To make "dripped" or Greek style yogurt, line a large strainer with coffee filters. Pour yogurt into the strainer, place over a pan and allow to drip until yogurt is thickened. If dripping for more than an hour, refrigerate. Allowing yogurt to drip for 24 hours produces a thick cream cheese like product which can be used in many ways. One: Add honey, a pinch of salt and legal vanilla to make a nice frosting. Two: Stir in salt, herbs, blue cheese crumbles, etc. to make a dip. Adding a little salt reduces the sourness.
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Note: The Yogourmet starter presented in the video is no longer legal! In case you can't find the right Dannon whole milk plain yogurt mentioned in the video to use as a starter, I actually always use GIPro Health yogurt starter, which seems pricey at first but only requires 1/8th teaspoon per half gallon of regular or non-dairy milk and the taste is mild and not really sour! Also, the Yogourmet yogurt makers are no longer being sold, but I love my Luvele!
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