Photo by: Alphabetjen
*We are talking about yogurt of course! In the post on eating healthy while on the road, I mentioned a great breakfast that I had at The Manhattan Diner. It was simple, wholesome, and delicious: Greek style yogurt, walnuts, and honey. Upon my return to Korea, I started to eat plain yogurt with walnuts and honey. It was good, but not as good as the thick rich Greek yogurt that I fell in love with in New York. As far as I know, Seoul does not have any Greek Diners (although, I bet one would do very well in Itaewon). So, I set out to see if I could make my own Greek style yogurt.
*It turns out to be fairly easy. All you need is yogurt (I prefer the 32 oz, plain, whole milk, cream top yogurt from Stonyfield Farm), a cheese cloth, a colander, and a bowl. Set the colander in the bowl. It needs to catch on the lip of the bowl, leaving some space between it and the bowl. Place the cheesecloth inside the colander. Now, empty the yogurt on top of the cheese cloth. Gently cover the top of the yogurt with the excess cheese cloth and set the whole contraption in your refrigerator.
Photo by: eekim
*Let the yogurt set over night. In the morning, the bottom of the bowl will contain yogurt water (I save this and add it to green smoothies). When you unwrap the cheese cloth, you will have thick rich Greek style yogurt. Serve it up or spoon it into a container and store it in the fridge.
*Definitely, try your Greek yogurt with walnuts and honey. Now that we are entering Autumn, I will start mixing cinnamon and nutmeg into mine. Please share the knowledge, leave a comment telling us about your favorite yogurt tricks and the goodies you add to turn plain yogurt into a probiotic treat.
*If you want to go all the way with this project, you can make your own yogurt. This article from Good Magazine will get you started. Also, check out what the Mayo clinic has to say about the potential benefits from eating probiotic foods like yogurt.