Greek Yogurt
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!
Ingredients
Plain yogurt (purchase, or make your own)
cheesecloth (you can pick this up at the grocery store)
Large bowl
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.
2. Place strainer in a larger bowl, and fill strainer with your yogurt. Cover with cheesecloth.
3. Place cereal bowl on top (I think it speeds the process), and put everything in your fridge for 4-6 hours.
4. After 4-6 hours, pull it out and scrape it off the cheesecloth into a fresh, clean bowl. Ta da! Really thick, Greek yogurt.
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!
Yummy! You genius you! I do this but use it as cream cheese. I never knew it was greek yogurt!!!
Great idea, Mandi! I was tempted to use it in place of cream cheese in a recipe the other day since they taste so similar, but I chickened out. Great to know that it works!
Thanks for this! I’ve been curious about trying Greek yogurt, but was unwilling to pay for it and not like it. And the knowledge that it takes the tang out of yogurt makes it all the more reassuring!
Rachel,
I’ve read your blog for a while – so much fun and lots of great ideas! (Lacy gave me your link; you won’t remember me, but we met YEARS ago at Lacy and Adam’s wedding?!?!?)
I am going to try this – my husband loves Greek yogurt but we can’t get anything like it here, so will be a great treat for him. I did check your link for making plain yogurt and wow, you make it so complicated! I can make it a couple times a week really fast and easy and there’s no cooking or measuring or even dishes to clean, except my whisk. :) (I do boil water, but that’s it.) I let it go tart and then we use it for sour cream on tacos and potatoes and such, it’s healthier that sour cream with all the probiotics in it (and we can’t get sour cream here either, so we really don’t have any options!) And yes, your culture can get old; if you get a really good batch, then take half a cup, freeze it, then you can use it later to start a new batch after you thaw it.
Wow, sorry that was all really long! Anyways, thanks again for the great idea.
:) Emily
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I loooooove Greek yogurt…. so thanks for the tip!