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I convert regular yogurt all the time to "greek style" for making Tzatziki sauce, Cheesecloth works great, as does a fine mesh chinois. Tie your yogurt up and leave lots of extra cheesecloth so you can tie up the cheesecloth to suspend inside a pitcher or non metal container. Start with full fat (organic if you can find it) balkan style yogurt as it has the least amount of water artificially added, and in many cases has not been over pasteurized . you will indeed end up with a 1/2 your mass as extra water, which is an excellent ingredient for brining chicken skewers, and can be frozen.
I looked in my WW.cookbooks and couldn't find anything, not even the word greek. Sorry I wasn't more help.
Flowerpot.
If you decide to strain plain yoghurt you have to start out with almost 2X as much.
I think Greek yoghurt is just thicker & creamier than regular. You could take full fat plain yoghurt & strain it overnight in the refrigerator to remove more of the liquid. I've done this using a piece of cheese-cloth over a bowl.
I may be far off base but could it be Tzzikki the white sour gream/yourt that is served souvaki? You can find it the dairy area usually between yogurt and cream chesse. I know I've spelt it wrong.
Gerri
Jeep, I found this on the internet
What is Greek Yogurt?
What is Greek yogurt? I don't know how it differs from regular, or non-Greek, yogurt.
Greek yogurt is especially creamy, and, according to George Mondiotis, author of Traditional Greek Cooking (Canada, UK), "probably superior to any other obtainable in Europe." What hope, then, can we have in the relatively yogurt-impoverished United States? Greek varieties made with ewe’s milk contain about 5% milkfat, and cow’s milk yogurts contain 9% (as opposed to whole-milk yogurts in this country which have around 3.5%).
If you substitute plain, American whole-milk yogurt in your recipe, it will fail miserably, and your self-esteem will suffer. Then again, none of the eight Greek cookbooks we checked specify Greek yogurt in recipes that call for yogurt, so we’re guessing most any whole-milk yogurt you find will work.
Flowerpot that is exactly what is replacing you use it and skim milk instead of heavy cream.
Jeep, I have some ww cookbooks and tomorrow will look at them to see if they say anything about Greek yogurt. I imagine it is a substitution for wonderful CREAM :D
Flowerpot
I have a recipe from W/W that uses it in Chicken Aflredo and sounds yummy but I don't where to buy it.
Jeep, I have never heard of Greek style yougurt. Has anyone else.
Flowerpot.