Turn Regular Yogurt into Greek Yogurt? It’s Easy! (2024)

FAQs

Turn Regular Yogurt into Greek Yogurt? It’s Easy!? ›

All it takes to make any regular yogurt into “Greek” yogurt is simply a matter of straining off the whey liquid. That's ALL there is to it! There's nothing special about Greek Yogurt at all. Once the liquid has been strained off, the yogurt becomes much thicker and much richer.

The longer you strain the yogurt, the thicker it will be. To make plain yogurt into Greek yogurt, strain overnight (10-12 hours) to 48 hours. Check consistency every 12 hours and stop straining when you reach the consistency you like.

Plain yogurt has a looser texture than the Greek variety. If you're using the replacement in baking or pancakes, you can use plain yogurt as a 1:1 substitute for Greek yogurt. For dips or other recipes where you want at thicker consistency, here's a trick: make your own Greek yogurt.

Greek yogurt is made by straining out the extra whey in regular yogurt, which makes it thicker, creamier and tangier than regular yogurt. While plain Greek yogurt has less sugar and more protein than regular yogurt, regular yogurt delivers almost twice the bone-strengthening mineral calcium than Greek yogurt does.

Is yogurt good for you? Both yogurt and Greek yogurt are sources of probiotics and nutrients. Greek yogurt comes out on top for protein content and has fewer carbs and sugar, while plain yogurt typically provides more potassium and calcium.

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.

A yogurt starter can be from any jar of store bought yogurt that says “active cultures” on the carton. Make sure your yogurt is plain (no sweeteners) and full fat for the best results (though I've heard low fat and even Greek yogurt will work fine as a starter as long as it has active cultures).

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

Set the colander over a bowl. The whey will start to drip from the yogurt down into the bowl. You can do this in the fridge, but straining your yogurt on the counter is fine.

I have used agar agar and/or tapioca starch. I prefer a combination of the two, but they must be heated, so, it's best to heat the milk with the thickeners, let them thicken, then let it cool to luke warm, then add the yogurt starter, or whatever yogurt culture you're using.

Does homemade yogurt get thicker the longer it ferments? ›

Fermentation time: The longer you ferment the more tart, and thicker, your yogurt will be. Different cultures work at different rates, but as a general guideline: 6-8 hours produces a mild yogurt, 8-12 hours a tart yogurt, and more than 12 hours produces a sour yogurt.

All it takes to make any regular yogurt into “Greek” yogurt is simply a matter of straining off the whey liquid. That's ALL there is to it! There's nothing special about Greek Yogurt at all. Once the liquid has been strained off, the yogurt becomes much thicker and much richer.

In most cases, plain yogurt or Greek yogurt can be used in place of sour cream—and vice versa. Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.

Greek and regular yogurt are fermented dairy products that offer excellent health benefits. The main difference is that Greek yogurt is strained. So, it has a much thicker consistency and a tangier taste. If you're trying to decide between Greek or regular yogurt, both are healthy options.

Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. You can substitute low-fat milk here if you'd rather; 2 percent works a lot better than 1 percent.

Yes, you can, although the consistency of the smoothie will be slightly thinner. We use nonfat plain yogurt for our recipe, but feel free to use milk or plant-based milk such as plain unsweetened soymilk or almond milk.

A yogurt starter can be from any jar of store bought yogurt that says “active cultures” on the carton. Make sure your yogurt is plain (no sweeteners) and full fat for the best results (though I've heard low fat and even Greek yogurt will work fine as a starter as long as it has active cultures).