bj follmer-weirich
Assistant Cook
- Joined
- Jul 18, 2011
- Messages
- 1
I see many reciepts using greek yogurt. What is the difference between regular yogurt (aka: Yoplait) vs 'greek' yogurt? Is one better than the other. Is one better to cook with?
I see many reciepts using greek yogurt. What is the difference between regular yogurt (aka: Yoplait) vs 'greek' yogurt? Is one better than the other. Is one better to cook with?
Kathleen, you make Greek Yogurt by straining your regular yogurt. Put it in a colander (I line mine with a tea towel--not terry) over a bowl and leave it in the fridge overnight. I make mine with whole milk and some Dannon plain yogurt for starter.
As far as I know, it is the same culture.
I used to make yogurt from powdered milk. My yogurt always came out grainy looking. Years later I found out that you need some fat in the yogurt to avoid the graininess. It still tastes great. Some folks put gelatin in the yogurt to get a firmer set but like the others I prefer to strain the yogurt.And if you strain it longer you get yogurt cheese
Yogurt cheese makes a good low fat substitute for sour cream.