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Home » How To » How To Make Greek-Style Yogurt

How To Make Greek-Style Yogurt

May 22, 2009 by Faith 4 Comments

If you’ve ever had Greek yogurt you know just how thick, rich, and creamy it is.  There are few things its texture and smoothness can be compared with…buttercream, or even ice cream, maybe?  But if you’re a fan of Greek yogurt you also know that it’s actually healthy for you, unlike buttercream, ice cream, etc.  Just how thick is it, you say?  To me, it’s like a cross between cream cheese and sour cream.

Its uses are endless and it’s great in both sweet and savory contexts.  My husband calls it lebaneh and eats it with pita bread and olive oil.  It can be used in smoothies, as a topping for fruit, mixed with herbs as a dip for veggies, as a substitute for mayo, sour cream, cream cheese, etc…its uses go on and on. 

The only downfall of Greek yogurt is it’s price, but that’s easily remedied by turning regular yogurt into Greek-style yogurt at home (a 32 oz container of plain yogurt only costs $1.99!).  I’d say that’s a pretty sweet (or savory) deal.

Greek-Style Yogurt
Greek-Style Yogurt

Greek-Style Yogurt: 

(Yield:  ~20 oz, or ~2/3 of the container that you started with)

32 Oz Plain, Low-Fat Yogurt (you don't have to make this amount, just make as much or as little as you want)
32 Oz Plain, Low-Fat Yogurt (you don't have to make this amount, just make as much or as little as you want)

 

32 oz container plain, low-fat yogurt

1 strainer fitted over a bowl

3 coffee filters (or cheesecloth)

Plastic wrap

Place the strainer inside the bowl; place the 3 coffee filters overlapping inside the strainer so that they hang over the strainer’s edge.  Put the yogurt on top of the strainers and cover it with plastic wrap.  Leave this in the fridge for ~1 day (more or less depending on how thick you like your Greek yogurt), making sure to empty the whey that collects in the bottom of the bowl.

 

NOTE:  You can use the whey for other things (it’s protein rich!), so don’t discard it.  Blend it with fruit for a pre-workout smoothie…add it to cooked oatmeal…add it to recipes for baked goods…you get the idea.

 

 

 

 

Overlap the Coffee Filters, and Allow Some to Hang Over the Edge
Overlap the Coffee Filters, and Allow Some to Hang Over the Edge
The Yogurt Is Basically At the Top of the Strainer At First
The Yogurt Is Basically At the Top of the Strainer At First
You'll See the Whey Start To Drip Off Almost Immediately
You'll See the Whey Start To Drip Off Almost Immediately
Whey That Has Collected After 2 Hours
Whey That Has Collected After 2 Hours
The Yogurt's Volume is Reduced After Straining Overnight
The Yogurt's Volume is Reduced After Straining Overnight
Thick Enough to Stick to the Back of a Spoon Held Upside-Down
Thick Enough to Stick to a Spoon Held Upside-Down

Filed Under: How To, Recipes Tagged: Greek Yogurt, Lebaneh, Yogurt

Comments

  1. Veronica says

    February 5, 2011 at 12:04 pm

    How cool is that! I’ve actually heard of straining yogurt to make “yogurt cheese” and wondered if this would make something similar to Greek yogurt. I know you use Greek yogurt in recipes and was wondering if you still make your own. I need to try this!

    Reply
    • admin says

      February 5, 2011 at 1:08 pm

      Veronica, Yup, I do still strain my own yogurt! It’s so much cheaper than buying Greek yogurt (which I do occasionally splurge on though). ;)

      Reply
  2. Ruthie says

    May 27, 2009 at 6:23 pm

    I love Greek yogurt. There is nothing like it!! I can’t wait to try this recipe!

    Reply

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  1. benefits of greek yogurt says:
    August 18, 2011 at 11:25 am

    Greek Yogurt Vs Regular Yogurt…

    An Edible Mosaic » How To Make Greek-Style Yogurt…

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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