Greek Vanilla Yogurt Recipe

Prepare yogurt

If you prefer a very thick, strained-style Greek yogurt, place a fine-mesh sieve lined with cheesecloth or a coffee filter over a bowl and spoon 0.5 cup of the yogurt into it. Let it strain in the refrigerator for 30–60 minutes to remove excess whey. Otherwise, use the full-fat Greek yogurt directly.

Measure 2 cups of full-fat Greek yogurt (plus the optional strained 0.5 cup if you strained) into a medium mixing bowl. Stir gently to smooth out lumps.

Add vanilla and sweetener

Add 1 teaspoon pure vanilla extract and 2 tablespoons honey to the yogurt. If using maple syrup instead of or in addition to honey, add 1 tablespoon maple syrup. Mix thoroughly with a rubber spatula or whisk until the sweetener is fully incorporated and the mixture is smooth.

Taste the yogurt and adjust sweetness: add more honey or maple syrup 1 teaspoon at a time to reach your preferred sweetness.

Adjust texture and brightness

Grate 1/2 teaspoon lemon zest over the yogurt and add a pinch of sea salt. Stir to combine. If the yogurt is too thick for your liking, stir in up to 1 tablespoon cold water, 1 teaspoon at a time, until you achieve the desired consistency.

Chill for at least 10 minutes in the refrigerator to let flavors meld, or serve immediately if preferred.

To serve, spoon the Greek vanilla yogurt into bowls. Top with fresh berries, toasted chopped nuts, and a drizzle of extra honey or maple syrup as desired.

Store leftovers covered in the refrigerator for up to 3 days. Stir before serving; add a splash of water or milk if it has thickened further.