You will need to leave a total of about to complete the process: prep time, and to make the Greek yogurt, depending on your thickness preference. The yield for this recipe is approximately 1.25 quarts of Greek yogurt.
- 1 Half gallon of plain homemade yogurt (or store-bought plain yogurt)
- 1 colander
- 1 large glass bowl
- 1 piece of cheesecloth
- Place the colander inside the large glass bowl.
- Line the colander with the cheesecloth.
- Place the entire half gallon of homemade yogurt into the cheesecloth.
- Set the bowl and collander into the refrigerator and let it strain for 2 hours.
So as you can see, Greek yogurt is just regular yogurt that has been strained to make it thicker. After 2 hours on the cheesecloth you will see that much of the liquid, or whey, has dripped out of the yogurt. If you would like a thinner Greek yogurt, strain it for less time. If you would like it thicker, go longer. Do be careful not to strain all of the whey out, or you will make yogurt cheese. And before you throw the whey out, check out these great uses for whey.
You can use this technique on any amount or brand of plain yogurt. But I encourage you to checkout my yogurt making tutorial to learn how to make plain homemade yogurt from scratch. This will make your homemade Greek yogurt so much better.
Greek yogurt photo from Wikimedia Commons by Chaojoker
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