Greek yogurt has a thicker consistency than plain yogurt. If you can't get Greek Yogurt, use plain yogurt which has no gelatin in the ingredient list (Dannon makes a non-fat plain yogurt without the gelatin; most others use gelatin). Anyway, drain the yogurt overnight (or at least a few hours - the longer the thicker the resulting yogurt cheese) using a yogurt strainer or double layer of cheesecloth over a fine mesh strainer. The whey will leach out leaving you with a much thicker yogurt cheese just like the Greek yogurt in consistency. I add a little fresh lemon zest if using non-Greek yogurt to add a little more tang. I think dill is a perfect herb to go with yogurt, but I think you could alter the herb to suit the "dippers".
This is great! It tastes like something you would buy in a store only better and fresher! Very easy to make and good for veggie dipping. I didn't have Greek Yogurt so I used regular low-fat plain yogurt instead. The consistency was maybe a little thinner, but still ok for dipping.
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