The typical Greek Yogurt Salad recipe

Strained yogurt, yogurt cheese, labneh, or most commonly known as Greek yogurt, is a yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt’s distinctive sour taste. Like many yogurts, strained yogurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk to enrich the taste. However most strained yogurts have no added fats and are made of real milk. This makes Greek yogurt all the more healthy and better to eat. In addition, Greek yogurt is also the choice of many sportsmen and sportswomen who like to stay fir while eating yogurt in a normal basis.

How to make Greek Yogurt you ask? Well, the following is a Greek Yogurt recipe, which is one the many Greek yogurt recipes that have been created as Greek yogurt recipe ideas by chefs and amateurs around the world.

To begin with this Greek yogurt recipe, like many other Greek yogurt recipes, we should first list down all of the ingredients.


  • 1 quart (32 ounces) of full fat sheep or cow’s milk (pasteurized).
  • 2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures.
  • 2 tablespoons of full fat milk, preferably of the same type.

Next, just like in most other recipes for Greek yogurt and Greek yogurt recipe ideas, we need to list down the method of creation. Well, here is the method.


  1. 1.   Heat milk until it reaches its boiling point, after which you can shift it to a non-metal container.
  2. 2.   Wait until the milk is lukewarm and look out for the skin that forms on top of the milk.
  3. 3.   Mix 2 tablespoons of yogurt with 2 tablespoons of milk and pour it into the milk, keeping in mind to pour it through the sides so the skin on top of the milk is not tormented.
  4. 4.   Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens. Keep in mind that if you keep the milk in that state for more than 12 hours, it is likely that the taste will be sourer.
  5. 5.   Drain any excess liquid, keeping in mind not to drain the milk or the skin.
  6. 6.   Refrigerate for 4 hours before you proceed with the recipe.
  7. 7.   At this point, the yogurt is ready and can be used. However, if you want to create yogurt that is a delicacy in Greek cooking, the next step would be straining the yogurt after 4 hours of refrigeration using a muslin cloth.
  8. 8.   After the yogurt has been strained, you are not left with the Greek yogurt everyone knows and loves! Enjoy.

Note: Greek yogurt can be refrigerated for a considerable amount of time. However, do not store it for too long as it will rot.

Greek Yogurt Recipes Ideas

What Makes Greek Yogurt Recipes So Popular?

Each year in the United States, there is a new food trend that rises to popularity but soon fizzles out within a matter of months. A number of food lovers and critics thought that greek yogurt would face the same fate. But in the last few years, this thick and creamy yogurt has stayed quite popular with those looking to stay healthy and fit in an all natural manner. Much like sour cream, the greek yogurt goes through a few extra steps of preparation but in fact tastes better and has a slight tangy taste to it. For most part, there are greek yogurt recipes to suit about every kind of palette.

How To Make Greek Yogurt?

Although one can add and subtract various elements and come out with new ways to make greek yogurt, the basic greek yogurt recipes remain much the same. The process is similar to making regular yogurt, with a few extra steps in order to get the perfect creamy and thick texture that everybody loves. The basic recipe is as follows:


1/2 – 1 gallon of milk

2 – 3 tbsps of yogurt

Muslin cloth or cheese cloth

For the recipe, there is no restriction about the kind of milk to use. While some may prefer it to be skimmed or low fat, others may use full fat and creamy milk depending on their taste. The same goes for the yogurt. It can be probiotic or regular, as long as it does have some bacteria in it that can help with the process of curdling and making yogurt.

First of all, pour the milk into a pan to heat it up. It is best to heat it on a medium flame, so that it does not burn at the bottom. After it has been heated, pour the milk into a dish to cool down. If you have a cooking thermometer with which you can measure the temperature, then make sure the milk heats till 180 F and no more. When cooling, allow the milk to come down to a 105 – 110 F. When you put the milk to cool, turn the oven on to a setting of 150 F. After the milk has cooled sufficiently, add about two to three tbsps of the yogurt into it. Adding anything more than spoils the flavor.

Stir the yogurt in, put a cover on your dish and then wrap it in a dishtowel or a tea-cozy. You can turn the oven off at this point, put make sure the oven light stays on. The heat will ensure that the milk curdles in time to make yogurt. Now, the mix has to remain undisturbed for close to 8 hours, preferably overnight. In the morning, the milk should have turned into yogurt with a little bit of water left on top. Drain away the water and you can start the next process of the greek yogurt recipes. For those you will need the muslin or cheesecloth.

