My New Obsession: Greek Yogurt I don’t know about you, but eating yogurt for breakfast is not something I get up for. Maybe it’s because I like warm and crunchy over cold and gooey. But the thing is, I’ve been surprisingly into Greek yogurt lately. It’s thick, rich and way tastier than regular yogurt. And it doesn’t have all that watery stuff that you have to stir back in. This is mostly because it’s been strained of all of the liquid, leaving only the milk solids. As a bonus, you’re actually getting more protein by weight, which will keep you full for longer.
So, is it high in fat? Well, it depends. Traditionally, Greek yogurt was made from whole milk, but the nonfat or 2% types are now widely available. And it’s not only for breakfast. It’s also a great substitute for sour cream and mayonnaise. Try substituting half the mayonnaise or sour cream in recipes for nonfat Greek yogurt. I bet you won’t be able to tell the difference. Greek yogurt can be pricey, but here’s a way to make your own:
Homemade Greek Yogurt
1 quart nonfat plain yogurt
Place a strainer or colander lined with 2-3 layers of cheesecloth over a large bowl. Spoon a quart of yogurt over the cheesecloth. Cover and refrigerate for 2 hours.
Discard liquid from bowl. Remove yogurt from strainer and serve with honey or fruit.
4 servings
By May 6
Cheesecloth
Photo by: Mom the Barbarian
