This thickened yogurt (Greek yogurt) is a tangy spread that you can use in place of sour cream or spreadable cream cheese (which often has added starchy thickeners). It’s great on toast, or use a dollop in soups and stews. Make sure to use a natural yogurt that doesn’t have any added starches or thickening agents and isn’t too runny!
- 1 large tub of plain nonfat yogurt
- A plastic strainer, like this one.
- Put the yogurt in a plastic strainer, and set the strainer in a larger bowl. Liquid will start to drip out of the yogurt and in to the bowl. (Metal strainers will work, but they tend to rust, so I don’t recommend them.)
- Let sit in the refrigerator 12 hours or overnight.
|Non-fat Greek yogurt||Serves 10