Greek style yogurt (GSY) has become popular in the United States and now accounts for more than one-third of total yogurt sales. The popularity of GSY has resulted in a concomitant increase in the production of an unwanted byproduct known as acid whey that cannot be readily utilized nor disposed of easily. Hydrocolloids help bind the water and are promising additives that could be useful in reducing the quantity of acid whey in the production of GSY. In this study, we investigated the effect of hydrocolloids on acid whey production of GSY. Nonfat yogurt samples were manufactured using hydrocolloids (gums and proteins). Gum arabic (GA), Inulin (IN), and Pectin (PE) at 0.01, and 0.05% (wt/vol), whey protein concentrate (WPC), whey protein isolate (WPI) at 0.5 and 1.0% (wt/vol) were mixed slowly into milk at 50°C with agitation. Milk without supplementation served as a control sample. The yogurt mixes were heated at 90°C for 10 min, inoculated with 3.0% starter culture, incubated at 40°C for 4 h (pH 4.6) and, then refrigerated overnight at 4°C. The next day, each sample was centrifuged (1300 g, 10 min) and acid whey production was measured by calculating the water holding capacity (WHC). An ANOVA of the data was performed using a completely randomized design and the Tukey test was used to determine statistically different groups. Our results showed that yogurt prepared with gum pectin and whey proteins significantly reduced acid whey production compared with the control sample (P < 0.001). The highest WHC was 39.71 ± 0.51, 50.23 ± 0.23, and 48.86 ± 0.24% in yogurt with pectin 0.05%, WPC 1.0%, and WPI 1.0%, respectively compared with the control (34.95 ± 0.97%). Our results demonstrate that hydrocolloids such as pectin and whey protein can reduce acid whey and could have industrial applications for the production of GSY.