Brad’s not a big fan of my homemade yogurt. It’s completely unflavored and if I’m being honest, a bit boring to eat alone. Recently he discovered Chobani Greek yogurt and I decided it was about time that I try my hand at it. He loves the consistency of the Greek stuff. It’s thicker and richer. Only problems? It’s expensive and then we have lots of yogurt containers that need dealt with.
Here’s what I do:
I make my usual plain yogurt using whole milk. Then I take 5 or 6 cups of it and hang it in several thicknesses of cheese cloth. I let about 2 cups of whey drip out. This takes about an hour, 2 tops.
You can check the consistency of it periodically. Don’t worry about draining it too long. You can always stir some whey back in to thin it out.
Then throw it in a bowl with the fruit sauce of your choice. I use homemade pie filling which I make using about half the sugar called for. Depending on the sweetness and fruitiness that you want, you’ll probably want to use 1 to 2 cups of fruit to the 3 to 4 cups of thick yogurt.
Stir it all up! Since the yogurt has been at room temp for a while, I always chill it before we eat it.
Fruit sauces we like: cherry, strawberry, and blueberry.
The verdict? He loves it! So do the kids and I. We are eating a lot more yogurt now that I’ve turned it Greek. The only problem is using up all that whey. Any good suggestions besides making bread and pancakes?