Happy Tuesday everyone!
Sorry to be MIA for TWO whole days in a row (that ain’t right!) but sometimes a girl is just feeling not so hot. Combined with a busy social schedule, eats get rando and pics don’t get taken. But it is all good, because last night I made my very own Homemade Greek Yogurt!
Yeah, that’s right, for less than HALF the price of store-bought stuff too! My girl Nellie over at Nellie’s Bellie left me a comment telling me how to make my own, and honestly, it could not be easier! And, it tastes just like the good stuff. I suggested she perhaps do a guest post on how to create this Greek wonder, and she oh so gracefully obliged. I present to you fun, fashionable and fantastic Nellie…
Hey lovely ladies!
I’m Nellie from Nellie’s Bellie, a little blog where I post what goes in and on my belly each day (read: what I eat and wear) thrown in with a bit o’ pop culture. Who doesn’t love a little celeb gossip? You know you’re mad that Miley deleted her twitter! Don’t lie.
I also know how to shop for cheap finds! It’s a bit of a requirement when you’re a recent college grad with no job in a recession. Don’t judge.
So after Holly posted that she was eating poor man’s plain yog instead of her usual Greek, I just had to tell my favorite Everythingtarian that you can transform cheap plain yog into a Greek masterpiece with a few kitchen tools and some patience.
Do you have a colander and/or pasta strainer? If so, you can do this!
Watch and learn!
1. Purchase a large 32 ounce container of plain yogurt (nonfat, lowfat, whole, whatever floats your boat!) Yes, I bought a generic brand because it cost $2. But Stonyfield and Dannon work wonders too!
2. Line a colander or pasta strainer with enough paper towels to cover all of the holes (about 2 or 3 sheets.)
3. Place colander in a large bowl (i.e. a mixing bowl) that allows an inch or two of room between the colander and bowl for liquid to collect. However, if you don’t have a bowl that allows enough room, you can either drain the liquid frequently (about every hour) or allow the colander to drain in a sink.
4. Empty yogurt into the lined colander and place in fridge.
5. Allow yogurt to drain for a few hours (about 4-6) or overnight in the fridge, until it reaches your desired thickness. Be prepared, the paper towels become soaking wet, but you do not need to change them.
6. Pour off excess liquid that collects in the bowl.
7. Store strained yogurt in any container you wish! (I use the yog container it originally came in!)
8. ENJOY in all its yog mess glory! (Visit Holly’s genius yog mess tutorial if you haven’t already!)
Yield: one 32 ounce container will yield about 20 ounces when drained.
I hope Holly and all of you lovely readers enjoy this homemade Greek yogurt just as much as I do! Email me (firstname.lastname@example.org) or comment my blog if you have any questions or if you try it yourself, I would love to see what all you creative ladies come up with!