How to Strain Yogurt (i.e. Make Greek Yogurt)
This may be one of the most anti-climactic posts we’ve had in a while – but it’s a question we are receiving more and more these days so we thought we’d share.
Greek yogurt is very similar to ‘regular’ yogurt (here’s how to make yogurt using a dehydrator) only it’s much thicker. The thickness comes from the removal of the whey (it looks like cloudy water).
Separating the whey from the yogurt is simple – place a clean dishcloth in a strainer (a rice strainer is perfect), dump the yogurt into it, cover it in the fridge and wait. Once you’ve got it as thick as you’d like, place it in a container and you’re good to go. 2-6 hours is generally enough but some people like to let it sit for longer (6 hours will remove about 0.75 cups of whey from 2 cups of yogurt).
You’ll notice that I used a cloth that has color in it – you may want to use an unbleached, uncolored piece of cloth instead. I prefer a dishcloth to cheesecloth as it’s fiber only allows liquid through and you can reuse it many more times than cheesecloth which is often disposed after use.
Greek yogurt is thicker and more tangy than regular yogurt. Here’s a few things you can do with it:
- Eat it as is.
- Sweeten it with honey or maple syrup (or the preserve of your choice)
- add garlic and herbs (a freestyle tzatziki)
- I love to add lime, chile flakes and herbes salees to make a great addition for tacos
- Use it in the place of sour cream.
It’s just that simple!
And don’t throw out the whey – here’s a bunch of ideas on how to use it!