How to Make Low Fat Greek Yogurt (Traditional & Healthy Version)
Low Fat Greek Yogurt is fast becoming a favourite on the Singaporean lunch table and in bustling kopitiams, thanks to our nation’s love for healthy yet satisfying meals. While Greek yogurt isn’t traditionally Singaporean, its creamy texture and tangy taste have found their way into local diets, often served as a light lunch or snack topped with tropical fruits and seeds. This dish reflects Singapore’s dynamic food scene, where global flavours are embraced and localised with a creative touch. In Singapore’s hawker centres and cafes, you’ll find Low Fat Greek Yogurt paired with gula melaka drizzle, fresh papaya, or even a dash of pandan essence, making it a perfect fusion treat. Its cool, refreshing taste is ideal for our hot and humid climate, and it’s enjoyed by health-conscious Singaporeans of all ages. This easy homemade recipe is a nutritious choice, high in protein and lower in fat, making it suitable for a light lunch or as part of a balanced vegetarian diet. Embrace Singapore’s unique blend of tradition and modern wellness with this wholesome Low Fat Greek Yogurt recipe.
Ingredients
Step-by-step instructions
Step 1 · Pour the low fat milk into a saucepan and heat gently over medium-l...
Pour the low fat milk into a saucepan and heat gently over medium-low heat until it reaches about 80°C (just before boiling). Stir occasionally to prevent scalding.
Step 2 · Remove the saucepan from heat and let the milk cool to about 45°C
Remove the saucepan from heat and let the milk cool to about 45°C, warm to the touch but not hot.
Step 3 · Take a small amount of the cooled milk and mix it with the plain li...
Take a small amount of the cooled milk and mix it with the plain live yogurt starter until smooth, then whisk this mixture back into the rest of the milk.
Step 4 · Pour the mixture into a clean glass or ceramic container
Pour the mixture into a clean glass or ceramic container, cover, and keep it in a warm place for 8-10 hours or overnight to ferment. A switched-off oven or rice cooker (with lid closed) works well in Singapore’s humid climate.
Step 5 · Once set
Once set, transfer the yogurt into a muslin cloth or coffee filter over a bowl to drain excess whey for 1-2 hours in the fridge, yielding thick Greek-style yogurt.
Step 6 · Spoon the yogurt into bowls (kopitiam-style)
Spoon the yogurt into bowls (kopitiam-style), top with diced fresh papaya, chia seeds, roasted pumpkin seeds, a drizzle of honey or gula melaka syrup, and a drop of pandan essence if using.
Step 7 · Serve chilled as a wholesome lunch or midday snack
Serve chilled as a wholesome lunch or midday snack.
Why this recipe is healthy
This Low Fat Greek Yogurt recipe is a healthy choice because it is low in saturated fat, high in protein, and packed with essential nutrients and probiotics. It supports digestive health, weight management, and sustained energy, making it ideal for a light lunch. Local fruit toppings add natural sweetness and antioxidants, while seeds boost heart-healthy fats and fibre, fitting perfectly into a balanced Singaporean diet.
A note on tradition
While Greek yogurt is not a native Singaporean dish, its popularity has risen due to the city’s embrace of global food trends and health-conscious eating. Singaporean hawker culture is about fusion and innovation, and you’ll find Greek yogurt in modern kopitiams and salad bars layered with local toppings like gula melaka or tropical fruit. It’s typically enjoyed as a midday snack or light lunch, especially among office workers and families looking for a wholesome, cooling meal in Singapore’s tropical climate.