Chobani Greek yogurt contains natural flavors, gums, and nonfat milk, missing the healthy fats and probiotics of traditional fermented dairy. This DIY version uses organic whole milk for superior nutrition, real fruit instead of 'natural flavors,' and live cultures without artificial thickeners. No seed oils are present in the original, which is good.
Based on: Chobani Greek Yogurt
· Makes approximately 30 servings
· Serving: 150g (about 2/3 cup)
Why This Recipe is Seed Oil Free
Commercial Chobani Greek Yogurt from Chobani 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 Chobani Greek Yogurt may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
4500g (1.2 gallons) · Horizon Organic Whole Milk or Organic Valley
Base for Greek yogurt - provides protein, healthy fats, and calcium
Greek yogurt starter culture
120g (1/2 cup plain yogurt) or 1 starter packet · Cultures for Health Greek Yogurt Starter or Fage plain Greek yogurt
Introduces live probiotic bacteria for fermentation
Natural thickener from fruit, replaces synthetic gums
Instructions
Step 1. Heat 4500g organic whole milk in a heavy-bottomed pot to 180°F (82°C), stirring occasionally to prevent scorching. This pasteurization step ensures safety and proper texture. Use a digital thermometer for accuracy - overheating will create grainy yogurt.
Step 2. Cool milk to 110°F (43°C) by placing pot in ice bath or letting sit 45-60 minutes. Temperature is critical - too hot kills cultures, too cool prevents fermentation. Mix 120g room-temperature Greek yogurt starter (or dissolved starter packet) with 1/2 cup of the cooled milk until smooth, then whisk back into the main batch.
Step 3. Incubate at 110°F for 6-8 hours using a yogurt maker, dehydrator, or oven with light on. Cover pot with clean towel. The yogurt is ready when it's thick and tangy - longer fermentation increases tartness and reduces lactose content.
Step 4. Strain through fine cheesecloth or coffee filters for 2-4 hours to achieve Greek-style thickness. Save the whey for smoothies or bread-making. You should get about 2700g of thick Greek yogurt base.
Step 5. Make raspberry swirl: Gently heat 300g frozen raspberries with 150g organic cane sugar and 30ml lemon juice over medium-low heat for 8-10 minutes, mashing berries as they soften. Dissolve 5g pectin in small amount of warm water, then stir into berry mixture. Simmer 2 minutes more until thickened. Cool completely.
Step 6. Gently fold cooled raspberry mixture into strained yogurt, creating marble effect. Don't overmix - streaks are desirable. Portion into sterilized glass jars (150g each). The texture should be creamy and thick, similar to commercial Greek yogurt but richer.
Step 7. Refrigerate for at least 4 hours before serving. Use within 10-14 days. The live cultures will continue to develop flavor over time. Each serving provides approximately 15g protein, 8g fat, and 12g carbs from natural fruit sugars.
Storage
Store in refrigerator at 35-40°F in airtight glass containers. Use within 10-14 days. Live cultures remain active throughout shelf life. Natural separation is normal - simply stir before serving.
Cost Comparison
Cost per serving (homemade)$0.87
Cost per serving (store-bought)$1.49
Savings42%
Higher upfront cost due to organic quality and starter cultures, but significant per-serving savings long-term. Starter cultures can make multiple batches, improving economics over time.