In another large dish, spread out the muslin or cheese cloth in about three to four layers. Make sure it covers all of the dish and has some space at the bottom for the water to collect. Then, start to pour the yogurt into the dish, straining it with the cloth. Whatever starts to accumulate at the bottom is known as whey. It can be saved up for cooking in case one wishes to make bread at home. If not, it can be discarded. Keep refrigerating the mixture in the fridge in between straining for an hour so that the yogurt does not lose its consistency. Following these greek yogurt recipes should give you a thick, creamy, slightly tangy yogurt after about three hours.

What Are Other Greek yogurt recipes To Try Out?

If you have prepared a large enough batch of greek yogurt, there are plenty of recipes in which it can be used to replace sour cream or even plain yogurt. Doing so allows people to live a much healthier lifestyle due to the way in which greek yogurt has been prepared. For most part, it is used as an accompaniment with various kinds of breakfasts, but it is fast catching on in desserts, parfaits and even with cereal.

Potato salad is one such light first course dish that can use greek yogurt. Instead of using sour cream and mayonnaise to make the creamy part of the salad, simply add the yogurt you have made at home. It can be flavored with vanilla or bean extract if you like. Another simple idea is mashed cauliflower served with greek yogurt, beans and a touch of crushed peppercorns and oregano. There are also a fair number of greek yogurt recipes for dips, that replace the cream with the healthy and delicious yogurt. Making guacamole with it is one such wonderful idea.

What Are The Benefits Of Greek Yogurt?

Even though the taste of greek yogurt sets it apart from most other similar creams and condiments, it is the many nutritional and health benefits that truly make it a winner. It is become a popular item in breakfast items and low fat preparations due to the low calorie count as well.

Greek yogurt is probiotic in nature. Since it is made from regular yogurt, it is full of bacteria that are in fact quite helpful for our digestive system. These probiotic bacteria reduce the amount of germs and microorganisms in the body that can cause infections and keep the digestive tract clean. Not only do food items made from greek yogurt recipes feel lighter on the stomach, they are much easier to digest as well. Those seeking relief from disorders of the abdomen will find a great deal of relief from this yogurt.

When greek yogurt is being prepared, it is put through an extra process in which it is strained further. Doing so removes even the slightest bits of water present in the yogurt, allowing for a creamy and thick texture. Another purpose the straining serves is to bump up the amount of proteins found in greek yogurt recipes. Being such a rich source of protein, it is especially helpful to those on a diet and struggling to find healthy sources of protein through the day. Since it can have as much as three times more protein than yogurt does, one can have lesser quantities of it as well.

Diabetics that love having yogurt but are worried about the sugar content that will go into their bodies can rejoice with some greek yogurt recipes. Due to the process of straining, there is also a great deal of sugar content that is removed from the final mixture. This is why it is seen to be a boon to those looking to get fit and maintain a fat-free lifestyle. Homemade greek yogurt is the best for those wanting to stay away from sugar as it definitely does not have any of the additives that bigger companies put in.

At the same time, greek yogurt is low on sodium content which is wonderful news for those at risk of developing cardiovascular diseases. For most part, having the yogurt can curb the rise of blood pressure and other heart related disorders. Since it cuts down the sodium content by 50%, it also allows for more helping through the day. All in all, adopting many of the greek yogurt recipes available makes for a healthy lifestyle any given day

Yogurt Ice Cream Recipe

People often wonder what the difference is between frozen yogurt and yogurt ice cream. We have covered frozen yogurt in detail in a previous post here. As far as yogurt ice cream is concerned, it probably came about as a happy accident. The basic premise of yogurt ice cream is that it is a mix between frozen yogurt and homemade ice cream. People who have made ice cream at home before will not have any problem following this recipe and making it to perfection.

Yogurt Ice Cream Ingredients

You Will Need:

  • 1 cup milk: Use low-fat milk to make the yogurt ice cream healthy and nutritious. You can also use whole milk.
  • 12 ounces yogurt: The choice of yogurt is yours. I would recommend using Greek yogurt because it is whey-free. However, feel free to use homemade plain yogurt. You can also use flavored yogurt, but make sure it is consistent with the flavor of the ice cream you are making.
  • ¾ cup sugar: A little indulgence never hurt anybody so you can use sugar when making yogurt ice cream. However, if you want to keep the recipe sugar-free, you can use brown sugar. Any other sweetening agents might not produce the desired results.
  • 2 egg yolks: Put the egg yolks into a small bowl and start whisking. Beat them properly before you start making yogurt ice cream. The recipe requires you to use beaten egg yolks.
  • ¾ cup cream: The choice of cream is again up to you but I would suggest you keep it consistent with the type of milk you are using. For instance, if you are using low-fat milk, use low-fat cream as well.


There are two parts to this recipe. The first part involves preparing the base for the ice cream, which is primarily yogurt. The second part involves getting the custard mixture ready that will be used to flavor the yogurt ice cream.

