Homemade Greek Yogurt

3 555 162
Ingredients Minutes Calories
Prep Cook Servings
9 h 15 min 4
Homemade Greek Yogurt
Health Highlights


4 cup Whole milk 3.3%
1/2 tbsp Gelatin dry mix, unprepared
1/4 cup Greek yogurt, plain, 1% M.F.


Heat the milk over medium to medium-high heat until it reaches 165°C, making sure to stir the milk constantly. Do not allow the milk to come to a boil.

Once the milk comes to temp, turn off the burner and place the pan on a cooler area on the stovetop. Allow milk to cool to 110°C. (Or you can use a cold water bath method to more quickly cool the milk – see the photo tutorial for details.)

When milk reaches 110°C, thoroughly whisk in the gelatin for about one minute.

Then add the yogurt starter and continue to whisk until thoroughly combined, about one minute.

Place the yogurt mixture into a yogurt maker, or use another reliable incubation method as outlined in the photo tutorial.

Allow yogurt to culture for 8-12 hours, depending on taste preference. The longer you culture, the more tangy the taste. (If making SCD yogurt be sure to culture for 24 hours.) Then give it a good whisking to re-blend, and transfer it to the refrigerator to cool completely. Once chilled, you can transfer the yogurt to individual serving containers, if desired.


Nutrition Facts

Per Portion

Calories 162
Calories from fat 70
Calories from saturated fat 41
Total Fat 7.8 g
Saturated Fat 4.5 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 29.9 mg
Sodium 105 mg
Potassium 388 mg
Total Carbohydrate 13.2 g
Dietary Fiber 0
Sugars 14.6 g
Protein 9.7 g

Dietary servings

Per Portion

Milk 0.9

Energy sources