I love to cook, I love to bake (or wow, this would be the worst side hobby ever, wouldn’t it?). What I hate is waste. Blame my Mom who drilled such principles into my head for as long as I can remember, but there are times when I will consider NOT making something if I think I’ll end up with leftover ingredients I won’t use. Whenever I can substitute an ingredient for something I already have, I’m a happy man.
Greek yogurt is a thicker, richer variant of yogurt that you’ll occasionally find being called for in recipes. I never have this lying in my fridge, but I’ll often have regular yogurt. Take a cheese cloth, fold it in half and cover a medium sized container; securing it with a rubber band. Dump your yogurt on top and let it strain in the fridge for 8-12 hours, depending on your desired consistency. If the cheesecloth begins touching the strained liquid then carefully remove the cheese cloth, drain the container and re-secure.
Whole-milk yogurt gives you the creamiest, but you can easily substitute a lower fat yogurt for health (and the price of richness).
Tags: kitchen tips