By Edith Simmons
Why Make Your Own Greek Yogurt? (It’s basically Fage’s Twin–But Way Cheaper)
Look, if you’re a fan of that super thick, creamy Fage Greek yogurt, you’re going to love this homemade version. It comes out ridiculously similar–tangy, smooth, and so thick you can stand a spoon up in it. No weird additives, just real yogurt that feels fancy without trying too hard.
The best part? You control how thick it gets. Strain it a little and it’s nice and creamy. Strain it longer and it turns almost cheesecake-thick. (I like mine cheesecake-thick. ) Whole milk makes it extra rich, but 2% works great too if you want it a bit lighter.
And yeah…. it saves you serious cash
Let’s talk real numbers (based on what I’m seeing in my local stores right now):
- One gallon of milk runs about $3.80-$4.10.
- That 1/2 cup of starter yogurt? Basically, pennies once you start reusing your own.
From that single gallon, you’ll end up with around 6-8 cups (48-64 ounces) of thick Greek yogurt. That’s roughly 60-85 cents per cup or 20-25 cents per ounce.
Now compare that to Fage:
- A big 32 oz tub usually costs $7-$9.
- Those little 5.3 oz cups? Easily $1.50-$2 each.
The bottom line: You can make this at home for about half the price (sometimes even less) than buying Fage and if you’re one of those households that go through yogurt like it’s going out of style, (like we do) the saving add up fast!
So…How thick and creamy are we talking?
Really good. Like, “this might be better than store-bought” good! It comes out velvety and rich with that perfect slight tang. You’ll be surprised at how close it comes to the premium stuff– sometimes even creamier because you can customize the straining time to exactly how you like it.
Are you ready to give it a shot? Here’s exactly how I make it in the slow cooker:
Ingredients
- 1 gallon of milk preferably whole, but you can use 2%, skim, etc. Whole is creamiest.
- 1/2 cup Plain Greek Yogurt with active live cultures (Fage is my choice)
Equipment Needed
- Slow Cooker (at least 6 quart)
- Instant-read thermometer
- Whisk or spoon
- Large colander or strainer
- Clean flour sack towel or cheesecloth
- Large bowl or pot (to catch the whey during draining)
- Jars or containers for storage
Instructions
- Heat the milk. Pour the whole gallon in the slow cooker, cover, and set the temp to high. Heat until the milk reaches 180-185 degrees F. This scalds the milk and helps with thickening later. Check periodically with a thermometer (stir gently first to get an accurate reading). This can take 2.5-4hrs depending on your slow cooker. DO NOT LET IT BOIL OVER.
- Cool the milk. Turn off and unplug the slow cooker. remove the lid( or leave slightly ajar) and let the milk cool until it reaches 110 degrees F. This usually takes 2-3 hrs. Stirring occasionally to prevent a skin from forming. If it does just scoop it out. (Tip: To speed the cooling, place the insert in an ice bath or sink filled part way with cool water.)
- Add the starter. Place your 1/2 c of plain yogurt in a small bowl and whisk in about 1-2 c of the warmed milk from the slow cooker and mix until smooth then add back into the slow cooker with the remaining milk and thoroughly distribute with the whisk.
- Incubate. Put the lid back on and wrap the entire slow cooker with a large towel or blanket to retain the heat. Let sit undisturbed 8-12hrs or up to 24hrs for a tangier yogurt. I let mine sit overnight and that’s perfect for us. The longer it incubates the thicker and more tart it becomes.
- Check and chill. After incubation, the mixture should look like custard. Give it a gentle stir.
- Strain for Greek yogurt. You can skip this step if you just want regular old yogurt, but for that thick and creamy Fage Greek yogurt consistency you will want to strain it. Line a colander or strainer with several layers of cheesecloth or a nice clean flour sack towel and place it in the large bowl or pot. Carefully pour or ladle the yogurt into the lined strainer or colander. Let it drain in the refrigerator for 4-12hrs, depending on your desired thickness. 4-6hrs will give you creamy Greek style and 8+hrs will be VERY thick. almost like cream cheese. Don’t throw out the whey! You can add it to smoothies, baking, etc.
- Store. Transfer to clean jars or a clean container. Refrigerate for up to 2 weeks. Remember to save 1/2c of this batch to use as your starter for the next batch.
Tip: For sweetness add honey or maple syrup. For flavor add any flavored extract you love. Topping it with fruit makes it extra special.
Easy Slow Cooker Greek Yogurt- Thick, Creamy, and Half the Price of Fage
Ingredients
Equipment
Method
- Heat the milk.Pour the full gallon of milk into your slow cooker. Cover and set to HIGH. Heat until the milk reaches 180–185°F (82–85°C). This scalds the milk and helps with thickening later. Check periodically with your thermometer (stir gently to get an accurate reading). It typically takes 2½–4 hours depending on your slow cooker. Do not let it boil over.
- Cool the milk. Turn off and unplug the slow cooker. Remove the lid (or leave slightly ajar) and let the milk cool to 110–115°F (43–46°C). This usually takes 2–3 hours. Stir occasionally to prevent a skin from forming. (Tip: To speed cooling, place the insert in an ice bath or sink filled with cool water.)
- Add the starter.Place your ½ cup of plain yogurt in a small bowl. Whisk in about 1–2 cups of the warm (110–115°F) milk from the slow cooker to temper/dilute it—this prevents curdling. Pour this mixture back into the slow cooker with the rest of the milk. Whisk gently but thoroughly to distribute the cultures evenly.
- Incubate. Put the lid back on. Wrap the entire slow cooker in a large towel or blanket to retain heat (this helps maintain the ideal 100–110°F range without power).Let it sit undisturbed for 8–12 hours (or up to 24 hours for tangier yogurt). Overnight is perfect—start in the evening for morning yogurt. The longer it incubates, the thicker and more tart it becomes. Don't peek too often, as it drops the temperature.
- Check and chill.After incubation, the mixture should be set like custard (it may look separated—that's normal). Give it a gentle stir.
- Strain for Greek yogurt.Line a large colander/strainer with several layers of cheesecloth or flour sack towel. Place it over a deep bowl to catch the whey. Pour or ladle the chilled yogurt into the lined strainer. Let it drain in the refrigerator for 4–12 hours (or overnight), depending on desired thickness:4–6 hours → creamy Greek-style8+ hours → very thick, almost like cream cheeseStir occasionally if needed. You'll lose about half the volume to whey (save the whey for smoothies, baking, or soups—it's nutritious!).The final yield from 1 gallon is usually 6–8 cups of thick Greek yogurt.
- Store.Transfer to clean jars or containers. Refrigerate for up to 2 weeks. Save ½–1 cup of this batch as starter for your next one.
Notes
Tips for Success
- Thickness variations: Whole milk yields creamier results. For even thicker yogurt without extra straining, some add ½–1 cup powdered milk when heating (optional).
- First time: Use a strong starter like Fage or Chobani plain Greek. After that, reuse your homemade.
- Troubleshooting: If it doesn’t set, the temperature may have been off (too hot kills cultures; too cool slows them). Or the starter wasn’t active.
- Flavor: It’s plain—add honey, vanilla, or fruit after straining. I like to top mine with some homemade granola!
Leave a Reply