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If you haven’t tried Greek yogurt, you definitely should. You’ll be hooked, as we were, with the first creamy spoonful. Topped
with honey and granola, it turns fresh fruit into party fare. The only drawback is the price―but it’s super-easy to make your
own. Straining less expensive American yogurt removes the liquid and creates the same satiny-smooth texture and richness.
Be sure to choose a brand that doesn’t list gelatin as an ingredient; otherwise any type of yogurt will work, including fat-free.
Line a fine wire-mesh strainer with a paper coffee filter, and place over a deep bowl or measuring cup. Spoon yogurt into the filter; cover with plastic wrap, and chill 8 to 24 hours or until desired thickness. The longer the yogurt is strained, the thicker it becomes, eventually reaching the consistency of a soft cream cheese. After straining, it makes a terrific canvas for both sweet and savory ingredients and can be used in place of sour cream in many recipes.
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