How to Make Yogurt Whether you’re making regular or Greek yogurt, it’s incredibly easy, requires virtually no prep work and the outcome will amaze you: Wonderfully thick, creamy, luxuriously delicious yogurt! This homemade yogurt recipe is SO good and SO easy, you’ll NEVER need to buy store-bought again!
How long does it take you to pour a gallon of milk into a slow cooker? That’s how much prep time is involved in making this gloriously thick, rich, creamy Easy Homemade Yogurt recipe! And you have full control over its thickness – we’ll show you how to make Greek yogurt or regular yogurt, your choice!
Why Should I Make My Own Yogurt?
There are several advantages to making your own yogurt: It tastes better, has a better texture, is MUCH CHEAPER, and it’s MUCH HEALTHIER than store-bought because it has a MUCH HIGHER PROBIOTIC CONTENT. Really, it’s a complete win-win!
What Kind of Milk Should I Use to Make Yogurt?
For the thickest, creamiest yogurt we recommend whole milk but you can also use 2% and even skim milk.
How to Make Greek Yogurt
The difference between making regular and Greek yogurt simply comes down to how long you strain it. More on that in the recipe below.
What Do I Need to Make Yogurt?
- Milk
- Plain yogurt (as a starter culture)
- Cheesecloth
- Thermometer
- Pot or Slow Cooker
- Colander
Besides milk you’ll need some plain yogurt as a starter culture for your initial batch. Then you can use yogurt from that batch for your next batch and so on. There is no need to buy a special starter culture, all you need is plain yogurt. The plain yogurt will act as a starter culture to introduce healthy bacteria/probiotics to your homemade yogurt. It is essential that the yogurt you use has live cultures in it. Most grocery stores sell plain yogurt with live cultures but just be sure to check the label on the container confirm that it has l. bulgaricus and s. thermophilus in it.
You will also need some cheesecloth to strain the yogurt (trust me, it’s much easier than it may initially sound). I use and recommend this cheesecloth brand because it’s 100% unbleached cotton, is high grade, is very durable for multiple uses, and you get a ton of it. Overall it’s the best value I have found for the quality.
You’ll also need a thermometer. Heating the milk to right temperature and then reducing it to the right temperature are both critical to the success of your yogurt.
The other item you’ll need is either a slow cooker or a large, heavy stock pot and a colander for straining.
© Piliphoto | Dreamstime
Slow Cooker or Stovetop to Make Yogurt?
You can use either with great success and the choice is entirely up to you.
Using a Slow Cooker:
Pros: The heating process is slow and gentle so there is no risk of scorching the milk and having to throw it all out. Plus it’s hands free and the milk can heat up over the course of a few hours while you’re doing other things.
Cons: It takes a lot longer to heat up the milk than if you’re using a pot. But that’s only a disadvantage if you’re in a hurry.
Using a Stock Pot:
Pros: It’s much quicker than using a slow cooker. The milk heats up faster and then all you have to wait for is for it to cool back down and then set.
Cons: It requires your constant attention and as the milk gets hotter it requires constant stirring in order to prevent the milk from burning (and it can burn very easily if you’re not paying attention).
You can see that both have their pros and cons and it purely comes down to personal preference. I use and like both methods but generally use my slow cooker/crock pot more often because of the hands-free convenience of plugging it in and going about my daily tasks. Any crock pot or slow cooker will do the job. I use and love my Hamilton Beach Stay or Go 7 Quart Slow Cooker.
Do I Have to Bring the Temp to 180 F if I’m Using Pasteurized Milk?
Virtually every yogurt-making recipe will tell you to heat the milk to 180 degrees F before bringing it back down to 110 degrees F to inoculate it with a starter culture. The question you may ask yourself is, if I’m using pasteurized milk already do I need to heat it to 180 degrees or can I just skip that step?
