Chobani's Greek yogurt is already clean with just cultured nonfat milk and probiotics, but the DIY version uses nutrient-dense organic whole milk instead of stripped nonfat milk, providing fat-soluble vitamins A, D, E, K and better satiety. No seed oils present in original or homemade version.
Based on: Greek Yogurt Nonfat Plain
· Makes approximately 16 servings
· Serving: 0.75 cup (170g)
Why This Recipe is Seed Oil Free
Commercial Greek Yogurt Nonfat Plain 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 Greek Yogurt Nonfat Plain may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
1 gallon (3,785ml) · Organic Valley Grassmilk Whole Milk
Primary base that provides protein structure and rich creamy texture when cultured and strained
Yogurt starter culture
1 packet or 2 tablespoons plain organic yogurt with live cultures · Cultures for Health Greek Yogurt Starter
Contains the essential probiotic bacteria (S. Thermophilus, L. Bulgaricus, etc.) that ferment lactose into lactic acid
Instructions
Step 1. Heat the gallon of organic whole milk in a heavy-bottomed pot to exactly 180°F (82°C), stirring occasionally to prevent scorching. This pasteurization step kills any harmful bacteria while preserving beneficial nutrients. Use a reliable thermometer and avoid going over 185°F which can create a grainy texture.
Step 2. Cool the milk to 110°F (43°C) by placing the pot in an ice bath or letting it sit for 45-60 minutes. This temperature is critical - too hot kills the starter cultures, too cool prevents proper fermentation. The milk should feel barely warm to the touch.
Step 3. Remove 1 cup of the cooled milk and whisk it thoroughly with your starter culture or 2 tablespoons of plain organic yogurt until completely smooth with no lumps. This tempering step ensures even distribution of bacteria throughout the batch.
Step 4. Stir the inoculated milk back into the main pot, mixing gently but thoroughly for 1-2 minutes. Pour into clean glass jars or your yogurt maker containers, leaving 1 inch headspace for expansion during fermentation.
Step 5. Incubate at 110°F (43°C) for 4-12 hours depending on desired tartness. Use a yogurt maker, oven with light on, or wrap jars in towels near a warm spot. Test after 4 hours - it should be thick and tangy. Longer fermentation creates more probiotics but increased sourness.
Step 6. For Greek-style thickness, line a fine-mesh strainer with cheesecloth or coffee filters over a large bowl. Pour the yogurt in and refrigerate for 2-4 hours, allowing whey to drain. Save the whey for smoothies or baking - it's packed with protein and minerals.
Step 7. Transfer the thickened Greek yogurt to clean containers. It will continue to thicken slightly in the refrigerator. Store covered for up to 14 days. Each batch yields approximately 2.7 pounds of Greek yogurt after straining.
Step 8. To use: Serve 0.75 cup (170g) portions. Can be eaten plain, mixed with fruit, used in smoothies, or as a substitute for sour cream in cooking. The homemade version has a richer, creamier mouthfeel than commercial nonfat versions.
Storage
Refrigerate in airtight glass containers for up to 14 days. The yogurt will continue to develop flavor and may become slightly more tart over time. Always use clean spoons to avoid contamination.
Cost Comparison
Cost per serving (homemade)$0.52
Cost per serving (store-bought)$1.49
Savings65%
Higher upfront cost per serving due to premium organic milk, but substantial long-term savings. The nutrition quality is significantly superior with whole milk providing essential fats and fat-soluble vitamins absent in nonfat versions.