Homemade Greek Yogurt Recipe
Thick fresh Greek Yogurt made right at home for about 1/4 of the cost of store bought!
Our family goes through a lot of yogurt. We always buy plain Greek yogurt because there are so many recipes I use it in besides just eating it. We use it in smoothies, popsicles, as a sour cream replacement for Mexican dishes, on baked potatoes, instead of milk with granola, and a variety of other ways. It gets to be kind of pricey when I am paying $6-7 for a container with 4 cups. My mom started making Greek yogurt and recently enlightened me that she makes a gallon at a time for a minimal cost. I priced it out and when I made this Homemade Greek Yogurt Recipe, it made 1 1/4 gallons of yogurt and it cost me $6.71!!! I can make 4 times the amount of yogurt for the cost to buy it at the store. Awesome! My yogurt problems are solved! And the best part is, that the hands on time for this recipe is about 15 minutes! I made my yogurt in pints and it made 10 pints.
How to Make Homemade Greek Yogurt
These process shots will help you follow along with the recipe. It really is pretty basic and most of the time it is hands-off while it turns into yogurt!
Pour your milk into a large stockpot. Add 3 cups of powdered milk.
Heat over medium heat, stirring frequently. Heat up to 180 degrees F. Measure using a food thermometer.
Once it has reached 180 degrees F, turn the heat off and cool to 120 degrees F.
Next step is to add the Greek yogurt. Measure in a separate bowl and add some of your heated liquid into the bowl. Continue to add liquid until the cold yogurt is heated to room temperature. Add the mixture to your stockpot. Stir until well combined with a whisk. Then pour into your containers. Put the lids on the containers.
Place on a tray in an unheated oven. Put a towel over your containers and turn the light in the oven on. This will help to keep heat in your oven. Leave the yogurt in the oven for 4-8 hours. The longer you leave it, the more tart it will get. I left mine in the oven for about 5 hours.
Take it out and put it in your fridge.
How is Greek yogurt different from regular yogurt?
The first difference is the end process when the yogurt is being made. The process is the same, but Greek yogurt is strained to remove liquid whey and lactose, leaving behind a thicker-textured yogurt. Here are some nutritional differences:
- Protein – Greek yogurt has almost double the protein of regular yogurt.
- Fat – If you are comparing full fat yogurts, Greek yogurt has about three times the saturated fat than regular yogurt.
- Sodium – Greek yogurt contains about half the sodium of regular yogurt.
- Carbohydrates – Greek yogurt contains roughly half the carbohydrates of regular yogurt, but remember that adding sweeteners to either one will increase the carbohydrate count.
Is Greek Yogurt Good For You?
The answer is yes! And I will tell you why:
- Protein. Protein is essential for good health, and Greek yogurt is a really good source of protein. A lot of times we think of protein as just for building muscle, but there is actually so much more! Protein helps build bones, hair, and skin. Protein is also one of the three nutrients that provide energy. It also plays a big role in your immune system, nerves, and fluid balance.
- Probiotics. Greek yogurt is packed with probiotics. Probiotics are healthy bacteria that can help boost your immune system and decrease stomach issues. Stress and emotions can trigger stomach issues, and current research is finding that your gut can also send signals to your brain. Probiotics may be able to have a positive effect on your brain.
- Calcium. Eating Greek yogurt everyday can help your kids get the amount of calcium they need, which may help them grow to their potential height! Along with strong bones and helping vital organs work properly.
- Potassium. If your kids are active, potassium is really important because it helps muscles function like they should. Also potassium helps balance our sodium in your body.
Why is Homemade Greek Yogurt Better than Store Bought?
When you make yogurt at home, there are only 2 or 3 whole food ingredients. A lot of yogurts you can find in the store will add things like thickening agents, such as starches or gelatin, sweeteners, food dye and fillers.
I love to eat mine with fresh berries and homemade granola. Yum!! It will stay good in your fridge for about 2 weeks. If you have an Instant pot and want to try making yogurt in it, we also have a recipe for Making Greek Yogurt in the Instant pot.
Homemade Greek Yogurt
Ingredients
- 16 cup milk
- 3 cup powdered milk
- 1 container (4 oz) Greek Yogurt
Instructions
- Pour your milk into a large stockpot. Add 3 cups of powdered milk.
- Heat over medium heat, stirring frequently. Heat up to 180 degrees F. Measure using a food thermometer.
- Once it has reached 180 degrees F, turn the heat off and cool to 120 degrees F.
- Measure your Greek Yogurt in a separate bowl and add some of your heated liquid into the bowl. Continue to add liquid until the cold yogurt is heated to room temperature.
- Add the mixture to your stockpot. Stir until well combined with a whisk. Then pour into your containers. Put the lids on the containers.
- Place on a tray in an unheated oven. Put a towel over your containers and turn the light in the oven on.
- Leave the yogurt in the oven for 4-8 hours. The longer you leave it, the more tart it will get. I left mine in the oven for about 5 hours.
- Store in the refrigerator. It will stay good for about 2 weeks.
Nutrition
www.superhealthykids.com
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
Learn More about Natalie
Just to clarify, did you use 2 1/2 tablespoons of greek yogurt? Also, what percent of milk did you use?
1/2 cup plus 5 tablspoons
Wow this looks amazing. I want to try it! I am unclear on the ingredients however — it says 1/2 plus 2 Tbs. 1/2 what…? 🙂
thanks for posting – can’t wait to try it!
Definitely going to try this! Is it a half cup + 2 T Greek yogurt? It just says 1/2 + 2 T. Just want to be sure 🙂
It is 1/2 cup + 2 Tablespoons of Greek yogurt. I used Skim milk. You can use any percent you want and it will work out!
do you place the lids on the mason jars before you place in the oven or after removal.
1/2 cup + 2 Tablespoons of Greek yogurt. Thanks!
Do you happen to know the nutritional value to this? I’ll assume the amount of protein isn’t as high?
Hi,
Can you taste the dry milk? I can’t stand the taste of dry milk, so I don’t want to make a bunch of it and then not end up liking it. Also, does this recipe have the same amount of protein as regular greek yogurt?
I have a yogurt maker from Williams-Sonoma. Can I still use that instead of the oven. Same time 3-5 hrs?
My oven doesn’t have a light so should I turn on the oven for maybe 10 minutes on 250 degrees then shut it off and put the greek yogurt in?
Also how many mason jars (what size are you using?) does this fill?
How was it when you stirred it up? I attempted to make my own yogurt once. My yogurt was super thick and yummy looking until we stirred it. After stirring mine turned into a runny mess. That’s why I’m curious if yours broke down after stirring, or if it maintained it’s thickness and stayed creamy.
