The great yogurt experiment….

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.


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One thought on “The great yogurt experiment….

  1. skyflame

    July 9, 2009 at 5:19pm

    Graham Kerr (the former “Galloping Gourmet”) calls this “yogurt cheese”. It’s a staple in his new methodology of cooking.

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    • Author


      July 9, 2009 at 6:21pm

      Interesting. I had heard Kerr had converted to an insanely healthy diet due to serious health issues. I should dig a little deeper to see what other yummy things he does…

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      • skyflame

        July 9, 2009 at 6:30pm

        It wasn’t his heath issues, but rather his wife’s. She’s had something like two heart attacks and a stroke, and that caused him to completely revamp his cooking.

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  2. mcchambers

    July 10, 2009 at 3:45am

    I used to do this and use the result as a substitute for cream cheese in baking, back when I used to bake. It makes a good topping for cakes, when mixed with cocoa and confectioner’s sugar. But I don’t eat cakes much anymore. Metabolism is too slow.

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    • Author


      July 10, 2009 at 3:55am

      I’m thinking about slathering some on a waffle and topping it with banana slices for breakfast tomorrow. (How is it that I eat healthy stuff but still weight too much? Must be the meds. Sigh.)

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