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Homemade Greek Yogurt

Here’s an easy recipe to transform regular yogurt into thick, rich and creamy Greek-style yogurt.

Per Half-Cup Serving: 86 calories, 0 g fat, 0 g sat fat, 6 g protein, 9 g carbohydrates, 0 g fiber, 2,5 mg cholesterol, 95 mg sodium
Homemade Greek Yogurt Photo
Yield: 3 cups, 6 servings


  • 1 container (32 oz) plain fat-free yogurt


  1. Line a strainer with a double layer of paper towels. Set it over a deep bowl, making sure there are a few inches between the bottom of the strainer and the bottom of the bowl.

  2. Scrape the yogurt into the lined strainer. (Keep the yogurt container to store your yogurt in after it drains.) Cover the top with plastic wrap and refrigerate at least 4 hours or overnight until the yogurt is very thick. You’ll have about 1 to 1 1/2 cups of liquid (whey) at the bottom of the bowl. Discard it or save it (it’s protein-rich) to use instead of water in recipes.

  3. Scrape the thickened yogurt into the container and refrigerate.

Note: The longer you drain the yogurt, the thicker it gets. If you let it drain overnight you will end up with a very thick yogurt “cheese”. Add a few herbs, some salt and pepper and it can be turned into a low-fat herb-cheese spread.

Photo, recipe created, and nutritional analysis completed by Terry Grieco Kenny for

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(Page 1 of 1, 3 total comments)


This is the samew method as making yogurt crean cheese--just let it drip longer until very thick

posted Jan 14th, 2012 2:51 pm


A recipe with one ingredient and multiple uses?? Talk about a bargain!

I like the idea of the spread, but definitely thinking topping with berries sounds devine!

posted Aug 2nd, 2011 11:08 am


I had no idea it was so easy to make Greek yogurt! I have to try this.

posted Jul 27th, 2011 3:50 pm


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