Global · breakfast, snack
Homemade Greek Yoghurt (Stovetop and Oven Method)
Video by Bigger Bolder Baking with Gemma Stafford on YouTube · Open on YouTube
- Carnivore
- Low carb (4.8 g net carbs) but not keto: 46% of the energy is from fat, and keto meals get about 60% or more
- Vegetarian
- Gluten-free ingredients
- Nut-free
Contains: Milk. Check labels on stock, sauces and spice mixes.
Just milk and live cultures, with no added sugar: each ½-cup serve is about 115 kcal with a third of a day's vitamin B12 and only about 5 g carbs.
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Ingredients 2
Method
Tap a time to watch that step in the video.
- Warm 4 cups whole milk in a heavy saucepan over low–medium heat, stirring with a wooden spoon so it doesn't catch, until it steams and foams just below a simmer (about 82°C/180°F). Hold it there for 5 minutes, stirring; this makes a thicker yoghurt. 0:20
- Pour into a clean glass bowl and let it cool, stirring now and then and lifting off any skin, to about 38°C/100°F, when you can hold a finger in it for 5–10 seconds. 2:11
- Whisk 2 tbsp plain yoghurt with live active cultures (the starter) with a few spoonfuls of the warm milk, then whisk it into the bowl. Cover with a plate and wrap snugly in tea towels. 3:47
- Keep it warm and undisturbed for about 6 hours until set: in an oven on its proof setting, or one switched on for 1–2 minutes and then off (warm it again briefly if it cools). 8–12 hours gives a tangier yoghurt. 4:34
- Line a sieve with 2–4 layers of cheesecloth over a bowl, spoon in the yoghurt and refrigerate for 6–8 hours (Gemma leaves hers up to 24) until thick, then squeeze out the last of the whey. 6:25
- Spoon into a lidded container and keep in the fridge for up to a week.
Tip. Gemma serves it with raspberries and a drizzle of honey. Keep 2 tbsp as the starter for your next batch; use the whey in smoothies or to cook grains. Throw it out if it grows mould, turns grey or smells off.
The method is a summary in our words — the video shows every step.
One portion, ½ cup (120 g), gives you 1 of 4
Where the energy comes from one serve
- Net carbs 16%
- Protein 38%
- Fat 46%
Low carb: under 26% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 High37%
0.9 µg a serve, mostly from milk (97%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Selenium High21%
11 µg a serve, mostly from milk (99%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Calcium Source10%
136 mg a serve, mostly from milk (93%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Show the other 12
Zinc6%
0.6 mg a serve, mostly from milk (93%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin A5%
48 µg a serve, mostly from milk (96%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Potassium4%
170 mg a serve, mostly from milk (93%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Folate4%
14 µg a serve, mostly from milk (96%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B64%
0.1 mg a serve, mostly from milk (97%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Magnesium3%
14 mg a serve, mostly from milk (93%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Omega-32%
0 g a serve, mostly from milk (94%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Iron0%
0 mg a serve, mostly from plain yoghurt (100%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin C0%
0 mg a serve, mostly from plain yoghurt (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin E0%
0 mg a serve, mostly from plain yoghurt (100%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin K0%
0 µg a serve, mostly from plain yoghurt (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Bigger Bolder Baking with Gemma Stafford; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.