Strained Yogurt – a healthy alternative
Greek yogurt has grown in popularity. You can make your own right at home with great results. Not only is it more affordable, you can control the consistancy, and also use your favorite brand of yogurt or even organic if you choose.
While some recipes call for layers of cheese cloth in a colander, I have found a Cuisinart coffee filter to work quite well and be easy to clean up. And bowl or container that will suspend the filter is fine. The goal is to allow space for the whey to drain out.
The yogurt will thicken considerably the longer it stands. In the first stage it will be like sour cream. At this point it is great in dips, on sandwiches instead of mayonaise or in salads. Think curried potato salad…
… When the yogurt reaches the consistency you like, transfer it to a clean container and store it in the fridge.
If it gets too thick, stir a bit of the whey back into it.
As it get thicker the flavor will change until it tastes like a mild cheese.
Creamed dishes such as spinach that call for dairy will be tasty with strained yogurt.
The remaining whey can be discarded.