Here’s what I’ve learned: Heating it to 180 degrees isn’t for the purpose of killing unwanted bacteria as much as it is for creating a thick texture. The heat changes the structure of the proteins in the milk and enables it to thicken into yogurt. I wanted to test that for myself and heated the milk to just a little over 110 degrees, added the starter culture, and proceeded from there. It hardly thickened at all. But when I heat it to 180 degrees, then let it cool to 110 degrees before adding the starter, it thickens up beautifully.
What is Whey?
That yellowish liquid that’s left over after you strain the yogurt….that’s called whey. When making homemade yogurt, you’ll always end up with some whey as a by-product. The longer you strain the yogurt, the thicker it will get, the more whey it will yield. If you strain it to full capacity for an extra thick Greek yogurt, you’ll end up with about 8 cups of whey, but every batch will be different.
Whey is milk minus the fats and solids. It’s basically water with lactose and protein. And it’s the protein that’s the valuable ingredient here. Milk contains two types of protein, casein and whey. Most of the casein ends up in the yogurt and the whey is in the liquid by-product.
How to Use Leftover Whey
I’m so glad you asked! Whey is a great source of protein and is used in powdered form in protein shakes and protein bars. But how can you this leftover liquid whey? Here are a few ideas:
- Use it in place of water when you’re making broth or soup for an extra rich broth.
- Use it in place of water for baking bread or pastries.
- Add it to your smoothies of an extra protein boost.
- If you have a vegetable garden, use it lower the pH level of your soil if you’re growing things that prefer soil with a higher acidity level, like tomatoes.
Can You Freeze Whey?
Yes, it can be frozen for up to 6 months.
Can I Make a Smaller Batch of Yogurt?
This recipe calls for a gallon of milk because this yogurt will keep for a good 2 weeks in the fridge, giving you plenty of time to finish it off. (Note that a gallon of milk won’t yield a gallon of yogurt. It will yield about 2 quarts of yogurt depending on how long you strain it.) If however you would prefer to make less you can absolutely cut the recipe in half and use a half gallon instead. Just be sure to remember to reserve enough of the yogurt to act as the starter for your next batch.
How Much Protein and Calories Are in My Yogurt?
This is a question I get frequently. Calorie count and protein content will depend on how much whey was removed in the straining process and there really isn’t a way to measure that. Even calories are hard guess because through the straining process the end product is much more condensed that the original milk product. The best we can do is estimate.
© Fortyforks | Dreamstime
Homemade Yogurt Troubleshooting
“My yogurt didn’t set and I have yogurt soup!”
There may be an occasion or two when your yogurt doesn’t set properly. I’ve made probably close to 50 batches and fortunately it’s only happened to me twice but it was nevertheless disappointing. Many factors can be at play for a failed batch, anything from the first step to the last. If you’ve done everything right and have followed every step correctly from start to finish, all I can say is that the yogurt-making process involves fragile live bacteria and sometimes, well, they have a mind and will of their own. And if you’re using store-bought yogurt as your starter culture, it may claim to have live bacteria that is…no longer live. The only thing to do is try again with a new batch. But just because it failed turning into yogurt doesn’t mean you can’t still enjoy it.
Don’t throw out the “soup!”
Throughout Europe and other parts of the world you can get a variety of delicious plain and flavored yogurt drinks. You can drink your yogurt milk and you’ll still be benefitting from those healthy probiotics. Add some honey or flavored syrups or blend in some berries or fruits of your choice and enjoy it in smoothie form!
Ways to Eat Yogurt
The ideas are almost endless. Here are a few:
- Add fresh berries or cut up fresh fruits to enjoy with your yogurt along with a sprinkle of cinnamon and/or a drizzle of honey or maple syrup for a healthy breakfast or snack.
- Make parfaits with fresh fruit and granola.
- Blend it with fresh or frozen fruit or with nuts, peanut/cashew/almond butter, chocolate, etc. to make smoothies.
- Add other ingredients and seasonings to use as a sandwich, toast or bagel spreads.
- As the base of a savory dip for oven-baked chips, bread or raw veggies.
- As the base of a sweet dip for fresh fruits or toasted cinnamon pita strips.
- Use it in place of mayonnaise for ranch and other creamy dressings.
- Make homemade tzatziki sauce.
- Replace sour cream and buttermilk with yogurt in baked goods like cakes, muffins and pancakes.
- Make yogurt fruit popsicles.
- Use it in place of sour cream for things like tacos, enchiladas and burritos.
- Use it in place of mayonnaise for egg, tuna, chicken and potato salads.
The way I most commonly enjoy my yogurt is simply stirring in a spoonful of fruit preserves with a little powdered stevia for a healthy, low-carb treat to satisfy my sweet tooth. Another favorite way is to make vanilla yogurt by stirring in some high quality vanilla bean paste.
© Corinna Gissemann | Dreamstime
How to Make Yogurt
You’re going to love how rich and creamy this yogurt is – it’s almost like eating dessert!
Let’s get started!
IF USING A STOCK POT INSTEAD OF A SLOW COOKER: If you’re in a hurry or don’t have a slow cooker you can use a stock pot. Simply heat the milk in a large stock pot over low to medium heat. Just be sure to stir it regularly, especially as it gets hotter, to prevent the milk from scorching. Then follow the rest of the instructions as written.
Pour the milk into the slow cooker and set it to HIGH. Go about your business, it’ll take at least 2 hours (usually longer) before the temperature’s up to 180 degrees. Use a thermometer to check the temperature.
Once the temperature is up to 180 degrees, turn off the slow cooker or stove top and let the milk cool to 110 degrees F. Again, go about your business, this will take at least another 2 hours.
Once the temperature is 110 degrees, mix a little of the warm milk into the room temperature starter yogurt, then gently but thoroughly stir it back into the milk using up and down, left and right motions (not circular). Close the lid and turn off the slow cooker.
Wrap a large bath towel around the slow cooker and let it sit undisturbed in a draft-free, room temperature (or warmer) area for 10-12 hours or overnight. If the environment is too cool the yogurt will not set.
When you remove the lid you’ll find that the milk has thickened and the whey has separated.
Look at that fabulous thick texture! The transformation is almost magical. You’ll be so excited the first time you make this! I still get excited every time I lift the lid.
Line a colander with some cheesecloth.
I currently use this cheesecloth. It’s great quality and you get a lot of it for an excellent price.
Pour the yogurt into the cheesecloth. If it doesn’t all fit (depending on the size of your colander), let the yogurt strain until there’s room enough to add the remaining yogurt, then continue to strain.
Depending on how thick you want the yogurt, this will take several hours. For thick Greek yogurt, you’ll end up straining it for at least 4 hours. That will also depend on the gauge of the cheesecloth. Set the colander on top of a large glass bowl. If leaving it to strain for several hours, you can put it in the fridge if you prefer and let it strain there.
See the liquid in the glass bowl above right? That’s whey. See the section “How to Use Whey” for ideas.
Store the yogurt covered in the fridge for up to 2 weeks. When you’re ready to make another batch, use some of the previous batch for the starter culture.
If fully strained to make Greek yogurt, you’ll end up with about 2 quarts (8 cups) of whey and 7-8 cups of Greek yogurt.
You’ll end up with less whey and more yogurt if you strain it less to make regular yogurt.
Cook with it, bake with it, eat it plain or with a variety of mix-ins, whatever your heart desires!
Enjoy!
PIN ME!
For another probiotic-packed superfood, check out our comprehensive tutorial on
How to Make Sauerkraut!
Be sure to also check out our tutorials for:
How To Make Yogurt
Ingredients
- 1 gallon whole milk, 2% or skim milk (whole milk is recommended for thickest, creamiest results) (see note about using raw milk) *this method does NOT work with non-dairy alternatives
- 1 cup plain yogurt at room temperature, either from previous batch or store-bought (**The yogurt must have live cultures in it to work. Check the ingredients to make sure they include l. bulgaricus and s. thermophilus.)
- Equipment:
- Slow cooker or Pot
- Thermometer
- Cheesecloth
- Colander
Instructions
- IF USING A STOCK POT: If you're in a hurry or don't have a slow cooker you can use a stock pot. Simply heat the milk in a large stock pot over low to medium heat. Just be sure to stir it regularly, especially as it gets hotter, to prevent the milk from scorching. Then follow the rest of the instructions as written.IF USING A SLOW COOKER: Pour the milk into a slow cooker set to HIGH and close the lid. It will take 2-3 hours before the temperature of the milk is up to 180 degrees F. Check it with an instant-read thermometer. Once it's at 180 degrees, turn off the slow cooker, close the lid, and let the milk cool to 110 degrees F. This will take another 2-3 hours. Once the temperature is between 110 and 115 degrees F, add some of the warm milk to the plain yogurt, stir to combine, and then gently but thoroughly stir the mixture back into the milk in the slow cooker using up and down, left and right motions (not circular).
- Close the lid, wrap the slow cooker or stock pot with a large bath towel, and let it sit undisturbed in a non-drafty place at room temperature (or warmer) for 10-12 hours or overnight. If the environment is too cool the yogurt will not set. During this process the milk will have thickened and the whey will have started separating from the milk.
- Line a colander with a cheesecloth and pour the yogurt into it. Set the colander over a large glass bowl and let it strain at room temperature for several hours, until you've achieved the desired thickness (length of straining time will also depend on the gauge of the cheesecloth. I use this cheesecloth - excellent quality and you get a lot of it for a great price) For thick Greek yogurt plan on at least 4 hours. You'll end up with about 8 cups of whey and 7-8 cups of Greek yogurt.
- Store the yogurt in the fridge in an airtight container, preferably a glass bowl for up to 2 weeks. When ready to make another batch of yogurt, use a cup of the previous batch as the starter culture.
Notes
**You don't have to use the slow cooker method. For a quicker method simply heat the milk in a large stock pot over low to medium heat. Just be sure to stir it regularly, especially as it gets hotter, to prevent the milk from scorching. Then follow the rest of the instructions as written.
Nutrition
First published on The Daring Gourmet June 2017
Constance Finch says
Kimberly-I just found this and made it-even in the heat of Singapore it turned out GREAT!
Kimberly @ The Daring Gourmet says
Fabulous! I’m so glad it turned out, Constance, even in Singapore – thanks so much for the feedback!
Kate says
Silly question… when you leave it overnight do you keep the crockpot on or off?
Kate says
Oops never mind – I saw above you turn off to let it cool.. my apologies!
Kimberly @ The Daring Gourmet says
No problem, Kate :) Happy yogurt-making!
Paul wayland says
Hi Kimberly, just back from santorini and been eating tzaki all week there , love it. So I found your recipe and will be making a batch of yogurt at the weekend . I’ll let you know how it goes , thanks, Paul .
Kimberly @ The Daring Gourmet says
Fantastic, Paul, yes please do let us know how it goes.
luci says
Hi. Do you leave the lid on when letting the yogurt cool to 110? Assume you could to hasten the cooling process. It took over 4 hrs ge to 180 degrees. Not sure why, maybe because I t the milk in straight from the fridge?
Kimberly @ The Daring Gourmet says
Hi Luci, I do leave the lid. Yes, it can take that long. It varies depending on the slow cooker itself and the size of the slow cooker (how large the surface area is).
Jill Ferry says
Does it work with longlife milk? Thanks.
Kimberly @ The Daring Gourmet says
Hi Jill, I don’t think so. I wouldn’t bet money on it, but I’m pretty sure longlife milk won’t work as it’s nature has been drastically altered and I don’t think the the live bacteria will do what it’s supposed to.
mmckiwi says
I make it in my multi cooker which has a yoghurt setting and I use UHT full fat, fresh milk is double the price here. I just dump it all in and push go, wait 8 hours, then strain 4-6. Works every time :)
Kimberly @ The Daring Gourmet says
Hi, I’ve never tried it with UHT milk before, thanks for the info!
ilana says
I tried again with no luck! My temperatures were right and followed all the instructions. I consider myself an intermediate cook/baker but all i got was milk soup! Glad other people found success but i wont be trying this again.
Kimberly @ The Daring Gourmet says
Ilana, that is so strange! This is a standard recipe, one that you’ll find hundreds of different places. What kind of milk did you use? Just regular pasteurized milk from the grocery store? Did you use whole fat plain yogurt with live cultures in it (it will say in the ingredients)? At this point I can’t even guess what went wrong. It works for me every time and I’ve gotten a half dozen emails from people who also made it with success. I feel your frustration though, that’s terrible to waste two gallons of milk.
ilana says
I tried making this last night! I woke up this morning to check on my yogurt but i had no seperation of whey…just thick milk. do i leave it longer???
Kimberly @ The Daring Gourmet says
Oh no, ilana! The whey won’t be fully separated, that’s why you drain the yogurt mixture. But if the yogurt was too runny then yes, something went wrong. It could have gone wrong at any of several different stages. Getting the temperatures right is crucial, both the heating up and cooling down stage, it’s very important that the yogurt culture that you add to the milk is warm by mixing some of the hot milk in it, it’s important to gently stir the yogurt into the milk, and it’s important to keep the slow cooker covered with a large towel so the mixture can remain warm for several hours. I know, it’s so frustrating when you try something and it doesn’t turn out! I hope you have better luck next time!
jesusan says
Okay, Kimberly. I tried this, and discovered that the process is very forgiving. I do have two questions for you, though. The first one is, do you drain the yogurt at room temp or in the fridge? The second question is, do you stir it at all during the draining process? I ask because I left mine sit for 4 hours and while it was very solid, almost cheese-like against the cheese cloth, the rest of it was still pretty liquidy, and I did not get as much whey as expected. Apart from these questions, I was very pleased with how simple the process is. We already had some of the yogurt with our lunch and it was very nice. Not tart like fat-free yogurt is…
Kimberly @ The Daring Gourmet says
Hi Susan, I’m glad you enjoyed the yogurt. To answer your questions – Room temp or fridge for draining: It depends on how long I’m letting it sit. If it’s just 4 hours I let it sit at room temp. That also gives the probiotics longer to develop. I’ve actually let it sit out closer to 6 before as well. As for being thick around the edges but liquidy in the center – I’ve never seen that happen before so I’m afraid I can’t comment there. To answer your other question, no, I do not stir it during the draining process (I just spoon a little off to test its thickness), but whether you do or don’t really shouldn’t affect the outcome. It’s strange though that it would have remained liquidy in the center. When you say liquidy was it more liquidy than regular yogurt, or just not as thick as Greek yogurt?
jesusan says
Thanks for your answers, Kimberly. The center was just more like regular yogurt than Greek. But the outside was quite dry against the cheese cloth, almost like yogurt cheese. I will probably make another batch of yogurt next week and I think I’ll try stirring it once part way through the draining process. What has occurred to me is that the outside may become dry because we live in such a dry climate. I’ll just keep playing with it until I can figure out what I need to do, since it really is a simple process.
Ms. Stacy Fletcher says
I had the same Problem and it only happens when I use a specific type of yogurt as my starter..Never happens when I use Stoneyfield whole milk yogurt. I think it does depend on the brand. Even though the Fage said it has all 5 ACTIVE LIVE cultures, sometimes it hasn’t worked.. so from now on I am sticking to Stoneyfield or one that someone who has consistently had good results…
Robin says
Can this be made with 2% milk if preferred?
