Greek Yogurt

Greek Yogurt

To make Greek yogurt, all you need to do is strain out the liquid (whey) from your yogurt. This leaves you with a thicker, creamier yogurt with more protein, less sugar and less lactose than plain yogurt.

Greek yogurt can come in many different textures. The longer you strain the yogurt, the thicker and less watery the yogurt will become. Try straining it for less time and checking in often until you get to the desired consistency.

If you want thicker yogurt, strain it for longer; if you want thinner yogurt, you can stir back in any whey that drained off.

For easy and consistent results, we recommend using the Ultimate Yogurt Strainer.

Ingredients:

  • 1 quart/1 liter fresh plain yogurt

Method:

  1. Pour your fresh yogurt into the Ultimate Yogurt Strainer and place the strainer in the fridge.

  2. Allow your yogurt to strain, checking back every hour until your desired consistency is reached.

  3. Optional: Mix in vanilla, cinnamon, honey, stevia, monk fruit, or other flavors or sweeteners to enhance the taste.

  4. Consume your yogurt within 14 days (or 2 weeks).

Keep in mind the 50% rule: When you are making Greek yogurt, you will be left with about half (50%) of the yogurt you started with. For example, 2 cups of yogurt will make about 1 cup of Greek yogurt.

Leftover whey can be used like cultured buttermilk for baking, marinades, salad dressings, or smoothies. Whey has lots of nutrients and probiotics.

    • Related Articles

    • Making Yogurt at Home

      Making homemade yogurt, either dairy or plant-based, can be an effective and affordable way to get high amounts of quality and diverse probiotics. So, make good use of your Ultimate Probiotic Yogurt Maker and consider giving one as a gift to your ...

    • Ultimate Yogurt Guide

      Yogurt and Probiotics Yogurt is one of the best sources of probiotic bacteria among all foods. History of Probiotics In the late 1800s, food scientists started to study cul- tures that regularly consumed yogurt. This included places like Bulgaria, ...

    • Runny or Curdled Yogurt

      Here’s some runny yogurt fixes: Add Adequate Water We recommend putting water at the same level as the yogurt mixture. We do this because water helps evenly distribute the temperature inside the machine. Increase Incubation Time We can also set the ...

    • Dairy Yogurt

      Dairy Yogurt can be made from many different milks, but fresh milk from organic grass-fed cows is our pick. We prefer half-and-half cream for its thick, rich taste. Basic Dairy Yogurt Ingredients: 1 quart/liter of half and half cream, full-fat fresh ...

    • Coconut Yogurt

      Tip: For coconut yogurt, it is best to use canned coconut milk rather than coconut milk from a carton. This is because the coconut milk found in cartons is very watery and will not thicken properly. Suggested Coconut Milks: Savoy Coconut Cream, ...