I’m a fan of greek-style non-fat yogurt. It’s plain. It’s creamy. It’s all natural. It tastes great with fresh fruit or a drizzle of honey. The downside: It’s twice the price of the typical store-brand flavored yogurts.
Somewhere on the Internet, I stumbled across the explanation that greek-style yogurt is simply plain yogurt with less water in it. The article had do-it-yourself instructions for converting regular yogurt into greek yogurt. The results are in — gravity works, and it works fabulously!
I started with a family-size tub of plain, all-natural, no-artificial-anything non-fat yogurt. I lined a large mesh strainer with a paper towel and placed it over a bowl large enough to support the strainer and deep enough to leave a couple inches of clearance where the water would collect.
I drained the existing water (about 1/4 cup) from the yogurt container and placed the yogurt itself into the paper-lined strainer, covered it with plastic wrap, and left it in the fridge overnight. This morning, I found 2 cups(!) of water in the bowl, leaving thicker, creamier yogurt in the strainer. Less volume, but more yum. I had some with fresh strawberries and honey for breakfast. Double yum.