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 1 32-oz. container Plain Original Style Mountain High Yoghurt- Flat-bottomed coffee filters or cheese cloth
- Strainer or colander
- Deep pan or bowl
- Honey
- Pistachios, almonds, or walnuts
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Set a strainer or colander over a deep pan or bowl, supporting it so base of strainer is at least 2 inches above pan bottom. Line strainer with 2 to 3 overlapping flat-bottomed coffee filters. Pour the yoghurt into the filter-lined strainer. Tightly cover entire strainer and pan set-up with plastic wrap. Chill 24 to 48 hours, pouring off liquid as it accumulates*. Unwrap Greek Yoghurt and turn out into a bowl, and peel off the coffee filters or cheese cloth. Store in the refrigerator in an airtight container for up to four days.
Top with honey and nuts for a traditional Greek dessert.
Makes about 1 pound (16 oz.) Greek Yoghurt.
* Liquid whey can be used as a liquid substitute to add protein to recipes that call for milk. See our Cranberry Nut Muffins recipe.
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| Calories - 140 |
| Total Fat - 6g |
| Cholesterol - 15mg |
| Potassium - 231mg |
| Sodium - 65mg |
| Total Carbohydrates - 17g |
| Protein - 5g |
| Fiber - 0g |
| Calcium - 15% |
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Serving size: 1/8 of recipe.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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