Many companies have started labeling their yogurt Greek, but what does this mean? Greek yogurt is typically more creamy and bitter. Many compare its texture and thickness to sour cream, however they do not taste anything alike. Greek yogurt is typically made in Greece from either cow or sheep milk. The yogurts in our grocery store are made with Cow milk since Americans are not use to the tangy taste of the sheep milk. Milk is the key ingredient in yogurt. In Greek yogurt, they add twice the amount of milk, this causes the protein content to double. So how do you make Greek yogurt?All yogurts are made with tons of bacteria. Some people get concerned when they realize they are eating bacteria,but what they do not know is that it ferments the milk.

The bacteria dies in most types of yogurt giving that tangy flavor. Therefore, the bacteria is harmless and is actually good for you. The bacteria in yogurts are called prodiotics. This type of bacteria fights off any  pathogenic, or disease-causing, bacteria In order to kill them, you have to  heat the yogurt to 200 degrees fahrenheit.  For greek yogurt, the yogurt is usually heated longer to produce a thicker product. In addition, to make greek yogurt the company must strain it. What happens is that the whey goes through the strainer and the denser and thicker greek yogurt stays on top.

Now make your own. Here is the recipe:

1. Scald the 4 cups of  milk

2.Then let the milk cool for 45 mins

3. add the bacteria- 2 Table spoons

4. Then leave the mixture in your oven for 4-12 hours at 108 degrees.

5. Then take a cheese cloth and place it over a bowl( use rubber bands to hold it on). Dump the mixture on top of the cloth and let it strain for 2-4 hours.

6. After the hours have passed you will be left with greek yogurt on top!