Yields 1 quart Greek yogurt
2 quarts regular yogurt (Dannon)
Colander
Dish Cloth
Large Bowl
Pour your quarts of yogurt into colander lined with dishcloth. Cover completely by folding dishcloth over yogurt, making sure all edges of dishcloth are in colander as they will get wet and drip if they are left hanging over the side. Place colander inside a larger bowl and refrigerate for 2 hours. Yogurt should be consistency of sour cream when it is complete. Discard drained off whey or save to use as liquid in cooking. If you started with 2 quarts of yogurt you will have approximately 1 quart of Greek yogurt.
Tips: Pour leftover Dannon yogurt into ice-cube trays and freeze, store in zip-lock bag in freezer and pull out a couple of cubes to thaw for new starter before you begin your next batch. You can also use some of the plain yogurt from each batch to make a new start but this will eventually make a more sour yogurt, so plan to use a fresh start after a few batches. Use in smoothies, in place of sour cream, over granola or add spices to make a dip.
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