It’s All Greek To Me

I’ve been mostly doing small baking projects in the kitchen, which I haven’t felt a need to share. Lately though, I’ve been changing up my everyday eating habits, which has greatly affected my cooking. Basically, I’m on protein-overdrive. For this reason, my post today is about…drumroll please…Greek Yogurt!!
I’ve always loved Greek yogurt, but because it can get pricy, I would only buy a few Greek yogurts at the store, interspersed with ordinary light yogurts. I have found myself wanting to switch to only Greek yogurt, though, so the most prudent thing to do is to make it myself. Through work, I have learned a lot of tips and tricks about various things, including making yogurt. I have adapted what I learned to my at-home lifestyle, which celebrates using low-to-no fat products as much as possible (where conversely, bakery life touts the full-fat horn).

I borrowed the incubator from work, so I understand if the start-up cost of the process seems a little more daunting to you (about $40 to get an incubator system). If you can borrow one, or share one with someone, you’ll definitely save money! OR if you have an oven that can hold the 110 degree temperature for 8 hours, then you can do it in your oven.