I’ve always been curious about straining regular yogurt to make my own Greek yogurt. I prefer Greek yogurt to regular yogurt these days – it’s thicker, it’s creamier. It’s got more protein and fewer carbs compared to regular yogurt. It’s a great sub for sour cream too. (Hello, homemade burrito bowls!)
Plain and simple – I love (plain and simple) Greek yogurt.
With a quick glance at the numbers in the dairy section, I guessed I could save some money if I made Greek yogurt at home by straining it myself. Of the two brands of yogurt I buy, the price breakdown looks like this: