Homemade Greek Yogurt Recipe! Cheap and easy! (2024)

FAQs

Is it cheaper to make your own Greek yoghurt? ›

The most convincing reason to make yogurt at home: IT'S CHEAPER. Greek yogurt is even more expensive at the store than regular plain old yogurt, because there's another step involved. But with a little energy at home, you can do the same thing without paying more for it.

If you don't drain it, one litre of milk will make one litre of yoghurt. I prefer thicker, so draining it reduces it by about half or two thirds.

Not only is homemade yogurt less wasteful with zero packaging, but it's creamier, more delicious and way CHEAPER!!!! So while you eat your morning cup of granola and yogurt you can pat yourself on the back that you're saving a few bucks with each batch of yogurt you make.

I prefer whole milk, both for yogurt and, well, life, but you can use 2%, 1%, or skim, as well. They all work. Some folks like to bulk up leaner milks with some dry nonfat milk powder (roughly from 1/3 to 3/4 cup powder per quart of milk) to thicken it, especially in the absence of luscious dairy fat.

Opting for cream top milk is the preferred choice to achieve the desired rich and creamy texture for your yogurt. This is the best cultures we can find that make the cream top yogurt that we like. The texture is smooth and creamy while the flavor is mildly tart while still retaining some sweetness.

Once you've activated the starter culture and started making yogurt, your homemade yogurt is generally good for eating for up to 2 weeks, when stored in the refrigerator. For re-culturing, we recommend using the yogurt within 7 days to make a new batch.

Direct-set yogurt starters are one-time-use cultures. It is possible to use some yogurt made with a direct-set starter to make a new batch of yogurt, but after a few batches, the culture will weaken and a new dose of direct-set starter is needed.

Old-fashioned Greek yogurt is made with goat's milk while American yogurt, and many of the American-made “Greek-style” products, are made from cow's milk. (“Greek-style” yogurts may also contain thickening agents like condensed milk or gelatin.) All yogurt starts out the same, with milk and live cultures.

The process of making Greek yogurt, however, creates more waste. For every gallon of milk that is used to make Greek yogurt, two-thirds of that gallon is discarded after straining. The remaining watery substance is too acidic (with a pH of 4.6) and too salty to use productively anywhere else in the food supply chain.

No matter how it is made, a tangy creamy yogurt is produced and because more ingredients and labor go into making it, Greek yogurt usually costs more.

Is it okay to eat Greek yogurt every day? ›

Consuming one to two cups of low-fat Greek yogurt daily can be a healthy addition to your diet without making it difficult to maintain your weight.

Low-fat Greek yogurt contains twice as much satiating protein as traditional yogurt, which can keep you feeling fuller longer and control appetite. That can translate to less belly fat. Also, yogurt is rich in calcium and research has linked calcium to lower levels of abdominal fat.

Making yogurt at home is not only healthier and more nutritious, it also saves you from unhealthy additives and sugars in the store bought yogurt. Homemade yogurt- when made right- turns out thick, creamy, and naturally flavorful, so you don't need artificial thickeners, sweeteners, or other additives.

That's basically all you need and although you can still make mistakes when producing yogurt, it is a lot easier to make than most cheeses. There are other benefits to making yogurt yourself and sure - unless you are producing it on a large scale it isn't going to be as cheap as shop bought yogurt.

If you buy 1kg of yoghurt every week, you'll save money making your own yoghurt. Making homemade yoghurt costs about 82c/kg, or around 8c a serve. Think of how much your favourite yoghurt costs from the supermarket. My savings were $3.18 per 1 kg of yoghurt or $152.64 per working year.

Yogurt turning yucky? 4kg of milk is needed to make 1kg of Greek yogurt.