We are big yogurt eaters in our home. Yogurts are made using active, good bacteria. Probiotic, which literally means ”for life,” refers to living those organisms that can result in a health benefit.
In fact, we love yogurt so much was have replaced all sour cream usage in our home with a dollop of plain yogurt instead. And cream cheese? We substitute it for plain greek style yogurt.
We love greek style yogurt, but at $1.50 a single serving container? Come on now, for just a few cents more I can buy the 32 oz container of the regular ol’ yogurt.
Luckily after some research and a bit of experimentation I have come up with a easy way you can buy the cheaper, regular ol’ yogurt, and turn into the amazing greek style yogurt we all love, for a fraction of the cost. It even tastes better then what i’ve bought in the store.
The only difference between greek yogurt and regular yogurt is that greek yogurt is strained removing much of the whey, which is the water content, leaving it thicker. So really all you need to do is strain the yogurt and add some flavor.
BUT! the whey in yogurt is amazing. It is full of calcium, potassium and vitamin B-2. It also contains several amino acids and other compounds identified with boosting immunity, (including casein and immunoglobulins.) So I will also show you how I save that whey and what I use it in.
I started this blog after I had already strained my yogurt (note the whey covered collection bowl and filled container), so I don’t have pictures of it actually straining. Sorry.
So here is how i make that yogurt greek!
You will need
- 1 small strainer
- A bowl that the strainer will not fall down into but rest upon
- Cheese cloth, or even paper towels work! (I’ll show you with paper towels, thinking thrifty here.)
- 1 32 oz container of regular (not lowfat) yogurt
- 1 small tupperware container (to save the collected whey)
- Fruit, juice, jam… (whatever you want to flavor your yogurt with.)
Start out by lining the bottom of your strainer with two paper towels and then set your strainer on top of the bowl for the whey to drip through.
Next, fill the strainer with the entire container of yogurt. Spread it around to make sure its evenly spread out and not in just one giant lump in the middle.
Now you need to wait, for about 4-6 hours. You can set it in the fridge, but I find that can slow down the straining process. When yogurt warms up it separates faster, so I leave mine on the counter and refrigerate immediately afterwords.
You will notice that yellowy water is straining from the yogurt and after a few hours the yogurt will start to look thicker.
After the straining is done (the yogurt will look and feel like soft cream cheese and your collecting bowl will contain yellow, watery, whey)
You now have greek style yogurt!
Put the yogurt back into its container and pour the whey into the container to store in the fridge. (You can ring the remaining whey in the paper towels out into the container as well.)
At this time I take a couple spoonfuls of the greek style yogurt to store in a separate container to use as a healthier substitute to cream cheese.
You can keep your yogurt plain or add in fruits and juices. (I like to add some pineapple juice and a spoon of marmalade.)
Now what to do with that whey?
You can toss the whey, but I wouldn’t. Like I said before it’s full of healthy goodies.
I add a couple tablespoons into our milks and juices. Once mixed its tasteless, add it to anything you can think of! It’s a good little health boost.
Are you a big yogurt eater?
If you try this, let us know what you mixed into your yogurt. I am always looking for new flavor ideas.
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