This Greek yogurt contains natural flavors, gellan gum stabilizer, and fruit concentrates for color - all relatively clean but still processed. Good news: no seed oils detected. DIY offers complete control over cultures, organic sourcing, and eliminates unnecessary thickeners and concentrates.
Based on: Greek Yogurt
· Makes approximately 20 servings (3 liters finished yogurt)
· Serving: 150g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial Greek Yogurt from too good & co. 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 may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
4 liters (1 gallon + 1 quart) · Organic Valley Whole Milk or Horizon Organic
Primary base - will concentrate down to about 3 liters after straining out whey
Plain organic yogurt with live cultures
240g (1 cup) or 1 starter packet · Stonyfield Organic Plain Greek Yogurt or Cultures for Health Yogurt Starter
Provides active cultures (Lactobacillus bulgaricus & Streptococcus thermophilus) for fermentation
Organic vanilla extract
15ml (1 tablespoon) · Simply Organic Pure Vanilla Extract
Natural vanilla flavoring to match the commercial product's taste profile
Organic lemon juice
30ml (2 tablespoons) · Fresh organic lemons or Lakewood Organic Lemon Juice
Provides subtle citrus notes and natural acidity for flavor balance
Organic stevia extract
2-3 drops or to taste · SweetLeaf Organic Stevia Extract
Natural sweetener to balance tartness without adding calories or carbs
Sea salt
2g (1/2 teaspoon) · Redmond Real Salt Fine
Enhances flavor and helps with protein structure during culturing
Instructions
Step 1. Heat 4 liters of organic whole milk in a heavy-bottomed pot to exactly 180°F (82°C), stirring occasionally to prevent scorching. This pasteurization step ensures clean cultures and proper protein denaturation for thick Greek texture. Use a candy thermometer for accuracy - overheating will create a grainy texture.
Step 2. Remove from heat and cool milk to 110°F (43°C). You can speed this by placing the pot in an ice bath, stirring gently. This temperature is critical - too hot will kill the cultures, too cool will slow fermentation dramatically. The cooling process takes about 45-60 minutes at room temperature.
Step 3. In a small bowl, whisk together 240g plain organic yogurt (or prepared starter) with 250ml (1 cup) of the cooled milk until completely smooth. This tempers the cultures and ensures even distribution. Add this mixture back to the remaining milk and stir thoroughly for 2 minutes.
Step 4. Cover the pot and maintain at 108-112°F for 6-12 hours for culturing. Use a yogurt maker, oven with light on, or wrap in towels and place in a warm spot. Longer fermentation creates more tang and reduces lactose. Test after 6 hours - it should be thick and tangy.
Step 5. Line a fine mesh strainer with 4 layers of cheesecloth or a nut milk bag. Pour the cultured yogurt into the lined strainer set over a large bowl. Refrigerate for 4-8 hours to strain out whey. For Greek-style thickness, strain until you've removed about 1 liter of whey (25% volume reduction).
Step 6. Transfer the strained yogurt to a mixing bowl. Gently fold in 15ml organic vanilla extract, 30ml fresh organic lemon juice, 2g sea salt, and stevia to taste (start with 2 drops, add more if needed). Mix carefully to avoid breaking the protein structure - use a rubber spatula and fold rather than whisk.
Step 7. Transfer to clean glass jars or containers. Store refrigerated for up to 10 days. The yogurt will continue to develop flavor and may separate slightly - simply stir before serving. Use 150g portions to match the commercial serving size. Save some plain yogurt as starter for your next batch.
Storage
Refrigerate in clean glass containers for up to 10 days. Some separation is normal - stir before serving. Reserve 240g of plain yogurt before flavoring to use as starter for next batch (can be frozen for 3 months).
Cost Comparison
Cost per serving (homemade)$0.44
Cost per serving (store-bought)$1.50
Savings71%
Significant upfront investment in organic ingredients pays off quickly. After initial purchases, ongoing cost is mainly milk. Higher quality organic cultures and real vanilla extract cost more initially but create superior flavor and nutrition.