Greek Yogurt is the new darling of the dairy aisle. It now comes in every flavor and size imaginable. This Mediterranean version has really caught on and for good reason. Greek yogurt is simply the regular form strained to remove much of the liquid whey, lactose and sugar, giving it a thick and creamy consistency. Therefore, in the same amount of calories you pack in double the protein and half the sugar content. This is very attractive to vegetarians who are looking for high protein food sources For more nutritional information check out this article from US News http://health.usnews.com/health-news/diet-fitness/diet/articles/2011/09/30/greek-yogurt-vs-regular-yogurt-which-is-more-healthful?page=2.
I decided to make my own Greek Yogurt with a tub of low-fat vanilla my husband brought home from the store. You simply need a bowl, strainer and cheesecloth. Put the cheesecloth in the strainer about 4 folds thick. Balance on top of a bowl. I placed 2 cups (16 oz.) of yogurt on the cheesecloth and let it drain for an hour. I then removed the liquid from the bowl and let it sit for another hour in the refrigerator. The result was a substantial, rich yogurt great for parfaits, topped with granola or eaten on it’s own.