Low-fat Greek Yogurt
Creamy, tangy, and protein-packed homemade Greek yogurt made with just two simple ingredients. Straining it yourself gives you the perfect thick texture for breakfasts, smoothies, or dips.
For 2 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Heat the milk
- b.Pour the skim milk into a heavy-bottomed pot.
- c.Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F (82°C) on a kitchen thermometer.
- d.Hold it at this temperature for a minute, then remove from heat. This step ensures a thicker final yogurt.
- 2
Step 2
- a.Cool the milk and add starter
- b.Let the milk cool down until it reaches 110-115°F (43-46°C). It should feel comfortably warm, not hot.
- c.In a small bowl, mix the 2 tablespoons of plain yogurt with about 1 cup of the warm milk. Whisk until smooth.
- d.Pour this starter mixture back into the main pot of milk and stir gently to combine everything.
- 3
Step 3
- a.Incubate the yogurt
- b.Cover the pot with a tight-fitting lid.
- c.Wrap the entire pot in a thick towel or blanket to maintain warmth.
- d.Place it in a warm, draft-free spot, like an oven with the light on or a proofing box, for 8 to 12 hours.
- e.Do not move or stir the pot during incubation.
- 4
Step 4
- a.Chill and strain the yogurt
- b.After incubation, the yogurt should be set and have a gelatinous texture. Carefully transfer the pot to the refrigerator and chill for at least 4 hours.
- c.Line a large sieve or colander with a few layers of cheesecloth and place it over a deep bowl to catch the whey.
- d.Gently pour the chilled yogurt into the cheesecloth-lined sieve.
- e.Cover with plastic wrap and return to the refrigerator to strain for 2 to 4 hours. The longer it strains, the thicker your Greek yogurt will be.
- 5
Step 5
- a.Store the yogurt
- b.Once strained to your desired thickness, transfer the Greek yogurt from the cheesecloth to an airtight container.
- c.Store in the refrigerator. It will stay fresh for up to 2 weeks.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a shortcut, you can use ultra-pasteurized milk and skip the initial heating step, just warming it to 110°F.
- 2Do not disturb, stir, or jiggle the yogurt while it is incubating, as this can prevent it from setting properly.
- 3Save the drained liquid (whey)! It's packed with protein and can be used in smoothies, soups, or for baking bread.
- 4For a tangier yogurt, incubate for the full 12 hours. For a milder flavor, check it after 8 hours.
Adapt it for your goals.
Healthy
For a richer yogurt with healthy fats, use 2% or whole milk instead of skim milk. The calorie count will be higher.
dairy freeDairy free
This process can be adapted for non-dairy milks like soy or coconut milk, but you must use a compatible dairy-free yogurt starter. The texture may vary.
quickQuick
Use an Instant Pot with a 'Yogurt' function to perfectly control the heating and incubation temperatures, making the process more foolproof.
Why this is on our healthy list.
High in Protein
The straining process concentrates the protein, making Greek yogurt excellent for muscle repair, satiety, and keeping you feeling full longer.
Rich in Probiotics
Contains beneficial live active cultures that support a healthy gut microbiome, improve digestion, and boost the immune system.
Excellent Source of Calcium
Provides a significant amount of calcium, which is essential for maintaining strong bones and teeth.
Frequently asked questions
Absolutely. It's an excellent source of protein, calcium, and gut-healthy probiotics. Making it at home allows you to control the ingredients, avoiding the added sugars and thickeners found in many store-bought versions.