So, I had always wondered what all the rave was about Greek Yogurt, I mean yogurt is yogurt right?? Yea, not at all. I bought my first Oikos Honey flavored yogurt this week and let me tell you, upon taking my first bite I thought I’d died and gone to yogurt heaven!! It was AMAZING. Rich, thick, creamy…wow. If you haven’t tried it, you must. Now, shortly after making this new discovery, I remembered why I hadn’t tried it sooner…at well over $2 per yogurt at the grocery store…and we’re talkin $2 for 6 measly ounces!!!…it just isn’t part of our budget.

So, after I finished lovingly licking the bottom of my Oikos, I set about reading up on making Greek Yogurt. Turns out it’s pretty simple and the results are just as thick, creamy, and amazing as the storebought stuff.

How to Make Greek Yogurt

What you’ll need:
+  Thin, clean dishcloth (or cheesecloth)
+  Colander
+  A bowl that fits under your colander
+  1 Quart of Plain Yogurt (I used Nancy’s (nonfat) because it has great natural flavor, without preservatives or additives.)
+  Mixing Spoon

• Step 1) Place a clean thin dishcloth in a colander. Place the colander in a bowl with the colander raised enough to allow room for liquid to drain into the bowl.
• Step 2) Open the yogurt container and, hand drain excess liquid from the yogurt container into the sink (or a separate container). This will speed up the straining process. Now pour the rest of the yogurt into the dishcloth. Fold flaps over yogurt loosely and place the colander/bowl in fridge. The yogurt will now strain through the dishcloth, separating the yogurt from the whey, which will collect in the bottom of the bowl.
• Step 3) Check the bowl in 2 to 3 hours or whenever it reaches the desired consistency. My yogurt is done when a spoon can stand up straight in it. Don’t worry if you overstrain, you can always stir some or all of the whey back into the yogurt.

Enjoy your homemade Greek yogurt with some honey and fresh berries stirred in!!