Greek yogurt is becoming more popular. Last week one of my friends asked me what Greek yogurt was…was it yogurt from Greece?

No, rather it is a type of yogurt that is more concentrated that what we are used to.  Manufacturers strain the yogurt and remove some of the whey which produces a thicker, creamier yogurt with more fat, protein, and calcium. Just like regular yogurt, reduced fat and fat-free versions are available.

Greek yogurt is more expensive than regular yogurt because it takes twice as much milk to make it. There are several varieties in larger supermarkets and specialty shops with Greek sounding names like Voskos, Oikos, Fage, etc. Yoplait also sells plain and flavored Greek yogurt for around $1.20 for a 6-ounce cup, and I read that AE Dairy is going to start distributing it this fall.

Yogurt is sometimes used instead of cream cheese or sour cream to reduce fat and calories.  Greek yogurt would be a good choice for substitutions because it is thicker. 

You can make your own “Greek” yogurt by straining regular yogurt. Just set a fine sieve lined with cheesecloth, a coffee filter, or a plain white paper towel over a bowl and spoon plain yogurt into the sieve. Refrigerate and allow the liquid to drain off for at least 2 hours. One cup of yogurt yields about ½ cup of Greek yogurt.

– pointers from Peggy