Part 1

  • Take the saucepan and put the milk, cream and sugar into it. You don’t have to mix them just yet. Turn the stove on to medium heat and cook until bubbles start appearing. Once again, you have to prevent the milk from boiling, so be careful. Start stirring the mixture when it begins to heat up. On medium heat, this would mean around 4 to 5 minutes after you put the saucepan on the stove. This is around the time it would take for the milk to start heating up.
  • Use a plastic cup to retrieve ½ cup of the mixture that you have heated on the stove. Be cautious when you are taking the mixture, as it will be extremely hot at the time.
  • Put the beaten egg yolks into a small mixing bowl and pour the ½ cup mixture you have extracted. Whisk egg yolks and the  mixture together till they blend well and combine.
  • Bring the heat down to low and pour the contents of the small mixing bowl back into the saucepan. Once again, be very careful when doing this as any spillage could cause a burn.
  • Let the mixture cook for around 5 minutes on low heat. By this time, the mixture will have thickened enough that it should coat any spoon or fork you put into it.
  • Now, take the heatproof bowl and put a metal sieve over it. Through the sieve pour the mixture into the heatproof bowl.
  • Fill a large bowl with water and put some ice in it. Place the heatproof bowl into the large bowl till it cools down. You can also put the bowl in the fridge if you feel that is easier for you to do. Either way, it will take a few hours for the mixture to cool down sufficiently.
  • Once it is cool enough to handle, take a fork and start beating the mixture. Make sure the yogurt is completely smooth before you stop beating it.

Part 2

To make it easier to understand, I am going to follow the recipe for strawberry yogurt ice cream.

  • Take a cup of fresh strawberries. Remove the stems and seeds, also ensuring that the strawberries are clean. Cut into small pieces.
  • Put the cream, sugar, vanilla extract, strawberries and salt into the blender.
  • Blend the mixture for a minute or so. Keep going till the strawberry chunks have been completely blended and the ingredients are mixed properly. The mixture should be thick and frothy.

Once you have completed both parts of the recipe, you have to combine the two. The custard mixture will be poured into the yogurt and mixed properly. To freeze the ice cream, you can follow any of the methods which were described in the chapter on frozen yogurt. In case you have an ice cream maker, follow the instructions provided to learn how to freeze ice cream in it.

The Flavour

The most important part of making yogurt ice cream is choosing a flavour for it. If you want to make fruity ice cream, you can use fresh fruits, but it is also possible that you may prefer a non-fruit flavour such as chocolate. The great thing is that you don’t have to limit yourself to a certain flavour or a specific type of ingredient.

Most people have a favourite ice cream flavour and they stick with it if they want.At the same time, I would recommend that you don’t use artificial flavouring. Though it does deliver the taste you are looking for, it is not healthy. Fresh ingredients are far tastier and their flavour is more pronounced. In other words, they are a better choice for yogurt ice cream.

That being said, I still would like to make it clear that you can choose any flavour you want. The preference for ice cream flavour varies from person to person. Who am I to ask you to select one flavour over another? As you can see, making yogurt ice cream is not too hard.

If you are confused about choosing between frozen yogurt and yogurt ice cream, I would say you try both and then determine which one is better for you. They are equally nutritious and healthy, so it is a win-win situation.

How to Make Frozen Yogurt

There are two main ways of making frozen yogurt. The one you choose depends mainly on whether or not you have an ice cream maker at home. An ice cream maker speeds up the freezing process so the frozen yogurt can be prepared quickly. On the other hand, it is a major investment and you might be apprehensive about the cost. You don’t need to worry, as you can still make tasty frozen yogurt without an ice cream maker.

Listed below are the steps you have to follow.

Making Frozen Yogurt

Still Freezing:

The process by which you make frozen yogurt without an ice cream maker is known as “still freezing”. For this, you have to combine all the ingredients you are using (we will come to that later). Then, start beating them well. You have to make sure that the ingredients are mixed well.

They don’t usually reach the desired level of thickness till you give the process its due time. At least after the second beat you can say that the mixture is in a consumable state. Once this is done, just place the mixture in the freezer and you’re good to go.

The only drawback to this method is the lack of consistency. The thickness and texture of the frozen yogurt depends hugely on how long it has been mixed.
When talking about beating the ingredients together, you can opt for one of two approaches:

Using a Mixer:

Combine all the ingredients in a bowl and wrap it up with foil. Place the bowl in the freezer for a couple of hours so that the mixture hardens. Then, use a mixer to beat the mixture a couple of times. Your frozen yogurt is ready.

Using a Food Processor:

You also have the choice of using a food processor to beat the mixture instead of a mixer. Whichever machine you have available will do the trick. Even the process remains the same. The only difference is that you have to break the frozen mixture before it can be put into the food processor.

