Okay. So as I search for new recipes to try, I'm noticing that more and more are calling for Greek yogurt. I've seen it in all kinds of things lately. So I did another quick search to figure out what exactly Greek yogurt is and what I might could substitute for it. For all I can tell, its really just plain yogurt but thicker. So, want to know what I do to make my own Greek yogurt? I take the plain yogurt I already make and I strain it in a cloth (like I would Ricotta Cheese). Then I have thicker yogurt that I use in any recipe calling for Greek yogurt! Easy, huh? Just make sure to give yourself TIME! The process is relatively hands off but does take awhile.
Making Greek Yogurt
1. Make some yogurt.
2. Take a cheese cloth (or some sort of thin, somewhat porous material) and use a rubber band to secure it over a bowl. Or you can just line a colander/strainer with it.
3. Pour yogurt into the cloth. (My yogurt is usually fairly runny, unfortunately!)
4. Allow yogurt to sit like this in your fridge for about 24 hours, stirring a couple times when you're getting into the fridge for something else.
5. Yogurt should look similar to this after about 24 hours. Much thicker. Then use accordingly in any recipes calling for Greek Yogurt. You could also use this like you would sour cream on tacos and such!
FYI, I have found that if I reserve 2 Tbs of this strained yogurt to use as a starter in my next batch of yogurt that the new batch will come out thicker! Yeah!
Making Greek Yogurt
1. Make some yogurt.
2. Take a cheese cloth (or some sort of thin, somewhat porous material) and use a rubber band to secure it over a bowl. Or you can just line a colander/strainer with it.
3. Pour yogurt into the cloth. (My yogurt is usually fairly runny, unfortunately!)
4. Allow yogurt to sit like this in your fridge for about 24 hours, stirring a couple times when you're getting into the fridge for something else.
5. Yogurt should look similar to this after about 24 hours. Much thicker. Then use accordingly in any recipes calling for Greek Yogurt. You could also use this like you would sour cream on tacos and such!
FYI, I have found that if I reserve 2 Tbs of this strained yogurt to use as a starter in my next batch of yogurt that the new batch will come out thicker! Yeah!
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