How to Strain Yogurt
Strain yogurt easily to create a thick, creamy, and protein-rich delight perfect for dips, spreads, and dressings!
Equipment
- Fine mesh strainer
- Cheesecloth or coffee filter
- Bowl
- Spatula
Ingredients
- 2 cups plain yogurt any fat content
- 1/8 teaspoon salt optional, recommended if making labneh
Instructions
- Place the fine mesh strainer over a medium-sized bowl and line it with cheesecloth or a coffee filter, allowing the edges to hang over the sides.
- Scoop the 2 cups of plain yogurt into the lined strainer. Sprinkle 1/8 teaspoon salt over the yogurt if making labneh to enhance flavor.
- Cover the yogurt with the overhanging cheesecloth or filter, then place the setup in the refrigerator to drain for at least 4 hours or overnight for thicker consistency.
- After draining, check the yogurt's consistency. If not thick enough, strain for a bit longer.
- Transfer the thickened yogurt to a clean container. Discard or save the whey for other uses like smoothies or baking.
Notes
- Use plain yogurt for best versatility and flavor.
- Straining time can be adjusted for desired thickness; overnight yields the thickest yogurt.
- Store strained yogurt in an airtight container in the fridge for 5 to 7 days.
- Save the whey for nutritious uses such as smoothies or baking.
- Customize with herbs, spices, or sweeteners for unique flavors.