The main difference between Greek yoghurt and regular yoghurt is the consistency. Greek yoghurt is thicker, and plain yoghurt contains more water. Greek yoghurt is often used to make dips or sauces, and can be used as a substitute for sour cream or other dairy products in recipes. You can make Greek-style yoghurt from plain yoghurt by draining excess liquid using basic supplies in your home.
Stretch a piece of cheesecloth or a thick paper towel over a small bowl. Secure with a rubber band or butcher's twine. If you need to strain a large amount of yoghurt, use two pieces of cheesecloth or paper towel to avoid tearing.
Spoon the yoghurt onto the covered bowl.
Place the bowl in the refrigerator. Allow the yoghurt to drain for at least 3 to 4 hours. More time may be needed to reach the desired thickness.
Once the yoghurt has reached the desired thickness, scrape the yoghurt into a clean container. Discard the drained excess liquid. Your Greek-style yoghurt is now ready to use.
You can also strain flavoured yoghurts for a thick and creamy snack.
Keep yoghurt covered and refrigerated when not in use to avoid spoilage.