Greek Yogurt

Reader Contribution by Heather Alf
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Thirteen years ago, unbeknownst to me, I made my first batch of Greek yogurt. The recipe came from an Indian cook book, which called it yogurt cheese. I used it as a substitute for cream cheese.

A few years ago, I began seeing Greek yogurt in every store. Now, it may be more popular than ordinary yogurt. It is important to read the ingredients on store bought varieties. I was horrified to discover that some companies simply thicken ordinary yogurt with corn starch or gelatin and pass it off as Greek yogurt. Real Greek yogurt should contain only milk and cultures.

It is very easy to make homemade yogurt from scratch for a fraction of the cost of commercial varieties. Greek yogurt is simply strained yogurt.  There are many tutorials on the web about making yogurt. I have tried many of them below is the one that I have found the most simple and effective.

I always make yogurt in one gallon batches because I have a large family. When it is strained it is reduced to between 2 and 3 quarts of Greek yogurt. If you are unable to consume that much in less than 2 weeks the yogurt can be frozen or feel free to cut the recipe in half.

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