Greek Yogurt with Warm Black and Blueberry Sauce

Ok, you all know I love Greece, so I'll spare you my rant today (read it here, if you'd like). I will, however, rant on a related topic: GREEK YOGURT. Lauded for its versatility in the culinary world, this thick, creamy dairy powerhouse should be a staple in every kitchen. To me, regular American yogurt is thin, sad, and boring, but Greek yogurt is tangy, flavorful, and absolutely perfect with a drizzle of honey.

There are tons of different yogurts on the market today, and Greek yogurt has been rising in popularity for the past decade. You can find every flavor from sweet to savory, but the best products often come with a hefty price tag. Individual cups of flavored yogurt can be outrageously expensive, so they are a rarity in my house. I suggest buying the more economical quart-sized containers, although these normally come in just a few basic flavors like plain, vanilla, and strawberry. Sometimes, I'll spring for the individual cups if there's an interesting flavor on the shelves (I LOVE Atlanta Fresh yogurt for their funky flavors, like Karma Java and Black Cherry Port Wine).

If you're not willing to dish out the extra bucks for Greek yogurt, try making your own instead! It's easier than it sounds. All you need is a bowl, a strainer, a coffee filter, and a quart of plain ol' American-style yogurt. I didn't say this was the authentic way to do it; it's more like a cheat's version or, although I hate the term, a "kitchen hack". You're really just straining the yogurt to make it thicker! Here's how to do it: