Okay, so you're not actually making Greek yogurt, but creating it from regular yogurt. The best results start with at least 2% yogurt, but use the highest fat yogurt you're comfortable with.
Line a colander with a J-cloth (or a couple layers of cheesecloth), set the colander over a bowl, and tip in as much yogurt as you want into the J-cloth. You're going to lose roughly 50% of the volume by the end of the process, so let that be your judge.
Cut a piece of string roughly 30 cm long. Gather the edges of the J-cloth , and using one end of the string, tie the cloth together securely to form a 'hobo bag'. Tie the other end of the string to a wooden spoon handle, so that the neck of the bag is just a few inches below the spoon handle.
Suspend the bag over a pitcher, and put into the fridge. Four hours will give excellent results, but eight hours will give you commercial-thickness Greek yogurt.
Line a colander with a J-cloth (or a couple layers of cheesecloth), set the colander over a bowl, and tip in as much yogurt as you want into the J-cloth. You're going to lose roughly 50% of the volume by the end of the process, so let that be your judge.
Cut a piece of string roughly 30 cm long. Gather the edges of the J-cloth , and using one end of the string, tie the cloth together securely to form a 'hobo bag'. Tie the other end of the string to a wooden spoon handle, so that the neck of the bag is just a few inches below the spoon handle.
Suspend the bag over a pitcher, and put into the fridge. Four hours will give excellent results, but eight hours will give you commercial-thickness Greek yogurt.
