What IS greek yogurt, can I substitute something else when cooking?

M

mOliviam

New member
Joined
Jun 1, 2008
Messages
3
Reaction score
0
Points
1
I've just started trying to eat a little bit more healthy, I stumbled upon a yummy-sounding recipe that includes chicken, avocado, greek yogurt and celery. Problem is, I didn't see Greek yogurt ANYWHERE in our American grocery store, and I live overseas. I'd likely never know what I was picking out if I tried to buy it in one of the local grocery stores. What is the difference between it and regular yogurt? Can I use something else in the recipe? I have sour cream, cream cheese, mayo and ricotta cheese in my kitchen, as well as butter. I looked long and hard at the store and didn't see "greek yogurt."
 
Greek yogurt is regular yogurt that has had the whey strained out of it. Put a colander over a bowl. Place a damp paper towel in the colander, covering the holes, and put the yogurt inside the colander. Let it drain for an hour or so, and you will have greek yogurt.
 
Greek yogurt is thicker then regular yogurt and in is Plain flavored, meaning no flavor other then the natural yogurt flavor; I have taken regular yogurt and placed it in piece of cheese cloth or cotton dish towel then a fine wire mesh strainer and let the water drain out of it for about 4 hours, or overnight in the fridge, and it will do as a substitute. You should ask your grocer if they carry Greek Yogurt, it comes under many different names depending the region of the world you are in. Good Luck.
 
honestly its just "strained" plain yogurt...to make it thicker..im sure oyu could use part sour cream and part yogurt for your recipe or you could strain your plain yogurt! i dont know how but im sure you could look it up online!
 
Greek yogurt has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste.
 
You can use sour cream or buy plain yogurt and strain it in a cheesecloth over a jar/bowl for at least 4-6 hours ontil very thick.
 
Greek yogurt is strained to remove some of the liquid, so it's thicker and more protein-rich than regular yogurt. You can strain yogurt through a coffee filter (if you have a drip coffee-maker, put a fresh filter in the basket, put the yogurt in there, and set the empty, clean carafe under it, and let it drip for at least 4 hours. It's already fermented, so it won't go bad at room temperature for that amount of time.
 
I can't give a better answer than the other posters but the dish sounds really good. Do you have a recipe to share?
 
Back
Top