Strained yogurt, also known as Greek yogurt or thick yogurt, is a creamy and luxurious version of regular yogurt that has had excess whey removed, resulting in a denser and richer texture. This makes it perfect for using in recipes, as a topping, or simply enjoying on its own. It’s high in protein, low in sugar, and offers a wonderful tangy flavor that’s perfect for both sweet and savory dishes.
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The best part? You can easily make strained yogurt at home, and it’s incredibly versatile. Whether you’re adding it to smoothies, dolloping it onto savory dishes, or enjoying it with some fresh fruit and honey, it’s the perfect addition to any meal. Here’s how to make it and how to use it!
Why You’ll Love Strained Yogurt (Thick Yogurt)
- Rich and Creamy Texture: Strained yogurt has a thick, velvety consistency that is far creamier than regular yogurt.
- High in Protein: It’s packed with protein, making it a great option for anyone looking to boost their protein intake.
- Low in Sugar: Unlike many flavored yogurts, strained yogurt contains less sugar, making it a healthier choice.
- Versatile: Use it in smoothies, baking, as a dip base, or simply topped with fruits and nuts.
- DIY Option: Making it at home is cost-effective and gives you control over the texture and flavor.
Ingredients for Strained Yogurt (Thick Yogurt)
To make strained yogurt, you only need two main ingredients:
- Whole Milk (or 2% milk for a lighter version)
- Plain Yogurt with Live Cultures (you can use store-bought yogurt as a starter)
Equipment Needed
- Heavy saucepan or pot
- Thermometer (for accuracy)
- Cheesecloth or fine mesh strainer
- Bowl (large enough to fit the strainer)
- Whisk
Instructions for Making Strained Yogurt (Thick Yogurt)
1. Heat the Milk
Start by heating 4 cups of whole milk in a heavy saucepan over medium heat. Stir frequently to prevent it from burning. Heat the milk to 180°F (82°C). This step helps to denature the proteins in the milk, ensuring that the yogurt sets properly.
2. Cool the Milk
Once the milk reaches 180°F, remove the saucepan from the heat and let the milk cool down to about 110°F (43°C). You can speed up the cooling process by placing the pan in a cold water bath, but be careful not to cool it too quickly.
3. Add the Yogurt Starter
Once the milk has cooled, whisk in 2 tablespoons of plain yogurt (this acts as your starter culture). The yogurt should be at room temperature before you add it. Stir gently to combine, ensuring that the yogurt is well incorporated into the milk.
4. Incubate the Yogurt
Transfer the milk mixture to a clean container (a glass or ceramic jar works best) and cover it with a lid or plastic wrap. Let the yogurt sit in a warm place for 6-12 hours, depending on the thickness and tanginess you prefer. The longer it sits, the thicker and tangier it will be. A good spot is inside your oven (turned off) with just the oven light on or a yogurt maker.
5. Check for Set Yogurt
After the incubation period, check the yogurt. It should have set and have a creamy texture. If it’s not set, give it more time to incubate.
6. Strain the Yogurt
Once the yogurt has set, it’s time to strain it to make it thick and creamy. Place a fine mesh strainer or cheesecloth over a large bowl. Pour the yogurt into the strainer and allow the whey to drain out. The longer you let it strain, the thicker the yogurt will become. For a truly thick yogurt, strain for 2-3 hours or longer, depending on your preference.
7. Store the Strained Yogurt
Transfer the strained yogurt into a clean container with a lid and store it in the refrigerator. It should last for up to 1-2 weeks.
8. Optional: Sweeten and Flavor the Yogurt
At this point, you can either enjoy your strained yogurt as is or mix in some sweeteners, fruits, or spices. Add honey, maple syrup, or vanilla extract for a sweeter option, or stir in some fruit, nuts, and seeds for a nutritious breakfast.
How to Serve Strained Yogurt (Thick Yogurt)
- As a Snack: Serve the strained yogurt with fresh fruits, granola, and a drizzle of honey for a delicious snack.
- In Smoothies: Add a spoonful of strained yogurt to your favorite smoothie recipe for added creaminess and protein.
- As a Dip: Use it as a base for savory dips like tzatziki or mixed with herbs and spices for a tasty vegetable dip.
- In Cooking and Baking: Use strained yogurt in place of sour cream or cream cheese in recipes for a healthier option. It’s perfect for baking too, adding moisture to cakes, muffins, and more.
- As a Topping: Top your pancakes, waffles, or even oatmeal with a dollop of thick yogurt for extra creaminess and tang.
Tips for Perfect Strained Yogurt
- Start with Good Yogurt: Make sure the store-bought yogurt you use as a starter has live active cultures. This is key to getting the right texture and tang.
- Temperature is Key: Be sure to cool the milk to the right temperature (110°F) before adding the yogurt starter. Too hot and it will kill the cultures; too cold and it won’t set.
- Incubation Time: The longer the yogurt incubates, the thicker and more tangy it will become. Feel free to taste test it along the way.
- Straining Method: For super thick yogurt, don’t rush the straining process. The longer you strain it, the thicker it will get.
How to Customize Your Strained Yogurt
- Add Flavor: Add vanilla extract, cinnamon, or even a bit of lemon zest to your strained yogurt for a unique twist.
- Make It Sweet or Savory: You can mix in honey, jam, or fresh fruit for a sweet treat, or add garlic, cucumber, and dill for a savory option like tzatziki.
Conclusion
Making your own strained yogurt (thick yogurt) at home is easy and rewarding. It’s a simple process that allows you to create a creamy, versatile yogurt that can be used in various dishes or enjoyed on its own. Whether you’re adding it to smoothies, making dips, or topping your favorite dishes, strained yogurt is a must-have in any kitchen. Give it a try, and you’ll never want to go back to store-bought yogurt again!
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Strained Yogurt (Thick Yogurt)
- Prep Time: 5 minutes
- Cook Time: 8-48 hours (depending on the desired thickness)
- Total Time: 8-48 hours
- Yield: About 2 cups strained yogurt 1x
- Category: Dairy
- Method: Straining
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Making strained yogurt at home is an easy process that results in a creamy, thick texture perfect for use in dishes like smoothies, dips, or as a side dish. This homemade version can be made into either Greek yogurt or super-thick labneh by adjusting the straining time. It’s a versatile ingredient, enhanced with olive oil, mint, and red pepper flakes, and can be enjoyed on its own or as a base for a variety of meals!
Ingredients
- 4 cups plain yogurt (whole, low fat, or no fat)
- 1/4 teaspoon salt (optional)
Instructions
- Prepare for straining: Set a strainer over a large bowl, ensuring that the bottom of the strainer doesn’t touch the bowl. Place a nut bag, cheesecloth, or muslin inside the strainer. Alternatively, line the strainer with two layers of cheesecloth and form a bundle.
- Add yogurt: Pour the plain yogurt into the strainer or cloth, making sure it’s evenly distributed.
- Weight and refrigerate: Add a weight like a mortar on top of the bag or bundle to aid the straining process. Place everything in the refrigerator and let it sit for 8–10 hours for Greek yogurt. For labneh, let it sit for 24–48 hours.
- Storage: Once strained, store the yogurt in a jar or another container in the refrigerator for up to 3 weeks.
Notes
- For a smoother texture, strain the yogurt for a shorter time.
- If you want to use the strained yogurt as a dip, you can enhance it by mixing in olive oil, mint, and red pepper flakes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 3g
- Sodium: 15mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg