Greek Yogurt Bargain

Heidi Hoerman

By
@heidicookssupper

Greek yogurt is more properly called "Greek-style" because it is simply yogurt that has been drained to remove more whey or thickened to resemble a drained yogurt.

Greek-style yogurt is extremely easy to make and lends a creaminess to store-brand and other inexpensive yogurts.

All you need is unthickened plain yogurt, a screen sieve or loosely woven cloth, and time.

At my local supermarket, a pint container Fage 0% Greek yogurt is $3.79 whereas a quart of the store brand plain yogurt that yields a pint of Greek yogurt is $2.39. Less than 2/3 the price! And free whey, too!


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Comments:

Serves:

4 half-cup servings

Prep:

6 Hr

Ingredients

32 oz
plain yogurt without thickeners and not ultrapasteurized

Directions Step-By-Step

1
Scoop the yogurt into a screen sieve over a bowl large enough to keep the bottom of the yogurt above the resulting whey, which will total a pint or more of liquid. If you do not have a screen sieve, use a colander lined with cheesecloth or other loosely woven cloth.
2
Cover and place in the refrigerator to drain for six hours or more. The longer the yogurt is allowed to drain, the stiffer it will become. 24-hours yields a yogurt thick enough to spread known as labneh or yogurt cheese.
3
If the whey does not readily drain from the yogurt, it is likely that the yogurt was ultra-pasteurized or treated with thickeners and stabilizers. Such yogurt never will drain. Many of the nationally distributed organic yogurts will not drain whereas inexpensive, less thoroughly processed, store-brand yogurts often drain very well.
4
When the yogurt has drained to the thickness you prefer, refrigerate and use as you would any Greek yogurt. I like it thick enough to stand a spoon. The whey may be used for bread-making, feeding animals, smoothies, soups, etc.

About this Recipe

Course/Dish: Other Snacks
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #greek, #yogurt, #yoghurt