Now Showing… “How to Make Healthy Homemade Greek Yogurt–Fat-Free”

Few things inspire me to sing God’s praises more than watching him create new life. Whether it’s a tiny heartbeat on the screen of my ultrasound machine or a new batch of yogurt (made from live cultures) coming out of my kitchen, they are both an amazing work of God. In both cases, we humans get to initiate the action by creating the right environment.

You’ll have to figure out the heartbeat formula on your own but I have a new video to help you with the yogurt–specifically, Greek yogurt.  Hopefully, you will be inspired to give it a try.

If you still have questions, check out my older posts below.

P.S. If you make it to the end of the video, we included a blooper just for fun. Extra points if you can tell me the color of my neighbor’s car. And one other thing: I really do have more than one shirt in my closet. Those of you who watched my other videos on making salad in a jar and/or making perfectly round dinner rolls may be wondering. Lesson learned for the next time we shoot more than one video in a day.

Greek Yogurt 101

How to Make Healthy Homemade Greek Yogurt (Fat-Free)

Don’t Fear the Homemade Yogurt

How to Strain Yogurt the Easy Way

Answers to Your Questions About Making Homemade Yogurt

More Than Six Ways to Incubate Yogurt Without a Yogurt Maker

A Discussion About Protein in Greek Yogurt

18 Ways to Use Whey–a By-Product of Greek Yogurt

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{ 20 comments… read them below or add one }

Viva_Karina February 1, 2012 at 5:36 pm

I love your site! I made the yogurt 3 days ago and it is sooooooooo fabulous! I kept checking on it like every hour! Hahaha, needless to say I didn’t get much sleep that night!

Another tip that can work for people that have a crappy electric oven like me, I take all my cast iron pans/pots/griddles/ what ever I have and can fit onto the bottom shelf of my oven and turn the oven on for like a minute on the lowest setting (in case I walk away and forget so it doesn’t get too high in temp). The cast iron really holds the heat in well.

When the milk was cooled down to 110, I added my starter (I found the freshest yogurt I could find – Dannon Plain – had the expiration stamped for one month away) and placed it in the oven on the top shelf.

Then taking the idea for the pilot light, I used a single lit tea light directly under the cast iron. The cast iron absorbs the candle’s heat and radiates it out. One tea light lasts about 4 hours for me, then I just lit another one and went to bed.

I used a probe thermometer to measure how hot it was getting in there – never went above 101- very cozy and warm.

My yogurt came out thick and sweet! Surprising because the Dannon is a little tart for me. I strained it and it’s sitting in the fridge yelling at me to eat some more!

I’m tempted to make it again with the fresh batch as the starter tomorrow and see if I didn’t just have beginners luck!

Thank you for the time you put into this sight. It is very much well received!


Paula February 1, 2012 at 8:26 pm

Making another batch right away using the yogurt you just made as starter is a terrific idea. It will make the best yogurt ever because the starter is so fresh! pr


Damjana January 18, 2012 at 2:07 pm

I tried latte macchiato soy milk (success), chocolate milk (also success) then I mixed cocoa with milk (homemade chocolate milk) and added yoghurt, it was not so good. I don’t like coconut milk or almond milk (I only tried my homemade version). I imagine yoghurt would make almond milk go apart like as if you add lemon juice to the milk.
Now the yoghurt is already sitting on the radiator and will turn into Greek yoghurt tomorrow :). Now I’m in quest for vanilla paste, I haven’t seen it yet in the shops. Perhaps I could mix vanilla sugar with some milk, let it warm and add this to the yoghurt. Hm, could work out.


Damjana January 17, 2012 at 2:52 pm

Your way of explaining is so nice. I made Greek yoghurt many times but never with vanilla paste and vanilla milk. In fact I made vanilla yoghurt by adding some plain yoghurt to vanilla soy milk and let it sit overnight in a warm place. It did succeed however.


Paula January 17, 2012 at 7:04 pm

Wow! We were thinking alike. I just tried the vanilla soymilk a couple weeks ago and just like you said, it was a success. I also tried coconut milk and almond milk but they did not work. Have you tried them? pr


Martha ann January 11, 2012 at 6:01 am

Love the video ( and the blooper!) I make a lot of yogurt but not sure what the difference is between what you make as Greek yogurt and my plain ole fat free vanilla. I think the store bought Greek I have tried is too tart. I love, love love salad in a jar – I do eat more salads when it is cut up and waiting for me – many thanks for that info!


Paula January 11, 2012 at 6:34 am

So glad to hear you are enjoying salad in a jar.

About the yogurt, Greek yogurt is “plain ole” yogurt that has been strained of some or a lot of the whey which is the clear liquid that gathers on top. The Greek yogurt I make myself is less tart because I drain off all the whey I can (which adds tartness) and add milk back in to make it the consistency I enjoy (thicker than regular yogurt). Tartness can be controlled somewhat by the amount of time your yogurt is incubated.


Vicki V January 10, 2012 at 9:22 pm

Great, great video! You make it look so easy! I remember my mom making yogurt way back in the 70’s, so I definitely want to give it a try one of these days. Where does one get vanilla bean paste?


Paula January 11, 2012 at 7:22 am

Vicki, I buy Vanilla Bean Paste at Williams Sonoma, Central Market or online from Amazon. The stores are often out of it, especially after the holidays, so when I find it, I buy several bottles. I’m addicted.


Sharon January 9, 2012 at 9:43 pm

Paula! I’m so impressed with the video, and I’m inspired to make Greek yogurt. But
mostly loved hearing my good friend’s familiar chuckle at the end. Will be seeing you soon…


Carolyn January 6, 2012 at 11:29 pm

Hello Paula . . . your video on making homemade Greek yogurt is so well-done! Your step-by-step shows how quite simple the process is. Love the light and funny post-show too! I enjoy your blog, keep up the great work. Happy New Year,


Paula January 9, 2012 at 10:25 am

Thanks Carolyn, hope it was helpful.


Sandy January 6, 2012 at 12:45 am

I love this post and video!!! I now think that maybe I could make greek yogurt too. It really looks good and who knows maybe the whole family will like it. I know that daughter of mine and her friends are addicted.Thanks for putting a smile on my face and joy in my heart! you’re the best.


Kayte January 5, 2012 at 5:51 pm

Wow, a lot for me to check out here! Greek yogurt an addiction, wouldn’t it be fun to learn how to make my own. Thanks so much.


jenn January 5, 2012 at 3:32 pm

paula! this is a great tutorial for those who enjoy visual learning! i was astonished to hear that the yogurt will stay good for 3 weeks! that alone is reason to go ahead with this project (and i’ll keep in mind that i’ll need to make more within 7 days to reuse some of the yogurt as starter). thanks!


Paula January 6, 2012 at 8:34 am

Good luck with keeping homemade yogurt around for 3 weeks. I predict it will be eaten long before. 🙂


Natasha January 4, 2012 at 12:47 pm

Happy New Year!
Thank you for yet another inspirational post!


Mimi January 3, 2012 at 2:08 pm

Happy New Year Paula!
What a great job you did on your video.
I love your table top marshmallow toaster as well. Such a fun idea.


Paula January 3, 2012 at 9:26 am

I loved your video and your neighbour’s red car LOL. The blooper was hilarious, love your laugh!


TheKitchenWitch January 2, 2012 at 11:38 am

I know that beautiful lady! You look great, kid! And hey, that color looks smashing on you, so why change?


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