Yogurt Greek-Style

Posted by Lesli

(Picture by Lesli )

Called yiaourti in Greece, Greek Yogurt is thick and creamy.

Greek yogurt is like plain yogurt with the whey, which is the liquid, drained out of it. Of course, with less liquid it's more creamy!

Greek Yogurt isn't sold in stores near me, so I buy regular plain yogurt and strain it myself.

Once you have the finished product - thick, creamy yogurt, you can use it for dips or as a delicious base for toppings like nuts, seeds and berries.

Straining the yogurt:

1. Use plain yogurt. The higher the milk fat the richer the end product. But, I've use non-fat and it still turns out pretty good. Two percent is a good bet.

2. Line a colander with a few good quality paper towels.

3. Place the colander over a bowl for the whey to drip into.

4. Cover the top of the colander with a dinner plate.

5. Place in the refrigerator for 24 hours. Empty the whey out of the bowl if it gets too full.

6. Once the time has passed, transfer the strained yogurt into a lidded container and keep refrigerated until you need it.

Happy Cooking!

- Lesli

TAGS: Greece, Greek Dishes, Greek Food, Greek Yogurt, Straining Yogurt, Whey, Yiaourti, Yogurt, Yogurt Dip
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Yogurt Greek-Style

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