Comments on: Healthy Homemade Greek Yogurt (fat-free)

By: Paula

Paula — Sun, 25 Jul 2010 18:34:18 +0000

Lanette, I am skeptical. The mesh on mine looks like metal fabric. It is very, very tightly woven. Here’s the link. http://www.acemart.com/prod9922.html

I have no experience with any other strainer except the one above. The spaces in mine are way less than a millimeter. If you put your hand inside, you can not see it through the mesh unless you hold it up to a window and then you can only see a shadow.

By: LaNette Bendix

LaNette Bendix — Sun, 25 Jul 2010 13:52:04 +0000

I have been dying to make greek yogurt so I ordered a strainer, and I’m not sure if it is fine enough,. It is a double mesh strainer, the outer mesh openings are approximately 4mm X 4mm and the inside mesh is about
2mm X 2mm. Is this fine enough? Thanks!!!

By: Romaine

Romaine — Fri, 23 Jul 2010 03:05:32 +0000

Congratulations! You did it. Hope you enjoy as much as I do.

By: Magi

Magi — Fri, 23 Jul 2010 00:24:27 +0000

Had it for breakfast with a spoonful of cherry preserves I canned two weeks ago and a handful of Trader Joe’s granola. It was delicious and a big hit with my 4-year-old. Thanks again!

By: Romaine

Romaine — Thu, 22 Jul 2010 02:38:43 +0000

Congratulations on a successful batch. Most of the time it works perfectly for me but I still have the occasional fail when I don’t get my temperatures just right or my starter isn’t quite as fresh as it should be. The more you do it the easier it becomes. You will soon be totally spoiled with your own homemade yogurt.

By: Magi

Magi — Thu, 22 Jul 2010 01:48:54 +0000

This summer is just speeding by! It seems like I was either out of yogurt starter or low on milk every time I went to make yogurt. Finally got it all together today.

My crock pot only has a low and high setting. I tested it, and the low was too high to maintain the right temp, so I used your oven method.

So far it all looks good. I strained it for a little over an hour. The texture was perfect after I whisked it, and the flavor is good. Can’t wait to try it in the morning after it has chilled.

Thanks for the recipe and method.

By: Cinnamon Raisin Biscuits

Cinnamon Raisin Biscuits — Mon, 19 Jul 2010 02:51:51 +0000

[...] My brother-in-law, Phil, makes these biscuits with the same sourdough starter he uses for his famous pizza, Unfortunately, I have not mastered the whole sourdough routine yet so I rewrote the recipe using a favorite ingredient I always have on hand–yogurt. [...]

By: Romaine

Romaine — Wed, 14 Jul 2010 11:14:06 +0000

Naomi, Check out this page on my site for nutrition information on Greek yogurt. http://www.salad-in-a-jar.com/a-discussion-about-protein-in-greek-yogurt. It contains a link to another page with specific information on whey itself.

Specifically, there are 59 calories in one cup of whey.

By: Claire

Claire — Mon, 12 Jul 2010 18:09:53 +0000

I have a question.. please email me the answer….

I have been making yogurt this exact same way for some months now and it comes out ok, but I only let it set 4-6 hours. Will it be thicker if I let it set longer, or just tarter? I like the taste of my yogurt, but it can be a bit thin… I use fat free milk and do not add any powered, although I am thinking of trying that next batch. Thanks… will be looking for an answer in my email.

By: Naomi

Naomi — Mon, 12 Jul 2010 15:11:14 +0000

I’ve been straining regular lowfat yogurt to mimic greek yogurt. I was wondering how to estimate the amount of calories and the serving size. The yogurt definitely is reduced in size (I poured off more than 1 cup of liquid from 4 cups of yogurt) but I’m not sure if the end product is more calorie dense or less. I guess my question is what is the caloric value of the strained liquid?