Middle Eastern style (or Greek) Yogurt is richer and thicker than the Western Version. It's also Pretty to Make, Using the Supermarket Variety as a Base.
Greek yogurt – that rich, thick custardy concoction– is often served laced with honey or dolloped on top of food. I say "Greek" – but it’s also the more common style found throughout the Middle East. While I’ve always thought it was far superior to the thinner, more watery variety commonly found in the United States, the biggest drawback has always been finding it. When I could, it was always at outrageous prices, although I admit to splurging from time to time and buying it anyway.
Last week, I tried something that worked very well, however – although I think I also discovered why the purchased product really is more expensive than, say, Columbo, Dannon or Yoplait. I lined a strainer with coffee filters and set it into a bowl, took a quart of a good quality plain yogurt, dumped it into the strainer, covered it and left it in the refrigerator over night. By the next morning, the yogurt inside the strainer was as thick as Greek yogurt.
However, when I dumped it back into its carton, its bulk had also sunk by about one third – lost to the liquid whey left in the straining bowl.
There was another thing I noticed. Even strained, the yogurt wasn’t quite as rich or creamy as the Greek product. Looking at the ingredients on the Greek container, I believe I discovered why: real Greek yogurt contains cream, as well as whole milk. Hence, it’s richer and creamier. It’s also more fattening…but that’s another issue.
Bottom line? When you factor in the loss in volume and the cream, the real Greek product – if you can find it – is looking like a good deal again. On the other hand, it is pretty easy to get a close "taste-alike" simply by straining regular plain yogurt overnight!
