This gloriously rich and creamy yogurt is a star ingredient, with lots of health benefits, and therapeutic to make
Thick, creamy Greek yogurt is rewarding to make and a joy to eat. Making Greek yogurt follows the same steps as basic yogurt, with one extra step: straining. At the end of the process, the yogurt is strained to remove the excess whey, resulting in a thicker, denser product that's heavy in protein.
Makes about 2 cups
1. Begin by making plain yogurt, following the recipe here.
2. To transform plain yogurt into Greek yogurt, begin by placing cheesecloth over strainer, letting the cloth follow the strainer’s shape. Place strainer over a bowl.
3. Pour plain yogurt into the strainer, cover with a plate, and store in the refrigerator for 8 to 12 hours. This allows the whey to drip through the strainer and create a thicker consistency for your yogurt. The longer you strain it, the thicker the Greek yogurt will be.
Save the whey! When you thicken yogurt by draining its liquid into a bowl, freeze this liquid, called whey, which is packed with protein and is very nutritious. Add it to stocks or use it in baking as a replacement for water.
Full fat is best
You can use milk from different sources to make yogurt. Whether it’s goat’s milk, carabao or cow’s milk, just remember that full fat milk creates a thicker, creamier texture, not to mention the best flavor. You can even add a tablespoon of full cream milk powder to ensure a thick, creamy consistency.
Recipe and styling by Tina Concepcion Diaz
Photography by Paul del Rosario
FOOD Magazine, Issue 3, 2016