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
Units
Scale
- 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