I wanted to do this as a separate post especially because this is such a popular style of yogurt! I love the flavor of my homemade so much better than the store bought and besides, it is remarkably cheaper.
First of all, if you haven’t read the post on homemade yogurt, that is the perfect place to start. Greek yogurt is a secondary process once you have made a batch of your own regular yogurt.
This process produces a thicker, creamier yogurt which I personally use to replace sour cream or cream cheese. The longer you allow it to strain, the thicker it will be.
1. Set a strainer over a bowl lined with a coffee filter or cheesecloth or a greek yogurt strainer.
They carry this brand at Kitchen and Company and can also be used to make yogurt cheese.
2. Empty your homemade yogurt into the strainer and cover
3. Let sit until it is as thick as you want it. I usually let mine sit in the refrigerator for at least 24 hours. It comes out thick and creamy.
Eat up and enjoy your greek yogurt! I use it as a sour cream replacement and also on its own as a filling breakfast or snack. I top with my homemade granola, fresh fruit and raw honey!
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