Homemade Fage Yogurt
This homemade Fage yogurt recipe is easy to follow and perfect for creating fresh, creamy yogurt at home. Enjoy it as a simple snack, a base for parfaits, or as a savory dip—endless possibilities!
Servings: 6
Calories: 120kcal
Equipment
- Heavy-bottomed pot
- Food thermometer
- Mixing Bowl
- Fine mesh strainer (optional, for Greek-style consistency)
- Cheesecloth or nut milk bag (optional, for straining)
- Clean jar or container for fermentation
- Kitchen towel (for covering)
Ingredients
- 4 cups whole milk or 2%/skim for lighter yogurt, or dairy-free milk for non-dairy version
- 2 –3 tablespoons plain Greek yogurt with live active cultures, as a starter
- 1 tablespoon powdered gelatin optional, for extra thickness
Instructions
- Heat the Milk: In a pot, heat 4 cups of milk to 180°F (82°C), stirring occasionally. This helps denature proteins for a creamy texture.
- Cool the Milk: Remove from heat and let the milk cool to 110–115°F (43–46°C).
- Prepare the Starter: In a small bowl, mix the starter yogurt with a bit of warm milk, then add it to the rest of the milk. Stir gently.
- Incubate: Pour the milk mixture into a clean container, cover with a lid or kitchen towel, and keep it in a warm place (around 110°F) for 6–10 hours. Check for desired thickness and tanginess.
- Strain (Optional): For thicker Greek-style yogurt, strain the yogurt using a fine mesh strainer or cheesecloth for 2-4 hours.
- Chill and Serve: Transfer the yogurt to the fridge for at least 2 hours to set. Once chilled, serve as desired!
Video
Notes
Nutrition Information (per serving)
- Calories: 120
- Fat: 5g
- Saturated Fat: 3g
- Protein: 9g
- Carbohydrates: 10g
- Fiber: 0g
- Sugar: 10g (naturally occurring)
- Cholesterol: 15mg
- Sodium: 50mg