DIY Greek Yogurt
This year, make a new year's resolution you can keep all year long: Eat more Greek yogurt! It's thick, creamy and tart, high in protein and super-versatile. Here's how to make your own, plus tons of ways to use it.
Greek yogurt is one of those delicious foods that's also amazingly good for you. It has twice the protein of classic yogurt, and (if you buy non-fat or low-fat varieties) it's low in calories with a thick, luxurious texture.
Line a strainer with a coffee filter, 2 thick paper towels or 4 pieces of cheesecloth. Place 4 cups plain, nonfat or low-fat yogurt in the lined strainer over a bowl. Cover the yogurt, then cover with a plate and some type of weight (a 20-ounce can works great here.) Refrigerate for 1 hour. There should be liquid in the bowl; what's left is your strained Greek yogurt (should be the consistency of sour cream.)
It will yield a little over 2 cups of strained yogurt.
Note: If you prefer a super-thick, more tangy yogurt, refrigerate, covered, overnight to extract even more liquid.
Greek yogurt is delicious on its own, with a drizzle of honey or fresh, in-season fruit (right now I like mango and pineapple), but there are so many more things to do with it.
Use it in place of mayo in creamy salads, like in Ellie's Broccoli Slaw.
Garnish soups with Greek yogurt instead of sour cream, like in My Life Runs on Food's Spicy Delicata Squash Soup With Lime-Cilantro Yogurt.
Sub for some of the butter in baked goods, or mix into cheesecake -- yes, CHEESECAKE! Try this Guava Swirl version from The Noshery.
Get more tasty, healthy recipes from our Fresh Start: Healthy Eating page.