Does this get really thick like Greek yogurt? I’ve made plain regular yogurt in the crockpot and tried to strain it for Greek yogurt, but it was too runny. I love the thickness of Greek yogurt!
This is even easier when you use a slow cooker for it. Just heat and let sit overnight. Incredibly simple, healthy and cheap 🙂
Would you just add pure vanilla to make it vanilla?
What type of milk did you use, and would almond milk work? Is the protein the same as store bought?
Isn’t real greek yogurt strained in order to make it thicker? I’m not sure adding non-fat dry milk powder when making yogurt makes it “greek”. Sure, it might make it thicker, but I don’t think you could really call it greek yogurt. Just my opinion. In any case, homemade yogurt is really tasty. I’ve made my own for years and when I want it thicker I strain off some of the liquid through a coffee filter or fine mesh strainer. Works great!
There is about 10 grams of protein per cup. I haven’t calculated the other nutrients.
I personally don’t think you can taste the dry milk at all. It probably depends on the brand that you use. I use Country Cream and it is excellent. There is about 10 grams of protein per cup of yogurt in this recipe.
I really don’t know – it should come with directions – I would probably just follow what it says.
250 would be too hot. Even if you don’t have a light, if you wrap it in a towel it will probably be fine. I used wide mouth pint jars and it made 10 pints.
When I stirred mine it stayed thick – creamy but definitely not runny. I even added some homemade strawberry jam and it was still thick.
Yes it definitely gets thick like Greek yogurt. It probably isn’t quite as thick as Chobani, but close.
Pure vanilla is not very sweet and so it depends on the flavor you are looking for. The recipes that I have seen that call for vanilla also call for sugar and gelatin.
I used skim milk – not sure if almond milk would work. The protein is 10 grams for 1 cup for this recipe. If you use almond milk and it works out – let us know!
For some reason I do not understand this step? I put all the yogurt in a bowl then add some heated liquid? I am obviously not processing this well. Please HELP! :
Next step is to add the Greek yogurt. Measure in a separate bowl and add some of your heated liquid into the bowl. Continue to add liquid until the cold yogurt is heated to room temperature. Add the mixture to your stockpot. Stir until well combined with a whisk. Then pour into your containers. Put the lids on the containers.
Jennifer, I think that you are tempering the cold yogurt with hot milk, rather than dumping all the cold yogurt into the hot milk all at once. Kind of like making gravy, adding the hot broth a little at a time to the flour and cold water mixture to temper it.
This step is referring to when you add your 1/2 cup of Greek yogurt (Chobani) You don’t want to just add the entire 1/2 cup cold into you hot milk mixture. So put it in a bowl, and then add a few tablespoons of the hot milk mixture into the bowl of yogurt. Then when it is tempered (room temperature) you add it all into your big pot. Does that make sense??
I just tried this and mine came out slimey. After research I found you need to keep it incubated at 110 degrees for 7 hours. I think you should add the importance of this to your recipe so this doesn’t happen to others. Disappointed! Use a crock pot or heating pad!
Just wanted to say that I tried this last night and am excited about the possibilities! Mine turned out not quite as thick as Chobani but still thicker than regular homemade yogurt. (I’m wondering if I increased the powered milk a little if this would make it even thicker?) This is great since organic greek yogurt is hard to find around here and is horribly expensive when it is available. Now to find some organic powdered milk! 🙂
It could depend on your altitude, because when I make it I leave it in between 4 and 5 hours and it turns out just great. If yours wasn’t thick enough, definitely leave it in longer. Thanks!
You can definitely try adding more powdered milk – it will increase the protein and may make it thicker. Also leaving in the oven longer may help as well. Good luck!
Thank you so much for sharing this! I’ve made greek yogurt a couple of times before, but the standard method I’ve come across doesn’t include the powdered milk which means you have to strain it. That was way too much of a pain and I quickly abandoned that. I’m excited to give this method a try!
Quick question though. Do you put the lids on the jars before putting them in the oven or as you are putting them in the fridge? Thanks!
I haven’t tried using this recipe yet, though I am intrigued.
for your crockpot yogurt though: When you strain your crock pot yogurt, if your whey that drains off is still whitish, you are loosing yogurt too, not just the sugary water so that could be why yours is still runny. or you aren’t letting it strain long enough. I strain mine through coffee filters to get a super good strain. and I let it sit for a couple hours. I like my yogurt to stick to the spoon when i turn it upside down lol. if it ever gets too thick, you can always add whey back in. just a tip – use your whey in your garden. your plants will love you for it.
gelatin isn’t needed. after your yogurt is as you like it for thickness and tang, add in vanilla and sugar product to taste. I use simple syrup or agave nectar a lot.
I actually found organic powdered milk once. It was a few years ago so I don’t remember exactly where I found it, but I’d say check whole foods or Wegmans if there’s one near you.
Thanks! I’ll check next time I’m around one of these stores. We’re lucky to find organic regular milk here.
hi, can you freeze this like regular yogurt?
I hope you like it! Yes you put the lids on the jars before you put them in the oven.
I finally got around to making this last weekend and it’s AMAZING! And the consistency is thick, definitely close to Chobani! Thank you so much!
I know that you can reuse the jars and rings. Can you reuse the lids when you use them on the jars of yogurt? It seems like this could get expensive, if you have to buy new lids all the time. I also have plastic (one piece screw on) lids for jars. Can I use those or do you need the metal ones with the rubber seal around the edge?
FYI – I’ve tried this recipe twice now (half-sized batches) with about 2 cups of powdered milk. Interestingly, the batches did not set up correctly with the increased amount of powdered milk…the top half of the jar was set but at the bottom it was very liquidy. I just made it again with the posted amount and it set up perfectly. So, for what it’s worth….
Has anyone tried to make 1/2 of this recipe? If so, how did it come out.
This is the finest recipe,i cooked it yesterday and i had a really
enjoyfull meal and evening!
Hi! I made all as you said. And truth is that I got nice and creamy, but not eatable stuff. It has taste like dense powder milk. Have you any suggest if I can do something to improve taste? It’s pitty to put in trash all that ingredients and my work together. Thanx!
It will work great. It shouldn’t turn out any different – good luck!
I’m so sorry! It could be the brand of powdered milk that you used, or possibly that it was too old? If you followed the recipe, those are the only things that come to mind that would cause that problem.
I done everything like in recipe. Powdered milk was fresh, 25% milkfat. I bought food thermometer, too
Ok, never mind. More luck next time I guess 🙂
I have a couple questions. I’ve tried to make this recipe about 5 times and 3 of the times the yogurt hasn’t set up properly. Maybe the top half of the jar is set but it’s watery on the bottom half. Any ideas? Starting to wonder if the temp in my oven isn’t hot enough?
