Lettuce Talk Greek Yogurt

If you haven't heard of it, then we have a problem. This creamy, tangy yogurt is thicker than regular yogurt--so thick that even if you use low-fat or fat-free varieties, you really won't be missing out on much. It is a versatile ingredient that can be used in sweet or savory recipes. And it just so happens to be healthy.

I was recently planning to use Greek yogurt as a substitute for sour cream, but my grocery store was completely out of stock. No worries! I purchased a tub of regular ol' plain, non-fat yogurt and made my own Greek yogurt.

Pour the entire tub of yogurt into a fine-mesh strainer. If you don't have one, you could use a regular colander lined with paper towels or a cheese cloth. Balance the strainer on top of a bowl and let it sit for anywhere from one hour to one day.
Transfer the thick yogurt back into the tub and it's done! One of the best parts of this "recipe" is that the final product ends up being cheaper than if you had purchased Greek yogurt.