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Greek Yogurt - Making my own

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I think I will be making my own Greek Yogurt from now on.

Have you seen how much greek yogurt costs? Wow!! I have been planning a trip in my head for the last week to stock up then today I have the big "lightbulb" moment . . . "Why not make it at home myself?" My mom used to make yogurt at home when we were kids . . . so I looked up how to make my own greek yogurt at home for myself. . . . . It is sooo very easy . . . It is basically making yogurt as per theusual recipe and then straining it . . . duh!!!

Ok all it is going to end up costing me is the cost to start-up

1 Gallon of whole/ skim milk (depending on what I want . . . skim for fat free, whole for full fat)
1 quart starter (plain greek yogurt or Dannon regular yogurt)
Super large coffee filter sheets or a t-shirt would work for straining - (I am buying a new one . . . even if I wash mine, I will still remember someone wearing it and I cannot eat from it)

And that is all it is going to cost me . . . for about half a gallon of yogurt at a fraction of the price . . . So excited to do this but scared at the same time

Has anyone else tried making their own while on the hcg diet?

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Updated March 5th, 2012 at 08:11 PM by HealthierMel

P2 , Notes , Correction Day


  1. Newjulie's Avatar
    Oh my gosh Mel...if this works, you will be my hero.

    All my posts about fage have gotten people seriously addicted to it...so a lot of people will be rejoicing to hear this news. Keep me posted! Good luck!
  2. HealthierMel's Avatar
    Hi Julie . . I will keep you updated on how it all came out. If this works . . . I am going to be in heaven. I watched a couple of youtube videos and it is really simple . . . the hardest part is getting the temperature right . . . . I just need a food thermometer and I am all set.
  3. redefiningme's Avatar
    Good for you! I've considered making my own too. Let us know how it works out. I LOVE greek yogurt.
  4. HealthierMel's Avatar
    Just made a batch . . . burned the milk a little on the bottom of the pot . . . I guess I have to keep stirring it the whole time . . . switched the pot out and stirred . . . cooled . . . added starter and poured it into containers . . . wrapped the containers in towels and put in the oven . . . set the timer for 10 hours and now I wait to see what comes out. Does the whole process not sound so very simple? I think if this works . . . I am going to be a convert. All I am going to do is try to keep PERFECTing the process till I get it right.

    I found a slow cooker recipe online so I might do that the next time and take me out of the equation

    Here is the slow cooker directions I found at . . . . http://www.donnafreedman.com/2011/05...e-is-it-wrong/

    1. Pour two quarts of milk into a slow cooker
    2. Cover and cook on “low” for 2½ hours
    3. Unplug the slow cooker and let stand, covered, for 3 hours
    4. Pour 2 cups of the milk into a bowl and whisk in ½ cup of an active-culture yogurt; put the mixture back into the slow cooker and stir to combine
    5. Put the lid back on and wrap the entire slow cooker in a heavy bath towel to insulate
    6. Let stand for 8 hours
    7. I start it after supper and by bedtime it’s time to wrap the slow cooker. When I get up the next morning, I’ve got two quarts of yogurt.

    In theory.

    No whey = Greek Yogurt

    Create “a Greek-style yogurt” by straining the product through a coffee-filter-lined colander or use a flour-sack towel from the dollar store to line the colander instead, since it’s washable vs. disposable.

    Pour in about a cup at a time and set the colander over a bowl in the fridge.
    The whey dripps through, leaving a thick, creamy and milder-tasting yogurt.
    Spoon into a jar and store in fridge.
  5. HealthierMel's Avatar
    Ok first batch done. Not the greatest but it was not a bad first attempt. Plus it is so simple. I think that I will make it at night or when I leave the house. I am too impatient and I am going to keep watching it and checking it every other minute.

    I know I did something off because it took between 14 and 16 hours to set. A couple of things could be the problem or maybe it was a combination of all of them.

    • I used skim milk power which could have been too old
    • I burnt the milk on the bottom of the pot . .. changed it for a second one so the yogurt did not come out creamy white but somewhere between white and cream.
    • Probably used too much starter . . . so I ended up with a lot of whey floating on the top (just protein water I think it is )

    So as with hcg . . . we learn from our mistakes and move on.

    Preparations for my next batch

    Use newer powder - Went to the store and bought powdered milk (the price is comparable to fresh milk just that I can store this longer and use as I go)

    Do not burn the milk - I either have to keep constantly stirring or go the microwave or slow cooker route. The microwave is winning right now.

    Do not use so much starter - Got a fresh starter, made 2 tsp pkgs and put in the freezer - I got chobani (it is not the same as fage at all)