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Chobani Vanilla Greek Yogurt

Homemade Vanilla Greek Yogurt

A creamy, protein-rich vanilla Greek yogurt made from locally-sourced milk with natural ingredients. Simple to make at home with live active cultures and pure vanilla extract.
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Prep Time 15 minutes
Total Time 8 hours
Servings: 4 cups
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 1 quart whole milk or 2% milk 4 cups
  • 2 tablespoons plain Greek yogurt with live active cultures, as starter
  • 2-3 tablespoons honey, maple syrup, or sugar sweetener of choice
  • 1-2 teaspoons pure vanilla extract
  • 1 pinch salt optional

Equipment

  • cocktail shaker or mason jar
  • measuring spoons

Method
 

Heat the Milk
  1. In a medium pot, heat the milk over medium heat, stirring occasionally to prevent scorching. Let it reach a temperature of about 180°F (82°C). This pasteurizes the milk and improves the yogurt's texture.
Cool the Milk
  1. Remove the pot from the heat and let the milk cool to 110°F (43°C). If it's too hot, it will kill the yogurt cultures; if it's too cold, the cultures won't activate. Use a kitchen thermometer for accuracy.
Mix in the Starter Yogurt
  1. In a small bowl, mix the plain Greek yogurt (your starter) with 2–3 tablespoons of the cooled milk to make it thin and pourable. Then, whisk this mixture back into the pot of warm milk. Make sure it is evenly combined.
Ferment the Yogurt
  1. Pour the milk-yogurt mixture into a clean bowl or container. Cover it with a lid or towel, and place it in a warm, draft-free area. A great option is an oven with the light on, or you can use a yogurt maker. Let the mixture sit undisturbed for 6–12 hours, depending on your taste preferences. A longer fermentation results in tangier yogurt.
Strain the Yogurt
  1. Once the fermentation is complete, line a fine mesh strainer with cheesecloth and place it over a bowl. Pour the yogurt into the strainer and let it sit for 1–3 hours in the refrigerator to thicken, creating that Greek yogurt texture. The longer you strain it, the thicker it gets.
Add Vanilla and Sweetener
  1. Once the yogurt is strained, transfer it to a clean bowl. Stir in the vanilla extract and your chosen sweetener until well combined. Taste and adjust as needed.
Store Your Vanilla Greek Yogurt
  1. Transfer your homemade vanilla Greek yogurt to an airtight container and keep it in the refrigerator. It will last for about 7–10 days.