But I am not a fan of the hefty price tag.
What oh what am I to do????? (Besides cease with the multiple question marks, I mean...)
Why make my own, of course :).
I was reading in my husband's MBA alumni magazine (I'm a nerd, I know) about "Tempting Trends"--tasty food that is trendy right now. Not surprisingly, Greek yogurt was listed. They described it as "strained, to ensure an ultra-tangy taste and creamy texture."
Long ago, I made a "Yogurt Cheesecake" (not too bad, actually) by straining the whey out of yogurt through cheesecloth until what was left was the texture of cream cheese.
Could this method be what they were talking about in the article?
It is. I googled it and found support for my theory.
I made it, and it was soooo good. Yay!
Here is how:
First, you will need:
- Cheesecloth--about a 2 1/2 foot strip, cut in half
- Plain, natural yogurt (you could probably use a natural flavored one, I was just starting with the basics)
- Wire strainer
- Bowl for underneath the strainer
|1. Put the cheesecloth in the strainer in an "X" (more of a "+" sign, actually) pattern. Put the strainer in the bowl.|
|2. Get your yogurt out of the fridge.|
|3. Dump your yogurt on top of the cheesecloth|
|4. Cover with plastic wrap (or not, if you like to live dangerously).|
Put in fridge.
|5. Wait for about 8 to 12 hours and take out of the fridge. I did mine for 12, and I think it may have been a bit too thick. I plan to continue to rigorously experiment. :)|
|6. This is what the whey looks like that drains out.|
|7. Dump the strained yogurt into another container and sweeten/flavor to taste. I used some strawberry jam, and it was great. Even better would be pureed real strawberries and honey with a few drops of vanilla.|