This is the same method I have been using, though occasionally I will make my own “regular” yogurt in the crockpot (and then drain it for Greek yogurt). What your readers might want to consider for planning purposes is that after draining (for approximately 24 hours or so – the time isn’t critical) is that you are going to have about half as much Greek yogurt in volume as the regular yogurt you started with.

I appreciate your calculating the nutritional information. I’ve been a little concerned about that because I don’t want to overeat and I wasn’t sure just how to figure it (and the Greek yogurt is SO GOOD it’s easy to overeat!

I would certainly encourage the lady who spent so much money on yogurt making equipment not to give up. It’s likely her mistake was a very simple one, like perhaps adding the live cultures when the mixture was still too hot (and thus killing them). But for someone who hasn’t already invested the money, your method is likely the simplest and gives the best results.

Thanks for sharing your thoughts on this. I’m looking forward to giving it a try – I really enjoy Greek Yogurt, but the local store is very hit and miss as to whether or not they have it.

I was wondering how you calculated your fat/cal counts. I am cutting out sugar, and milk or yogurt is pretty high in sugar. I’ve been trying to figure out if “greeking” the yogurt reduces the sugar content.

When you buy greek yogurt, it is much lower in sugar than regular plain yogurt. I’m trying to figure it all out…I would love any tips you have!

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I just love this. LOVE IT, LOVE IT. I mix a coulple spoonfuls with 1T choc SF syrup. Mix it. Yummy. I got in the habit of being hungry for supper about 3p.m., and this is great to stave off hunger. And no bloodsugar spike. Did I mention I LOVE this. Only downfall is its spendy, but I figure I only use alittle so it goes a long way.

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