Either way, you will end up with a bowl of wholesome, pure frozen yogurt you can consume right away. Garnish it with nuts or pieces of fruit, depending on your personal preference.

You can serve the yogurt as soon as you have finished beating it. Also, you can place it in the freezer to freeze it some more before serving.

Homemade Greek Yogurt

Homemade Greek style yogurt is like regular yogurt but without the whey. Whey is the soggy part of milk that is left once it has been curdled. Due to the absence of whey, Greek yogurt is thicker and creamier than other types of yogurt. This lends it a nice texture and feel. Moreover, removing whey from yogurt makes it more nutritious. It’s not that plain yogurt is not nutritious and healthy, but without whey, there is less sugar and carbohydrates, and more protein.

In other words, it is superior to other types of yogurt in terms of nutrition.

How To Make Greek Yogurt

(Makes approx 6 cups – You can adjust quantities to increase yield)

You will need:
8 cups of milk
4 tablespoons of plain yogurt (with active cultures) or freeze dried yogurt starter
One ½-pint-sized jar and two quart-sized jars (with lids)
A cooler
Cheese cloth
Mesh strainer.
A heavy-bottomed pot big enough for 8 cups of milk
Directions:Step 1: Heat up the milk – Approx 7-8 mins
Pour milk into the pot and put it on the stove on medium heat. You have to heat the milk to 180oF. Use the thermometer regularly to ensure the milk’s temperature doesn’t exceed that level. Keep stirring the milk constantly. Once the milk has reached that temperature, remove the pot from the stove.

Step 2: Let the milk cool – Approx 20-45 mins

You have to let the milk cool to 110oF. You can either place the milk on the counter then wait for it to cool (Approx 45 mins), or make an ice bath in the sink and put the pot in it (Approx 20 mins). Keep checking the temperature so that it is exactly at 110oF.

Step 3: Add the yogurt culture/starter – Approx 2 mins

After the milk has cooled, pour the yogurt into the pot (or dry yogurt starter). Whisk the yogurt and milk so they combine properly. Make sure the two ingredients are thoroughly mixed, or else keep on whisking till they do. Pour the contents of the pot into the jars. Use two or three jars, as per your requirement. From experience, I can say that the two quart-sized jars should be enough. If that isn’t the case, simply pour the remaining mixture into the other jar. After the milk and yogurt have been completely transferred to the jars, put their lids on. Make sure the containers are completely airtight and there is no chance of the mixture coming out.

Step 4: Incubate the yogurt – Approx 6 hrs

Then, put the jars into the cooler. Fill the cooler up with water (temp 120oF) till the jars are nearly submerged, almost up to the lids. Don’t fill to the brim as the water might seep into the mixture through the lid. The temperature of the water has to be precisely 120oF. The thermometer will again come into play. Find a spot where no one will disturb the cooler. Close the lid and then keep it there for six hours. This is known as the ‘incubation’ period and is the distinct feature of the process of making Greek yogurt. The purpose of the incubation period is to speed up the culturing process. The cultures start taking effect, making the yogurt healthy and nutritious.

Step 5: Cool in fridge – Approx 6 hrs

Once the six-hour incubation is complete, move the containers from the cooler to the fridge. Here too you have to keep the containers for six hours. This is done so that the culturing can stop and the yogurt achieves its desired texture and taste. After six hours, remove the containers from the fridge. The yogurt is ready and in an edible state but is not Greek yogurt as of yet.

Step 6: Strain the yogurt – Approx 2-4 hrs

To strain the yogurt, you will use the mesh strainer. You will need a bowl for this. You can use the pot you used earlier for the initial steps.
Next, take the cheese cloth and line it along the sides of the bowl (or any vessel you use). It is better to double the layer to ensure the yogurt doesn’t seep out. Then, you have to spoon the yogurt on to the strainer. Leave it as it is for a couple of hours so that it drains out. You can let it stay longer if you feel the yogurt is not thick enough after two hours. After straining, your Greek yogurt is prepared and ready to eat. You can eat it right after removing it from the strainer and putting it in a container.

Homemade Yogurt Recipes with Benefits

Amid all the hullabaloo over which homemade yogurt recipe is the best, the flavoured, the fruity, the Greek and the liquefied, it is easy to forget that at its core, yogurt is a plain white dairy product.

Sure enough a quick internet search forrecipes plain yogurt” will result in pages and pages of homemade yogurt recipes, many of which are just plain wrong!

So, within the pages of this site, I have attempted to provide you with as many homemade yogurt recipes as I can, but they are all incomplete unless you know how to make plain yogurt.

