3 ms·
Amateur yogurt maker here. What you think of as "Greek" style yogurt is literally just normal yogurt run through cheese cloth or another similar filter (at hom
by nucleardog 6y ago
Amateur yogurt maker here.
What you think of as "Greek" style yogurt is literally just normal yogurt run through cheese cloth or another similar filter (at home, I assume industry has a much more efficient method) to allow liquid to drain out.
The difference in the process is simply that once you're done making "normal" yogurt, you strain it to remove some liquid whey.
You can take this to varying degrees. While I was still dialing in my process, I made some yogurt so dry I questioned whether it was actually cheese. It made you thirsty to eat it. I've since reduced the time I spend straining it to something a little more moderate so it's still kind of creamy but not wet or runny.
- ebiester 6y agoPast “Greek yogurt” is labneh. Add a little salt, top with olive oil, and eat with good bread.
- HenryBemis 6y agoAs masklinn commented below, that process of removing the excessive water should be (logically) slowing down the process, reuquiring extra machinery (lease/purchase, maintenance, contracts, spare parts, time) thus increasing the cost of the yogurt. The FAGE-Total, wherever I find it, it costs around £3, while the "Greek type" costs £1 is is significantly more muddy/wet. I can taste the differce in quality, and they definitely make for a different outcome in any sauce you are trying to make.