Thick, creamy, and decadent Greek-style yogurt is easy to make at home for a fraction of the cost of commercial varieties. Beyond the superior consistency, Greek-style yogurt contains more protein per ounce (due to the removal of a large portion of the whey) and can be used in place of sour cream in most recipes.
INSTRUCTIONS FOR HOMEMADE GREEK-STYLE YOGURT
Step 1: Make Yogurt
Although Greek yogurt is traditionally made with a thermophilic yogurt culture such as our Greek Yogurt Starter, Greek-style yogurt can actually be made with virtually any variety of yogurt. Follow the instructions for the yogurt culture you are working with. Once the yogurt is fully set and chilled for at least 6 hours to halt the fermentation process, proceed to step 2.
Step 2: Strain the Yogurt
What makes Greek-style yogurt unique is the thick and creamy texture that is achieved through straining off a significant portion of the whey.
- Place a colander in a bowl. Place a tight-weave cloth, multi-layered cheesecloth, or large paper coffee filter in the colander, or use the Greek Yogurt Maker.
- Pour the yogurt into the cloth or filter. If using a cloth, gather the corners of the cloth together. Knot the corners together hanging the cloth over the handle of a kitchen cabinet so it hangs over the bowl, allowing the whey (clear or slightly cloudy liquid) to drip off.
- Drain the yogurt for 2 or more hours until the desired consistency has been achieved.
- Once the process is complete, store the yogurt in the refrigerator.
- The resulting whey can be used for many other purposes, including as starter culture for fermenting vegetables. Refrigerated, whey should stay good for months.