Kimberly @ The Daring Gourmet says
Hi Robin, yes it can. But before you do that, considering reading the article I link to in my first paragraph about full fat dairy :)
Jim Coleman says
This is awesome! I made it this weekend and it came out perfect! I posted my experience to my blog and put up a link to your recipe. I also made your Beef Pepper Stew this weekend. The Greek yogurt goes great in that stew. :)
Kimberly @ The Daring Gourmet says
That’s wonderful, Jim! Thanks so much for the link, I really appreciate that. We love this homemade yogurt. I just finished another batch today. And the bath I made a few days ago I let strain extra long and have made a thick herbed cheese spread out of it – delicious! Thanks again, Jim, really appreciate the feedback!
jesusan says
Kimberly, Thank you so much for posting this. After my adventure with trying to find plain Greek yogurt at the grocery that wasn’t loaded with sugar – a miserable fail – I am now back on track with trying full-fat Greek yogurt. I’m curious to know, though, if the meat thermometer I have will work or if the instant read is a special one that I need to get. Thanks. Between Todd’s treatise on full fat dairy and your posting this recipe, it is clear that you two make a wonderful team.
Kimberly @ The Daring Gourmet says
Thank you, Susan :) I never buy yogurt anymore. This is much cheaper – and better – and the fact is, even though some of the store-bought stuff says it contains live cultures/probiotics, there’s really no way to verify that. Plus, I love the control this recipe gives me over the consistency. For example, if you prefer full fat yogurt with a higher protein content, simply strain it less so you don’t remove as much whey. Keep in mind, Greek yogurt isn’t better for you than regular full fat yogurt, it just tastes better (in my opinion) because it’s so rich and creamy. Adjust the straining time to meet your preferences for both consistency and protein content.
The thermometer: Yes, the meat thermometer will do perfectly fine. Instant read is just more convenient because it reads the results immediately when you’re needing to “catch” something at the right temperature. That said, there is wiggle room here by a few degrees. It doesn’t have to be exactly 180 or 110 by any means (though a little over 110 is better than under when adding the culture because the bacteria needs the warm temperature to grow).
Let us know how this turns out for you! I’m making another batch right now :)
kla says
Costco has no fat, low sugar ( 7 grams per 32 ounces) Greek yogurt. (Kirkland brand) We live on it.
Bucky Wood says
You should avoid anything that is low or no fat. We now KNOW that fat is our friend, is more healthy, and reduces risk factors for CVD. The enemies are carbohydrate, sugar, and trans fat. There are many resources for those interested in the data, but the “Adkins/Mediterranean diets are all structured as high fat, low carb.
Diana says
Thank you so much Kimberly .. another keeper <3
Kimberly @ The Daring Gourmet says
Thank you, Diana! :)
Ezekiel says
How long does this yogurt keep in the refrigerator? Can it be frozen?
Kimberly @ The Daring Gourmet says
Hi Ezekiel, most people say that it will keep for several weeks in the fridge but I’ve never let it sit that long, we usually eat it within 2 weeks. I’ve never tried freezing it but generally doing so will alter the texture as you thaw it (unless you’re eating it as frozen yogurt) as well as kill off some of the live bacteria.
homecook3 says
I have frozen the yogurt and used as a starter. So, this reply had me concerned. I looked it up and this is what I found.
“The freezing process does not kill any significant amount of the cultures—in fact, during the freezing process the cultures go into a dormant state, but when eaten and returned to a warm temperature within the body, they again become active and are capable of providing all the benefits of cultures in a refrigerated …
Live and Active Culture (LAC) Yogurt Facts – National Yogurt Association”
Kimberly @ The Daring Gourmet says
The research that’s been done on this topic has demonstrated that some of the bacteria is killed, the question is how much – and on that point the research is unclear and divided. One professor at Rutgers University concluded, “So it’s possible, even likely, that frozen and thawed yogurt will contain living lactic acid bacteria, although it may only be 10% or 1% of the total number of bacteria that were there before the yogurt was frozen.” Another study cites a range of 40%-10%. So who knows.
