healthy eating and lifestyle: blog 
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for ms colleen (and anyone else looking to try greek yogurt!)
by ShareTheRoadPublished Jun. 4, 2009
Views: 219
We were discussing Greek yogurt today. I said OMG its so thick and creamy and wonderful, only it's too dang expensive. Well, i did a bit of reading today and discovered something.... Greek yogurt is nothing more than 'strained' yogurt. To make it yourself, get you some regular ol' yogurt and a cheesecloth.
Put your yogurt in the cheese cloth and squeeeeeeze. Get all that liquid out. Squeeze out as much as you can. Next, tie off the cheesecloth with the yogurt still inside, toss it in a strainer, place over top of a bowl (making sure the bottom of the strainer wont touch the bottom of the bowl), and leave in the fridge over night. More liquid (actually, its whey), will continue to drip out.
In the morning, take your ball of cheesecloth yogurt, put it in the sink and continue to smoosh out what little juice you can still get out. Now untie the cloth and use a spatula to scrape into a bowl.
Tada! Fresh greek yogurt. Keep in mind, you will reduce the volume by 50%. If you start with 4 cups of regular yogurt, you're only going to end up with 2 cups. Now we know why its twice as expensive as regular yogurt, eh?
What to do with this yogurt? Well, spruce it up some with your choice of natural yummies like strawberries, raspberries, lemon juice, etc. Or....
Per ONE cup of yogurt, mix in:
1/4 tsp vanilla
1/8 cup agave nectar (or 1/4 cup sugar substitute)
Mix it all up good and throw it in your ice cream machine til its good and thick. You now have the thickest, creamiest frozen yogurt known to man, and you made it all by yourself! Top with berries and coconut shreds, or whatever floats your boat. Nom nom nom nom nom!!! If you've ever been to a Pinkberry FroYo joint (in CA or NY), this is said to have rivaled their delciousness.
Once again...enjoy!!
Filed under: Lifestyle
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I've tried to make it myself using regular plain yogurt, but it never, ever comes out as tart and creamy as the store bought kind.
I have however, used your method to make Yogurt Cheese. I mix in herbs, or sun dried tomatoe or grated asiago & herbs, then strain it.
Turns into a fabulous spread for wheat thins or triscuits, bagels, even for sandwiches (the sun dried tomato yogurt cheese is awesome on turkey sandwiches)
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