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Instructions
- Set a strainer over a bowl lined with a coffee filter or cheesecloth or a greek yogurt strainer.
- Empty your homemade yogurt into the strainer and cover
- 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.
- What you will have left in the bottom is the whey. When strained, it will keep indefinitely in the refrigerator and can be added to your smoothies, used to make sauerkraut and sourdough bread.
- 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!