Erica Lea on Jun 21st 2010
One afternoon, as my sister & I were on lunch break, we discovered something delicious: Greek Gods Yogurt. Between the two of us we devoured a 24-ounce container of the Honey flavor. Hey, it was my first encounter with “real” Greek yogurt.
The drawback? The price. I knew there must be a way to make Greek yogurt at home.
After one failed attempt that left me with runny yogurt, I gave up. Then, a few weeks ago, I decided to try again. And…success! The creamy, rich yogurt was almost like sour cream.
It was delicious with fresh strawberries from our garden, mixed with strawberry jam, drizzled with honey, or sprinkled with maple sugar. The possibilities are limitless!
Would you like to make some for yourself?
How to make Greek yogurt
Place a colander or strainer in a large bowl. Line with several thicknesses of cheesecloth. Pour in desired amount of plain yogurt (homemade or store-bought). Keep in mind that the yogurt will diminish by about half.
Fold the cheesecloth on top of itself. Place a plate on top of the yogurt and a heavy bowl on top of the plate. Place in the refrigerator and allow to strain until the yogurt is very thick, about 4-8 hours. The whey will drip into the bottom of the bowl. Save for future use or discard. Carefully scoop the thickened yogurt into storage containers. Store in the refrigerator.
Notes: Whole milk yogurt makes for the creamiest texture. If you’re making your own yogurt, you could even add a little cream.
I have also used paper towels to strain the yogurt. Just make sure that none of the paper sticks to the yogurt.
Printable instructions with step-by-step photos
Printable instructions without photos
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