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Tag: make your own

Freshly strained Greek-style yogurt

You’ve probably been hearing about Greek yogurt. Maybe you’ve tried it. Perhaps you are addicted to it like I am. Save money and make your own Greek-style yogurt at home.

You can use any plain yogurt, but I prefer a whole-milk (full-fat) version. Buy a large container of it. To make Greek-style yogurt, you just need to strain the yogurt through some sort of material. I used 2 paper coffee filters since I had some buried in a drawer, but you can also use cheesecloth which is more traditional. Another benefit of cheesecloth is it is easy to find in most grocery stores and can be reused over and over (do not put in the washing machine, hand wash with a little dish soap and air dry). I created a little straining system using things I already had in my kitchen. Here is what you’ll need:
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breakfast © by janineomg

 

I’d been seeing “Greek-style” yogurt for quite some time before I actually tried it. My first thought was why the heck did I wait so long? This stuff is tasty. It’s thick, uber creamy, tart, and satisfying. Apparently, I’m not the only one licking my spoon. 5 years ago Greek-style yogurt was a $60 million business in the US. Fast forward to 2011 and sales are predicted to be $1.5 billion. Everyone wants a piece of the action and yogurt giants, Dannon and Yoplait,  are scrambling as tiny player, Chobani, sky rockets to #1 with 10% market share in all yogurt.

Yogurt is often called a “superfood” and for good reason. It’s high in protein and the live cultures (probiotics) and helpful bacteria help maintain the healthy flora in our gut. A recent long-term study, published in the New England Journal of Medicine, found that yogurt was inversely associated with weight gain. The more yogurt the participants ate, the less they gained weight. The popularity of yogurt shows no signs of slowing down as just last year, The Dairy Council of California named yogurt as the food trend of the decade. If you haven’t tried Greek-style yet, you’re missing out. Here is a helpful Q&A on this special variation of yogurt:
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