Greek yogurt is a fridge staple at our house. I like to feed it to the kids instead of ice cream. It’s great on cereal, baked apples, tacos and baked potatoes. It can be substituted in any recipe that calls for sour cream to lower the calorie count. This yummy stuff has double the protein of regular yogurt and is full of calcium. The rich creamy, texture is so satisfying. I enjoy it with a packet of splenda to indulge a late night sweet tooth.
The only downer to greek yogurt is the price. It costs at least twice as much as regular yogurt… so, of course I had to figure out how to make it on the cheap. Our local discount food store usually has soon to expire pints of plain yogurt for $1.15. Plain yogurt often goes on manager's special at other grocery stores too. Yogurt is one of those foods you can eat after expires. I feel that way about most food, but yogurt really won’t begin to sour for a few weeks after the expiration date. I take my discount store yogurt hoard and convert it to greek in a few simple steps with supplies that are already in the kitchen.
You’ll need:
- A mesh strainer
- a deep bowl or container
- a few paper towels
- 8-12 cups of plain yogurt
Simply line the strainer with a few paper towels and place over deep bowl. Pour yogurt into strainer. Place in the fridge over night and wake up to a glorious blob of pure deliciousness!
Dump strained yogurt into another container and remove paper towels. Stir and enjoy.
The bottom of the bowl will be filled with the excess liquid from the yogurt. I use this like buttermilk as it has a similar tang to it. It makes great waffles, pancakes, and cornbread.
In addition to seeing one’s children come into this world, one of life’s greatest joys is eating cheap, healthy greek yogurt from a giant gallon bucket at 2 a.m. I hope you like it as much as I do!
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