Organic Homemade Greek Yogurt with Real Strawberry
Chobani Greek Yogurt contains relatively clean ingredients but includes natural flavors and locust bean gum. The DIY version eliminates these additives while using certified organic milk and real strawberry puree, providing superior nutrition and eliminating potential allergens from commercial stabilizers.
Based on: Chobani Greek Yogurt Strawberry
· Makes approximately 30 servings
· Serving: 150g (same as Chobani)
Why This Recipe is Seed Oil Free
Commercial Chobani Greek Yogurt Strawberry 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.
Ingredients
Organic Nonfat Milk
4L (about 1 gallon) · Horizon Organic Nonfat Milk
Base for Greek yogurt - provides protein and calcium while maintaining the fat-free profile
Greek Yogurt Starter Culture
1 packet (makes multiple batches) · Cultures for Health Greek Yogurt Starter Culture
Introduces live active cultures for fermentation and provides the authentic Greek yogurt tang and texture
Organic Strawberries
600g (about 1.3 lbs) · Fresh or frozen organic strawberries (365 by Whole Foods or similar)
Provides natural strawberry flavor and nutrients without artificial additives
Natural thickener to replace locust bean gum and create proper texture
Instructions
Step 1. Heat the 4L organic nonfat milk to 185°F (85°C) in a heavy-bottomed pot, stirring occasionally to prevent scorching. This pasteurization step eliminates competing bacteria and denatures proteins for better texture. Cool to 110°F (43°C) by placing the pot in an ice bath, stirring gently — this temperature is crucial as higher heat will kill the starter cultures.
Step 2. Dissolve the Greek yogurt starter culture in 1/4 cup of the cooled milk, whisking until completely smooth with no lumps. Add this mixture back to the remaining milk and whisk gently but thoroughly for 2-3 minutes to distribute evenly. Cover with a clean kitchen towel and incubate at 110°F for 6-8 hours (use an oven with the light on, yogurt maker, or insulated container). The yogurt is ready when it has a tangy smell and coats a spoon.
Step 3. While yogurt incubates, prepare the strawberry component. Hull and roughly chop the 600g organic strawberries. In a medium saucepan, combine strawberries, 150g organic cane sugar, and 2 tablespoons organic lemon juice. Cook over medium heat for 8-10 minutes, stirring frequently, until strawberries break down and mixture thickens slightly. The natural fruit sugars will concentrate and develop deeper flavor.
Step 4. Whisk 1 teaspoon organic pectin with 2 tablespoons of the hot strawberry mixture in a small bowl until smooth (this prevents clumping). Stir this pectin mixture back into the strawberry pot and simmer for 2 more minutes until properly thickened. Remove from heat and let cool completely — the mixture will continue to thicken as it cools. Blend with an immersion blender for a smoother consistency if desired, leaving some small fruit pieces for texture.
Step 5. Once yogurt fermentation is complete, line a fine-mesh strainer with cheesecloth or coffee filters and set over a large bowl. Pour the cultured yogurt into the strainer and refrigerate for 4-6 hours to strain out whey and achieve Greek yogurt thickness. You should have approximately 1.2kg of thick Greek yogurt after straining — the whey can be saved for baking or smoothies.
Step 6. To assemble individual servings, measure 120g of the strained Greek yogurt into containers and swirl in 30g (2 tablespoons) of the cooled strawberry mixture. This ratio provides the correct 150g serving size matching the commercial product. Store individual portions in airtight glass containers in the refrigerator for up to 7 days. Stir gently before eating as natural separation may occur — this is normal and indicates no artificial stabilizers.
Storage
Store in refrigerator for up to 7 days. Natural separation is normal — simply stir before eating. The strawberry component can be made ahead and refrigerated for up to 2 weeks separately.
Cost Comparison
Cost per serving (homemade)$0.56
Cost per serving (store-bought)$1.69
Savings67%
Higher upfront costs due to buying starter culture and bulk ingredients, but significant per-serving savings after first batch. Organic ingredient quality and elimination of additives justify premium over conventional alternatives.