Making Greek yogurt at home is like doing a science experiment with God. You set it up right, and He does the work. It’s one of my favorite things to do in the kitchen. I think you will enjoy it, too.
I’ve been making yogurt for over ten years–mostly Greek yogurt (strained yogurt). As you can imagine, I’ve had a few unexpected results, but that doesn’t happen very often these days. If your yogurt didn’t turn out as planned, you’ve come the right place. Learn from my mistakes and discoveries in the posts listed below.
Now that you can make yogurt (inexpensively and in quantity,) you may want to add some recipes using this high-protein magic to some of your collection. Also included are a few recipes that call for yogurt whey, a by-product of Greek yogurt. Here are just a few:
Healthy Creamy Balsamic Salad Dressing
A low-calorie dressing with nonfat Greek yogurt as the base. Light on fat, heavy on flavor.
Meyer Lemon Yogurt Squares
Lemon Bars with a coconut shortbread base and a creamy lemon layer over the top. Recipe calls for
using the entire lemon (minus seeds)--no grating or squeezing required.
Baby Black and White Cookies
This Black and White Cookie recipe is smaller in size than the classic cookie but fresher and tastier than the average store-bought black and white cookie.
Amazing Amaretto and Fresh Peach Frozen Greek Yogurt
Fresh peaches and Greek yogurt dance together in an ice cream freezer to create this delicious summer treat.
Flaky All-Butter Pie Crust with Yogurt
All-butter pie crust with unflavored Greek yogurt produces incredibly tasty, flaky and tender crust that bakes up beautifully, even without a filling.