Greek-style yogurt is a thick, creamy, rich version of the yogurt so common in stores. Problem is, it costs about 3 TIMES as much as normal yogurt. So I was determined to seek out a way to inexpensively turn “regular” yogurt into this creamy, dreamy stuff.

I fell in love with Greeky-style yogurt on a very cold wintery day while we waited with a throng of humanity at the Today Show set holding our for Matt, Al & the gang for as long as our gloves did in warding off frostbite on an unusually cold New York February. One of the best things about the setting is that there is a Dean & DeLuca overlooking the action and we bustled in, grabbed a seat and ate tiny tubs of greek yogurt with fruit, granola and dollops of sweet honey. It was the beginning of my Greek Yogurt obsession. At first I bought it in little cups, then graduated to the medium cups and then the large vats of the stuff…noting, of course, that it is CRAZY to be so much more than the price of normal yogurt but figuring it was just so artisanal and delectable that it must be WORTH the price.

Then I learned how to make it myself. And it was as simple as can be:

Put a big hunk of your favorite yogurt (organic, plain, low fat, perfect!) in a double coffee filter which is suspended in a sieve over a bowl to catch the liquid. Press plastic wrap onto the top of the yogurt and put it in the fridge overnight.

Put two coffee filters in a strainer over a bowl

In the morning, delicious Greek-style yogurt, ready for the myriad uses from eating it just like that topped with honey and toasted walnuts to just about any recipe that calls for cream cheese or sour cream. Check out my Skinny Pasta Vodka recipe in the Quick Work-night Dinners section.

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