Secondly, I notice when I heat my milk in the pot that it starts to stick on the bottom a bit. Should I scrape that up into my yogurt or just leave it until after I pour the yogurt out? Maybe it doesn’t matter.
I really really want this recipe to work!!!
Kelly – I have a few questions for you to think about to determine what could be the problem.
Did you wrap a towel around the jars? This helps keep the jars at 100 degrees.
1) Did you open the oven to peek or check on the yogurt during the incubation? This will lower the heat of the oven and cause problems with incubation.
2) Did you heat the oven to 100 degrees–turn it off but leave the light on? The light helps keep the warmth in.
3) Did you use fresh milk? Old milk is not ideal.
4) Did you heat the yogurt to 170 degrees and then wait til it cools to 95-120 degrees before adding yogurt culture? Adding the culture to milk that is too hot will kill the culture.
5) Is your original yogurt culture fresh?
6) Did you slowly add milk to the yogurt culture before adding the culture to the rest of the milk? This will distribute the culture throughout the milk.
I would not scrape the scalded milk from the bottom of the pan. One of our readers said ‘If you take a piece of ice and let it melt and coat the bottom of your pan before you pour in the milk, you don’t have to stir. Just pour the milk into the pan on top of the melted ice. The milk will not burn, and your pan will not be ruined. I have no idea why this works, but I make a gallon of yogurt every other week and this tip has been the best tip ever. You cannot touch the bottom of your pan while the milk is heating or it messes it up. I just watch my thermometer, and remove the milk from heat when it hits 180 degrees. No stirring at all’
Good luck!
Thank you, Natalie, for your kind suggestions. I have been following the recipe exactly as written, so haven’t tried the pre-heating the oven thing, which I will definitely try. I don’t open the oven to check, I do wrap in a towel, I do use fresh milk (well, fresh from the store!), I do cool it to 120 but could cool it further if that would help, and I do temper the culture. Thanks also for the ice trick…I will definitely try that too! Will keep you posted on my next attempt! Thanks again for your help.
Hi again. I tried this recipe again yesterday and it set well this time. As you suggested, I heated the oven to 100 and turned it off, leaving the light on. I poured the yogurt into warm jars, after washing in the dishwasher. Also, after poking around online about this setting issue, I heated my milk to 180 and held it at that temperature for 10 minutes (supposedly helps the proteins to bond better?). And left it for 7 hours. It is probably the best batch I’ve had so far, based on the one jar I’ve used. We live in Iowa, in an old house, so I’m sure the oven wasn’t quite warm enough without preheating it a bit. Oh, and I tried the ice cube trick and it didn’t work for me. 🙁 Probably my pot is on the thin side.
{
{I have|I’ve} been {surfing|browsing} online more than {three|3|2|4} hours today, yet I never found any interesting article like yours.
{It’s|It is} pretty worth enough for me. {In my opinion|Personally|In my view},
if all {webmasters|site owners|website owners|web owners} and bloggers
made good content as you did, the {internet|net|web} will be {much more|a llot more} useful than ever
before.|
I {couldn’t|could not} {resist|refrain from} commenting. {Very
well|Perfectly|Well|Exceptionally well} written!|
{I will|I’ll} {right away|immediately} {take hold of|grab|clutch|grasp|seize|snatch} your {rss|rss feed} as I {can not|can’t} {in finding|find|to find}
your {email|e-mail} subscription {link|hyperlink} or {newsletter|e-newsletter} service.
Do {you have|you’ve} any? {Please|Kindly} {allow|permit|let} me {realize|recognize|understand|recognise|know}{so that|in order that} I {may just|may|could} subscribe.
Thanks.|
{It is|It’s} {appropriate|perfect|the best} time to make
some plans for the future and {it is|it’s} time to be happy.
{I have|I’ve} read this post and if I could
I {want to|wish to|desire to} suggest you {few|some} interesting
things or {advice|suggestions|tips}. {Perhaps|Maybe} you
{could|can} write next articles referring to this article.
I {want to|wish to|desire to} read {more|even more} things
about it!|
{It is|It’s} {appropriate|perfect|the best} time to make {a
few|some} plans for {the future|the longer
term|the long run} and {it is|it’s} time to be happy. {I have|I’ve} {read|learn} this {post|submit|publish|put up} and if I {may just|may|could} I {want to|wish to|desire to} {suggest|recommend|counsel} you {few|some} {interesting|fascinating|attention-grabbing} {things|issues} or {advice|suggestions|tips}.
{Perhaps|Maybe} you {could|can} write {next|subsequent} articles
{relating to|referring to|regarding} this article. I {want to|wish
to|desire to} {read|learn} {more|even more} {things|issues} {approximately|about} it!|
{I have|I’ve} been {surfing|browsing} {online|on-line} {more
than|greater than} {three|3} hours {these days|nowadays|today|lately|as of late}, {yet|but} I {never|by no means} {found|discovered} any {interesting|fascinating|attention-grabbing} article like yours.
{It’s|It is} {lovely|pretty|beautiful} {worth|value|price} {enough|sufficient} for me.
{In my opinion|Personally|In my view}, if all {webmasters|site owners|website owners|web owners} and bloggers made {just right|good|excellent} {content|content material} as {you did|you probably did}, the {internet|net|web} {will be|shall be|might
be|will probably be|can be|will likel be} {much more|a lott more} {useful|helpful} than ever before.|
Ahaa, its {nice|pleasant|good|fastidious} {discussion|conversation|dialogue} {regarding|concerning|about|on the topic of} this {article|post|piece of writing|paragraph} {here|at this place}
at this {blog|weblog|webpage|website|web site}, I havfe read all that,
so {now|at this time} me also commenting {here|at
this place}.|
I am sure this {article|post|piece of writing|paragraph} has touched all the inrernet {users|people|viewers|visitors}, itts really really {nice|pleasant|good|fastidious} {article|post|piece of writing|paragraph} on buildiing up new {blog|weblog|webpage|website|web site}.|
Wow, this {article|post|piece of writing|paragraph} is {nice|pleasant|good|fastidious}, my {sister|younger sister} is analyzing {such|these|these kinds of} things, {so|thus|therefore} I am going to
{tell|inform|let know|convey} her.|
{Saved as a favorite|bookmarked!!}, {I really like|I like|I love} {your blog|your site|your
weeb site|your website}!|
Way cool! Some {very|extremely} valid points!
I appreciate youu {writing this|penning this} {article|post|write-up} {and the|and
also the|plus the} rest of the {site is|website is} {also very|extremely|very|also really|really} good.|
Hi, {I do believe|I do think} {this is an excellent|this is a great} {blog|website|web site|site}.
