Getting Me to the Greek

I have a light dairy allergy and so I don't do a lot of dairy, including yoghurt. But a couple of months ago I had to do a run of antobiotics and chose to bring back the eco-system in my gut with some pro-bio Greek yoghurt.

It made me cough a little and gave me a bit of a runny nose but it seemed to get my "personal culture" back into shape quickly.

Plus, delicious!

So we did a yoghurt taste test around here to decide which brand was best. I found that the one with the best taste was 2% rather than 0%--no surprise there. But it was hard to find plain 2%.

Plus, pricey!

So I Goodled Greek yoghurt and found out that it's simply plain yoghurt that is drained of much of the whey, giving it that rich thickness. I dug out the out Salton yoghurt maker, gave it a very good cleaning and decided to try it.

I bought a half gallon of--oh, my goodness--full fat milk. Yes, I know. Crazy, right? I did two batches of yoghurt, draining each batch through a cheesecloth-lined strainer.

Friends, it is mighty tasty stuff. (cough cough) It works out to be about 35 cents a container, about the same price as commercial yoghurt and much cheaper than commercial Greek yoghurt.

Now, I want to play around with all kinds of milk and see how it works.