I’m having a bone graft today, to prepare for a dental implant some months down the road. Generally I look at dental work as God’s way of saying, “Oh, go ahead – have a milkshake for lunch.” But since this isn’t just a filling or a root canal, I have no idea how long it will be before I feel like chewing. One milkshake is fine; several days’ worth sounds cloying. That’s why I made a fresh batch of yogurt over the weekend.
Greek yogurt with some of the rhubarb compote I put up last fall is a fairly satisfying meal substitute. Protein, with no need to chew! Turning some of the yogurt into a healthy smoothie is another option that I think will help get me through the owie-mouth days to come. (Seriously: No idea whether it will be one or two days, or lots longer. This is my first bone graft and, I hope, my last.)
As I put the new batch into the fridge, I was reminded once again how simple it is to make the stuff. Draining it adds an extra layer of complexity, but it’s not that complex.
And the cost can’t be beat. I can get about two quarts of Greek yogurt, plus almost two quarts of whey (more on that later), for $2.61 to $3.14, depending on whether the milk is on sale. When the milk is so close to its sell-by date that it’s 50 percent off, then I pay as little as $1.57.
By contrast: A quick search of supermarkets shows one quart of Greek yogurt going for anywhere from $4.29 to $5.99.
If I hadn’t drained it I’d have gotten almost a gallon* of regular yogurt. But I prefer the thicker texture and milder flavor of the Greek-style product.
Ready to learn how to do this? Keep reading. I’ll also provide a life hack for making Greek yogurt the easy way.







