The greek myth of yogourt

If you’re like me, you’ve totally bought into the whole greek yogourt fad. “Oh, it’s so thick! But is so low in fat! But is so tasty!”

It must be a… specialty product!


But no. It is not. And we’ve been paying six bucks a quart for no good reason.


Here’s why: it’s just regular yogourt…strained. Yup, that’s why it’s thick. It has had most of the liquid (formally known as whey) strained out to create a thick, creamy delicious and low fat “miracle” dairy product. No additives or thickeners required.


And when you make it at home, you’re going to save tons of duckets.


I always thought it would be difficult to make yogourt, or require some sort of special equipment. Nope. All you need is a dutch oven or ceramic slow-cooker insert, an oven, and an old t-shirt. Oh, and a small amount of existing yogourt containing active bacterial cultures. I used one with no weird stuff like gelatin in it and would recommend you do so too.


Here’s the recipe!


This makes one quart (650 g) container of greek yogourt. I price it out about about $3. Roughly the same amount of whey is produced, which you can then use in other applications such as bread baking and lacto-fermentation. Science!


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Categories: Food

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2 Comments on “The greek myth of yogourt”

  1. Dore
    December 20, 2014 at 11:39 pm #

    One word of warning for anyone trying to make your own yogurt. This won’t work if you have a modern oven which has an auto shut off for the pilot light. I was woe to discover this when I put my yogurt starter and milk over night only to discover nothing happened and it was cold(no pilot light to keep the oven warm :(.

  2. November 30, 2014 at 3:07 am #

    Make it yourself, is my philosophy 🙂

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