greek yogurt - anyone know how to make it?

[Jason_T]

I’m excited to further reduce down good Greek yogurt into labneh. Absolutely love the stuff.

And of course the recipes I’ve looked up online are split re: the addition of acid and salt (as Kenny notes, in minuscule amounts). But I’m gonna go with that version. Will see if I can tell a difference.

[H_Wallace_Jr]

Several routes to go- Sous vide, Dehydrator, pressure cooker, instant pot…

I use an Excalibur dehydrator. If you buy really good milk, I think the quality is higher than anything store bought.

I pay about $8.00 per gallon for Strauss organic milk and I yield about 2 quarts of Greek style yogurt. (Organic Greek yogurt runs about $7.99 a quart here.). I make the Yogurt overnight and then strain all day the next day. It takes time but most of it is just waiting…

[Gary_Schulte]

@J a y H a c k

Buying it does not work. You must then dry it. Here is my suggestion:

1. Buy a large container of plain “Greek” yogurt. I get the two containers in a box at Costco.
2. Take a strainer and line the inside with unbleached paper towels - one layer should be enough.
3. Put the strainer over a large bowl so the bottom of the strainer is at last a half inch above the bowl.
4. Fill the strainer with yogurt.
5. Put in refrigerator and allow the excess water to drain out the bottom. Depending on the brand and how “dry” you want it, it could take up to two days. 8 or so hours after you start and then periodically after that at longer intervals, pour the water out of the bottom of the bowl.
6. When it is how you like it, dump strainer into container and carefully remove the paper.

When I am mixing with roasted eggplant, I let it get VERY dry - two days or so.

Makes sense. I do the same process when making cannoli filling with a fine ricotta.