Kinda Homemade Greek Yogurt

I must confess, I have found a new love, and that love is Greek yogurt. It’s like being able to eat a bowl of cream cheese without getting strange looks from your roommates. Seriously, between this and Gyros I think the Greeks may be making the best food around, right behind they guy who created the mini-burger sliders at Chili’s.

Let me rewind a bit, on a recent trip to the grocery store I was offered a scoop of the thickest yogurt I have ever had. They offered me a coupon so I figured I would buy some, however I found that this brand, Fage, was about 4 times as expensive as my regular brand. Put off by the high price, I went home empty handed. Later that day I researched the brand of yogurt further and found it’s called Greek or strained yogurt. It turns out Greek yogurt is just a fancy name for yogurt that has been separated from its whey, which yields the very thick creamy texture.

Here’s all the equipment you’ll need:

  • Colander or strainer
  • Bowl larger than the colander [note-I wrote this entire post using “bowel” instead of “bowl” the first time]
  • Paper towels or cheese cloth
  • Yogurt (I prefer plain low-fat)

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