Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Greek Yogurt

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

Traditionally made with sheep’s milk, Greek yogurt is a strained yogurt, which makes it thicker and creamier than regular yogurt. It also has more fat, protein, and calcium. A treat on its own, the higher fat content makes Greek yogurt less likely to curdle when heated, so it works well in soups, sauces, and other cooked dishes. (Greek-style yogurt is strained, but it’s not necessarily from Greece. Some, especially domestic ones, may have added thickeners or stabilizers.)

Don’t have it?

If you can’t find Greek yogurt, strain twice as much regular plain yogurt in a cheesecloth-lined colander until it reaches the consistency of sour cream, 2 to 3 hours.

How to store:

Keep refrigerated.

Cross Reference

plain yogurt

Comments

Leave a Comment

Comments

  • LouisaMia | 10/06/2010

    Why did my total 0,2 FAGE curdle in my sauce ? Was it because of the red wine that I'd added before ???? ;( pls help !

  • Daisy_of_Sublette | 08/16/2010

    I have moved from the big city of 2million to a small town of 400, rural! Very hard to find any Greek restaurants, so I tried my own, and made saganaki, and gyros, along with tatziki. The greek yogurt makes the best. Problem is, I have to go back to the big city for the ingredients!! But it's worth it.

  • spis777 | 07/01/2010

    Greek yogurt is also excellent for making tzatziki. Mix equal parts greek yogurt (or strained regular yogurt) and sour cream and add strained grated cucumber, dill, and garlic & salt to taste. The thicker the better!

  • SheriS | 05/03/2010

    I hate yogurt in general, but being interested in nutrition I knew it was healthy for you and something I should try to figure out how to incorporate into my diet; somehow, someway. I wanted a thick yogurt, like pudding and came across the Greek yogurt. I tried to add several ingredients to get the flavor I would enjoy and continue to want to eat. Adding Maple syrup was the key if your eating straight yogurt. After that you can add whatever your in the mood to eat that day. Berries and granola are great!

    Using it as a substitue for sour cream with my mexican food has been an incredible surprise too!

Show More

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks