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So, by now you might have tried making your own homemade yogurt. I hope you and your family have enjoyed it!
You probably noticed that your yogurt can have a tendency to separate, and the whey will float on top. That's because your yogurt doesn't have any additives to keep this from happening. Just stir it back into the yogurt - OR - strain it off and make some deliciously thick and creamy Greek yogurt!
I know this looks nasty-but it is perfectly normal!
Greek yogurt also takes some of that "sour" flavour out of your homemade yogurt. It is also better for cooking (tzatziki, yogurt-based curries, etc.), as it won't "separate out" the way regular yogurt will. It also makes a much creamier frozen yogurt.
To make your Greek yogurt, place a fine mesh sieve over a large bowl. Line that sieve with coffee filters. Pour regular yogurt into the sieve.
All set up to strain the yogurt!
Pop the bowl in the yogurt for 3 hours or overnight, and the next day, the whey will have drained through to the bowl, and you will be left with Greek yogurt.
If you are in a rush, pour your yogurt into a clean, white tea towel, and squeeze out the excess whey before placing the tea towel into the sieve for an hour or two. Keep in mind-this is messier than the coffee filters!
Now for all you calorie counters out there, remember that your Greek yogurt is a concentrated version of your regular yogurt! But I find find Greek yogurt to be more filling, so it's a decent trade-off.
Enjoy your homemade Greek yogurt!
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