It's easy to turn regular yogurt into Greek yogurt using this simple technique. Strained yogurt adds a creamy, nutritional boost to dips, dressings, and baked goods.
For step-by-step photos and detailed instructions for this recipe, read full blog post at http://theyummylife.com/blog/2011/08/222
regular yogurt - whole, low, or no fat
metal mesh strainer or colander
cheese cloth, or sturdy paper towel, or basket-style coffee filter
Line strainer (or colander) with double layer of cheese cloth (or a paper towel or coffee filter). Place strainer over a large bowl, making sure there is space between the bottom of the strainer and the bottom of the bowl to catch drips. Pour yogurt into strainer. Cover with plastic wrap and place in refrigerator until liquid has dripped out to desired consistency. --drain for 1 hour to remove 20% of the liquid. --drain for 3-4 hours to remove half of the liquid. --drain overnight (8 hours or so) to remove all of the liquid. (closest to consistency of sour cream)
Use strained yogurt as full or partial substitute for sour cream, cream cheese, and mayonnaise.