Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical.
Greek Yogurt is traditionally made by straining yogurt to remove some of the whey, resulting in a yogurt that is thicker and creamier. The difference between thick, creamy Greek yogurt and regular yogurt is simply the amount of whey they contain. Strain away some of the whey, and you will turn economical regular yogurt into premium-priced Greek yogurt. It’s as simple as that!
Not all “Greek” yogurts are equal. Real, natural Greek yogurt contains only milk and cultures. Some brands label their yogurt as “Greek” but use thickeners and fillers such as guar gum, carrageenan, whey concentrates, and modified cornstarch to thicken their yogurt instead of straining.
To strain regular yogurt, line a fine mesh strainer with several layers of cheesecloth. Instead of cheesecloth you can also use a flour sack towel, a large coffee filter, thick paper towels, or an old undershirt. Let the yogurt strain for about 2 hours either on the kitchen counter or in the refrigerator until it reaches the desired consistency.
For Greek Yogurt, you will want to strain off about 1/4 cup of whey for every cup of yogurt. If you start with 2 quarts of regular yogurt, that will yield 6 cups of Greek Yogurt and 2 cups of whey. Measuring the whey is a good indicator of when to stop straining. Or you can strain the yogurt until it reaches the consistency that you desire. If you strain it too long, however, you will end up with labne, a thick, creamy cheese.
Not only is Greek Yogurt creamier and thicker than regular yogurt, it contains more protein, less sugar, and fewer carbohydrates.
- 2 quarts regular yogurt