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DIY “Fruit-On-The-Bottom” Greek Yogurt parfaits

Most of you know that my parents (aka the Gimps) will be moving in with us soon.  The addition to the house that was supposed to take place this summer, will actually be taking place early next spring.  I keep threatening them that when they move in with us, there will be weekly fridge checks.  The two of them see nothing wrong with keeping food that is about four months expired.  We’re talking green cheese, sour cream, etc.  :shudders:

But, one of my plans is also to wean them off of the disgusting store-bought fruit on the bottom yogurt that they insist on buying.  The “fruit” at the bottom doesn’t even resemble fruit, and it’s rocking a delicious dose of HFCS as one of the top ingredients, not to mention thickeners, and other creepy things.

The first time I tried Greek yogurt, I thought it was pretty gross.  It was super tart, and the texture was a big funky.  After trying a few brands, with a few flavorings, I grew to really like it.  One of the best things about Greek yogurt was that unlike other yogurts, I felt full.  Those other little containers of yogurt?  I was hungry before even finishing them.

But, buying the organic Greek yogurt is crazy expensive.  Not to mention the environmental cost of a bunch of plastic containers.  So what is a girl to do?  Make her own of course.

Let me apologize in advance for the photos.  It’s dark when I leave the house, and when I get home now, and well, it makes picture taking a wee bit challenging.

DIY Fruit On the Bottom Greek Yogurt Parfaits
-1 batch of Homemade Yogurt
-a fine mesh strainer
-1 paper towel, tea towel, or coffee filter
-Handful of frozen or fresh fruit
Homemade granola bars

1) Place your mesh strainer over a bowl.  Line the strainer with the towel or coffee filter.  Spoon two containers (About 10 oz) of homemade yogurt over the towel.  Place in the fridge and let it sit for 1-3 hours.  I’ll sometimes even do this in the fridge overnight.



The whey that has strained off from the yogurt.  You can use it in baking, lacto-fermenting, or just toss it.

2) Put your fresh or frozen fruit in a pint canning jar.  If it is froze, let it sit out for an hour or so, overnight in the fridge, or nuke it for 30 seconds.

3) Spoon the strained yogurt in over the fruit, and top with a crumbled granola bar.

I put a lid on the jar, and pack it in my lunch. By the time I get to work, the berries have gotten juicier.  It is the perfect, non-messy breakfast to eat at my desk.  By eating it at my desk, I’ve been able to get more stuff done in the morning, which makes me crazy happy.  I can also make 16 containers (so 8 days of Greek yogurt) for $3.50 worth of raw milk.  That also makes me crazy happy.

And I’ve been using raspberries from our raspberry patch, and blackberries that I gleaned from the neighborhood and froze.  Using free organic berries for breakfast?  Another item in the crazy happy category.

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15 comments on “DIY “Fruit-On-The-Bottom” Greek Yogurt parfaits”

  1. Where has this recipe been all my life?!

  2. I’m reading this as I eat my homemade greek yogurt (with honey) and homemade granola. 🙂 LOVE IT!

  3. I have a question. I want to start using raw milk, but my family is a little hesitant. So I’m thinking that yogurt would be a good way to introduce it (without them knowing 🙂 Does it still have all its benefits even after its been heated by the yogurt maker?

    • So to make yogurt, you actually have to heat the milk to 190 degrees. Then cool it to 115. The yogurt maker keeps it around 105 degrees (I think). According to Wikipedia, pasteurizing is 161 degrees for 15 seconds, so I guess you are technically pasteurizing the raw milk.

      But, even if you are killing some of the beneficial properties by heating it, you can’t beat the flavor which is what keeps me coming back for more.

  4. Can this be done with coconut milk yogurt?

    • That I don’t know. What drains from the cow’s milk yogurt is whey which is a product of animal milk. I’m not sure what would drain from coconut milk yogurt, other than maybe coconut water? I would give it a shot and try. It probably wouldn’t ruin the yogurt, but might change the texture.

  5. What is that cute ass lid you’re using on that jar? I love it! And I love this recipe!

  6. I add Bobs Red Mill brand non fat powdered milk (not instant) when making my greek yogart. Just after adding the yogurt primer and before pouring the batch into my 2 QT Yogurmet maker, I add 1 cup of powdered milk and mix with a blend stick. I get a thick, creamy texture with a very mild tart taste. I also get to keep the whey which contains the probiotics that keeps my gut in check (I have IBS, a side effect with Fibromyalgia). I prefer to do the work up front rather than add another step and extra time to the process after the yogurt is made. I have tried using instant powdered milk as a thickener but found the taste and texture to be rather blah. So far, I have not tried different brands of powdered milk but will give others ago when my supply of Bobs runs out.

    • What kind of milk do you use when making your yogurt? With my raw milk, I get a really thick creamy yogurt as well, but the straining makes the texture more like Greek to me. I definitely eat it as is, but also like the Greek-ie-ness. That’s a thing, right?

    • I have not found raw milk in my area near Puyallup, WA. since the local dairies closed. I use different brands of organic whole milk from the different local stores and do get a decent thickness without powdered milk. However, I love my yogurt thick and find I no longer care for the regular thickness. I also use it place of sour cream, cream cheese, etc.

  7. This looks great! I have never tried making my own yogurt before, but I do have some blueberries and sour cherries that I canned in a very light syrup this summer. I have been looking for uses for them and this looks like a great one!

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