Just wanted to give you a tip on "greek" yogurt.

You don't have to buy it. You can make your own. If you have ANY brand of plain yogurt in the house, (I'm talking live active cultures, yogurt), but you can do this with ANY brand of plain yogurt),just take a bowl, a colander and some coffee filters. That's right, I use Mr. Coffee coffee filters.

This is so easy, you won't believe you did this.

Take the colander, line it with 5 or 6 coffee filters. Doesn't matter how many you use but DO USE MORE THAN 4, you want it to hold together.

You place the colander over a bowl to catch the whey that will drip out.

Then you simply dump the yogurt into the colander, and you will see (if you pick up the colander), that there is liquid dripping through the filters, into the bowl.

That's the whey being separated from the rest of the yogurt.

I leave this on my kitchen table but if it's the dead of summer, then put this whole thing on the shelf in your fridge. In a few hours, go and take it out, and you will see much of the liquid as dripped to the bottom of the bowl. This is why protein. People do LOTS of things with whey protein. Add it to the other things. Me? I just throw it out.

Now here's the kicker.

If you let this sit for 2 or more hours, you'll have green yogurt, and you can do ANYTHING you want with it, add some cilantro and garlic and make a dip, do some research and you'll see what one can do with greek yogurt (other than just eating it like it is, which is VERY HEALTHY).

Now, here's what it interesting. If you do this overnight, the next morning, when you open that refrigerator, you will find that you have made CREAM CHEESE.

Because ALL THE whey will have dripped out of the yogurt. You can actually mold this stuff and spread it on crackers, or bread or whatever. I've used this in some pound cakes, and muffins.

But you can add some fresh garlic and make garlic cream cheese.

Try it, experiment.

You'll have the benefit of adding live cultures to your digestive system. So it helps with THAT also.

Just note that because the liquid is separating from the other stuff, you will not have A LOT OF GREEK YOGURT or cream cheese or whatever you decide to make.

what's the solution? Buy A BIG TUB OF PLAIN YOGURT. Whenever I buy big tubs, when I open the lid, there is liquid at the top anyway. So I bring it home, do my thing, and BINGO, GREEK YOGURT.

Give it a whirl!!

Melody