I make my own Greek style yogurt and while I don't know the exact nutritional content, it saves me tons of money on those little containers!

I purchase tubs of regular or low fat plain yogurt. Line a mesh colander with coffee filters (could use cheese cloth), place this lined colander over a bowl and dump in the yogurt. You need at least an inch between the colander and the bottom of the bowl.

Place the bowl in the frig and every few hours drain off the liquid that's accumulated. I like mine extra thick so after 6 - 8 hours or so I place an inverted saucer with something a bit heavy on top to help squeeze out more liquid.

Transfer to a storage container and you've now got yourself a super thick yogurt. If I do the plate trick it's nearly a cream cheese texture.

Take it a step further and make your own yogurt from skim milk and add some fat free powdered milk to it to make it a bit thicker. heat to 160 degrees (until frothy) allow to cool to 110 degrees (until you can hold your finger in it and count to 10 without getting burned) thin out 6 ounces of commercial plain live and active culture yogurt with some milk and then add it to the warm milk. Stir gently to combine.. pour into your container.. I use a big glass pickle jar.. you know the "costo size" put in a warm Water bath to maintain a constant temperature of around 100ish degrees. I use a crock pot that I turn on for a few minutes every hour.. just to reheat the water.. also, putting in a cooler filled with jars of hot water will create a nice incubator. After maybe 6-8 hours.. see if you have yogurt. Once you have yogurt put in the coldest part of your fridge. The next day you can strain it to make greek yogurt. Don't throw away the way, you can use it in place of buttermilk in pancakes

Don't throw away the whey, you can use it in recipes in place of buttermilk.

Also an alternative way to strain is to get a huge stockpot and hang a cheezecloth full of yogurt from a wooden spoon that's layed over the top of the stockpot. The whey will drain in to the stockpot... When I didn't have any cheezecloth, I just used any thin cotton material and it worked fine. Once I ripped up an old gauze skirt and used it for straining yogurt.

You can put some salt in your finished product and it will taste very much like cream cheese.

I make my own Greek style yogurt and while I don't know the exact nutritional content, it saves me tons of money on those little containers!

I purchase tubs of regular or low fat plain yogurt. Line a mesh colander with coffee filters (could use cheese cloth), place this lined colander over a bowl and dump in the yogurt. You need at least an inch between the colander and the bottom of the bowl.

Place the bowl in the frig and every few hours drain off the liquid that's accumulated. I like mine extra thick so after 6 - 8 hours or so I place an inverted saucer with something a bit heavy on top to help squeeze out more liquid.

Transfer to a storage container and you've now got yourself a super thick yogurt. If I do the plate trick it's nearly a cream cheese texture.

My wife does this and makes it extra thick to make a few different healthy dips, like tzatziki.