To make things easier for you, the recipe for plain yogurt has been laid out in a step by step format. You shouldn’t have much trouble following the instructions provided here. In fact, all the recipes on this site will follow the same format, so trying them out shouldn’t be a problem.

Homemade Yogurt Recipe – Plain Yogurt

You will need:

  • 4 cup (or bigger) Measuring cup either glass or plastic will do
  • Saucepan that is big enough to hold a quart of milk (946ml)
  • 2 tbsp yogurt starter – Plain Yogurt that contains active bacteria (will state on label if it contains live culture or use yogurt culture packet
  • ½ cup dry milk powder
  • 1 quart milk – Low fat milk makes low fat yogurt (you decide)
  • Mixing Bowl
  • Whisk
  • Storage container (for finished product)


Step 1: Heat the Milk – Approx 7-8 mins

The first thing you need to do is heat the milk up. Pour the quart of milk into the saucepan and put it on the stove on high heat. You have to get the temperature up to at least 180ºF (use a thermometer) so it will take you around 7-8 minutes to get there.
When the milk starts heating up, add the dry milk powder to it. Use a wooden spoon to stir the dry milk powder in. Make sure it mixes perfectly with the milk. Note: you don’t have to boil the milk. Turn the stove off as soon as you see the bubbles forming at the top.

Step 2: Leave Milk to Cool – Approx 30-45 mins

After the milk has reached the desired temperature (180ºF), move it from the hot stove. Place it in a cooler spot as you have to cool it. Keep it there for at least 30 minutes. You can use a cooler for this purpose. However, I wouldn’t recommend putting it in the fridge.

Step 3: Add the Yogurt Starter – Approx 2 mins

Take few tablespoons of the milk and pour it into the mixing bowl. Add the yogurt starter (or culture packet contents) to the milk and start whisking. The ingredients have to blend thoroughly with each other so whisk vigorously.
Once the yogurt starter and milk are combined, pour the mixture into the container. Put the lid on the container if it has one and wrap it in a towel.

Step 4: Incubate the Yogurt – Approx 6-8 hours

Place it in a warm secluded corner where it won’t be touched. It has to be kept there for over 8 hours so choose a spot wisely.
Putting the yogurt aside to let it stand for a few hours is known as the incubation period. This is when the live cultures get the chance to work their magic. They start taking effect right away and lend all their nutritional goodness to the plain yogurt. (You can find other methods of incubating your yogurt here)

Don’t open the lid of the container, even if only to steal a peek at the yogurt, before 8 hours. The longer you keep it, the firmer the yogurt will be. Moreover, the flavour is tangier if you let the yogurt stand for 12 hours.
When you feel the yogurt is ready to eat, remove the towel from around the container and put it in the fridge. This helps halt the culturing process. The cultures have had more than enough time to do their thing. If they still haven’t produced the desired result, it is quite likely the yogurt starter you used didn’t have active cultures.

After a couple of hours, remove the container from the fridge and enjoy your homemade plain yogurt!

Make sure you visit the Recipes Section for more tasty homemade yogurt recipes.

Why Make Your Own Yogurt?

Buying yogurt isn’t the most arduous task in the world. You only need to walk down to the nearest market and you will find a shop which sells you natural and fresh yogurt. Yet, I would still recommend that you put in the effort and make your own.
The clichéd argument is that making your own dairy products ensures better quality and helps you monitor the ingredients. There is a reason I am suggesting making yogurt at home but at the same time will advise against churning your own butter: making yogurt is easy.

Making Yogurt Is Easy

Think what you may about the process of making yogurt but one thing you cannot ignore is that it is quite easy to follow the recipe and complete the steps one by one. The effort required is minimal and the time it takes for you to get the yogurt ready is virtually unbelievable.
If it wasn’t easy to make, I would have been the first guy to tell you that.

All you have to do is get the ingredients and supplies in order. I will detail the entire process step by step to make it easier for you to follow.

Making Your Own Yogurt Costs Less

There is a stark difference between the cost of making yogurt at home and buying it from a store. Yogurt brands have grown in popularity over the years. This has led to an increase in the price of all types of yogurt, including plain yogurt.

As a result, buying ready made plain yogurt has become a tad bit expensive for the average person. The ingredients required to make plain yogurt are minimal and most of them are available in your home. You can save a few pounds per liter of yogurt you make at home.
If you are an avid yogurt eater, making it at home could result in you saving hundreds of pounds every year.

It’s Safer To Make Yogurt Yourself

You can contend that the plain yogurt being sold in the stores is safe to eat, being natural and fat-free. However, you cannot be absolutely certain about the ingredients if you actually see the product being made. There have been too many controversies regarding ingredients of food products and it is better to stay on the safe side than go for the riskier option.
When making plain yogurt at home, you are in complete control of the process. You can select the ingredients yourself, double checking them to ensure they are fit to use in the recipe. This way, you don’t risk using any ingredients which may cause allergies or other side effects.