I stumbledupon it 😉 {I will|I amm going to|I’m going to|I may}
{come back|return|revisit} {once again|yet again} {since I|since i have} {bookmarked|book marked|book-marked|saved as
a favorite} it. Money and freedom {is the best|is the greatest} way to
change, may you be rich and continue to {help|guide} {other people|others}.|
Woah! I’m really {loving|enjoying|digging} the template/theme of this
{site|website|blog}. It’s simple, yet effective. A lot of times
it’s {very hard|very difficult|challenging|tough|difficult|hard} to get that “perfect balance” between {superb usability|user friendliness|usability}
and {visual appearance|visual appeal|appearance}. I must say {that you’ve|you
have|you’ve} done a {awesome|amazing|very good|superb|fantastic|excellent|great} job with this.{In addition|Additionally|Also}, the
blog loads {very|extremely|super} {fast|quick} for me on {Safari|Internet explorer|Chrome|Opera|Firefox}.
{Superb|Exceptional|Outstanding|Excellent} Blog!|
These are {really|actually|in fact|truly|genuinely} {great|enormous|impressive|wonderful|fantastic}
ideas in {regarding|concerning|about|on thee topic of} blogging.
You have touched ome {nice|pleasant|good|fastidious} {points|factors|things} here.
Any way keep up wrinting.|
{I love|I really like|I enjoy|I like|Everyone loves} what youu guys {are|are usually|tend to be}
uup too. {This sort of|This type of|Such|This kind of} clever work andd {exposure|coverage|reporting}!
Keepp up the {superb|terrific|very good|great|good|awesome|fantastic|excellent|amazing|wonderful} works
guys I’ve {incorporated||added|included} you guys
to {|my|our||my personal|my own} blogroll.|
{Howdy|Hi there|Hey there|Hi|Hello|Hey}! Someone in my {Myspace|Facebook}
group shared this {site|website} with us so I came to {give it a look|look it
over|take a look|check it out}. I’m defionitely {enjoying|loving} the information.
I’m {book-marking|bookmarking} and will be tweeting
this to my followers! {Terrific|Wonderful|Great|Fantastic|Outstanding|Exceptional|Superb|Excellent} blog and {wonderful|terrific|brilliant|amazing|great|excellent|fantastic|outstanding|superb} {style and design|design and style|design}.|
{I love|I really like|I enjoy|I like|Everyone loves} what you guys
{are|are usually|tend to be} up too. {This sort of|This type of|Such|This
kind of} clever work and {exposure|coverage|reporting}!
Keep up the {superb|terrific|very good|great|good|awesome|fantastic|excellent|amazing|wonderful} works
guys I’ve {incorporated|added|included} you guys too {|my|our|my personal|my own} blogroll.|
{Howdy|Hi there|Hey there|Hi|Hello|Hey} would you
mind {stating|sharing} which blog platform you’re {working with|using}?
I’m {looking|planning|going} to start my own blog {in the near future|soon}
but I’m having a {tough|difficult|hard} time {making
a decision|selecting|choosing|deciding} between BlogEngine/Wordpress/B2evolution and Drupal.
The reason I ask is because your {design and style|design|layout} seems different then
most blogs and I’m looking for something {completely
unique|unique}. P.S {My apologies|Apologies|Sorry} for {getting|being} off-topic
but I had to ask!|
{Howdy|Hi there|Hi|Hey there|Hello|Hey} would you mind letting me know which {webhost|hosting company|web host} you’re {utilizing|working with|using}?
I’ve loaded your blog in 3 {completely different|different} {internet browsers|web browsers|browsers} and I must say this
blog loads a lott {quicker|faster} then most. Can you {suggest|recommend} a good {internet hosting|web hosting|hosting} provider at a {honest|reasonable|fair} price?
{Thankjs a lot|Kudos|Cheers|Thank you|Many thanks|Thanks}, I apprefiate it!|
{I love|I really like|I like|Everyone loves} it {when people|when individuals|when folks|whenever people} {come together|get together}
and share {opinions|thoughts|views|ideas}. Great {blog|website|site}, {keep it up|continue the good
work|stick with it}!|
Thank you for the {auspicious|good} writeup.
It in fact was a amusement account it. Look advanced to {far|more}
added agreeable from you! {By the way|However}, how {can|could}
we communicate?|
{Howdy|Hi there|Hey there|Hello|Hey} just wanted to give you a quick heads up.
The {text|words} in yur {content|post|article} eem to be
running off the screen inn {Ie|Internet explorer|Chrome|Firefox|Safari|Opera}.
I’m not sure if this is a {format|formatting} issue or something to do
with {web browser|internet browser|browser} compatibility but I {thought|figured} I’d post
to let you know. The {style and design|design and style|layout|design} look great though!
Hope you get the {problem|issue} {solved|resolved|fixed} soon.
{Kudos|Cheers|Many thanks|Thanks}|
This is a topic {that is|that’s|which is} {close to|near to} my
heart… {Cheers|Many thanks|Best wishes|Take care|Thank you}!
{Where|Exactly where} are your contact details though?|
It’s very {easy|simple|trouble-free|straightforward|effortless} to find out
any {topic|matter} on {net|web} as compared to {books|textbooks}, as I found this
{article|post|piece of writing|paragraph} at this {website|web site|site|web page}.|
Does your {site|website|blog} have a contact page?
I’m having {a tough time|problems|trouble} locating it but, I’d like to
{send|shoot} you an {e-mail|email}. I’ve got some {creative ideas|recommendations|suggestions|ideas} for your blog you might be interested in hearing.
Either way, great {site|website|blog} and I look forward to
seeing it {develop|improve|expand|grow} over time.|
{Hola|Hey there|Hi|Hello|Greetings}! I’ve been
{following|reading} youir {site|web site|website|weblog|blog} for {a long time|a
while|some time} now aand finally got the {bravery|courage} to goo ahead and give you a shout out from {New Caney|Kingwood|Huffman|Porter|Houston|Dallas|Austin|Lubbock|Humble|Atascocita} {Tx|Texas}!
Just wanted to {tell you|mention|say} keep up the {fantastic|excellent|great|good} {job|work}!|
Greetings from {Idaho|Carolina|Ohio|Colorado|Florida|Loss angeles|California}!
I’m {bored to tears|bored to death|bored} at work so I decided to {check out|browse} your {site|website|blog} on my iphone during lunch break.
I {enjoy|really like|love} the {knowledge|info|information} you
{present|provide} here and can’t wait to take a look when I gett home.
I’m {shocked|amazed|surprised} at how {quick|fast} your blog
loaded on my {mobile|cell phone|phone} .. I’m not even using WIFI, just 3G ..
{Anyhow|Anyways}, {awesome|amazing|very good|superb|good|wonderful|fantastic|excellent|great} {site|blog}!|
Its {like you|such as you} {read|learn} my {mind|thoughts}!
