How to Make Fresh, Creamy and Delicious Greek Yoghurt
In the last few years, the thicker type of yoghurt known as “Greek” yoghurt has gained in popularity among US consumers, with sales in the US doubling in just the past year. Mountain High Yoghurt reveals how to make a Greek yoghurt that is rich, creamy, and requires no additives or thickeners, just a little time.
In the past year, Americans dished out roughly $452 million for Greek yoghurt, convinced by editorial and marketing campaigns that it’s some type of super-yoghurt. In fact it’s very easy to make at home from regular yoghurt, as Mountain High Yoghurt shares below. The traditional, natural way to make Greek yoghurt (also known as yoghurt cheese) is to drain the whey from regular yoghurt. At home, this is a very simple process, but at the dairy plant it requires special—and expensive—equipment. As a result, some commercial brands merely thicken their regular yoghurt with additives, which can create some undesired effects in texture and flavor. Mountain High Yoghurt’s exceptional flavor and balance come from all natural ingredients and should be a welcome draw for those who find commercially prepared Greek yoghurt too tart, too grainy and too gluey. For consumers who don’t like the inconsistency in texture that the market currently offers, they can control the thickness of their home-made Greek yoghurt by choosing how long they strain it. The longer the yoghurt is strained, the thicker the results.
Because a Greek yoghurt is only as good as its ingredients, it’s best to start with a smooth and creamy premium-quality brand such as Mountain High Yoghurt. (Mountain High Yoghurt has the added benefit of being thicker than most yoghurts to start with, which makes for a creamier result.) Any fat level can be used, but whole milk yoghurt makes the creamiest Greek yoghurt. Any flavor of yoghurt can be used as well, including Plain.
To make Greek yoghurt (a.k.a. yoghurt cheese): 1. Set a strainer over a deep bowl so base of strainer is at least 2 inches above bowl bottom. Line strainer with two or three overlapping flat-bottom coffee filters. (A double layer of cheesecloth is a good alternative.) 2. Spoon the yoghurt into lined strainer. Tightly cover entire strainer and bowl with plastic wrap. 3. Chill for 24 hours, pouring off liquid (whey) as it accumulates. Unwrap and transfer finished yoghurt to an airtight storage container. Store in refrigerator for up to four more days.
Straining the whey from regular yoghurt concentrates the protein, so Greek yoghurt typically has twice as much protein per serving. The whey that gets poured off, however, contains some nutrients, namely calcium and potassium. Because unstrained Make Greek Yoghurt by placing regular Mountain High Yoghurt is an excellent source of calcium and a yoghurt in a coffee filter-lined strainer and good source of potassium, it offers the best of both worlds: refrigerating it overnight. plenty of calcium in its natural state, or a boost of protein when it’s strained into Greek yoghurt. (Tip: The whey removed through straining can be added to smoothies for a calcium boost, or to baked goods to make them moister.)
Greek yoghurt made with Mountain High at home is thick, creamy, and very smooth, never grainy or gluey. It’s also very versatile: Plain or flavored Greek yoghurt can be eaten for breakfast or as a snack or light meal, either alone or topped with fruit, nuts and/or honey. Plain Greek yoghurt makes a terrific, healthier substitute for sour cream atop baked potatoes and Mexican dishes, in dips, and more. To make a fruit-flavored Greek yoghurt, start with a fruit-flavored yoghurt or, before straining, gently stir finely chopped fruit into Plain or Vanilla Mountain High Yoghurt and/or swirl fruit preserves or jams through the yoghurt. The result makes a great snack or a spread for bagels or quick breads.
About Mountain High: Mountain High’s refreshing taste and smooth and creamy texture has made it the best-selling quart-sized yoghurt in the Western United States. This premium-quality yoghurt uses only all natural ingredients, including rbST-free milk. It contains NO artificial sweeteners, colors, or flavors, and NO high fructose corn syrup. Every serving of Mountain High contains billions of the live, active, and probiotic cultures L. acidophilus, B. bifidus, and L. casei. More information at http://www.MountainHighYoghurt.com.
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