Homemade Yogurt Is Tastier

Believe it or not, you can make better-tasting homemade plain yogurt than the version being produced commercially. There are numerous techniques you can use, not only to influence the taste of the yogurt you make but also its thickness and density. This way, you can have the taste and texture exactly match your preferences.
Most people eat yogurt regularly because of the health benefit it provides. However, being healthy doesn’t mean it cannot be tasty. In fact, it will give you a whole new incentive to eat yogurt on a daily basis. If you are looking to improve your health and well being, do so while enjoying the tangy taste of plain yogurt.

Homemade Yogurt Is Storeable

Homemade plain yogurt can be stored for up to two weeks without you having to worry about it getting spoiled. The only thing you have to consider for storing plain yogurt is using containers that have tight lids that seal shut properly. Then, simply put the containers in the fridge, retrieving them only when you want to eat the yogurt.
This gives you the luxury to make two weeks’ worth of plain yogurt at once and then continue eating it as the days go by. Refill your containers by using the recipe to make more yogurt, around the 12th day or so.

Plain Yogurt Is Versatile

The best thing about plain yogurt is that it is versatile. You have the luxury of customizing the flavour according to your preference. This makes it easier for you to eat it, especially if you don’t like the taste of regular yogurt much.
Also, plain yogurt is the base for many more recipes, including parfaits, smoothies, Greek yogurt, shakes, juices, etc. You can consume yogurt in any which way you want and benefit from the nutrition it delivers.
If you are not up for eating plain yogurt, you can follow any of the recipes provided on this site and turn raw, plain yogurt into a tasty beverage or delicacy. This also makes it easier for you to convince your family to eat yogurt. They too will benefit from the nutrition it provides.
The ingredients and supplies required to make plain yogurt at home are easily available and in all likelihood, you will find them in your house. Plus, the recipe itself is quite straightforward. You don’t have to be some sort of cooking expert to follow the recipe. Just go over the steps, one by one, and you will be able to make your own yogurt!

Health Benefits Of Plain Yogurt

The health benefits of yogurt are numerous. One could write an entire book on the different ways yogurt is nutritious and enriching for the body. Small wonder ‘eat yogurt’ has become a catchphrase for health enthusiasts. If someone is looking to maintain their health and well being and stay fit, yogurt is one of the best food items for them to eat.

Plain Yogurt Prevents Gastrointestinal Disorders

The presence of active cultures in plain yogurt makes it incredibly beneficial for your gut. With regular consumption, the microflora of the gut changes up. Plus the active cultures help food pass through the bowel quicker and they enhance the immune system.
What this does is make your digestive system better. Your body is able to ward off gastrointestinal disorders such as H. Pylori infection, diarrhoea, constipation and lactose intolerance. Can you believe the fact that eating yogurt can actually ensure you are able to eat other dairy products by preventing lactose intolerance?
Moreover, the risk of colon cancer is lower when the food is passing through your system much quicker than before. The nutrients responsible for these health benefits are the probiotics which you can get only from plain yogurt that has active cultures in it.

Yogurt Prevents and Treats Osteoporosis

Osteoporosis is a disease in which the bone mass and density of a person gradually decrease. As a result, the bone structure gets weaker and there is a strong chance of fractures as well as other risks.
Yogurt contains two nutrients that are essential for bones, calcium and vitamin D, among others. Getting the daily recommended intake for both these vitamins makes your bones stronger and prevents osteoporosis.
People who are already suffering from the condition can alleviate it to a certain extent by adding yogurt to their diet. As their body gets the nutritional boost, the symptoms ease up and the disease becomes easier for them to manage.

Yogurt Reduces The Risk Of Hypertension

Hypertension, or high blood pressure, is a common health issue faced by people today. There are a number of factors that can cause hypertension, including stress and an unhealthy diet. You can reduce the risk of hypertension by eating yogurt on a daily basis.
According to a study carried out on 5,000 participants, eating low-fat yogurt three times a day can reduce the risk of hypertension by 50%. Even people who are genetically predisposed to high blood pressure can prevent the condition from occurring.
Hypertension is a dangerous health problem which can lead to heart attack, stroke and other coronary issues. Reducing the risk for hypertension can have a profound impact on your overall health.

Yogurt Helps You Eat Less

If you are trying to lose weight, one of the most effective techniques is to reduce your food intake. However, that isn’t possible if you don’t feel full after a meal. This is a common hurdle faced by many people when they are on the road to weight loss. They keep on eating simply because they don’t feel full after the meal due to the smaller portions.
Plain yogurt contains a lot of protein. Protein can make you feel full even without actually having to eat that much. You can substitute your meals with yogurt and the different yogurt based recipes I will tell you about later on in the future posts.
You can reduce both your food and calorie intake, yet not experience the feeling of hunger or starvation. This is why you should make eating yogurt a habit as it can boost your weight loss efforts considerably.

Yogurt is Easier to Digest

Yogurt not only helps improve the functioning of your digestive system, it itself is easy to digest. What this means is that the nutrients present in yogurt are absorbed by your body quicker because it passes through swiftly. With other foods, the metabolism slows down nutrient absorption.
This is quite unlike milk, which can be difficult to digest, especially for people suffering from lactose intolerance. Plain yogurt with active cultures is a safe dairy product for people with mild lactose intolerance, purely because it is easy to digest.
You can replace milk with yogurt, but only if it contains cultures. Bacteria breaks down lactose which helps yogurt go through the digestive tract easily.

Yogurt Reduces Blood Cholesterol

Along with preventing hypertension, eating yogurt keeps your cardiovascular system healthy by regulating the blood cholesterol level. Your body needs cholesterol, but not the bad kind. Adding yogurt to your daily diet can help control bad cholesterol.
Once again, the live cultures in yogurt work their magic. Moreover, eating plain yogurt can help bind bile acids.
Both these result in your blood cholesterol level decreasing considerably. If you are having trouble keeping it in check, it is time you start making plain yogurt at home and eating it regularly.

Plain Yogurt Keeps Your Skin Healthy

Plain yogurt works wonders for your skin. It ensures your skin remains healthy so that you look younger and more vibrant. Eating yogurt will also help your skin cells fight the signs of aging. This is far easier and more economical than using beauty products.
Apart from eating plain yogurt as it is, you can make a mask by combining it with olive oil and honey. Put the mixture on your face for half an hour and then rinse it off. Your skin becomes more radiant and will glow as a result of this treatment.
Yogurt will boost your body’s immune system, enabling it to fight common diseases and illnesses like the common cold, flu, etc. As you can see from the health benefits of plain yogurt, eating 2 to 3 servings a day is a good remedy to stay healthy.

Yogurt Top Books with Greek Yogurt Recipes

Welcome to Recipes with Greek Yogurt; chalked full of recipes where Greek Yogurt is the star or a super side-kick, Check Below Our Yummy Recipes.


1- Key Lime Pie;
Want a nice dessert to a great dinner? Why not consider making something that is not that difficult while adding a nice twist to your dessert. I am talking about Key Lime Pie, made with Greek Yogurt. You will enjoy the tart-ness of the pie, while exploring something bold but ultimately…YUMMY! –


5 Egg Yolks
1 Cup of Greek Yogurt, Vanilla flavored
14-OZ of Low-fat Milk, Sweetened and Condensed
1/4 Cup of freshly squeezed lime juice
1 Tablespoon and Lime Zest
9-INCH prepared Graham Crust Bottom
Some low-fat whipping cream for the topping

1) Preheat the oven to 350 degrees F and whisk together the egg yolks, the Greek Yogurt, the condensed milk, the lime juice and zest.
2) Then pour the filing in the graham crust bottom and then bake for 18 minutes.
3) Then let cool in the refrigerator for about an hour and then when ready to server, add the whipping cream.


2- Butternut Squash Soup

A popular choice all year round for those who enjoy a great bowl of soup! And with autumn in the air in some parts of Canada and the US, a soup is both hearty and a quick-warmer-upper! Have you ever considered trying Butternut Squash Soup with low-fat Greek Yogurt? If you have not, maybe you should because with the richness of the Greek Yogurt and the low-fat content, you will have a winner, that you can keep eating and eating, without worrying about you know what!

1 Butternut Squash
1 Onion, chopped thickly
2 Carrots, chopped thickly
2 Celery Stalks, chopped thickly
3 Cloves of garlic chopped up
2 Apples, peeled then diced
5 Fresh Sage Leaves
1L of Chicken Stock
1 Cup of Apple Juice
2/3 Cup of Greek Yogurt, Nonfat if you prefer
Olive Oil, as desired

1) First, peel and dice the butternut squash into 1 Inch pieces, removing the seeds and the pulp. Then add some olive oil, salt and pepper and roast the butternut squash at 375 Degrees F for about 45 minutes.
2) While the butternut squash is in the oven, add chopped onion, carrots, celery and garlic to a soup pot with some olive oil and salt and pepper. Cook all these over a medium heat until the onions looks faint and you can see through them.
3) Then, add the diced apples and sage leaves to the pot and cook for about 10 minutes.
4) After the squash has been cooked, add it to the soup pot, along with the apple juice and chicken stock. If needed, add water to bring the total amount of liquid to about an inch over the butternut squash and let simmer for about 20.
5) Then remove the soup pot and blend (works best with an immersion) until smooth, and add salt and pepper for taste.
6) Then place the soup back on a low heat and then add 2 tablespoons of the Greek Yogurt. Stir it well over the heat.
7) Then with the remainder of the Greek Yogurt, throw it into a sandwich bag, tighten it, cut a tiny corner and pip the rest of the Greek Yogurt with a nice design or whatever works for you.


