Making Greek yogurt is cheaper than buying it, and easy to make.
This is how you do it!
1. I buy normal, low-fat or non-fat plain yogurt and use a cheesecloth over a strainer, which I place over a large pot.
2. I scrape the yogurt every day or every other day with the spatula to a clean area on the cheesecloth to strain out the whey, otherwise the cheesecloth gets clogged.
3. I’ve heard it takes 12 hours but mine always takes 3 or 4 days. Then when I unwrap it, I have thick, creamy Greek yogurt, just like store-bought. The thicker you want it, the longer you leave it in. The whey will look like milky water at the bottom of the pot. I add it to soups as a source of extra protein, and freeze it until I need it. Nothing goes to “waste” in this house! (You can’t even taste the whey.)
Next time I’ll show how to make yogurt from milk!