Thursday, June 13, 2013

Can't Find Greek Yogurt? Make it!!

Fat thanks.

Fat stomach...I'll pass.

Fat babies...

photo by Anne Geddes
photo by Anne Geddes
um...totally adorable. (Seriously, when Noah was a baby he had the fattest little thighs. I just wanted to eat them up!)

Fat in my yogurt...YES!!!

I like full fat yogurt. It tastes good and is good for you! I especially like organic, grass-fed, full-fat yogurt. Seriously, that is some health in a container, right there!

I also like thick, creamy greek-style yogurt, but it's hard to find greek yogurt that is also organic and grass-fed. So I do what any industrious health-seeker does...I make my own!

Step one:

Buy some full-fat, grass-fed yogurt. I like Maple Hill brand that I can get at Wegmans. (Side note: they have a great little article here on why you should grass-fed and full-fat is great.)

Check out the ingredients: Milk and yogurt cultures. That's it!
When I have the time, I make a special trip out to Wake Robin Farm, which is only about 30 minutes from house to buy yogurt there! I walk into the self-serve farm shop, pay my money on the honor system in a little wooden till, and leave a note for the farmer who is my friend. It is one of my favorite things to do. They also have cream on top milk and artisan cheeses they make right there. My kids love the fresh cheese curds!! If you live anywhere near Jordan, NY, it is definitely worth the trip!! They are also at the CNY Regional Market on Saturdays if you live in and around Syracuse, New York.

Step Two:

Line a fine mesh strainer (or a colander works too) with a coffee filter. (If you use a colander, you will need more than one to cover the whole thing.) Cheese cloth works too, but is not always on hand. Put the strainer over a bowl. Dump the entire container of yogurt into the strainer and let it sit for about 30-60 minutes. (Honestly, I don't really keep track. I dump it in and then go about my business until I remember it is on the counter.)

(The cheesecloth covered jar in the background is my homemade kefir...let me know if you are interested in that!)
Step Three:

After you have let it strain for a while, you will see the liquid in the bottom of your bowl.

Voila! Now you have greek yogurt. I just put it right back into the original container. You can see that it only fills up to a little more than half once the liquid is strained out. 

I eat this with my go-to breakfast of strawberries, yogurt, almond butter and chia seeds. So good!!

Now off to the store or farm market! It's time to make greek yogurt that is full of goodness!!


  1. Very cool! That's a great article too on grass-fed.

  2. Thanks for the shout out! We're super glad you're loving our yogurt. RT your post.

    - Sara, Maple Hill Creamery


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