All Greek-style yogurt is, is yogurt that has had the whey drained out of it. Most of the yucky yogurts in the grocery store have had stuff added to them to keep the whey from "leaking" out. stuff like gelatin and/or other thickeners like xanthan gum. Real yogurt, thickened by the action of live bacteria added to milk, will separate as soon as you spoon into it and even sometimes will even have a bit of watery looking whey on the top when you open it. This is actually a good sign that the yogurt hasn't been abused by marketers desire to make more money...that's another story.
Here's what you do:
Put natural yogurt (no additives) in a fine screen mesh and let it drip as long as you like to get the thickness of what we call "Greek yogurt". Actually it's just yogurt cheese.
I like to line my strainer with a piece of muslin and let it drip all night. I put it in the fridge to do this. In the morning I have a nice lump of thick yogurt cheese that I scrape away from the cloth into a glass storage container.
The whey can be used in making anything that calls for liquid from soups to pancakes. It works like buttermilk in baking and adds flavor to savory things. Or, you can pour it over your pet's food. Chickens absolutely LOVE whey and it is very, very nutritious. I like to just drink it--it's sour, a little like lemon. You could mix it with another fruit juice and your kids would probably like it and you would be giving them a healthy thing.
ps: yogurt cheese, depending on how firm you make it, can be used just like cream cheese. It has a lighter texture but it is yummy.
Edited by: ANIDUCK at: 5/7/2011 (12:09)
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