Yup! I’m going to tell you about how tantalizing yogurt can be. No I’m not nuts – I’ve just gone Greek and I’m glad I have.
As a foodie and avid Food Network and Cooking Channel watcher, I’ve been seeing a lot more use of Greek-style yogurt lately. 
Food ingredients like recipes can become trendy and Greek yogurt has become very cool.
I eat yogurt (especially the really sweet frozen version – ha!) but it isn’t really a favorite – that is until I bought a couple of small cartons of honey-sweetened Greek yogurt. This is not your Weight Watcher’s yogurt – it is thicker, with a more “cheese-like” flavor and more complex mouth feel.
You see the reason for all the goodness is Greek yogurt has 23 grams of fat as compared with typical American style yogurt with 7 to 9 grams of fat per cup. Like I said, this isn’t Weight Watcher’s yogurt.
Authentic Greek yogurt is made from goat or sheep’s milk while many brands available in U.S. markets are from cow’s milk and lower-fat versions (which are acceptable substitutes in most recipes).
Can't find Greek Yogurt or just don’t want to spend the extra bucks? In 24 hours, you can make an authentic batch or a tasty substitute.
Learn How to Make Greek Yogurt from foodie Mark Bittman
Make a Greek Yogurt Substitute
Take your favorite unflavored American-style full-fat yogurt and strain it through a cheesecloth (coffee filters can work but I’m not wild about using paper towels). Set the strainer over a bowl to catch the whey (drained liquid). Cover with plastic wrap and refrigerate for 24 hours. The remaining yogurt will be about half the original volume (be sure to take this into account if you need a specific amount for a recipe). The result is a thick and rich consistency that is pretty close to the classic Greek version.
Just Get a Spoon and Some Honey
One classic way of eating Greek Yogurt is to just lightly sweeten it with your favorite honey. You can then use this on top of fruit (I had a bowl of fresh peaches, topped with honey-flavored GY and some cinnamon last night.), mixed into cereal or add to smoothies.
If you’ve ever eaten at a Greek restaurant, you’ve probably had tzatziki, a cucumber and yogurt sauce/spread/dip served with Gyros and Pita bread.
Tzatziki Recipe – from Alton Brown, Good Eats
- 16 ounces plain yogurt
- 1 medium cucumber, peeled, seeded, and finely chopped
- Pinch kosher salt
- 4 cloves garlic, finely minced
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
If you’ve already purchased or made your Greek yogurt, start here.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1-1/2 cups
Besides gyros, Tzatziki can be served with a variety of chicken or lamb dishes and makes a great sandwich spread with a spicy sausage.
Greek yogurt is a very healthy yogurt with live cultures. It also makes a good substitute for sour cream or whole cream as it won’t curdle when heated.
Oopa!
If a more neutral color palette is your preference, this taupe, beige and brown leaf motif would be perfect.
now is this adorable wristlet set. The spring greens and pinks are so adorable. Who says you have to spend a fortune to make a statement? This set is only $30!
The Pie and Pastry Bible (9780684813486): Rose Levy…