You {seem|appear} {to understand|to know|to grasp} {so
much|a lot} {approximately|about} this, {like you|such as you} wrote the {book|e-book|guide|ebook|e book}
in it or something. {I think|I feel|I believe} {that you|that you simply|that you just} {could|can} do with {some|a few}
{%|p.c.|percent} to {force|pressure|drive|power}
the message {house|home} {a bit|a little bit},
{however|but} {other than|instead of} that, {this is|that is} {great|wonderful|fantastic|magnificent|excellent}
blog. {A great|An excellent|A fantastic} read.
{I’ll|I will} {definitely|certainly} be back.|
I visited {multiple|many|several|various} {websites|sites|web sites|web
pages|blogs} {but|except|however} the audio {quality|feature} for
audio songs {current|present|existing} at this {website|web
site|site|web page} is {really|actually|in fact|truly|genuinely} {marvelous|wonderful|excellent|fabulous|superb}.|
{Howdy|Hi there|Hi|Hello}, i read your blog {occasionally|from
time to time} and i own a similar one and i was just {wondering|curious} if
you get a lot of spam {comments|responses|feedback|remarks}?
If so how do you {prevent|reduce|stop|protect against} it,
any plugin or anything you can {advise|suggest|recommend}?
I get so much lately it’s driving me {mad|insane|crazy} so any {assistance|help|support} is very much
appreciated.|
Greetings! {Very helpful|Very useful} advice {within this|in
this particular} {article|post}! {It is the|It’s the} little changes {that make|which will make|that produce|that will make} {the biggest|the largest|the greatest|the
most important|the most significant} changes. {Thanks a lot|Thanks|Many thanks} for sharing!|
{I really|I truly|I seriously|I absolutely} love {your blog|your site|your
website}.. {Very nice|Excellent|Pleasant|Great} colors & theme.
Did you {create|develop|make|build} {this website|this site|this web
site|this amazing site} yourself? Please reply back as I’m
{looking to|trying to|planning to|wanting to|hoping to|attempting to} create {my
own|my very own|my own personal} {blog|website|site} and
{would like to|want to|would love to} {know|learn|find
out} where you got this from or {what the|exactly what
the|just what the} theme {is called|is named}. {Thanks|Many
thanks|Thank you|Cheers|Appreciate it|Kudos}!|
{Hi there|Hello there|Howdy}! This {post|article|blog post} {couldn’t|could not} be written {any better|much better}!
{Reading through|Looking at|Going through|Looking through} this {post|article} reminds me of my previous roommate!
He {always|constantly|continually} kept {talking about|preaching about} this.
{I will|I’ll|I am going to|I most certainly will} {forward|send} {this article|this information|this post} to him.
{Pretty sure|Fairly certain} {he will|he’ll|he’s going to} {have a good|have a very good|have
a great} read. {Thank you for|Thanks for|Many thanks for|I appreciate
you for} sharing!|
{Wow|Whoa|Incredible|Amazing}! This blog looks
{exactly|just} like my old one! It’s on a {completely|entirely|totally} different {topic|subject}
but it has pretty much the same {layout|page layout} and design.
{Excellent|Wonderful|Great|Outstanding|Superb} choice
of colors!|
{There is|There’s} {definately|certainly} {a lot to|a great deal
to} {know about|learn about|find out about} this {subject|topic|issue}.
{I like|I love|I really like} {all the|all of the} points {you made|you’ve
made|you have made}.|
{You made|You’ve made|You have made} some {decent|good|really good} points
there. I {looked|checked} {on the internet|on the web|on the net} {for more info|for more information|to
find out more|to learn more|for additional information} about the issue and found {most individuals|most people} will go along with your views on {this website|this site|this web site}.|
{Hi|Hello|Hi there|What’s up}, I {log on to|check|read} your {new stuff|blogs|blog} {regularly|like
every week|daily|on a regular basis}. Your {story-telling|writing|humoristic} style
is {awesome|witty}, keep {doing what you’re doing|up the good work|it up}!|
I {simply|just} {could not|couldn’t} {leave|depart|go away} your {site|web site|website} {prior to|before} suggesting that I
{really|extremely|actually} {enjoyed|loved} {the standard|the usual} {information|info}
{a person|an individual} {supply|provide} {for your|on your|in your|to your} {visitors|guests}?
Is {going to|gonna} be {back|again} {frequently|regularly|incessantly|steadily|ceaselessly|often|continuously} {in order
to|to} {check up on|check out|inspect|investigate cross-check} new posts|
{I wanted|I needed|I want to|I need to} to thank you for this {great|excellent|fantastic|wonderful|good|very good}
read!! I {definitely|certainly|absolutely} {enjoyed|loved} every {little bit of|bit of} it.
{I have|I’ve got|I have got} you {bookmarked|book marked|book-marked|saved
as a favorite} {to check out|to look at} new {stuff you|things you}
post…|
{Hi|Hello|Hi there|What’s up}, just wanted to {mention|say|tell you},
I {enjoyed|liked|loved} this {article|post|blog post}.
It was {inspiring|funny|practical|helpful}. Keep on posting!|
I {{leave|drop|{write|create}} a {comment|leave a response}|drop
a {comment|leave a response}|{comment|leave a response}} {each time|when|whenever}
I {appreciate|like|especially enjoy} a {post|article} on a {site|{blog|website}|site|website} or {I have|if I have} something to {add|contribute|valuable to contribute} {to the discussion|to the conversation}.
{It is|Usually it is|Usually it’s|It’s} {a result of|triggered by|caused by} the {passion|fire|sincerness} {communicated|displayed} in the {post|article} I {read|looked at|browsed}.
And {on|after} this {post|article} Homemade Greek Yogurt |
Healthy Ideas for Kids. I {{was|was actually} moved|{was|was
actually} excited} enough to {drop|{leave|drop|{write|create}}|post} a {thought|{comment|{comment|leave a response}a response}} {:-P|:)|;)|;
-)|:-)} I {do have|actually do have} {{some|a few} questions|a couple
of questions|2 questions} for you {if you {don’t|do not|usually do not|tend not to} mind|if it’s {allright|okay}}.
{Is it|Could it be} {just|only|simply} me or {do|does it {seem|appear|give the impression|look|look
as if|look like} like} {some|a few} of {the|these} {comments|responses|remarks} {look|appear|come across} {like they are|as if they are|like} {coming from|written
by|left by} brain dead {people|visitors|folks|individuals}?