Marcia says
And if you leave it in the strainer even longer you get a creamy cheesy product that you can add herbs to. You can form it into balls and put it into olive oil with any fresh herbs like rosemary and hot pepper flakes.
Kimberly @ The Daring Gourmet says
Yes, Marcia! I was actually already thinking of doing a separate post on that. It’s called Labneh, and is particularly popular in Lebanese cuisine.
Karen says
During the time the slow cooker is covered by the bath towel, is the lid on or off?
Kimberly @ The Daring Gourmet says
Hi Karen, the lid remains on. Happy yogurt-making!
Claudia says
thanks for this recipe for home made yogurt. Can you tell me if this contains any probiotics or is it just a dessert?
thanks, Claudia
Kimberly @ The Daring Gourmet says
Hi Claudia, yes it contains probiotics. The purpose of adding the starter culture is to inoculate the milk with healthy bacteria which continues to multiply over the course of the 10-12 hours and beyond.
Anonymous says
Kimberly,
I am anxious to try this recipe. I would like to have some flavoring to it however. What would you do to make it a tad sweeter and fruit flavored?
Kimberly @ The Daring Gourmet says
Hi, add everything at the very end after it’s drained and thickened (eg, stir in some honey and drained crushed fruit or berries). Otherwise anything you add earlier will interfere with the culturing process. Happy yogurt-making!
Arnaldo Batista says
Hello Kimberly,
Thank you for the recipe and all detailed process for making home made yogurt.
Considering the proteíns in the whey, I decided skipping the draining step… I guess it is not a true Greek yogurt, but it turned out fine…
I actually used whole yogurt as the starter. I used 1.7 L of whole milk and 2 200ml of whole yogurt. The resultados this time was a thick yogurt. I added honey and everyone at home is enjoying it…thank you
Arnaldo Batista.
Kimberly @ The Daring Gourmet says
Hi Arnaldo, I appreciate your feedback, thank you. I don’t always make Greek yogurt either, I’ll do minimal draining for a more flowing yogurt. Adding honey and berries is probably my favorite way to enjoy it and the crowning touch is vanilla bean paste which I buy in bulk for the best deal. It makes for some amazing vanilla yogurt. Thanks again and here’s to many more batches of yogurt!
Lisa Linden says
I made this weekend. Most AWESOME!!! Yummo! Just curious to see if you know what the calorie count is and how much protein per serving. Assuming a serving is 1/2 cup?
Kimberly @ The Daring Gourmet says
Hi Lisa, that’s terrific! Calorie count and protein content will depend on how much whey was removed in the straining process and there really isn’t a way to measure that. Even calories are hard guess because through the straining process the end product is much more condensed that the original milk.
Joyce Teague says
Kimberly, Just wanted to send out a belated thanks for this wonderful recipe! I’m a yogurt fanatic and love it! I’ve made this recipe for months, using a store brand Greek yogurt for starter when I wasn’t sure if my homemade batch was still good. In addition, I’ve fallen in love with the labneh I’ve made from the yogurt. Well, a few days ago, I could find no “starter” in my small local market, except for the newer “Oui” by Yoplait. It’s a sweeter french-style yogurt. I wondered if it would make a sweeter cream cheese labneh, so I made your yogurt, then made the labneh. While I still like the usual Greek yogurt I obtain from a plain Greek yogurt starter, it makes delicious cream cheese. Some of my family did not like the tarter flavor of labneh made from Greek yogurt, but really liked the cream cheese made from the French-style yogurt. Spoons down and thumbs up!
Kimberly @ The Daring Gourmet says
Fantastic, Joyce, thanks so much for the feedback and also the info about the French-style yogurt!
Bobbie says
Just tried this for the first time and it worked like a charm. Thank you.
Kimberly @ The Daring Gourmet says
Awesome, thank you, Bobbie!