|Annie can kick back the yogurt. Seriously. Applesauce and yogurt are her two favorite foods. If she even sees it on the counter, you’re a goner. If you had plans for that yogurt in a recipe, you’re outta luck. I’m going to have to start hiding yogurt in a paper bag like it’s liquor or something. And she really, REALLY likes Greek yogurt – but I DIDN’T……have you noticed that it’s a lot more expensive than regular yogurt? But following the fashion of most of my kitchen capers, I decided I would save money and make it myself (also going to show y’all how to make your own yogurt here in a week or so). It’s really very easy and will save you money that you can use at yard sales.|
You’ll need cheesecloth and yogurt. That’s it. Are you surprised? You should know by now that I’m really not into difficult stuff. You can buy cheesecloth just about anywhere. It’s easy to find at fabric stores – mine is from Hancock Fabrics. You can use plain yogurt or flavored yogurt. Our family favorite happens to be plain ole vanilla…..and I’m a Dannon fan.
You’ll need to get a colander/strainer. They’re actually the same thing. I love how stuff has more than one name. I’m Mommy. I’m Stacy. I’m Crazy. Yep, they’re all the same. You’ll need to find a bowl that the strainer fits down in. You want it to catch a little bit so that it’s sorta sitting down in there but with space at the bottom. Is that clear as mud?
You need to have damp cheesecloth. For me, this translated as – get it wet and then ring the snot out of it. So that’s what I did.
Now, line your strainer colander. My cheesecloth was skinny so I had to use two pieces. You need it to cover all the holes.
Just pour your entire container of yogurt down into that cheesecloth. You don’t need to stir it or anything, just let it plop right in. Now, wash the container. Just do it.
You’ll need to cover it. Of course I used a shower cap. We don’t want anything to get in it. “Waiter, what’s this fly doing in my soup?”
Now, pop it in the fridge. Here’s the important part. If you leave this mixture about 4-6 hours, you’ll have a sour cream texture. If you leave it 8-12 hours you’ll get Greek yogurt…….if you leave it longer than that you’ll have yogurt cheese. YUMMY! I was going with Greek yogurt though, so I let mine drain about 10 hours.
This is 10 hours later. See how it’s smaller? You’ve strained it so that it’s nice and thick and creamy, just like Greek yogurt should be.
And this is what came out – whey. Little Miss Muffet sat on her tuffet, eating her curds and whey. But, you don’t want to drink this. It’s sour…..it’s what gives the yogurt its familiar TWANG. But, we’re not going to waste this liquid gold. Oh no. That would just be wrong. There are tons of uses for whey. You can add it to your smoothies for extra protein…..because after all, you can buy whey powder at the store. You can season it and use it as a marinade for meat. It can be used in place of vinegar if you’re pickling something (Peter Piper Picked a Peck of Pickled Peppers). It can be added to your compost pile (one day I’m going to have my own pile of compost!) or you can drink it if you like to pucker. Mine is in the refrigerator to use in place of water for my next batch of bread.
***If on the Trim Healthy Mama plan, do not use this whey for smoothies! It is not the same as whey protein powder.***
We washed our container so that we could use it to store our new Greek yogurt in. I know it looks like a lot less, but think about how much money you saved……and you can still use the whey.Now, how easy was that?
NOTES (6/23/13): The real savings in Greek yogurt is to make your own yogurt from a whole gallon of milk and then strain it. Here are how the numbers work out from Kroger:
-Homemade Organic Greek Yogurt from a gallon of milk = $3.50/quart
Store bought Organic Greek Yogurt = $5.99/quart
-Homemade Regular Greek Yogurt from a gallon of milk = $1.65/quart
Store bought Regular Greek Yogurt = $3.79/quart
Store bought Regular Plain Yogurt strained into Greek = $3.76
Homemade Greek Yogurt
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