😛 And, if you are {posting|writing} {on|at} {other|additional} {sites|social sites|online sites|online social sites|places},
{I’d|I would} like to {follow|keep up with} {you|{anything|everything} {new|fresh} you have to
post}. {Could|Would} you {list|make a list} {all|every one|the complete urls} of {your|all your} {social|communal|community|public|shared} {pages|sites} like your {twitter
feed, Facebook page or linkedin profile|linkedin profile,
Facebook page or twitter feed|Facebook page, twitter feed, or linkedin profile}?|
{Hi there|Hello}, I enjoy reading {all of|through}
your {article|post|article post}. I {like|wanted}
to write a little comment to support you.|
I {always|constantly|every time} spent my half an hour to
read this {blog|weblog|webpage|website|web site}’s {articles|posts|articles or reviews|content} {everyday|daily|every day|all the
time} along with a {cup|mug} of coffee.|
I {always|for all time|all the time|constantly|every time} emailed this {blog|weblog|webpage|website|web
site} post page to all my {friends|associates|contacts}, {because|since|as|for
the reason that} if like to read it {then|after that|next|afterward} my {friends|links|contacts} will too.|
My {coder|programmer|developer} is trying to {persuade|convince} me to move to
.net from PHP. I have always disliked the idea because of
the {expenses|costs}. But he’s tryiong none the less. I’ve been using {Movable-type|WordPress} on {a number of|a variety
of|numerous|several|various} websites for about a year and am {nervous|anxious|worried|concerned} about switching to
another platform. I have heard {fantastic|very good|excellent|great|good} things about blogengine.net.
Is there a way I can {transfer|import} all my wordpress
{content|posts} into it? {Any kind of|Any} help would
be {really|greatly} appreciated!|
{Hello|Hi|Hello there|Hi there|Howdy|Good day}! I could have
sworn I’ve {been to|visited} {this blog|this web site|this website|this site|your blog} before but after {browsing
through|going through|looking at} {some of the|a few of the|many of the} {posts|articles} I realized it’s new
to me. {Anyways|Anyhow|Nonetheless|Regardless},
I’m {definitely|certainly} {happy|pleased|delighted} {I found|I
discovered|I came across|I stumbled upon} it and I’ll
be {bookmarking|book-marking} it and checking back {frequently|regularly|often}!|
{Terrific|Great|Wonderful} {article|work}!
{This is|That is} {the type of|the kind of} {information|info} {that are meant to|that are supposed to|that should} be
shared {around the|across the} {web|internet|net}.
{Disgrace|Shame} on {the {seek|search} engines|Google} for {now not|not|no
longer} positioning this {post|submit|publish|put up} {upper|higher}!
Come on over and {talk over with|discuss with|seek advice from|visit|consult with} my {site|web site|website} .
{Thank you|Thanks} =)|
Heya {i’m|i am} for the first time here. I {came across|found} this board and
I find It {truly|really} useful & it helped me out {a lot|much}.
I hope to give something back and {help|aid} others like you {helped|aided} me.|
{Hi|Hello|Hi there|Hello there|Howdy|Greetings}, {I think|I believe|I do believe|I
do think|There’s no doubt that} {your site|your website|your web
site|your blog} {might be|may be|could be|could possibly be} having {browser|internet browser|web browser} compatibility
{issues|problems}. {When I|Whenever I} {look at your|take a look at your}
{website|web site|site|blog} in Safari, it looks fine {but
when|however when|however, if|however, when} opening in {Internet
Explorer|IE|I.E.}, {it has|it’s got} some overlapping issues.
{I just|I simply|I merely} wanted to {give you a|provide you with a} quick heads up!
{Other than that|Apart from that|Besides that|Aside from that}, {fantastic|wonderful|great|excellent} {blog|website|site}!|
{A person|Someone|Somebody} {necessarily|essentially} {lend a hand|help|assist} to make {seriously|critically|significantly|severely} {articles|posts} {I
would|I might|I’d} state. {This is|That is} the {first|very first}
time I frequented your {web page|website page} and {to this point|so
far|thus far|up to now}? I {amazed|surprised} with the {research|analysis} you made to {create|make}
{this actual|this particular} {post|submit|publish|put up} {incredible|amazing|extraordinary}.
{Great|Wonderful|Fantastic|Magnificent|Excellent} {task|process|activity|job}!|
Heya {i’m|i am} for {the primary|the first} time here.
I {came across|found} this board and I {in finding|find|to
find} It {truly|really} {useful|helpful} & it helped me out {a lot|much}.
{I am hoping|I hope|I’m hoping} {to give|to offer|to
provide|to present} {something|one thing} {back|again} and {help|aid} others {like you|such
as you} {helped|aided} me.|
{Hello|Hi|Hello there|Hi there|Howdy|Good day|Hey there}!
{I just|I simply} {would like to|want to|wish to} {give you a|offer you a} {huge|big} thumbs up {for the|for your} {great|excellent} {info|information} {you have|you’ve got|you have got} {here|right here} on this post.
{I will be|I’ll be|I am} {coming back to|returning to} {your blog|your site|your website|your web site}
for more soon.|
I {always|all the time|every time} used to {read|study} {article|post|piece of
writing|paragraph} in news papers but now as I am a user of {internet|web|net} {so|thus|therefore} from now I am
using net for {articles|posts|articles or
reviews|content}, thanks to web.|
Your {way|method|means|mode} of {describing|explaining|telling} {everything|all|the
whole thing} in this {article|post|piece of writing|paragraph} is {really|actually|in fact|truly|genuinely} {nice|pleasant|good|fastidious}, {all|every one} {can|be able
to|be capable of} {easily|without difficulty|effortlessly|simply} {understand|know|be aware of} it, Thanks a lot.|
{Hi|Hello} there, {I found|I discovered} your {blog|website|web site|site} {by means of|via|by the use of|by way of} Google
{at the same time as|whilst|even as|while} {searching for|looking for} a {similar|comparable|related} {topic|matter|subject},
your {site|web site|website} {got here|came} up, it {looks|appears|seems|seems to
be|appears to be like} {good|great}. {I have|I’ve} bookmarked it in my google bookmarks.
{Hello|Hi} there, {simply|just} {turned into|became|was|become|changed into} {aware
of|alert to} your {blog|weblog} {thru|through|via} Google, {and found|and located} that {it is|it’s} {really|truly}
informative. {I’m|I am} {gonna|going to} {watch out|be careful} for brussels.
{I will|I’ll} {appreciate|be grateful} {if you|should you|when you|in the event you|in case you|for those who|if you happen to} {continue|proceed} this {in future}.
{A lot of|Lots of|Many|Numerous} {other folks|folks|other
people|people} {will be|shall be|might be|will probably be|can
be|will likely be} benefited {from your|out of your} writing.
