Comments on: The Greeks never heard of Greek yogurt

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By: Kenneth

Kenneth — Thu, 27 Mar 2014 13:22:50 +0000

You don’t need a special gizmo. I use a paper coffee filter placed in a strainer to make “Greek” yogurt. The rich & creamy yogurt can then be used to make either Greek tzatziki or Indian raita.

By: aaaaa

aaaaa — Tue, 25 Mar 2014 16:19:25 +0000

must be banned…
thanks
…

By: aaaaa

aaaaa — Tue, 25 Mar 2014 16:18:46 +0000

banned or broken? hmmmm…

By: Dan D

Dan D — Tue, 25 Mar 2014 15:31:08 +0000

I don’t have a cool gizmo for straining yogurt, but my system works fine for me. I have a wire mesh colander that fits over a bowl, in the colander I can put three or four unbleached coffee filters. Spoon the yogurt into the filters and let it sit for a couple of hours, the whey collects in the bowl, and the strained yogurt can be scooped out of the coffee filters.

The best results are with the best yogurt, just made from milk and cultures. Local farms and some Amish producers have whole milk or skim yogurt with no additives, sometimes raw milk too. And a great base is Trader Joe’s European Style whole milk yogurt. It’s already a wonderful, smooth consistency, and just straining out a bit more whey makes some very good Greek style yogurt.

Too many producers of commercial yogurt have started adding gelatin or other thickeners, it’s useless to strain them. The sanctimonious jerks at Stonyfield Farms used to make a decent plain yogurt, just milk and cultures, but they changed the formula three years ago or so, and it’s awful now. But they still pretend to be “real” yogurt producers.

By: Lurch

Lurch — Tue, 25 Mar 2014 13:13:17 +0000

Greek yogurt feels and tastes like fruit flavored sour cream to me. No thanks.

By: neo-neocon

neo-neocon — Mon, 24 Mar 2014 22:26:41 +0000

reticent and Tonawanda:

I can’t find my cone-shaped gizmo online; that’s why I didn’t link to it. But I just added a link in the post on “gizmo” to an Amazon page listing a bunch of similar items.

By: neo-neocon

neo-neocon — Mon, 24 Mar 2014 22:21:06 +0000

Ira:

Yes, not exactly kosher, is it?

By: Tonawanda

Tonawanda — Mon, 24 Mar 2014 21:51:24 +0000

Yogurt in a beef curry with all the usual Indian spices – – delisioso! I love to make it so the steam is coming out of my ears and the forehead is perspiring (not a universal favorite, lol) and the yogurt ties it all together.

Butter (liked onions) can find a place almost anywhere, and yogurt is a wonderful replacement in the right concoction.

BTW: I bought a beautiful concical strainer for 50 cents at a yard sale a few years back simply because I loved the way it looked. I had never seen such a thing before, and have used it usually to strain fat.

More btw: how does one strain yogurt? Is it home-made yogurt? What is the process?

By: Ira

Ira — Mon, 24 Mar 2014 21:23:18 +0000

"A favorite recipe of mine adds the strained yogurt to a soup made of browned ground lamb . . . ."

Oy gevalt.