yogurt
Organic heavy cream
480ml (2 cups) · Organic Valley Heavy Whipping Cream
Adds richness and fat content to match the commercial product's creamy mouthfeel
Yogurt starter culture
1 packet · Cultures for Health Greek Yogurt Starter
Contains live bacteria that ferment the milk sugars and create the tangy yogurt flavor and texture
Raw organic honey
240ml (1 cup) · Nature Nate's 100% Pure Raw Unfiltered Honey
Primary sweetener that provides floral sweetness and natural enzymes
Organic coconut sugar
60g (1/4 cup) · Madhava Organic Coconut Sugar
Provides the brown sugar notes and caramel-like depth of flavor
Organic pure vanilla extract
15ml (1 tablespoon) · Simply Organic Pure Vanilla Extract
Delivers the warm, sweet vanilla flavor that defines this product
Organic pectin powder
10g (2 teaspoons) · Pomona's Universal Pectin
Natural thickening agent that helps achieve the thick Greek-style consistency
Instructions
Step 1. Heat the organic milk and cream together in a heavy-bottomed pot to 180°F (82°C), stirring occasionally to prevent scorching. This pasteurization step eliminates competing bacteria and prepares the proteins for optimal culturing. Use a reliable thermometer - overheating will create a chalky texture, while underheating may result in failed culturing.
Step 2. Cool the milk mixture to 110°F (43°C) by placing the pot in an ice bath and stirring gently. This temperature is crucial - too hot will kill the starter cultures, too cool will slow fermentation dramatically. Once at temperature, whisk in the yogurt starter culture packet thoroughly, ensuring no clumps remain.
Step 3. Transfer the inoculated milk to clean glass jars or a yogurt maker. Incubate at 108-112°F (42-44°C) for 6-8 hours. If using an oven, set to the lowest temperature (usually 170°F), then turn off and place containers inside with door cracked open to maintain temperature. The yogurt is ready when it coats a spoon and has a tangy aroma.
Step 4. Once fermentation is complete, refrigerate the plain yogurt for at least 4 hours to stop the culturing process and allow it to firm up. In a small saucepan, gently warm 60ml (1/4 cup) of the honey with the coconut sugar over low heat just until the sugar dissolves - about 2 minutes. Remove from heat and stir in the vanilla extract.
Step 5. For Greek-style thickness, you can either strain the yogurt through cheesecloth for 2-4 hours to remove whey, or use the pectin method: Whisk the pectin powder into 60ml (1/4 cup) of the cultured yogurt until completely smooth, then fold this mixture back into the remaining yogurt along with the honey-vanilla mixture.
Step 6. Gently fold in the remaining honey (180ml/3/4 cup) until evenly distributed. Taste and adjust sweetness if needed. The yogurt will continue to thicken slightly as the pectin activates and as it chills. Store in glass containers with tight-fitting lids for optimal freshness and to prevent absorption of refrigerator odors.
Storage
Store in refrigerator for up to 10 days. The yogurt may separate slightly - just stir gently before serving. Freeze portions in ice cube trays for smoothie use within 3 months.
Cost Comparison
Cost per serving (homemade)$1.33
Cost per serving (store-bought)$3.50
Savings62%
Higher upfront cost due to premium organic ingredients, but significant per-serving savings. Most ingredients last multiple batches, reducing ongoing costs dramatically.