Recipe for Greek-Style Yogurt (Yaoúrti) - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Imported yogurt from Greece and locally made Greek-style yogurt have been appearing more and more on the shelves of high-end supermarkets and specialty food stores. Once you try it, there’s no going back to the pasty, thin versions of yogurt you’ve probably become so accustomed to over the years.

Don’t despair if you can’t find the Greek variety where you live. You can make a pretty respectable substitute at home by straining plain yogurt, even though it may not be identical to Greek yogurt.

To do so, carefully read the label and look for a reliable brand of whole-milk plain yogurt that lists milk and active cultures as the only ingredients. After you have that product, you’re ready to get started.

A bowl of greek-style yogurt.
Credit: ©

Special tool: Cheesecloth or paper coffee filter

Preparation time: 12 hours

Yield: Approximately 1-1⁄4 cups

2 cups plain active-culture whole-milk yogurt with no additives or flavorings

  1. Line a large mesh strainer with several layers of cheesecloth or a paper coffee filter.

  2. Place the strainer over a large bowl. Spoon the yogurt into the prepared strainer.

  3. Cover with plastic wrap and let drain in the refrigerator overnight.

  4. Discard the liquid in the bowl and spoon thickened yogurt into a clean, dry glass jar.