Don’t Buy Greek Yogurt, Make Your Own!

Posted on February 24th, 2012 by Discount Debbie

I’ve been eating Greek style yogurt for about 7 years and I love it. It wasn’t until recently that it’s become really popular and stores have started carrying different brands of it. The problem is these brands are EXPENSIVE. I have seen some packages as much as $5! This Thrifty Diva wouldn’t be caught dead paying that much and I’ll tell you why….it’s so easy to make at home!

The only difference between regular yogurt and Greek yogurt is that Greek has the whey strained off of it. And it’s so easy to strain it yourself and save the difference.

What you need…

Yogurt

I like plan, full fat yogurt and it’s the only kind I’ve ever used to make it.
Flavoring

Do whatever you like. I like to use DaVinci sugar free vanilla syrup. You can use honey, fruit, Stevia, sugar, raw sugar, etc…The possibilities are ENDLESS.
Colander

A paper towel


Plastic wrap

What to do…

1. Line your colander with a paper towel. One should be enough, but if your paper towels are really thin, use two.
2. Pour your yogurt in the paper towel lines colander.
3. Cover with plastic wrap.
4. Put in the refrigerator and walk away for at least 8-9 hours or overnight.

After your yogurt has set overnight, all the whey has drained off and you technically have Greek yogurt, but it’s not going to be tasty unless you flavor it. Do whatever you like and mix well and your yogurt is done.

But wait, don’t throw away your whey! It’s awesome to put in plants or to give your dog 🙂

Have you ever made your own Greek yogurt?

 

 


2 Comments

  1. Alexandra February 25, 2012

    What plants are the whey goid for and is there to much to give then? Never heard of this and growing, my own fruit and vegies this year. Thank you

  2. Malcolm February 25, 2012

    I’m sure you meant to point this out – it would seem obvious – the colander should go over a bowl or deep dish to catch the whey as it drains from the yogurt.

    Also, I’m not keen on straining the yogurt through a typical bleached paper towel made for cleaning uses. Look for one that is labeled “safe for microwaving” or something like that – or better yet – use a large, unbleached coffee basket filter, the kind used in cafeterias, etc. The smaller of the 2 sizes, 1 lb (I think) should do well; these should be available at any local restaurant supply store or can be ordered online.

    Also, plastic mesh filters used to be available for this purpose. Celebrity chef Graham Kerr popularized the idea of using strained low-fat yogurt as a substitute for various dairy products (e.g., cream cheese and sour cream) in his makeover ‘mini-max’ recipes. The filters resembled basket-type mesh ‘permanent’ coffee filters. In fact, they may have been the same (re-purposed) product.

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