Cheers!|
{I am|I’m} curious to find out what blog {system|platform} {you have been|you happen to be|you are|you’re} {working
with|utilizing|using}? I’m {experiencing|having} some {minor|small} security {problems|issues}
with my latest {site|website|blog} and {I would|I’d} like to find something more {safe|risk-free|safeguarded|secure}.
Do you have any {solutions|suggestions|recommendations}?|
{I am|I’m} {extremely|really} impressed with your writing skills {and also|as well
as} with the layout on your {blog|weblog}.
Is this a paid theme or did you {customize|modify} it yourself?
{Either way|Anyway} keep up the {nice|excellent} quality writing,
{it’s|it is} rare to see a {nice|great} blog like this one {these days|nowadays|today}.|
{I am|I’m} {extremely|really} {inspired|impressed} {with your|together with your|along with your} writing {talents|skills|abilities} {and also|as
{smartly|well|neatly} as} with the {layout|format|structure} {for your|on
your|in your|to your} {blog|weblog}. {Is this|Is that this} a
paid {subject|topic|subject matter|theme} or did you {customize|modify} it {yourself|your
self}? {Either way|Anyway} {stay|keep} up the {nice|excellent} {quality|high quality} writing, {it’s|it is} {rare|uncommon} {to peer|to see|to look} a {nice|great} {blog|weblog} like this one {these days|nowadays|today}..|
{Hi|Hello}, Neat post. {There is|There’s} {a problem|an issue} {with your|together with your|along with
your} {site|web site|website} in {internet|web} explorer, {may|might|could|would} {check|test} this?
IE {still|nonetheless} is the {marketplace|market} {leader|chief} and {a large|a good|a
big|a huge} {part of|section of|component to|portion of|component of|element of} {other folks|folks|other people|people} will
{leave out|omit|miss|pass over} your {great|wonderful|fantastic|magnificent|excellent} writing
{due to|because of} this problem.|
{I’m|I am} not sure where {you are|you’re} getting your {info|information},
but {good|great} topic. I needs to spend some time learning {more|much more} or
understanding more. Thanks for {great|wonderful|fantastic|magnificent|excellent} {information|info} I was looking for this {information|info} for my mission.|
{Hi|Hello}, i think that i saw you visited my {blog|weblog|website|web
site|site} {so|thus} i came to “return the favor”.{I am|I’m} {trying to|attempting to} find things to {improve|enhance} my {website|site|web
site}!I suppose its ok to use {some of|a few of} your ideas!!
Is there anyway to add more protein content? Chobani has 23g of protein per cup… How do they do that?
Chobani uses a special process to strain their yogurt which removes excess liquid whey and so leaves a higher protein product. I’m sure if you strained this yogurt, you could get more protein per cup. Good luck!
Hi Natalie
I just wanted to say that I decided to try and make this recipe yesterday. I eat greek yogurt like it’s going out of style…but it’s getting a bit expensive! I was a bit skeptical when trying this but figured I didn’t have too much to lose. I used a gallon of skim milk and an off brand box of non fat milk powder. I followed the instructions to the letter and let my yogurt in the oven for the full 8 hours (although I was DYING to get it out a lot sooner to see if it was working)! I put it straight into the fridge and decided to take a peek this morning.
I’m now enjoying my greek yogurt as I type this. It is so wonderfully cream and smooth! I added fresh strawberries, cinnamon, a touch of vanilla extract and a bit of honey. OH WHAT A TREAT!!
Thank you for sharing this! I will be telling EVERYONE about it 🙂
Bless you!
Hi Natalie
I’m enjoying a bowl of my home made greek yogurt as I type this to you 🙂 It turned out so incredibly wonderful! I followed your instructions to the letter. I used skim milk and an off brand of non fat milk powder and greek yogurt starter. I am so pleased with my results. I did leave my yogurt in my oven for the full 8 hours although it was very difficult to not take a peek! Thank you for this recipe and for sharing it. I will be sure to tell everyone about it!
Blessings to you!
You can reuse the lids for this recipe, because you aren’t actually sealing the jar with the yogurt. I wouldn’t use them for this and then reuse them for when you are canning though.
I have never tried it, so I’m not sure how it would turn out. If you do, let us know!
So glad you like it!!!
How long will this be good for in the fridge? ok I’m a little bit confused: you say in the directions to stir frequently after adding the milk and powdered milk, but in answering another post you say to not stir? Can you clear that up for me?
How long will this be good for in the fridge? ok I’m a little bit confused: you say in the directions to stir frequently after adding the milk and powdered milk, but in answering another post you say to not stir? Can you clear that up for me?
Krissie – I’m not sure what comment you are referring to saying not to stir. Yes you should definitely stir when making this. One reader was asking if my yogurt held up when it was finished after I stirred it. And yes, mine did. Hope this clears up any confusion.
How long is it good for in the fridge?
Did u jus put everything in the crock pot? What temp? How long?
It is good in the fridge for up to 2 weeks.
Would u mind sharing the recipe 🙂 ?
Several years ago, I gave crock pot yogurt a try, to no avail. I was too thin and I never made it again.
I came across this recipe and decided to try it since it said it was Greek yogurt. My first go round with it was okay, not very thick, not as thick as Chobani. I followed the directions to the letter except I processed it in my dehydrator to keep it at a consistent temp. The kids ate it, I used it for smoothies and hummus, not a loss at all, but I wanted something thicker.
I have now made it a second time with a couple of changes. I don’t know if one change or the other or both were responsible for the thick creamy decadence that now sits in my fridge, but I will continue to make it that way.
I opted to use whole milk instead of skim and I followed my dehydrators instructions when tempering the starter. Instead of tempering at 120, I went with 115. So, for those who had trouble with it, you could give those things a try.
Several years ago, I gave crock pot yogurt a try, to no avail. I was too thin and I never made it again.
I came across this recipe and decided to try it since it said it was Greek yogurt. My first go round with it was okay, not very thick, not as thick as Chobani. I followed the directions to the letter except I processed it in my dehydrator to keep it at a consistent temp. The kids ate it, I used it for smoothies and hummus, not a loss at all, but I wanted something thicker.
I have now made it a second time with a couple of changes. I don’t know if one change or the other or both were responsible for the thick creamy decadence that now sits in my fridge, but I will continue to make it that way.
I opted to use whole milk instead of skim and I followed my dehydrators instructions when tempering the starter. Instead of tempering at 120, I went with 115. So, for those who had trouble with it, you could give those things a try.
How much sugar is in this?
How is this homemade when you are using store bought yogurt?
You are only using the store bought yogurt for the starter. You need a starter for the yogurt to form. Of course, after you make this, you can just use this yogurt as your next starter! 🙂
A friend of mine swears by a similar recipe that does not heat the milk but leaves the yogurt in the oven overnight. Can you comment on why the heating is necessary?