3- Greek Yogurt Zucchini Bread

Are you a fan of Zucchini Bread? Ever tried with Greek Yogurt? Well, as our name says, what else will you expect in a recipe. Try something fresh, different and delicious when you choose to make your next zucchini bread with Greek Yogurt.

1/2 cup 0% Greek yogurt
1 teaspoon of vanilla extract
1 large egg
1/3 cup of coconut oil
2 tablespoons of honey
3 tablespoons of a very ripe banana, mashed
1/2 cup of brown sugar, lightly packed
1/2 cup of blended oat flour
1 cup of white flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of ground cinnamon
1 cup grated zucchini, lightly packed

1) First, dry the zucchini so it is not too wet in the bread, then preheat the oven to 325 degrees and then lightly grease and flour a bread pan.
2) In a separate bowl, mix together the Greek yogurt, the vanilla extract, the large egg, the coconut oil and the honey.
3) Then in a small bowl, mash up the riped banana and then mix the brown sugar.
4) Then in a separate bowl, mix together the blended oat flour, the flour, the baking soda, some salt and cinnamon.
5) Then add the dry mix together with the wet and combine nicely. Make sure you do not over-mix. Then, stir in the grated zucchini.
6) Then pour the mixture into a prepared pan and bake for 45 minutes. Test by inserting a toothpick into the center, and if it comes clean.


4-Turkey Meatloaf

Cold outside? Is you live in the northeastern part of the US or Canada, the warm summer days are being replaced with shorter and colder wintery days. How to deal with the cold weather? How about some hearty meals that will warm you up and leave you satisfied at the same time. One such meal, Turkey Meatloaf…made with Greek Yogurt.

2 Cups of Non-fat Greek Yogurt
1/2 Cup of chopped Cilantro
1 Tsp of Cumin
1 Tsp of Chili Powder, ground and divided into 2 halves
1 cup of salsa, divided
2 Lbs of ground turkey
1 cup of tortilla chips, crushed
1 Egg
1 Cup of frozen corn, thawed through
1 Cup of canned black beans, rinsed and drained

1) First, preheat the oven to 400 degrees F and in a bowl, mix together the Greek Yogurt, the salsa, the cilantro, the cumin and chili powder.
2) Then, mix together the ground turkey, crushed chips, egg, leftover yogurt and salsa mixture, the corn, black beans and form into a loaf.
3) Then place the creation, onto a shallow baking sheet and bake for 60 minutes.
4) Then, let the meatloaf stand for about 10 minutes before you begin to slice and serve.


Also Check out this list of top books on yogurt making and recipes.

The Book Of Yogurt 

Author: Sonia Uzevian

This is one of the most popular books on yogurt.
It contains more than 300 flavor packed recipes. There is a special section on frozen yogurt. The international dishes listed include from India to Middle east to Carribean, French and European dishes among others.
The authentic recipes make it a must to accompany if you are buying a yogurt maker. Check out more and take a look on The Book of Yogurt by Sonia Uzevian Click Here

Beginners Guide to Making Homemade Cheese, Butter & Yogurt: Delicious Recipes Perfect for Every Beginner! (Homesteading Freedom)

Author: Carson Wyatt

Beginners Guide to Making Homemade Cheese, Butter & Yogurt will teach you what you need to make homemade cheese, real butter, and even healthy yogurt.

Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More (Homemade Living)

Author: Ashley English

It is an elaborate book with illustrations which lists steps on making yogurt, kefir, cheese, keifer. A good guide if you want to learn more about making dairy products other than yogurt.

The Greek Yogurt Cookbook: Includes Over 125 Delicious, Nutritious Greek Yogurt Recipes

Author:  Lauren Kelly

Greek yogurt is very healthy and eating it can become boring. The book lists some interesting recipes which marinades, sauces, dips that you can have anytime in the day. The other recipes are also quiet delicious and well explained with illustrations.

The Yogurt Cookbook: Recipes from Around the World (New Illustrated Edition)

Author: Arto Der Haroutunian

There are over 200 recipes. These include dishes from Armenia, India Europe, Russia, Greece and more.
You get all recipes from desserts, appetizers and main course.