Greek Yoghurt?

A recipe I'm working with is calling for a cup of plain, whole milk, Greek Yoghurt. The plain, whole milk is fine, but I'm having trouble finding "Greek" yoghurt.

If I use plain yoghurt, will I be missing a flavor? Or is there an addition I could use to get the "Greek" character?

Thanks,

Richard

Here is what a quick Google search came up with:

http://www.ochef.com/257.htm

It will be different and there is nothing you can add. I would try to find the brand FAGE . Have used this for my easiest desert in the world... a scoop of this yogurt, a few broken walnut pieces all drizzled with an excellent honey....heavenly. This brand is fantastic.

A recipe I'm working with is calling for a cup of plain, whole milk, Greek Yoghurt. The plain, whole milk is fine, but I'm having trouble finding "Greek" yoghurt.

If I use plain yoghurt, will I be missing a flavor? Or is there an addition I could use to get the "Greek" character?

Thanks,

Richard

I buy Greek yogurt; it is unsweetened and has a lemony sharpness - it is oft served with a spoonful of runny honey as a dessert.

I wondered if Whole Food Market in the US would stock it -- I found this on their site

*If you are unable to find Greek yogurt, you can thicken whole milk yogurt by following these directions: Line a colander or strainer with muslin or 3 layers of cheesecloth. Place 24 ounces whole milk plain yogurt in the lined colander or strainer. Cover loosely and place over a large bowl such that the bottom of the colander or strainer is at least one inch from the bottom of the bowl. Allow to drain for 2 to 4 hours. The consistency should be that of softened cream cheese. Place in a sealed container and refrigerate.


I don't know if this means it does or doesn't stock greek yogurt

are you making the farfalle with zucchini and yoghurt from the recent Food and Wine?

We did and it was good - very different

John, I was just looking at that recipe -- how did it work with adding the grated zucchini to the pasta in boiling water right before the pasta was done? Did it get very soggy? (I would have thought that saute-ing the grated zuke briefly in the butter might have been better instead....) That was the only bit that had me a little sceptical, otherwise it sounded like a really good recipe and I was thinking of giving it a go.
cheers, Bonnie

Do you find turkish one?
We tend to use it as a lower-fat replacement for single cream mostly .....

I just bought Greek yogurt at Whole Foods yesterday--also found it at a "nice" Publix (local chain)--that find was a surprise.

b

Trader Joe's also has it.

are you making the farfalle with zucchini and yoghurt from the recent Food and Wine?

We did and it was good - very different

Thats the one, John. I thought the recipe looked intruiging. Just didn't know that greek yogurt would would be that hard to find.

Richard

Richard, I know how frustrating it is to find something that you think would be easy to find, but....

Have you thought of calling a Greek restaurant to see where they obtain Greek yogurt?

No issue with "soggy" - it is just sort of embedded in the dish and has a fairly subtle presence, although you definitely know it is there

We live in Tokyo so we made with a more "generic" tangy yoghurt - not Greek. May have been a big deal but we liked it anyway.