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Homemade Fat Free Greek Style Yogurt With Photos


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Homemade Fat Free Greek Style Yogurt With Photos


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Homemade Fat Free Greek Style Yogurt With Photos

The range of time you strain the yogurt will be a reflection of desired consistency. The yogurt should strain for a minimum of 8 hours. But I find the yogurt in Israel especially the 0%/fat-free variety to be extremely loose and watery so it does in fact need about 24 hours to result in the thickness I prefer. If using a brand of yogurt commonly found in the US about 8 hours/overnight should be just right.


  • Ready Time : 0 min


1 1/2 cups


  • 3 Cups 0% Fat-Free or Low Fat Plain Yogurt


Many thanks to the amazingly talented photographer, blogger and recipe developer Sina Mizrahi from the TheKosherSpoon.com.  I fell in love with Sina, her cooking her photography, after visiting her beautiful blog.  She opens up about her life, her food, her family and cooks (sometimes) simple meals with seasonal produce that are (mostly) nutritious.  Please visit her site.

Line a fine-mesh sieve with muslin or cheesecloth.

Place the strainer in a bowl large enough so that the excess liquid can drip down and collect at the bottom of the bowl.

Spoon the yogurt into the strainer.

Place in the fridge, covered tightly with plastic wrap, for at least 8 hours or up to 24hours.

Serving suggestions:
Cut Fruit
Agave Nectar
Maple Syrup
Turbinado Sugar

Yield: 1 1/2 cups Greek-Style Yogurt


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




7 Responses to Homemade Fat Free Greek Style Yogurt With Photos

  1. avatar says: ItaAriela

    Looks delicious! I think you can make cream cheese the same way.

  2. avatar says: ljeana

    That’s a great idea for when I run out. Normally I make my own, and it takes about the same amount of time— but I start at night so it can sit all night in the oven with the oven light on— ready in the morning for straining. For straining I use old-fashioned muslin diapers [new of course] and they are reusable.
    I make my own every week with 1/2 or 1 gallon of milk from Costco/Sam’s Club. Ends up costing me a couple bucks for large container. In case anyone wants to try from scratch, the recipe I follow is:

  3. I’ve made this for a long time and I use coffee filters – 2, in a large strainer over a larger bowl. I like to wait 24 hours and it’s more like Labane than Yogurt. It’s terrific and can be used instead of sour cream in anything.

  4. I love this tip! Thank you Marnie so much for sharing it with us!

  5. avatar says: kcminneus

    Thanks for the procedure for this small-batch yogurt fix. :-) I too make mine from scratch (1 gal milk yields about 1/2 that in Greek-style, plus yields the whey to do other things with) but I occasionally run out before I’ve got more going. We’ve gotten spoiled by the “thick kind” and this is a nice quick method.

  6. Jamie et al,
    The longer it rests, the more Labaneish it becomes. It has made me appreciate the higher cost of Greek Yogurt. If I use 32 oz of regular yogurt, I only get about 75%, or less Greek yogurt and even less Labane. Any suggestions on what to do with the Whey?

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