I have a new-found infatuation with Greek Yogurt. I tried it ages ago, but after reading the benefits (namely, double the protein content), I’ve been enjoying it, except for the price. I figured if I could make regular yogurt so easily, why not try Greek yogurt? Turns out, it is quite simple, too!
Plain yogurt (purchase, or make your own)
cheesecloth (you can pick this up at the grocery store)
Strainer that can hang in large bowl
Room in your refrigerator for said large bowl
Smaller, cereal bowl
In the pictures, I use about 30 ounces of yogurt to make this batch of Greek Yogurt. You will notice that it only yields about half the amount in Greek Yogurt, which is why it is so expensive to purchase.
1. Line your strainer with cheesecloth, making sure you have four layers of cheesecloth lining the strainer. You can use paper towels or coffee filters, but I like the ease of cheesecloth.
5. Don’t toss out that whey. You can use it for soaking grains or as a substitute for buttermilk in most recipes. Don’t try to make ricotta cheese with it (like I did), it is not the right type of whey.
Greek yogurt without the whey loses the tartness that plain yogurt has, and also has more concentrated protein. It makes a wonderfully thick smoothie, or a very filling snack. Enjoy!