Also, could you make it in larger jars?
I made homemade yogurt once in the crackpot and it was easy and turned out great….my problem was in getting it flavored enough for my kids to eat. They r used to the super sweet Yoplait so they didn’t eat the homemade very well. How do you flavor/sweeten it? I tried chopping up some fruit but it still wasn’t sweet enough for them. Would honey work?
Hi, I am wondering what the purpose for adding Greek yogurt is please? Thank you
Does this get thick enough to cling to an upside down spoon without falling off? Um, kind of like buttercream icing? I’m wondering because we make our own yogurt too, using a crock pot method, but I do strain it to make it very thick. Straining a gallon of yogurt with added powdered milk yields me about 3/4 a gallon of strained yogurt with 1/4 gal of whey for the garden or chickens. If I could eliminate the whey excess without losing the thickness, that would be nice. I do need it to honestly be that thick though, not slide of the spoon, for my 4 year old (he will not eat slimy, gooey, “slippery” yogurt).
You have to get the culture to start it from somewhere. If you don’t want to use a store bought yogurt as culture, you can find plain culture packets at some speciality food stores. It’s easier to just grab a store-bought starter for $1 for me rather than trek to a specialty store or order starters online. I’ve been making our yogurt for years. One tiny chiobani plain (plain only – no added anything, it’s just milk + bacteria) as a starter works great. I get 4-5 batches off one starter cup – you save the required amount from your batch after the first one and use it to start the next several batches. Eventually the culture isn’t strong enough, so I never push it past 4-5 batches before I just start with a fresh starter.
The Greek yogurt is used for its active cultures, since the majority of the recipe is milk.
Hi. I have an oven that has numbers on it instead of degrees. Like 1-2-3-4-5-6-7-8. I think 4 is about 350*. What number would be 100* like you want?
Your recipe sounds great, but would it be possible to have the amounts for a much smaller quantity? Thank you.
Can I use the yogurt I made in this batch as the culture for the next batch?
I made a lot of jam this summer. A few of them didn’t quite set/gel. I always use much less sugar than the recipes call for so sometimes it ends up runny. I plan to use those to flavour my yogurt.
I made this yesterday and it is amazing. I like the fact that I have a creamy Greek yogurt without having to drain off the whey. Its already packaged in jars….I left a little room to add good stuff before I put it in lunches. My son loves “Chocolate Underground” yogurt so I just add a little homemade chocolate syrup and a few raspberries to the top and he is a happy boy. I have tried other oven methods for yogurt but none have worked…I think leaving the light on is a big help!…thanks again for a great recipe…I will be sharing this with everyone!!!
I wondered how long did you have to leave the milk after heating it to get it down to 120 degrees? I waited hours and never got down to that temperature. Thanks.
Just curious, you say this may depend on your altitude, what alt. are you at? I am at sea level and wanting to try this recipe but definitely don’t want to waste time and ingredients if it’s going to end up slimey!
Can I use vanilla greek yogurt as a starter for this recipe?
In a previous comment you stated that a “slimey” result may have had to do with the altitude the commenter was at, I am at sea level, do I need to adjust the recipe at all?
Yes you can. I used this because they didn’t have any plain at my local store. Turned out great, but does not have the vanilla flavor.
Nevermind ! I used a meat thermometer like shown in the pictures and it didn’t work right. I purchased a candy thermometer that clips to the side of the pan and it worked great! I also heated the oven and turned it off before putting the jars in and just used the light after the jars were in the oven. Turned out great, thanks for this post!
It shouldn’t take hours to cool down…maybe check your thermometer. Mine took about and hour and a half.
I tried it with vanilla before and it didn’t work. I would stick to plain.
Yes – 1/2 cup + 2 Tbsp
Stacey – we are at about 4000 ft.
Mine stays good for up to 2 weeks!
You can just half the recipe and it will turn out fine 🙂
Yes you can. In my experience, you can use it a few times. Eventually it will stop making as thick of a product, and then I start over 🙂
We haven’t analyzed this recipe, but you can here: http://nutritiondata.self.com/
This is just the method that has worked for me. The heating has something to do with the protein. If you give the other method a try, let us know how it turns out!
This might not be the recipe for you 🙂 It is thick, but it sounds like you might want to continue with your own method. Good luck!
Hi Natelie, I’ve been making yogurt at home for a long time as well and my family loves it! I try to make different flavors and try out recipes. Greek yogurt is certainly one of my favorites, although my children don’t agree with that.
I’ve found a good overview of yogurt starter sachets here which might help your visitors as well.
Thanks again, Caroline.
Love this recipe – works every time! heat to 180 cool to 110. I don’t add the milk powder though. I add 1/2 cup of any yogurt I have on hard. Whisk it in, wrap in towel overnight and then strain thru 4 ply cheesecloth and devour!!
How long will this yogurt last in the fridge? Ie expiration date?
Also it may help to make changes to the recipe with helpful tips from all the comments, 90 comments was a lot to go through to find tips on how to make this a success.
Thank you for this recipe!
Thanks for the suggestion. We have actually made this A LOT of times using just the instructions and recipe I posted and it turns out great for us every time. I think maybe altitude and humidity might effect it for other people? We have kept this for up to 3 weeks in our fridge and it was still delicious.
Has anyone tried this with almond or cashew milk and coconut yogurt? Trying to find a non dairy version my son can eat.
I just wanted to thank you for this! I’ve tried a few methods of making yogurt, and this was the first batch with the thick consistency I wanted without any straining. It tastes good too! I do think the whey separates a little more than with store-bought Greek yogurt, but it’s easy enough to mix that in.
I love to have Greek yogurt recipes. This is really exceptional and best for summer. You made it marvelously and by explaining each and every important aspects clearly you made this easy for us.
Why does the list of i gredie ts contain greek yoghurt if youre making home made greek yoghurt?
Is the powdered milk lactose free?
I’m looking forward for your next post, Thanks for sharing!
Can I make this with lactose free milk?
Hi Kristen! I haven’t tried this myself, so I’m not sure how the lack of lactose would affect the yogurt’s taste and texture. I did find this post about making lactose-free yogurt, and thought you might try her recipe: http://immigrantstable.com/2013/11/10/lactose-free-yogurt-or-how-to-reclaim-your-childhood/#.XSx9bchKhPY
thanks for sharing it i found it so amazing
I really really want this recipe to work!!!
After complete can you freeze to last longer?
You can definitely freeze it to extend the shelf life. If you put it in an airtight container, you can freeze up to 3 months without losing much of the nutrition. However, when it is thawed, the texture will be different. The yogurt usually separates and it loses some of the smoothness. You can still use it in lots of different recipes and you won’t notice a difference!