DIY Greek Yogurt

Greek yogurt is the new hot thing right now.

Have you noticed?

First there was yogurt with fiber.

Then there was probiotic yogurt.

Now there's greek yogurt.

What makes greek yogurt all that? It's rich, creamy, tangy, and truly delightful. It doesn't feel like you're eating yogurt; it feels like you're eating a treat. But it's a ridiculously expensive treat. A 5-6oz container of greek yogurt costs $1.50 - $2.00. I could get four 6oz containers of regular yogurt for the price of one. That is soooo not happening. There is no way I'm paying that much for a container of yogurt.


So I googled greek yogurt so I could see why the stuff is so crazy expensive. I feel like such a doofus.

It's yogurt cheese.

That's all.

Just yogurt cheese.

I used to watch Graham Kerr all the time and he always made yogurt cheese to use in place of mayo or sour cream. Yogurt cheese, or "greek yogurt" as it's now known, is made by straining the whey from yogurt.


Here's how to make greek yogurt:
Put a sieve over a bowl, line the sieve with cheese cloth, paper towels, or a coffee filter, dump a container of yogurt in the lined strainer, pop it in the fridge for 4 hours or overnight. The whey will drip from the yogurt and you'll be left with this wonderful creamy mixture. You can flavor it with extracts, fresh fruit, jams, herbs, you name it. Try it in place of sour cream. I like to keep it simple. For every cup of plain yogurt, I mix in 1/4 tsp vanilla extract, 1 tsp honey, and some fresh berries. It's simple and delicious.